This is the best guide for how to make Salmon Salad with fresh salmon. Full of flavor from lemon juice and zest, fresh dill and tangy Greek yogurt along with mayo.

Salmon salad shown served on lettuce wraps and in croissants on a large white platter.

“Perfect lunch on a hot day accompanied by a fresh fruit salad. I can’t wait to serve these croissant sandwiches to my friends.”

—Cindy

Salmon Salad

There are a lot of salmon salad recipes out there, but if you’re looking for one made with fresh salmon (not canned) and big fresh flavors, this is the one.

We’re known for salmon recipes like salmon pasta (2.8 million+ page views) and our oven baked salmon recipe (225,000+ page views), so you can trust that we know how to make salmon salad the best it can be.

Cooking a piece of fresh salmon takes only a few minutes, and the payoff is worth it. It has such a better flavor and texture than even the highest-quality canned salmon.

Our recipe also uses Greek yogurt alongside mayonnaise for a balanced, tangy creaminess with an extra boost of protein. Lemon juice AND zest, and fresh dill give this salad a distinctive, vibrant flavor.

Why You’ll Love this Salmon Salad Recipe

  • It’s designed to be made with fresh salmon, not canned salmon, for people who prefer the texture and flavor of fresh salmon.
  • Enjoy it a variety of ways – on its own, with crackers, in a lettuce wrap, or on a croissant.
  • With simple steps and minimal prep work, you’ll have a delicious meal ready in no time.
Ingredients on a white surface, including raw fish, mayonnaise, yogurt, celery, herbs, lemon, spices, garlic, onion and croissants.

Cold Salmon Salad Ingredients

  • salmon fillet – you’ll need 1 large fillet or 2 smaller ones. You want to have about a pound of salmon.
  • olive oil – used for cooking the salmon.
  • salt and pepper – seasons the salmon and the entire salad.
  • garlic – adds depth of flavor to the sauce.
  • mayonnaise – the main ingredient in the sauce.
  • Greek yogurt – adds tanginess.
  • Dijon mustard – adds a sharp, slightly spicy flavor.
  • lemon juice and zest – adds brightness and acidity.
  • paprika – provides a hint of color and depth of flavor to this recipe for salmon salad.
  • celery – brings the crunch!
  • red onion – adds that raw onion bite that is so welcome in creamy salads.
  • dill – adds a fresh, herby flavor that pairs well with salmon.

How to Make Salmon Salad

Two pieces of raw orange fish on a rimmed baking pan.

1. COOK SALMON. Place the salmon on a baking pan and drizzle it with olive oil and sprinkle it with salt and pepper (or use salmon rub for even more flavor). Transfer it to the oven and bake until the salmon is cooked through.

Two pieces of cooked orange fish on a rimmed baking pan, with a spatula removing one of the fish fillets from the skin.

2. CHILL. Remove the salmon from the oven and slip a flat spatula between the salmon flesh and skin to remove the skin. Place the salmon in a medium bowl and transfer it to the refrigerator until it is fully chilled.

Before and after photos showing a creamy sauce being whisked together in a glass bowl.

3. SAUCE. Whisk together the garlic, mayonnaise, yogurt, mustard, lemon juice and zest, paprika and remaining salt and pepper.

Cooked pink fish being flaked with forks in a glass bowl.

4. FLAKE. When the salmon is totally chilled, use forks to flake it into small pieces.

A glass bowl filled with flaked cooked orange fish, vegetables and herbs.

5. VEG & HERBS. Add the celery, onion and dill to the salmon and toss until combined.

Before and after photos showing a fish and creamy sauce mixture being stirred together in a glass bowl.

6. FINISH. Gradually add the sauce to the salmon mixture and toss to combine, until your desired level of sauciness is reached.

A salmon salad recipe shown served on a croissant.

Home Chef Tips

  • Opt for wild-caught salmon if possible, for the best flavor and nutritional benefits.
  • When we call for mayonnaise, we don’t mean Miracle Whip. We’re talking Hellman’s, Duke’s or something comparable.
  • Invest in an instant read thermometer. This is the quickest, easiest and best way to check the internal temperature of your salmon as it cooks without cutting into it and letting all the juices run out.
Cold salmon salad in a bowl.

