Yogurt Dill Salmon Salad

Name: Yogurt Dill Salmon Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 cups cooked salmon, flaked; 1 cup plain Greek yogurt; 1/4 cup fresh dill, chopped; 1/2 cup cucumber, diced; 1/4 cup red onion, finely chopped; 2 tablespoons lemon juice; Salt and pepper to taste; Mixed greens for serving

Highlighted under: Summer Eating | Picnic Food

I absolutely adore this Yogurt Dill Salmon Salad! The creamy yogurt and fresh dill come together to create a light yet satisfying dish that’s perfect for any meal. I love how quickly it comes together, making it an easy choice for busy weeknights or lunch prep. The tender salmon combined with crunchy vegetables makes every bite a delight. Plus, the yogurt brings a tangy richness that elevates the flavors beautifully, turning a simple salad into something special.

Created by

The Queeniesrecipes Team

Last updated on 2026-03-11T19:49:06.935Z

When I first experimented with this Yogurt Dill Salmon Salad, I wanted to create something refreshing and wholesome. After a few tweaks, I found the perfect balance between the creamy yogurt base and the vibrant dill. This dish pairs wonderfully with mixed greens or on its own as a light meal. The key is to use fresh dill; it truly makes a difference in flavor.

One day, I served this salad at a family gathering, and it was a huge hit! Everyone loved the refreshing taste, and they were surprised to learn it was so simple to make. I recommend using leftover salmon for an even quicker preparation, allowing you more time to enjoy the delicious outcome.

Why You Will Love This Recipe

Creamy yogurt dressing that complements the salmon perfectly
Fresh dill adds a burst of flavor with every bite
Quick to prepare, making it ideal for busy days

Understanding the Ingredients

The star of this dish is the salmon, which provides not just protein but also healthy omega-3 fatty acids. Using cooked, flaked salmon leftovers can save time, but if you opt for fresh salmon, ensure it's cooked until opaque and flakes easily with a fork. Overcooking can lead to a dry texture, so watch it closely towards the end of baking.

Greek yogurt serves as the creamy base for the dressing. Its thickness not only adds a luscious mouthfeel but also packs in protein while keeping the dish light. You can also opt for dairy-free yogurt alternatives, such as almond or coconut yogurt, to accommodate lactose intolerance or vegan diets, though the flavor profile will shift slightly.

Preparation and Assembly Tips

When preparing your vegetables, ensure the cucumber is diced finely to maintain a balanced texture throughout the salad. A mandoline slicer can help achieve even cuts effortlessly. The red onion gives a pop of color and a gentle bite; soaking it in cold water for a few minutes can reduce its sharpness if preferred.

Mixing the dressing should be done thoroughly to achieve a uniform flavor. If you find the dressing too thick, a tablespoon of water or additional lemon juice can help lighten it while retaining its tangy kick. Once everything is combined, let it sit for a few minutes to allow the flavors to meld before serving.

Ingredients

Gather the following ingredients for a delightful salad:

Ingredients

2 cups cooked salmon, flaked
1 cup plain Greek yogurt
1/4 cup fresh dill, chopped
1/2 cup cucumber, diced
1/4 cup red onion, finely chopped
2 tablespoons lemon juice
Salt and pepper to taste
Mixed greens for serving

Make sure all ingredients are fresh for the best taste!

Instructions

Follow these simple steps to prepare your salad:

Prepare the Salmon

If you're using leftover salmon, flake it into large pieces. If cooking fresh salmon, season with salt and pepper and bake at 375°F (190°C) for about 10 minutes or until cooked through, then let cool.

Make the Dressing

In a mixing bowl, combine the Greek yogurt, chopped dill, lemon juice, salt, and pepper. Stir until well blended.

Assemble the Salad

In a larger bowl, combine the flaked salmon, diced cucumber, and red onion. Pour the dressing over the salmon mixture and gently fold until evenly coated.

Serve

Place a handful of mixed greens on a plate and top with the salmon salad. Enjoy your delicious creation!

Enjoy this vibrant and healthy salad!

Pro Tips

For a variation, try adding some capers or sliced avocado for extra flavor and creaminess.

Make-Ahead and Storage

This Yogurt Dill Salmon Salad can be made ahead, making it an excellent choice for meal prep. The salad can be stored in an airtight container in the refrigerator for up to three days. However, to maintain the best texture of the mixed greens, it’s best to add them just before serving.

If you have leftovers, consider using them as a filling for wraps or pita pockets. It’s an excellent way to transform the salad into a different meal and prevents waste. Just keep in mind that the dressing will continue to thicken as it sits, so you might want to whisk in a little extra yogurt or lemon juice before serving.

Variations to Try

Feel free to customize your salad by adding other crunchy vegetables, such as bell peppers or shredded carrots, for extra color and nutrition. You might also experiment with herbs; parsley, chives, or basil can introduce new flavors that complement the dill.

For an additional texture twist, consider adding sliced avocado or toasted nuts like almonds or walnuts to elevate both the taste and nutrient profile. Incorporating some quinoa can also turn this salad into a heartier meal.

Questions About Recipes

→ Can I use canned salmon for this recipe?

Yes, canned salmon works well in this recipe. Just drain it and flake it before mixing.

→ How long can leftovers be stored?

Leftovers can be stored in the refrigerator for up to 2 days in an airtight container.

→ Can I substitute the yogurt?

You can substitute the Greek yogurt with a dairy-free alternative, such as cashew yogurt, if you prefer.

→ Is this salad gluten-free?

Yes, this salad is gluten-free as long as you ensure all ingredients are certified gluten-free.