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A overhead close up photo of salmon salad in a serving bowl with a spoon next to bowls of capers and parsley.
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5 from 9 votes

Salmon Salad with Fresh Vegetables, Parsley, and Capers

This easy salmon salad recipe swaps mayo for tangy Greek yogurt and Mediterranean flavor-makers like capers, spices, and fresh herbs. Serve with on crostini as an appetizer, or with lettuce cups for a healthy gluten-free dinner.
Prep Time10 minutes
Cook Time10 minutes
Chilling Time10 minutes
Total Time30 minutes
Course: Entree/Salad
Cuisine: American/Mediterranean
Diet: Gluten Free
Servings: 6 to 8, as an appetizer, 4 as a main
Author: Suzy Karadsheh

Ingredients

For the Salmon Salad

  • 10 ounces salmon filet (I used the tail end, but you can use any cut you like)
  • Kosher salt
  • Black pepper
  • Extra virgin olive oil
  • 2 to 3 green onions, trimmed and chopped (both white and green parts)
  • 2 celery stalks, chopped
  • 1 medium carrot, chopped
  • 2 tablespoons capers, drained
  • 1/2 cup chopped fresh parsley

For the Dressing

  • 2 tablespoons Greek yogurt
  • 2 teaspoons Dijon mustard
  • Juice of 1 lemon
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon sumac (optional, or substitute lemon zest)
  • 1/2 teaspoon Urfa biber (optional, or substitute red pepper flakes)
  • Kosher salt
  • Black pepper

Serving Suggestions

  • Over toast toasted baguette, or crostini
  • Lettuce wraps or cups I like butter lettuce

Instructions

  • Get ready. Set a rack near the center of your oven and preheat to 400°F. Lightly oil a baking dish large enough to hold the salmon in one layer.
  • Bake the salmon. Season the salmon with salt and pepper on both sides and place on the prepared baking dish. Bake on the center rack of the heated oven anywhere from 8 to 12 minutes, depending on the thickness. It should turn opaque pink and easily flake with your fork.
  • Make the dressing. In a medium mixing bowl, whisk together the Greek yogurt, Dijon mustard, and lemon juice. While whisking, drizzle in the olive oil. Season with coriander, sumac, Urfa biber, and salt and pepper to taste. Whisk. Taste and adjust seasoning to your liking.
  • Make the salad. Flake the salmon with your fork and add it to the bowl with the dressing. Add the green onions, celery, carrot, capers, and fresh parsley. Gently mix until well combined.
  • Chill and serve. Set in your refrigerator for a few minutes to chill, then serve (see serving suggestions). Leftovers will keep for up to day in the fridge in a tightly sealed container.

Video

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, coriander, sumac, and Urfa biber used in this recipe.
  • The sumac and Urfa biber are optional, and the recipe will work without them. But if you make the effort to use them, you will love the nuance they add!
  • What temperature to cook salmon? The USDA recommends fish be served when it’s internal temp reaches 145°F, but I like to take it out of the oven around 140°F because it will continue to cook as it rests. If you don’t have a thermometer, stick your fork in the thickest part of the fish and pull backwards. It should easily flake without showing resistance. 

Nutrition

Calories: 160.4kcal | Carbohydrates: 2.2g | Protein: 10.4g | Fat: 12.3g | Saturated Fat: 1.8g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 7.6g | Cholesterol: 26.3mg | Sodium: 126.8mg | Potassium: 313.6mg | Fiber: 0.8g | Sugar: 0.9g | Vitamin A: 2192.4IU | Vitamin C: 8.8mg | Calcium: 28.9mg | Iron: 0.9mg

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