Smoked Salmon Salad

Why You’ll Love This Recipe

I love this recipe because it transforms a luxurious ingredient into a surprisingly easy, everyday meal. It feels special but comes together with almost no effort. The creamy dill dressing perfectly balances the smoky, salty salmon, and the fresh crunch from the cucumber and red onion makes every bite interesting. I find it to be a wonderfully satisfying salad that never feels heavy, perfect for a quick lunch or a light, elegant dinner.

Ingredients

• 4 ounces cold-smoked salmon (lox), broken into large pieces
• 5 ounces mixed salad greens (about 6 cups)
• 1 small English cucumber, thinly sliced
• 1/2 small red onion, very thinly sliced
• 2 tablespoons capers, drained
• 1/4 cup fresh dill, roughly chopped
• 1/2 cup plain Greek yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon fresh lemon juice, plus more to taste
• 1 teaspoon Dijon mustard
• 1/4 teaspoon freshly ground black pepper

Directions

I start by making the creamy dill dressing. In a small bowl, I whisk together the Greek yogurt, mayonnaise, fresh lemon juice, Dijon mustard, and black pepper until it’s completely smooth.

Next, I fold in the roughly chopped fresh dill. I give it a taste and adjust the seasoning, sometimes adding another small squeeze of lemon juice if I want it brighter.

In a large serving bowl, I combine the mixed greens, sliced cucumber, and thinly sliced red onion. I pour about three-quarters of the dressing over the salad and toss everything gently until the greens are lightly coated.

To assemble, I arrange the dressed salad on plates or in bowls. I artfully drape the pieces of cold-smoked salmon over the top of each portion.

Finally, I scatter the drained capers over everything. I serve the salad immediately, with the remaining dressing on the side for anyone who wants an extra drizzle.

Servings and Timing

I make about 2 generous main course servings with this recipe, or 4 smaller side portions. The total time is just about 20 minutes from start to finish, and most of that is spent casually chopping vegetables.

Variations

When I want to make this salad more substantial, I sometimes add hard-boiled eggs or sliced avocado. For a different texture, toasted pine nuts or slivered almonds work beautifully. If I don’t have fresh dill, I use a tablespoon of chopped fresh chives or tarragon in the dressing instead, which gives it a lovely, different herbal note.

Storage and Reheating

This salad is best enjoyed immediately after assembly. However, I can prepare the dressing and chop the vegetables a day ahead, storing them separately in airtight containers in the refrigerator. I store any leftovers in the fridge, though the greens will wilt from the dressing over time. The smoked salmon and dressed salad do not reheat well.

FAQs

Can I use hot-smoked salmon instead?

Yes, absolutely. Flaked hot-smoked salmon works wonderfully here and gives a different, firmer texture. I use an equal amount by weight.

Is there a substitute for Greek yogurt in the dressing?

I sometimes use sour cream for an even richer dressing, or a lighter mayonnaise if I want to skip the yogurt. The consistency will be slightly different, but still delicious.

How can I make this salad dairy-free?

To make it dairy-free, I replace the Greek yogurt with a dairy-free yogurt alternative or simply use all mayonnaise, thinning it with a little extra lemon juice or water to reach a dressing consistency.

What can I serve with this salad?

I love serving this with a warm, crusty baguette or some toasted pita chips on the side. It also makes a fantastic filling for a wrap or a topping for seeded crackers.

Conclusion

I hope this recipe becomes a staple in your kitchen just like it is in mine. It’s my go-to for a meal that feels indulgent yet is incredibly simple to prepare. The combination of flavors is truly timeless. Let me know in the comments what your favorite add-ins are.

Print Recipe

I make this easy Smoked Salmon Salad with a creamy lemon-dill dressing. It’s a perfect, protein-packed lunch or light dinner ready in 20 minutes.

• Author: CookingByNess
• Prep Time: 20 mins
• Cook Time: 0 mins
• Total Time: 20 mins
• Yield: 2 main course servings
• Category: Dinner, Lunch
• Method: No-Cook
• Cuisine: American
• Diet: Gluten-Free

Ingredients

4 ounces cold-smoked salmon (lox), broken into large pieces

5 ounces mixed salad greens (about 6 cups)

1 small English cucumber, thinly sliced

1/2 small red onion, very thinly sliced

2 tablespoons capers, drained

1/4 cup fresh dill, roughly chopped

1/2 cup plain Greek yogurt

2 tablespoons mayonnaise

1 tablespoon fresh lemon juice, plus more to taste

1 teaspoon Dijon mustard

1/4 teaspoon freshly ground black pepper

Instructions

Make the dressing: In a small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, and black pepper until smooth. Fold in the chopped dill.
Toss the salad: In a large bowl, combine the salad greens, cucumber, and red onion. Add about 3/4 of the dressing and toss gently to coat.
Assemble: Divide the dressed salad between two plates. Arrange the pieces of smoked salmon over the top of each salad.
Finish: Scatter the drained capers over the salads. Serve immediately with the remaining dressing on the side.

Notes

For a dairy-free version, substitute the Greek yogurt with a dairy-free yogurt or use all mayonnaise, thinning it with a bit of water or lemon juice. Hot-smoked salmon (flaked) can be used in place of cold-smoked lox. Prepare the dressing and chop vegetables up to a day in advance for a quicker assembly.