Craving a protein-packed lunch that's not your usual chicken salad? This Smoked Salmon Salad takes just 10 minutes to throw together and tastes like a gourmet deli creation. With the perfect balance of creamy, tangy, and fresh flavors, it's become my go-to for quick lunches and light dinners.
This site is all about making seafood the easy choice for home cooks. I'm so glad you're here! If you're a first-timer, find out more about my journey from meat-and-potatoes-queen to seafood blogger.
And if you're in your smoked salmon era, try my Smoked Salmon Pasta and Smoked Salmon Crostini next!
Recipe Ingredients and Substitutions
Before we get to the step by step instructions, a few notes about the ingredients:
- Hot smoked salmon is the star - it's flaky, fully cooked, and ready to use. You can use either fillets or canned - both work!
- The mayo-yogurt combo creates the perfect creamy base without being too heavy. The Greek yogurt adds a nice tang while keeping things lighter than all-mayo versions.
- Fresh dill brings that classic salmon pairing we love. In a pinch, you could use fresh chives or even a bit of dried dill, but fresh really makes this salad sing.
Full ingredient list and measurements included in the printable recipe card below.
Pro Tips for Perfect Salmon Salad
- Dice your veggies extra small so they complement the salmon without overwhelming the dish.
- Gently flake the salmon with a fork - you want nice chunks, not mush.
- Taste before adding salt - smoked salmon and capers bring plenty of saltiness to the party.
- Let it chill for 30 minutes if you can - the flavors get even better!
How long does smoked salmon salad last in the fridge?
Up to 2 days in an airtight container.
Can I use canned salmon instead of hot smoked?
Absolutely! Just drain it well and remove any bones. The smoky flavor won't be there, but it'll still be delicious. Or track down canned salmon labeled "smoked" for a great substitute.
What's the best way to serve smoked salmon salad?
My favorite ways to serve this salad are:
- piled high on toasted sourdough
- scooped onto crisp lettuce leaves
- stuffed in a buttery croissant
How to Make Smoked Salmon Salad
Step 1: Prep Salmon and Vegetables
Flake salmon into a bowl, removing any skin. Dice red onion, celery, capers and dill and set aside.
Step 2: Make Dressing
Stir dressing ingredients in a separate bowl.
Combine all ingredients gently.
Step 3: Serve and enjoy
Serve in croissant, bagel, on bread or over a salad.
Smoked Salmon Salad (No-Cook Lunch!)
- Total Time: 10 minutes
- Yield: 3-4 1x
Description
Ready in 10 minutes, this Smoked Salmon Salad is creamy and loaded with fresh herbs and crunchy veggies. Great for meal prep, salads and sandwiches. An easy way to add more seafood to your week!
Ingredients
- 8 ounces hot smoked salmon (fillet or canned)
- 3 tablespoons red onion, finely diced
- 3 tablespoons celery, finely diced
- 2 tablespoons capers, drained and diced
- 3 tablespoons mayonnaise
- 1 tablespoon Greek yogurt
- 2 teaspoons Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons fresh dill, plus more for garnish
Instructions
- Gently flake smoked salmon fillets, removing the skin. Combine in a bowl with diced onion, celery, capers and dill.
- In a small dish, mix together mayonnaise, yogurt, dijon and lemon juice.ย Pour lemon dressing over the bowl of fish and veggies. Toss gently to coat.
- Garnish with more dill and lemon wedges. Serve on toasted bagels, multi-grain bread, croissants or on a leafy green salad.
Notes
- Storage: Keeps for up to 2 days refrigerated in an airtight container
- Make ahead: Can be made up to 24 hours in advance - perfect for meal prep!
- Serving suggestions: Try it on bagels, multi-grain bread, croissants, or over mixed greens.
- Prep Time: 10
- Category: Easy Recipes
- Method: No Cook
- Cuisine: American
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