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Salmon Vegetable Dill Salad

Section: Fresh and Vibrant Salad Recipes

This vibrant salmon salad combines flaked salmon with red onion, celery, cucumber, cherry tomatoes, and fresh dill. A creamy dressing made with mayonnaise, Greek yogurt, lemon juice, and Dijon mustard brings together all the flavors. Enjoy it chilled, served on your favorite greens, inside a sandwich, or with crackers. Prepared in just 15 minutes, this bright and protein-rich dish is perfect for quick lunches or a no-cook dinner. For added richness, stir in avocado or hard-boiled eggs. Enjoy within two days for peak freshness.

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Recipe Author Maria
Updated as of Tue, 27 May 2025 21:56:03 GMT
A bowl of salmon salad with cucumbers and peas. Bookmark
A bowl of salmon salad with cucumbers and peas. | foodbymary.com

This fresh salmon salad is my go-to when I want something fast bright and packed with protein. Featuring tender salmon with crunchy veggies and a creamy tangy dressing it works as a quick lunch meal prep or a light weeknight dinner.

I started making this to use extra baked salmon and now it is a staple for easy weeknight dinners especially in summer when I crave something cold and refreshing.

Ingredients

  • Cooked salmon flaked: Look for wild-caught if possible for the best flavor and nutrition This brings the heartiness and signature taste
  • Red onion finely chopped: Adds a sharp kick Make sure the onion is fresh and crisp
  • Celery diced: Delivers crunch and freshness Choose firm stalks with no brown spots
  • Cucumber diced: Brings cool juiciness Use fresh garden cucumbers when possible
  • Cherry tomatoes halved: Adds bursts of sweetness Pick tomatoes that are deep red and glossy
  • Fresh dill chopped: Gives the salad a classic herby lift Only use bright green feathery fronds
  • Mayonnaise: Gives creaminess and body Choose a good-quality mayo
  • Greek yogurt: Lightens up the dressing while keeping it creamy Opt for full-fat yogurt for extra richness
  • Lemon juice: Brightens everything up Use freshly squeezed for a clean flavor
  • Dijon mustard: Adds a tangy depth and a little zip Pick a smooth cream-style Dijon
  • Salt and pepper: Essential for seasoning Taste and adjust as you go
  • Mixed greens or lettuce optional: Makes a perfect bed for serving The freshest greens have no slimy or wilted leaves

Step-by-Step Instructions

Prepare the Vegetables and Salmon:
Dice your celery cucumber and red onion into bite-size pieces Half your cherry tomatoes Flake cooked salmon into large chunks being careful to keep pieces intact for texture
Mix the Salad Base:
In a large mixing bowl combine the flaked salmon red onion celery cucumber cherry tomatoes and chopped dill Gently fold everything together so the veggies and herbs distribute evenly but the salmon stays chunky
Make the Dressing:
In a small separate bowl whisk together mayonnaise Greek yogurt lemon juice Dijon mustard salt and pepper The dressing should be creamy and balanced Taste and tweak the seasoning if needed
Combine and Toss:
Pour the dressing over the salmon veggie mixture Use a large spoon or spatula to gently toss everything together until well coated but not mashed
Serve:
Arrange mixed greens on plates or in a serving bowl if using Top with generous scoops of salmon salad Serve immediately or keep chilled until ready
A bowl of salmon salad with peas and cucumbers. Bookmark
A bowl of salmon salad with peas and cucumbers. | foodbymary.com

Dill is the ingredient I always look forward to using here Its fresh aroma gives the salad a summery flair and reminds me of childhood picnics with my family We used to eat this salad on the porch with a pitcher of lemonade and it always tasted like the start of summer

Storage Tips

Store leftover salmon salad in an airtight container in the fridge It is best consumed within two days If you are meal prepping keep the dressing separate and mix just before eating to keep veggies crisp

