Fresh Herb Salmon Salad

This salmon salad brings together tender, flaky fish with creamy yogurt and fresh herbs for a light yet satisfying meal that's perfect for warm days when you want something nourishing without turning on the oven too long.

I created this recipe when looking for ways to use leftover salmon and it quickly became my goto lunch option. The combination of Greek yogurt with fresh herbs gives this a Mediterranean twist that even my kids enjoy.

Ingredients

• Wild caught salmon fillet: Offers the best flavor and texture plus higher omega 3 content than farmed varieties
• Whole milk Greek yogurt: Provides creaminess without heaviness, look for brands with no additives
• Fresh dill: Brings a bright herbaceous quality that pairs perfectly with salmon
• Persian cucumbers: Add perfect crunch and freshness, choose firm ones without soft spots
• Scallions: Deliver mild onion flavor without overwhelming the delicate salmon
• Fresh lemon juice: Brightens everything, use freshly squeezed for the best flavor

Step-by-Step Instructions

Prepare Your Broiler:

Turn your broiler to high heat and position the rack about 6 inches from the heating element. This distance ensures your salmon cooks through without burning on the outside. Allow your broiler at least 5 minutes to fully heat before adding the salmon.

Season The Salmon:

Place your salmon fillet skin side down on a baking sheet lined with foil for easier cleanup. Pat the salmon completely dry with paper towels this is crucial for getting a nice char on top. Season generously with kosher salt and freshly cracked black pepper which brings out the natural flavors of the fish.

Broil To Perfection:

Broil the salmon until it transforms from translucent to mostly opaque with the center still looking slightly undercooked. Look for a nice char developing on the top which adds smoky flavor. The salmon should register 125°F on an instant read thermometer which will give you moist flaky fish rather than dry overcooked salmon.

Cool And Flake:

Let the salmon cool for about 10 minutes which makes it easier to handle and prevents it from falling apart too much. Using two forks gently flake the salmon into generous chunks leaving some larger pieces for texture. The salmon should separate easily from the skin which you can discard or crisp up separately for a snack.

Make The Dressing:

In a large bowl whisk together the Greek yogurt scallions dill and lemon juice until smooth and well combined. Season with salt and pepper tasting as you go. The dressing should be creamy but not too thick add a splash more lemon juice if needed to thin it slightly.

Combine And Serve:

Add the cooled salmon chunks and diced cucumber to the bowl with the dressing. Using a rubber spatula fold everything together gently to avoid breaking up the salmon too much. Taste and adjust seasoning with additional salt and pepper as needed. Serve immediately for the freshest flavor and best texture.

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The broiling method for the salmon is my favorite technique because it creates a slightly charred exterior while keeping the inside moist and tender. I discovered this method years ago when trying to recreate a salmon dish from my favorite coastal restaurant. The key is not overcooking the salmon since it will continue cooking slightly after you remove it from the broiler.

Ingredient Substitutions

If you cannot find Persian cucumbers English or hothouse cucumbers work wonderfully as alternatives. Simply remove the seeds if they are particularly large to prevent excess moisture in your salad. Regular cucumbers can also be used but I recommend peeling them first as their skin tends to be more bitter.

Serving Suggestions

This versatile salmon salad shines in multiple presentations. For a light lunch serve it nestled in crisp Bibb lettuce cups which create edible vessels that add textural contrast. The buttery lettuce complements the creamy salad perfectly.

Storage Tips

This salmon salad will keep refrigerated for up to two days though the texture is best on the first day. Store it in an airtight container with a layer of plastic wrap pressed directly onto the surface of the salad to prevent it from drying out.

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The bright herbs and creamy yogurt make this salad a delightful and refreshing dish for any occasion at any time of year.

Frequently Asked Questions

→ Can I use canned salmon instead of fresh?

Yes! While fresh broiled salmon provides optimal texture and flavor, drained canned salmon works as a convenient substitute. Choose boneless, skinless varieties when possible and adjust seasoning as canned salmon can be saltier.

→ How long will this salmon salad keep in the refrigerator?

When stored in an airtight container, the salmon salad will keep for up to 3 days in the refrigerator. The flavors actually develop nicely after a few hours of chilling, though the cucumber may release some moisture over time.

→ What can I substitute for Greek yogurt?

If you don't have Greek yogurt, you can substitute with sour cream, mayonnaise, or a dairy-free yogurt alternative. Each will change the flavor profile slightly - mayonnaise creates a richer result, while sour cream offers similar tanginess to Greek yogurt.

→ Can I add other vegetables to this salad?

Absolutely! This salmon salad welcomes additions like diced bell peppers, celery, red onion, avocado, or even halved cherry tomatoes. Just be mindful that watery vegetables may make the salad more liquid if stored for longer periods.

→ What's the best way to serve this salmon salad?

This versatile salmon salad works beautifully in Bibb lettuce cups for a low-carb lunch, spread on toasted sourdough for an open-faced sandwich, or served with crackers for a light appetizer. It also makes an excellent protein addition to a larger composed salad.

→ Is this salmon salad healthy?

Yes! This salmon salad is rich in protein, omega-3 fatty acids from the salmon, and probiotics from the Greek yogurt. Using yogurt instead of mayonnaise reduces saturated fat while adding calcium. The fresh herbs and vegetables add nutrients with minimal calories.