Healthy Salmon Salad (Print Version)
# Ingredients:
→ Main
01 -
1 pound center-cut skin-on salmon fillet
02 -
Kosher salt
03 -
Cracked black pepper
→ Dressing
04 -
3/4 cup whole milk Greek yogurt
05 -
4 scallions, thinly sliced
06 -
1/4 cup chopped fresh dill
07 -
1 lemon, juiced
→ Mix-ins
08 -
4 Persian cucumbers, diced
→ Serving Options
09 -
Bibb lettuce leaves
10 -
Iceberg lettuce
11 -
Toasted bread
12 -
Crackers
# Instructions:
01 -
Heat broiler to high with rack positioned 6 inches from heating element.
02 -
Arrange salmon fillet skin-side down on baking sheet. Pat dry with paper towels then season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
03 -
Broil salmon until mostly opaque but center still looks slightly undercooked, tops are lightly charred, and internal temperature reaches 125°F (52°C), about 10-12 minutes.
04 -
Allow salmon to cool completely before flaking into large chunks.
05 -
In a large bowl, whisk together Greek yogurt, sliced scallions, chopped dill, lemon juice, and 1/2 teaspoon salt. Season with black pepper to taste.
06 -
Add cooled flaked salmon and diced cucumbers to the dressing. Gently fold to combine. Season with additional salt and pepper if needed.
07 -
Serve immediately with your choice of Bibb lettuce, iceberg lettuce, toasted bread, or crackers.
# Notes:
01 -
This salad can be refrigerated for up to 2 days in an airtight container.
02 -
For best flavor, bring refrigerated salad to room temperature before serving.