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Salmon Salad With Cucumber and Dill - Fresh, Bright, and Ready in Minutes

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Cooked salmon (12 ounces), flaked and cooled — baked, poached, grilled, or canned wild salmon
  • English cucumber (1 cup), quartered lengthwise and thinly sliced
  • Fresh dill (3 tablespoons), finely chopped
  • Red onion or shallot (2–3 tablespoons), finely minced
  • Celery (1 stalk), finely diced (optional for extra crunch)
  • Greek yogurt (1/3 cup), plain and full-fat or 2%
  • Mayonnaise (2 tablespoons) for richness
  • Dijon mustard (1–1½ teaspoons)
  • Lemon juice (1–2 tablespoons), freshly squeezed
  • Lemon zest (1/2 teaspoon), finely grated (optional but great)
  • Olive oil (1 tablespoon), extra virgin
  • Salt and black pepper to taste
  • Capers (1 tablespoon), drained and chopped (optional for briny pop)

Method
 

  1. Prep the salmon. If using cooked fillets, remove the skin and any pin bones. Flake the salmon into bite-size pieces with a fork. If using canned salmon, drain well and lightly flake.
  2. Salt the cucumber. Toss the sliced cucumber with a pinch of salt and let it sit for 5–10 minutes. Pat dry with a paper towel to remove excess moisture. This keeps the salad from getting watery.
  3. Make the dressing. In a large bowl, whisk together Greek yogurt, mayonnaise, Dijon, lemon juice, lemon zest, and olive oil. Season with a generous pinch of salt and pepper.
  4. Add aromatics. Stir in dill, onion or shallot, and celery. If using capers, add them now.
  5. Fold in salmon and cucumber. Gently combine the flaked salmon and cucumber with the dressing until everything is evenly coated. Taste and adjust lemon, salt, and pepper as needed.
  6. Chill briefly (optional but recommended). Cover and refrigerate for 15–30 minutes to let the flavors settle and the salad firm up.
  7. Serve your way. Spoon onto lettuce cups, pile on toast, wrap in a tortilla, or serve with crackers and sliced avocado. Finish with a little extra dill or a squeeze of lemon.