Salmon Salad

Servings: 4-6

Time: 30 minutes


• 10 ounces salmon filet (I used the tail end, but you can use any cut you like)
• Kosher salt
• Black pepper
• Extra virgin olive oil
• 2 to 3 green onions, trimmed and chopped (both white and green parts)
• 2 celery stalks, chopped
• 1 medium carrot, chopped
• 2 tablespoons capers, drained
• ½ cup chopped fresh parsley

For The Dressing
• 2 tablespoons Greek yogurt
• 2 teaspoons Dijon mustard
• Juice of 1 lemon
• ¼ cup extra virgin olive oil
• ½ teaspoon ground coriander
• ½ teaspoon sumac (optional, or substitute lemon zest)
• ½ teaspoon Urfa biber (optional, or substitute red pepper flakes)
• Kosher salt
• Black pepper


  1. Get ready. Set a rack near the center of your oven and preheat to 400°F. Lightly oil a baking dish large enough to hold the salmon in one layer.
  2. Bake the salmon. Season the salmon with salt and pepper on both sides and place on the prepared baking dish. Bake on the center rack of the heated oven anywhere from 8 to 12 minutes, depending on the thickness. It should turn opaque pink and easily flake with your fork.
  3. Make the dressing. In a medium mixing bowl, whisk together the Greek yogurt, Dijon mustard, and lemon juice. While whisking, drizzle in the olive oil. Season with coriander, sumac, Urfa biber, and salt and pepper to taste. Whisk. Taste and adjust seasoning to your liking.
  4. Make the salad. Flake the salmon with your fork and add it to the bowl with the dressing. Add the green onions, celery, carrot, capers, and fresh parsley. Gently mix until well combined.
  5. Chill and serve. Set in your refrigerator for a few minutes to chill, then serve (see serving suggestions). Leftovers will keep for up to day in the fridge in a tightly sealed container


  • Calories: 160.4kcal
  • Carbohydrates: 2.2g
  • Protein: 10.4g
  • Fat: 12.3g
  • Saturated Fat: 1.8g
  • Polyunsaturated Fat: 2.2g
  • Monounsaturated Fat: 7.6g
  • Cholesterol: 26.3mg
  • Sodium: 126.8mg
  • Potassium: 313.6mg
  • Fiber: 0.8g
  • Sugar: 0.9g
  • Vitamin A: 2192.4IU
  • Vitamin C: 8.8mg
  • Calcium: 28.9mg
  • Iron: 0.9mg


Published on April 22, 2024