"Fresh salmon salad with lemon, dill and crunchy veggies packs on the flavor without mayo or fillers. It’s a great make-ahead lunch, dinner, appetizer or snack that you and your taste buds will feel good about eating!"
Salmon Salad (With Lemon & Dill)
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- Recipe Card
Prep time: 10mins
Cook time: 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 1/2 pounds salmon fillets, skinned
- 3 medium celery stalks, diced
- 3 medium radishes, julienned
- 1/2 English cucumber, diced
- 1/2 medium red onion, finely chopped
- 2 tablespoons capers
- 2 tablespoons fresh dill, chopped
- 2 juicy lemons, plus more to garnish
- 1 1/2 tablespoons white wine vinegar
- Salt and pepper, to taste
Method
Step 1
Preheat oven to 375°F. Place salmon in a baking dish.
Step 2
Juice 1 lemon over the top of the salmon in the dish. Then add room temperature water, until the salmon is completely submerged in liquid, with an extra ½ inch of water added above the top of the salmon.
Step 3
Place salmon in the oven for 25-35 minutes depending on the thickness of your salmon, until the thickest part registers between 140-145℉ (or until opaque in the center).
Step 4
While salmon is in the oven, add celery, radishes, cucumber, red onion, capers, and dill to a large bowl.
Step 5
Use a slotted spatula to remove salmon from poaching liquid and place on a clean plate. Use two forks to shred salmon.
Step 6
Let salmon stand for 5 minutes before mixing into veggies. After mixing with veggies, add white wine vinegar, juice of 1 lemon, and salt and pepper to taste.
Step 7
Stir, and serve with lemon wedges as-is or chill until ready to serve.