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Fresh Salmon Salad Recipe

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4.4 from 37 reviews

This Fresh Salmon Salad recipe features perfectly broiled salmon flaked into a creamy, herb-packed Greek yogurt dressing with crisp cucumbers. Topped with fresh dill, scallions, and bright lemon juice, it’s a light and flavorful dish perfect for a healthy lunch or dinner served over lettuce or with toasted bread or crackers.

Ingredients

Salmon

  • 1 pound center-cut skin-on salmon fillet
  • ½ teaspoon kosher salt
  • ¼ teaspoon cracked black pepper

Salad Dressing and Mix-ins

  • ¾ cup whole milk Greek yogurt
  • 4 scallions, thinly sliced
  • ¼ cup chopped fresh dill
  • 1 lemon, juiced
  • ½ teaspoon kosher salt
  • Black pepper, to taste
  • 4 Persian cucumbers, diced

Serving (Optional)

  • Bibb lettuce leaves or iceberg lettuce
  • Toasted bread and/or crackers

Instructions

  1. Preheat Broiler: Heat the broiler to high and position the rack about 6 inches from the heating element to prepare for salmon cooking.
  2. Prepare Salmon: Place the salmon fillet skin-side down on a baking sheet. Pat the salmon dry using paper towels, then season evenly with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
  3. Broil Salmon: Broil the salmon for 10 to 12 minutes until the fish is mostly opaque, with the center still slightly undercooked. Look for charred tops and ensure an internal temperature of 125ºF (48–52ºC) using an instant-read thermometer.
  4. Cool and Flake: Remove the salmon and let it cool to room temperature. Once cooled, gently flake the salmon into large chunks.
  5. Make Dressing: In a large bowl, whisk together Greek yogurt, sliced scallions, chopped dill, lemon juice, and ½ teaspoon salt. Season with black pepper to taste.
  6. Combine Salad: Add the flaked salmon and diced Persian cucumbers to the yogurt dressing. Gently mix until all ingredients are well combined.
  7. Adjust Seasoning and Serve: Taste and add additional salt and pepper if needed. Serve immediately over Bibb or iceberg lettuce leaves, with toasted bread or crackers if desired.

Notes

  • Use an instant-read thermometer to ensure perfect doneness of the salmon, aiming for 125ºF in the center for moistness.
  • For a dairy-free option, substitute Greek yogurt with a plant-based yogurt.
  • If fresh Persian cucumbers are unavailable, substitute with English cucumbers or thinly sliced regular cucumbers, but remove seeds if watery.
  • The salad can be served immediately or chilled briefly for a colder dish.
  • Optional sides like toasted bread or crackers add a crunchy texture contrast.

Find it online: https://justsosavory.com/fresh-salmon-salad-recipe/