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Flaky Salmon Salad

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A light and fresh salmon salad featuring tender salmon pieces, crisp greens, and a vibrant lemon-dill dressing.

Ingredients

Scale
  • 1 lb (450 g) salmon fillets, skin-on or skinless
  • 1 tablespoon olive oil (plus more for dressing)
  • 1/2 teaspoon fine salt, plus a pinch for dressing
  • 1/4 teaspoon black pepper
  • 1 teaspoon lemon zest
  • 5 oz (140 g) mixed greens or romaine
  • 1 small cucumber, sliced
  • 2 ribs celery, thinly sliced
  • 1/4 small red onion, thinly sliced
  • 1 tablespoon capers (optional)
  • Lemon wedges, for serving
  • For the lemon-dill dressing:
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey (or to taste)
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
  • Pinch of salt and pepper

Instructions

  1. Heat the oven to 400°F (205°C). Line a sheet pan with parchment for easy cleanup.
  2. Pat the salmon dry. Rub with 1 tablespoon olive oil, salt, pepper, and lemon zest.
  3. Make the dressing: Whisk olive oil, lemon juice, Dijon, honey, dill, salt, and pepper until smooth.
  4. Prep the salad base: Add greens, cucumber, celery, and red onion to a large bowl.
  5. Place the salmon on the sheet pan, skin-side down if using skin-on fillets.
  6. Roast for 10–12 minutes at 400°F (205°C), or until the salmon flakes easily and reaches 125–130°F (52–54°C) for medium. Rest 3–5 minutes.
  7. Flake the salmon into big, tender pieces. Toss the salad with half the dressing, top with salmon and capers, then drizzle more dressing to taste. Serve with lemon wedges.

Notes

Use leftover or canned salmon to save time. Keep salad components separate until serving for optimal freshness.

Nutrition

Find it online: https://diyprzepisy.com/flaky-salmon-salad-recipe/

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