Ingredients
Scale
- For the Salmon:
- 15 ounces (approx. 425g) high-quality wild-caught salmon, either canned and well-drained, or 1 lb (450g) fresh salmon fillet, cooked and flaked. (See notes on cooking fresh salmon below).
- For the Creamy Dressing:
- ⅔ cup (approx. 150g) good-quality mayonnaise (Use a brand you love, as its flavor is prominent).
- 2 tablespoons Greek yogurt or sour cream (This adds a slight tang and lightens the dressing).
- 2 tablespoons fresh lemon juice (From about 1 medium lemon).
- 1 tablespoon Dijon mustard.
- 1 teaspoon lemon zest.
- For the Mix-ins (The Crunch and Flavor):
- ½ cup finely diced celery (about 2 stalks).
- ¼ cup finely diced red onion (soak in cold water for 10 minutes to mellow its bite, then drain well).
- ¼ cup chopped fresh dill (Do not substitute with dried dill if you can help it; the fresh herb is key).
- 2 tablespoons capers, drained and rinsed.
- ½ teaspoon sea salt (or to taste).
- ¼ teaspoon freshly ground black pepper (or to taste).
- Optional Add-ins:
- 1 tablespoon chopped fresh chives or parsley.
- 1 hard-boiled egg, peeled and chopped.
- A pinch of cayenne pepper or a dash of hot sauce for a little heat.
Instructions
- Prepare the Salmon:
- If using canned salmon: Open the cans and drain them thoroughly. Place the salmon in a medium-sized mixing bowl. Use a fork to gently flake the salmon into bite-sized pieces, being careful not to mash it into a paste. Remove any skin or large bones you find (though the small bones are edible and a great source of calcium).
- If using fresh salmon: Pat the salmon fillet dry and season with salt and pepper. You can cook it using one of these methods:
- Baking: Place on a parchment-lined baking sheet and bake at 400°F (200°C) for 12-15 minutes, or until cooked through.
- Poaching: Gently simmer in a shallow pan of water or broth for 8-10 minutes.
- Air Frying: Cook at 380°F (190°C) for 7-9 minutes.
- Once cooked, let the salmon cool completely. Once cool, use a fork to flake it into large chunks.
- Prepare the Vegetables and Herbs:
- While the salmon cools (if using fresh), take the time to finely dice your celery and red onion. The smaller the dice, the better they will incorporate into every bite. If you find raw red onion too pungent, place the diced onion in a small bowl of cold water for about 10 minutes, then drain thoroughly. This simple trick softens its sharp flavor. Chop your fresh dill.
- Mix the Dressing:
- In a separate small bowl, combine the mayonnaise, Greek yogurt (or sour cream), fresh lemon juice, lemon zest, and Dijon mustard. Whisk until the dressing is smooth, creamy, and fully incorporated.
- Combine the Salad:
- To the bowl with your flaked salmon, add the diced celery, red onion, chopped fresh dill, and drained capers.
- Pour about three-quarters of the dressing over the salmon and vegetable mixture.
- Using a spatula or a large spoon, gently fold everything together. The key word here is fold. Over-mixing can break down the salmon and make the salad mushy. You want to keep those nice flakes of salmon intact.
- Assess the creaminess. If you prefer a creamier salad, add the remaining dressing and fold again.
- Season and Chill:
- Taste the salmon salad. Add the sea salt and freshly ground black pepper. Taste again and adjust any seasonings as needed. You might want a little more lemon juice for brightness or another pinch of salt.
- For the best flavor, cover the bowl and refrigerate the salmon salad for at least 30 minutes. This chilling time is crucial as it allows all the flavors to meld together beautifully.
Nutrition
- Serving Size: One Normal Portion
- Calories: 350-400