Name: Salmon Salad Recipe
Prep time: 2 min
Cook time: 3 min
Total time: 15 min
Cuisine: Seafood
Ingredients: 1/2 pound raw skinless salmon fillet; 1/3 cup chopped celery; 1/4 cup chopped red onion; 1/2 lemon (juice of); 1 tablespoon mayonnaise; 1/4 teaspoon kosher salt; black pepper (to taste)

If you’re searching for a dish that’s as fresh and vibrant as it is satisfying, Lemon-Dill Salmon Salad is about to become your new go-to. This zesty, protein-packed salad pairs tender, flaky salmon with a lively lemony dressing, crunchy celery, and red onion for a refreshing meal that’s every bit as fast as it is fabulous.

Why You’ll Love This Recipe

Fast & Fuss-Free: From fridge to table in just 15 minutes, this is the ultimate recipe for busy-but-hungry days.
Bright, Fresh Flavors: Lemon juice and fresh dill wake up the salmon, while crisp celery and tangy red onion add irresistible crunch and color.
Versatile & Meal-Prep Friendly: Enjoy Lemon-Dill Salmon Salad in a sandwich, tossed into crisp greens, or piled onto crackers – plus, it keeps beautifully for days!
Wholesome & Light: Packed with protein and good fats, this salad satisfies without ever weighing you down.

Ingredients You’ll Need

What I adore about Lemon-Dill Salmon Salad is how just a handful of ingredients transform into something truly special. Every element brings its own magic—think of creamy mayonnaise softening the bold lemon and dill, balancing the fork-tender salmon, and providing the essence of summer in every bite.

Salmon fillet (1/2 pound, skinless): Fresh, high-quality salmon truly shines here. You can cook it quickly in the microwave or use leftovers for an effortless shortcut.
Chopped celery (1/3 cup): Essential for crunch and a burst of freshness that brightens up the salad.
Chopped red onion (1/4 cup): Adds zesty color and a gentle bite that plays beautifully off the creamy dressing.
Lemon juice (from 1/2 lemon): The citrus is the star, making the dish taste clean and lively. Fresh-squeezed matters!
Mayonnaise (1 tablespoon): Just enough for silkiness—feel free to use light or avocado mayo if you prefer.
Kosher salt (1/4 teaspoon): Draws out all the flavors; adjust to taste if using table salt.
Black pepper (to taste): Adds an earthy warmth in the background—freshly cracked is best.
Fresh dill (optional but wonderful): A sprinkle at the end infuses that signature herby zip you’ll crave in every forkful.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Lemon-Dill Salmon Salad is delightfully flexible—think of it as your invitation to play with what’s in your fridge or pantry. You can swap, add, or tweak ingredients until you’ve got your very own signature version.

Greek Yogurt Swap: For a tangy, lighter twist, use plain Greek yogurt instead of mayonnaise—it adds protein and a little extra zip.
Make it Mediterranean: Stir in chopped cucumber, kalamata olives, or a handful of halved cherry tomatoes for even more crunch and color.
Herb Explosion: Dill is classic, but don’t be shy with parsley, tarragon, or chives—each herb brings its own bright character.
Go Spicy: Add a pinch of crushed red pepper flakes or a bit of horseradish for an unexpected kick.

How to Make Lemon-Dill Salmon Salad

Step 1: Cook and Flake the Salmon

If you’re starting with raw salmon, place your fillet in a microwave-safe dish and cover it—this holds in the moisture and cooks the fish gently. Microwave for about 2 minutes, or until just opaque and flaky. If you have leftover cooked salmon, you’re already one step ahead! Once cooked, let the salmon cool briefly, then use a fork to gently flake it into bite-sized pieces.

Step 2: Mix the Salad

In a medium bowl, combine your cooled, flaked salmon with the chopped celery, red onion, and a tablespoon of mayonnaise. Squeeze in the juice of half a fresh lemon, then sprinkle with salt and pepper. If you’re a dill lover, fold in a tablespoon or so of chopped fresh dill. Mix everything gently until just combined—overmixing can break up those beautiful flakes!

