Ingredients
Salmon
- 1 lb salmon
Vegetables and Herbs
- ½ cup red onion, chopped
- 1/3 cup celery, chopped (1-2 stalks)
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh dill, loosely packed and chopped
Dressing
- 2 tablespoons mayonnaise
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- Pinch of salt and pepper, or to taste
Instructions
- Cook the Salmon: Heat a skillet over medium-high heat and cook the salmon for about 4 minutes on one side. Flip it and cook for another 2 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 130-140°F. Remove from heat, flake the salmon into pieces with a fork, and discard the skin. Alternatively, bake the salmon at 400°F for 10-12 minutes until cooked through.
- Prepare the Bowl: Transfer the cooked, flaked salmon to a large mixing bowl.
- Add Vegetables and Herbs: Add the chopped red onion, celery, parsley, and dill to the bowl with the salmon.
- Mix Dressing and Season: Stir in mayonnaise, fresh lemon juice, lemon zest, and season with a pinch of salt and pepper. Mix all ingredients thoroughly until well combined.
- Serve: Enjoy the salmon salad warm, chilled, or use it as a flavorful filling in sandwiches.
Notes
- This recipe can be made ahead and stored in the refrigerator for up to 2 days.
- You can substitute Greek yogurt for mayonnaise for a lighter dressing.
- Fresh dill and parsley add brightness, but you may substitute with other fresh herbs like chives or tarragon.
- Ensure the salmon is fully cooked to an internal temperature of 130-140°F for safety and optimal texture.
- Serve with whole grain bread, crackers, or over a bed of greens for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
