Posted by Calin Denny On July 21, 2021
Salmon salad with dill is perfect for preparing leftover salmon, or cook just a few pieces of salmon to make this delicious salad!
Pin this salmon salad recipe to try later!
Is it possible to eat some leftover salmon, add celery, scallions, and lemon sauce, and create a salad that will totally drool over you? I am happy to report that, this Salmon dill salad Perfect for anyone wondering what to do with leftover salmon. Or if you scratch your head and say, “Who’s leftover salmon?” I’ll give you instructions in the recipe to quickly cook a few pieces of salmon to make this delicious salmon salad recipe! If you have some fresh dill on it, it will only enhance this delicious salad, but even with dried dill in the dressing, anyone who loves salmon and dill will love this salad.
This recipe was back in my blog archives for a few years, and when I decided to update the recipe to offer more servings and upgrade the photos, taste-testers didn’t like the original marinade that used Greek yogurt to replace some of the mayonnaise. But if you’re not a fan of mayonnaise, feel free to make this switch. This salad would benefit from about 30 minutes of refrigeration time, but when we tested the new version of the recipe, we devoured some right after these photos were taken and they were absolutely delicious!
What ingredients do you need for this recipe?
More about dill:
Dill is an annual herb, and It is relatively easy to grow. Fortunately, if you let the plant go to seed at the end of the season, it will drop enough seeds to emerge again the following year, so it’s perfect for herb gardens. Dill is used in three ways, with the fresh leaves called dill, the dried leaves called dill weed, and the seeds called dill seeds.
Recipes to help you eat leftover salmon:
I cook salmon a lot, but I realize it’s probably a bit of a waste for most food budgets. But cooking it at home is definitely cheaper than eating salmon in a restaurant, and salmon is easy to cook really well! If you want to make a salmon recipe where leftovers can be put to good use in this salad, check this out Fried salmon with mustard and herbsAnd the Roasted salmon with avocado sauceAnd the Roasted salmon and brussels sprouts chinese mealAnd the Greek salmon with tzatziki sauceAnd the Salmon with tomato and olive sauce, or Tray meal of salmon, roasted lemon and asparagus.
What if you don’t have any leftover salmon?
- If you don’t have salmon leftovers, thaw frozen salmon fillets in the refrigerator, then drain and allow to dry.
- Rub salmon on both sides with olive oil and zigged fish scrub (affiliate link) or your favorite fish rub.
- Heat a few tablespoons of olive oil in a hot skillet, then add the salmon pieces and cook for 3-4 minutes per side.
- Salmon is cooked when firm but not hard to the touch when pressed with your finger.
- Let the salmon cool and use it in the recipe.
How to make salmon salad recipe:
(Scroll down for the full recipe with nutritional information.)
- In my house, leftover salmon will be marinated zigged fish scrub (affiliate link) So I recommend adding about 1/2 teaspoon of that to the marinade if your salmon isn’t seasoned.
- Peel the salmon with a fork.
- Put the salmon pieces in a bowl.
- Whisk the dressing ingredients together, using 2 teaspoons dried dill weed or 2 tablespoons chopped fresh dill, whichever you have.
- Wash and dry the celery, then cut it into slices.
- Wash and dry the green onions, then cut them into slices.
- Add the chopped celery and green onion to the salmon fillets in the bowl and stir to combine.
- Add the sauce and mix gently.
- Refrigerate the salad for 30 minutes if you can, or a longer cooling time is fine.
More delicious ideas with salmon:
Salmon and asparagus salad
Chinese Meal, Roasted Asian Salmon and Green Beans
Baked salmon with pesto and tomato
Ingredients
Ingredients:
- 16 oz. Leftover cooked salmon, or a little more (see instructions on how to cook salmon if needed)
- 1 1/2 cups celery, cut into 1/4-inch slices
- 1/2 cup sliced green onions
Sauce Ingredients:
- 1/2 cup mayonnaise
- 2 TB Newman Olive Oil and Vinegar (see notes)
- 2 teaspoons fresh lemon juice (see notes)
- 1 tsp. celery seeds
- 1/2 tsp. Beaumond seasoning
- 2 tsp. dried dill herb (see notes)
- Salt and freshly ground black pepper to taste
instructions
- In my house, leftover salmon will be marinated zigged fish scrub (affiliate link) So I highly recommend adding about 1/2 teaspoon of that to the marinade if your salmon isn’t seasoned with it.
- Start by splitting the salmon with a fork. You want fairly large pieces, as they will be crumbly a bit more when blended.
- Place the salmon pieces in a bowl large enough to hold all of the salad ingredients.
- Whisk together mayonnaise, Newman’s olive oil, vinaigrette (or another low-sugar vinegar), fresh lime juice, celery seeds, Beyond seasoning, 2 teaspoons dried dill weed or 2 tablespoons fresh dill, salt and pepper to taste, to make the sauce.
- Wash and dry the celery, then cut it into 1/4-inch-thick slices.
- Wash and dry the green onions and cut them into thin slices.
- Add the chopped celery and green onion to the salmon fillets in the bowl and stir gently.
- Add the dressing and mix gently with the salad ingredients.
- Refrigerate the salad for 30 minutes if you can, or a longer cooling time is fine.
How to cook salmon quickly if you don’t have salmon leftovers:
If you don’t have salmon leftovers, thaw frozen salmon fillets in the refrigerator, then drain and allow to dry. Rub salmon on both sides with olive oil and Szeged Fish Rub (affiliate link) or your favorite fish rub. Heat a few tablespoons of olive oil in a hot skillet, then add the salmon pieces and cook for 3-4 minutes per side, or until the salmon is firm but not hard to the touch when pressed with your finger. Let the salmon cool and use it in the recipe.
Notes
Use any low-sugar vinaigrette you like if you don’t have one Newman’s olive oil and vinegar (Referral link). I love the sour flavors. You may prefer a little lemon juice.
If you have fresh dill, skip the dried dill weed and use 2 tablespoons of chopped fresh dill.
A recipe made by Kalin when she had leftover salmon and fresh dill in the garden.
Nutrition information:
fruit:
4
serving size:
1
Amount per service: Calories: 477Total fat: 39 gramsSaturated fat: 6 gramsUnsaturated fats: 0 gramsUnsaturated fats: 27 gramsCholesterol: 83 mgsodium: 658 mgCarbohydrates: 4 gramsthe basic: 1 gramsugar: 1 gramprotein: 26 grams
Nutrition information is calculated automatically by the Recipe Plug-In I’m using. I am not a dietitian and cannot guarantee 100% accuracy, as many variables affect these calculations.
Low Carb Diet / Low Glycemic Diet / South Beach Diet Suggestions:
This salmon salad recipe is a great meal for low-carb eating plans, including keto. Personally, I would eat this at any point in the original South Beach diet, but if you follow the letter of the South Beach law this salad will be a little high in fat, even if you use light mayonnaise.
Find more recipes like these:
Uses salad recipes Find more recipes like this.use the Diet type indicator To find more recipes suitable for a particular eating plan. You may like it Follow Kalyn’s Kitchen on Pinterest To see all the good recipes I share there.
Historical notes for this recipe:
This recipe was first published in 2008 as a one-off salad that I made with some leftover salmon. Updated in 2021 with a greatly improved recipe to offer four servings, better photos, and more information on how the salad and ingredients are made.
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