Fresh Salmon Salad

CategoryDifficultyIntermediate

You want to cook the salmon just enough to be barely cooked through. That way it will be tender. Over-cooked salmon is dry and tough. Cool off with this easy Salmon Salad! Poached salmon is gently tossed with celery, red onions, capers, and dill and is perfect for a brunch or light lunch.

Are you a salmon lover?

Here is a salmon salad using freshly poached salmon that is restaurant-worthy. It’s light, cool, and wonderfully flavored with dill, capers, and lemon. Perfect for a brunch or light lunch!

 

Yields4 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
Salt and chill the salmon fillet first, before prepping the other ingredients.
For the salmon:
 ½ kg salmon fillet, cut in half
 ½ tsp sea salt (for the rub)
 4 cups water
 1 ½ tsp sea salt (for the poaching liquid)
 1 lemon slice
 1 tsp lemon juice
 1 tsp extra virgin olive oil
For the salad:
 2 celery stalks, finely chopped
 ½ red onion, peeled, finely sliced
 1 tbsp capers (strain out the pickling juice)
 1 tsp lemon zest
 3 tbsp lemon juice
 1 tbsp extra virgin olive oil
 2 tbsp fresh dill, chopped
 ⅛ tsp freshly ground black pepper
1

Get the salmon fillets ready: Rub the salmon fillets with 1/2 teaspoon salt. Chill for 30 minutes in the refrigerator.

2

Make the dressing: Combine celery, red onion, capers, lemon zest and juice, dill, olive oil, black pepper in a large bowl. Set aside for the flavors to blend.

3

Poach the salmon: Put 4 cups water, 1 1/2 teaspoons salt, and a slice of lemon in a pot wide enough to hold the salmon. Bring to a boil and simmer for 5 minutes. Add the salmon to the pot. Return to a simmer and cook for 4 minutes at a bare simmer.

4

Cool and break up the salmon: When the salmon is just cooked through, remove it from the water and put it in a bowl. Drizzle with a teaspoon of olive oil and a teaspoon of lemon juice. Once it has cooled, break the salmon into chunks.

5

Make the salad: Add the salmon to the bowl with the celery, onions, and capers. Gently toss to combine. Serve as is, or over mixed greens or butter lettuce.

30 Minutes Lets Do It

Ingredients

Salt and chill the salmon fillet first, before prepping the other ingredients.
For the salmon:
 ½ kg salmon fillet, cut in half
 ½ tsp sea salt (for the rub)
 4 cups water
 1 ½ tsp sea salt (for the poaching liquid)
 1 lemon slice
 1 tsp lemon juice
 1 tsp extra virgin olive oil
For the salad:
 2 celery stalks, finely chopped
 ½ red onion, peeled, finely sliced
 1 tbsp capers (strain out the pickling juice)
 1 tsp lemon zest
 3 tbsp lemon juice
 1 tbsp extra virgin olive oil
 2 tbsp fresh dill, chopped
 ⅛ tsp freshly ground black pepper

Directions

1

Get the salmon fillets ready: Rub the salmon fillets with 1/2 teaspoon salt. Chill for 30 minutes in the refrigerator.

2

Make the dressing: Combine celery, red onion, capers, lemon zest and juice, dill, olive oil, black pepper in a large bowl. Set aside for the flavors to blend.

3

Poach the salmon: Put 4 cups water, 1 1/2 teaspoons salt, and a slice of lemon in a pot wide enough to hold the salmon. Bring to a boil and simmer for 5 minutes. Add the salmon to the pot. Return to a simmer and cook for 4 minutes at a bare simmer.

4

Cool and break up the salmon: When the salmon is just cooked through, remove it from the water and put it in a bowl. Drizzle with a teaspoon of olive oil and a teaspoon of lemon juice. Once it has cooled, break the salmon into chunks.

5

Make the salad: Add the salmon to the bowl with the celery, onions, and capers. Gently toss to combine. Serve as is, or over mixed greens or butter lettuce.

Fresh Salmon Salad
IngredientsDirections