Step 3: Chill and Serve

Although Lemon-Dill Salmon Salad tastes wonderful right away, it’s even better after a quick rest in the fridge. Cover and chill for at least 10 minutes if you can—this helps the flavors meld and the texture set up perfectly. Serve as you like: on toast, tucked into lettuce cups, or straight from the bowl with a fork (no judgment!).

Pro Tips for Making Lemon-Dill Salmon Salad

Choose Your Salmon Wisely: Use wild-caught salmon for a deeper flavor, but if you only have canned, just drain well and flake—it works beautifully for quick lunches.
Don’t Overcook: Microwave times may vary, so start with a shorter cook, check for doneness, and avoid drying out the fillet. Moist salmon gives the salad its signature tenderness.
Let It Chill: If time allows, refrigerate the finished salad for 10–20 minutes. The flavors mingle and become even more harmonious, making every bite crave-worthy.
Lemon & Dill to Taste: Don’t be shy about tasting and adjusting the lemon and herbs! They’re what makes Lemon-Dill Salmon Salad so delightfully bright.

How to Serve Lemon-Dill Salmon Salad

Garnishes

A sprinkle of freshly chopped dill or parsley over the top adds lively color and a burst of fragrance. Thin lemon slices or zest lend extra citrus aroma, while a crack of black pepper just before serving brings out all the savory flavors. Don’t underestimate the allure of a few capers for a salty tang!

Side Dishes

Lemon-Dill Salmon Salad pairs beautifully with so many things: soft butter lettuce or baby arugula, roasted new potatoes, or even warm, crusty sourdough. On a hot day, serve it alongside sliced cucumbers and ripe tomatoes for an ultra-refreshing lunch.

Creative Ways to Present

Pack your Lemon-Dill Salmon Salad into avocado halves for a modern twist, or pile spoonfuls onto cucumber rounds for easy appetizers. It’s irresistible tucked into whole wheat pita, made into lettuce wraps, or layered on a platter with crackers and veggies for a grazing board everyone will love.

Make Ahead and Storage

Storing Leftovers

Lemon-Dill Salmon Salad keeps well in an airtight container in the fridge for up to 4 days. The flavors will deepen and the salad stays moist—the only risk is that it might disappear before then!

Freezing

While it’s technically doable, freezing isn’t recommended. The delicate texture of salmon and the creamy dressing can turn watery after thawing, so for the best flavor and mouthfeel, enjoy your salad fresh or refrigerated.

Reheating

No reheating required! Lemon-Dill Salmon Salad is at its best served chilled or at room temperature. If you’d like, let it sit out for a few minutes before serving to take off the cold edge.

FAQs

Can I use canned salmon for Lemon-Dill Salmon Salad?

Absolutely! Just drain the canned salmon well, remove any skin and bones if desired, and flake it with a fork. The flavor won’t be quite as mild as fresh, but it blends beautifully with the bright lemon and dill.
What else can I add to make this salad more filling?

Try mixing in cooked quinoa, diced avocado, or chickpeas for heft. A handful of greens or grains turns Lemon-Dill Salmon Salad into a full meal, perfect for lunches or light dinners.
How do I keep red onion from overwhelming the salad?

For a milder onion flavor, soak the chopped onion in cold water for 10 minutes before draining and adding to your salad. This simple trick tames the bite while preserving that beautiful color and crunch.
Can I make Lemon-Dill Salmon Salad a day ahead?

Yes! In fact, making it ahead gives the flavors extra time to meld. Just cover tightly and refrigerate; give it a gentle stir before serving and add a squeeze more lemon if you like it extra zesty.

Final Thoughts

I can’t wait for you to experience just how simple and scrumptious Lemon-Dill Salmon Salad can be. It’s endlessly versatile, bright, and quick to whip up—a meal that’s tailor-made for both busy weeks and leisurely lunches. Give it a try and let your tastebuds fall in love!