If you follow my Instagram stories, you might know I recently started using an AeroGarden countertop herb garden. For someone who has historically struggled to keep houseplants alive, this device has been a game changer. The herbs grow quickly and consistently with very little effort—simply add water or plant food when prompted and let the grow lights do the rest. My dill, in particular, has been flourishing, so I wanted a quick, fresh way to use a big harvest of it.
Enter this Easy Salmon and Dill Salad: a bright, make-ahead salmon salad that comes together in about five to ten minutes. It’s perfect for packed lunches, light dinners, or served on top of mixed greens for an easy, satisfying meal. The flavors are fresh and simple—salmon, dill, lemon, and a few crunchy vegetables—so it feels wholesome and homemade without any fuss.
SHOP THE POST.
- 2 (6 oz) cans pink salmon, drained (wild-caught preferred)
- 1 tablespoon freshly chopped dill
- 2 teaspoons capers, drained
- 1/4 cup finely chopped celery
- 1/4 cup finely diced white onion
- 2 tablespoons mayonnaise (homemade or compliant substitute)
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 tablespoon finely diced dill pickles or dill relish
- 1/4 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
- Mixed greens, for serving
- Sliced cucumbers, for serving
- Celery sticks or slices, for serving
- Shredded carrots, for serving
- Place the drained salmon in a medium bowl. Use a fork to flake the salmon and break up any larger pieces.
- Add the chopped dill, capers, celery, white onion, mayonnaise, lemon juice, diced dill pickles, and garlic powder. Mix gently until everything is evenly combined. Taste and season with salt and black pepper as needed.
- Serve the salmon salad on a bed of mixed greens with cucumber slices, celery, and shredded carrots, or enjoy it tucked into lettuce cups, wrapped in collard greens, or spread on your favorite whole-grain bread or crackers.
- Store any leftovers in an airtight container in the refrigerator for up to 2–3 days. Stir gently before serving again to refresh the texture.
Tips for the Best Salmon Salad
- Drain the canned salmon well and remove any large bones if you prefer a smoother texture—many people eat the small soft bones for calcium, but removing them yields a more salad-like consistency.
- Adjust the mayonnaise and lemon to achieve the consistency and brightness you like. For a lighter option, use plain yogurt or a mix of yogurt and mayo.
- If capers feel too salty, rinse them briefly under cold water before adding.
- Add chopped fresh herbs—more dill or a bit of fresh parsley—if you want extra freshness.
Variations and Serving Ideas
- Make it Mediterranean-style by adding chopped roasted red peppers and a splash of olive oil.
- For a grain bowl, serve the salad over quinoa or farro with roasted vegetables.
- Turn it into a sandwich filling with sliced tomato and crunchy lettuce on whole-grain bread.
Storage and Meal Prep
This salmon and dill salad is ideal for quick meal prep. Keep it refrigerated in a sealed container for up to 2–3 days. If preparing salads for packed lunches, pack the greens and crunchy vegetables separately until ready to assemble—this keeps everything crisp.
Why This Recipe Works
The combination of lemon and dill brightens the rich flavor of canned salmon, while capers and pickles add a pleasant briny contrast. Crunch from celery and carrots balances the creamy mayonnaise, creating a satisfying texture that works equally well as a salad topping, sandwich filling, or light lunch.