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Creamy Dill Salmon Salad - A Bright, Satisfying Classic

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Cooked salmon (about 12 ounces), flaked into bite-size pieces
  • Fresh dill, finely chopped (about 3 tablespoons)
  • Celery, finely diced (2 ribs)
  • Red onion or shallot, finely minced (2–3 tablespoons)
  • Greek yogurt or mayonnaise (1/3–1/2 cup, to taste)
  • Dijon mustard (1–2 teaspoons)
  • Lemon (zest of 1 lemon and 1–2 tablespoons juice)
  • Capers, drained and chopped (1 tablespoon, optional)
  • Olive oil (1 tablespoon, optional for extra silkiness)
  • Salt and black pepper, to taste
  • Optional add-ins: chopped cucumber, chopped pickles, fresh chives, a pinch of garlic powder
  • For serving: mixed greens, toasted bread, lettuce cups, crackers, or cooked grains

Method
 

  1. Cook the salmon if needed. Poach, bake, or pan-sear until just cooked through and flaky. Let it cool to room temperature so it doesn’t melt the dressing.
  2. Prep the aromatics. Finely chop dill, dice celery, and mince red onion. Small pieces mean better texture and more even flavor in every bite.
  3. Make the dressing. In a bowl, whisk yogurt or mayonnaise with Dijon, lemon zest, lemon juice, olive oil (if using), a pinch of salt, and black pepper. Taste and adjust acidity or creaminess.
  4. Fold in the salmon. Add the flaked salmon to the dressing and gently fold with a spatula. Keep some larger flakes for a pleasing texture.
  5. Add crunch and brightness. Stir in celery, onion, dill, and capers (if using). Mix just until combined. Taste for salt, pepper, and lemon.
  6. Chill briefly. Let the salad rest in the fridge for 15–30 minutes. This helps the flavors settle and the dill bloom.
  7. Serve your way. Spoon over greens, pile onto toast, or tuck into lettuce cups. Add extra dill or a squeeze of lemon on top for a fresh finish.