A overhead close up photo of salmon salad in a serving bowl with a spoon next to bowls of capers and parsley.

Salmon Salad with Fresh Vegetables, Parsley, and Capers

Name: Salmon Salad with Fresh Vegetables, Parsley, and Capers
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Cuisine: American/Mediterranean
Ingredients: 10 ounces salmon filet (I used the tail end, but you can use any cut you like); Kosher salt; Black pepper; Extra virgin olive oil; 2 to 3 green onions, trimmed and chopped (both white and green parts); 2 celery stalks, chopped; 1 medium carrot, chopped; 2 tablespoons capers, drained; 1/2 cup chopped fresh parsley; 2 tablespoons Greek yogurt; 2 teaspoons Dijon mustard; Juice of 1 lemon; 1/4 cup extra virgin olive oil; 1/2 teaspoon ground coriander; 1/2 teaspoon sumac (optional, or substitute lemon zest); 1/2 teaspoon Urfa biber (optional, or substitute red pepper flakes); Kosher salt; Black pepper; Over toast toasted baguette, or crostini; Lettuce wraps or cups I like butter lettuce

This easy salmon salad recipe swaps mayo for tangy Greek yogurt and Mediterranean flavor-makers like capers, spices, and fresh herbs. Serve with on crostini as an appetizer, or with lettuce cups for a healthy gluten-free dinner.

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Salmon Salad with Fresh Vegetables, Parsley, and Capers

Cuisine

American/Mediterranean

Servings

6 servings

Prep Time

10 minutes

Cook Time

10 minutes

Calories

160

Ingredients

10 ounces salmon filet (I used the tail end, but you can use any cut you like)
Kosher salt
Black pepper
Extra virgin olive oil
2 to 3 green onions, trimmed and chopped (both white and green parts)
2 celery stalks, chopped
1 medium carrot, chopped
2 tablespoons capers, drained
1/2 cup chopped fresh parsley
2 tablespoons Greek yogurt
2 teaspoons Dijon mustard
Juice of 1 lemon
1/4 cup extra virgin olive oil
1/2 teaspoon ground coriander
1/2 teaspoon sumac (optional, or substitute lemon zest)
1/2 teaspoon Urfa biber (optional, or substitute red pepper flakes)
Kosher salt
Black pepper
Over toast toasted baguette, or crostini
Lettuce wraps or cups I like butter lettuce

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Directions

Get ready.Set a rack near the center of your oven and preheat to 400°F. Lightly oil a baking dish large enough to hold the salmon in one layer.
Bake the salmon.Season the salmon with salt and pepper on both sides and place on the prepared baking dish. Bake on the center rack of the heated oven anywhere from 8 to 12 minutes, depending on the thickness. It should turn opaque pink and easily flake with your fork.
Make the dressing.In a medium mixing bowl, whisk together the Greek yogurt, Dijon mustard, and lemon juice. While whisking, drizzle in the olive oil. Season with coriander, sumac, Urfa biber, and salt and pepper to taste. Whisk. Taste and adjust seasoning to your liking.
Make the salad.Flake the salmon with your fork and add it to the bowl with the dressing. Add the green onions, celery, carrot, capers, and fresh parsley. Gently mix until well combined.
Chill and serve.Set in your refrigerator for a few minutes to chill, then serve (see serving suggestions). Leftovers will keep for up to day in the fridge in a tightly sealed container.

Recipe Note

Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, coriander, sumac, and Urfa biber used in this recipe.
The sumac and Urfa biber are optional, and the recipe will work without them. But if you make the effort to use them, you will love the nuance they add!
What temperature to cook salmon? The USDA recommends fish be served when it’s internal temp reaches 145°F, but I like to take it out of the oven around 140°F because it will continue to cook as it rests. If you don’t have a thermometer, stick your fork in the thickest part of the fish and pull backwards. It should easily flake without showing resistance.

Nutrition

Calories 160, Carbs 2.2 grams, Cholesterol 26.3 milligrams, Fat 12.3 grams, Fiber 0.8 grams, Protein 10.4 grams, Saturated Fat 1.8 grams, Sodium 126.8 milligrams, Sugar 0.9 grams, Polyunsaturated Fat 2.2 , Monounsaturated Fat 7.6 , Potassium 313.6 , Vitamin A 2192.4 , Vitamin C 8.8 , Calcium 28.9 , Iron 0.9

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Salmon Salad with Fresh Vegetables, Parsley, and Capers

Salmon Salad with Fresh Vegetables, Parsley, and Capers

Category

Cuisine

Servings

Prep Time

Cook Time

Calories

Ingredients

Directions

Recipe Note

Nutrition

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Salmon Salad with Fresh Vegetables, Parsley, and Capers

Category

Cuisine

Servings

Prep Time

Cook Time

Calories

Ingredients

Directions

Recipe Note

Nutrition

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