Salmon Salad Recipe 

This salmon salad from Zestful Kitchen delivers a light, creamy, and herb-laced lunch or dinner option that’s both bright and satisfying. Featuring flaked broiled salmon folded into Greek yogurt, lemon juice, scallions, dill, and crisp cucumbers, it strikes a balance between richness and freshness. Ready in under 35 minutes, it serves four and works beautifully on its own, in greens, or as a sandwich spread. Easy to prepare and full of flavor, this salad is ideal for a quick, healthy meal with upscale taste.

Ingredients

• 1 lb center‑cut skin‑on salmon fillet
  
  

• Kosher salt and cracked black pepper
  
  

• ¾ cup whole‑milk Greek yogurt
  
  

• 4 scallions, thinly sliced
  
  

• ¼ cup chopped fresh dill
  
  

• Juice of 1 lemon
  
  

• 4 Persian cucumbers, diced
  
  

• Bibb lettuce leaves, iceberg lettuce, toasted bread and/or crackers for serving (optional)
  
  

Directions

1. Heat broiler to high, with rack ~6 inches from heat. Line a baking sheet.
   
   

2. Pat salmon dry, then season with about ½ tsp kosher salt and ¼ tsp cracked black pepper.
   
   

3. Broil until mostly opaque and tops are charred, with internal temperature about 125 ° F (48–52 °C), approximately 10–12 minutes. Remove and allow to cool.
   
   

4. Once cooled, flake salmon into large chunks, removing skin.
   
   

5. In a large bowl, whisk together Greek yogurt, scallions, dill, lemon juice, and ½ tsp salt. Season with black pepper.
   
   

6. Gently fold in the flaked salmon and diced cucumbers. Adjust seasoning with extra salt or pepper if needed.
   
   

7. Serve immediately over greens, with toasted bread or crackers, or in lettuce wraps or sandwiches.
   
   

Nutrients (Per Serving)

• Calories: ~430 kcal
  
  

• Protein: ~30–35 g
  
  

• Fat: ~25 g (mostly from yogurt and salmon)
  
  

• Carbohydrates: ~8 g (from cucumber and yogurt)
  
  

• Fiber: ~1 g
  
  

• Sodium: depends on added salt (but moderate level)
  
  

• Cholesterol: ~70–80 mg