Cold Salmon Salad Recipe Variations

  • SOUR CREAM – Don’t have Greek yogurt on hand? Use sour cream, or simply substitute extra mayonnaise.
  • ONION – You don’t have to use red onion. Finely chopped white or yellow onion, or thinly sliced green onions or chives are also great. Or, if you hate onions, just leave them out.
  • HERBS – Experiment beyond dill, with different herbs like tarragon, chives or basil.
Salmon salad shown served on lettuce wraps and in croissants on a large white platter.

How to Serve Salmon Salad

There are so many different ways to serve salmon salad with mayo. Some of my favorites are:

  • SANDWICH – I love this on a croissant, but whole-grain bread is also a great choice.
  • LETTUCE WRAPS – Use butter/Bibb/Boston lettuce leaves for a light, refreshing meal.
  • CRACKERS – Get some really good crackers and use the salmon salad kind of like a dip.
Salmon salad with mayo shown served on lettuce leaves.

How to Store Salmon Salad with Mayo

Cold salmon salad can be stored in an airtight container in the refrigerator up to 3 days. Make sure to give it a good stir before serving to redistribute the ingredients and make sure everything is nice and saucy.

A recipe for salmon salad in a bowl surrounded by various types of crackers.

Recipe for Salmon Salad FAQs

Is canned salmon cooked?

Yes, canned salmon is pre-cooked and ready to eat. It’s a convenient shortcut to this recipe if you don’t wish to cook your own salmon.

Should I drain canned salmon?

If using canned salmon, yes, you should drain it to remove the excess liquid.

What’s a good dressing for a salmon salad?

The best dressing for salmon salad is the one made in the recipe card below, but a yummy twist on this is using our Caesar salad dressing recipe to dress the flaked salmon and veggies.

A spoon lifting some salmon salad out of a bowl.

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Salmon salad shown served on lettuce wraps and in croissants on a large white platter.

Cold Salmon Salad with Mayo

Author: Lori Yates
Yield: 4 servings
Prep: 15 minutes
Cook: 18 minutes
Chill: 25 minutes
Total: 58 minutes
This is the best guide for how to make Salmon Salad with fresh salmon. Full of flavor from lemon juice and zest, fresh dill and tangy Greek yogurt along with mayo.
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Ingredients

  • 1 pound salmon (1 large fillet or 2 smaller ones)
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt divided
  • ½ teaspoon ground black pepper divided
  • 1 garlic clove minced
  • ¼ cup mayonnaise
  • 2 tablespoons Greek yogurt
  • 2 teaspoons Dijon mustard
  • 2 teaspoons fresh lemon juice (make sure to zest the lemon first!)
  • ½ teaspoon grated lemon zest
  • ¼ teaspoon paprika
  • 2 stalks celery finely chopped
  • ¼ cup finely chopped red onion
  • 2 tablespoons chopped fresh dill

Instructions

  • Preheat oven to 350 degrees F. Place salmon on rimmed baking pan. Drizzle with olive oil and sprinkle with 1/4 teaspoon each salt and pepper. Transfer to oven and bake 18 to 20 minutes or until salmon is almost opaque throughout and internal temperature reaches 145 degrees F.
  • Remove from oven and slip spatula between salmon skin and flesh to remove skin. Discard skin. Place salmon in medium bowl and transfer to refrigerator until fully chilled.
  • Meanwhile, in small bowl, whisk garlic, mayonnaise, yogurt, mustard, lemon juice and zest, paprika and remaining 1/4 teaspoon each salt and pepper until well combined.
  • When salmon is fully chilled, use forks to flake it into small pieces.
  • Add celery, onion and dill to salmon and toss until well combined.
  • Gradually add sauce to salmon mixture and toss to combine, until your desired level of sauciness is reached. You may not need all of the sauce. Makes about 3 cups salad.
Calories: 303kcal, Carbohydrates: 3g, Protein: 24g, Fat: 21g, Saturated Fat: 3g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 7g, Trans Fat: 0.03g, Cholesterol: 69mg, Sodium: 477mg, Potassium: 653mg, Fiber: 1g, Sugar: 1g, Vitamin A: 225IU, Vitamin C: 3mg, Calcium: 39mg, Iron: 1mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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