Ingredient Substitutions

Swap Greek yogurt with plain regular yogurt or a dairy free option for lactose free needs Try canned tuna or cooked chicken if you are out of salmon No dill around Italian parsley or tarragon works beautifully for a twist

A bowl of salmon salad with peas and cucumbers. Bookmark
A bowl of salmon salad with peas and cucumbers. | foodbymary.com

Serving Suggestions

Spoon salmon salad onto leafy greens for a light meal Pile it onto toasted bread for an open faced sandwich or scoop with crackers for snacking I also love it as a filling for lettuce wraps at picnics

Cultural Context

Salmon salad is a classic in American kitchens but its roots span Scandinavia and Russia where cold fish salads are popular It has become a favorite in the US for its bright flavors and nutritious profile making it a modern lunchbox essential

Frequently Asked Questions

→ Can I use canned salmon?

Yes, canned salmon works well—just drain it thoroughly for best texture and flavor.

→ What can I serve this with?

It's delicious over greens, in sandwiches, or alongside crackers for extra crunch.

→ Can I make it ahead of time?

Yes, you can prepare it up to 2 days in advance. Store in an airtight container and chill.

→ Are there ingredient substitutions?

Try Greek yogurt or all mayo for the dressing, and swap veggies like bell pepper or avocado as desired.

→ How do I add more flavor?

Fresh herbs such as parsley or chives add freshness, while a hint of capers brings tang to the salad.

Salmon Vegetable Dill Salad

Flaked salmon mingles with crisp veggies and dill in a light, tangy dressing for a bright, cool lunch or dinner.

Prep Time
15 minutes
Cooking Time
~
Overall Time
15 minutes
Recipe Author: Maria

Dish Category: Salads

Recipe Difficulty: Beginner-Friendly

Cuisine: American

Serves: 4 Serving Size

Dietary Options: Low-Carb, Gluten-Free

What You’ll Need to Cook

→ Salad Base

Ingredient 01 480 ml cooked salmon, flaked (grilled, baked, or canned)
Ingredient 02 35 g red onion, finely chopped
Ingredient 03 60 g celery, diced
Ingredient 04 60 g cucumber, diced
Ingredient 05 80 g cherry tomatoes, halved
Ingredient 06 8 g fresh dill, chopped

→ Dressing

Ingredient 07 30 ml mayonnaise
Ingredient 08 30 ml Greek yogurt
Ingredient 09 15 ml lemon juice
Ingredient 10 5 ml Dijon mustard
Ingredient 11 Salt, to taste
Ingredient 12 Black pepper, to taste

→ Serving

Ingredient 13 Mixed greens or lettuce for serving (optional)

Steps to Prepare

Step 01

In a large bowl, add flaked salmon, chopped red onion, diced celery, diced cucumber, halved cherry tomatoes, and chopped dill. Gently mix to evenly distribute.

Step 02

In a separate small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and black pepper until smooth and creamy.

Step 03

Pour the prepared dressing over the salmon mixture. Toss gently until everything is thoroughly coated.

Step 04

Arrange the salmon salad atop mixed greens or lettuce if desired. Serve immediately, or refrigerate for later.

Step 05

Refrigerate leftovers in an airtight container and consume within 2 days.

Extra Cooking Tips

  1. Leftover cooked salmon or canned salmon can be used interchangeably based on availability.
  2. For added richness, incorporate diced avocado or slices of hard-boiled egg.
  3. Adjust vegetable quantities for preferred texture and taste.

Must-Have Tools

  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Cutting board
  • Chef’s knife

Allergen Information

Always check ingredient labels for allergens and seek expert advice if uncertain.
  • Contains fish (salmon)
  • Contains egg (mayonnaise)
  • Contains dairy (Greek yogurt, mayonnaise)

Nutrition Info (Per Serving)

These details are for guidance and aren’t a replacement for professional advice.
  • Calories Count: 230
  • Fats: 14 grams
  • Carbs: 4 grams
  • Proteins: 20 grams