This easy Salmon Salad is a bright, flavorful way to enjoy cooked salmon. Flaky chunks of chilled salmon are gently tossed with crunchy celery, sharp red onion, fresh dill, briny capers, and a simple dressing of raspberry vinegar and good olive oil.
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It’s light yet satisfying — ideal for lunch, a quick weeknight dinner, or as a make-ahead option for picnics and potlucks. Serve it cold or at room temperature for maximum freshness and flavor.
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No mayo needed! The combination of raspberry vinegar and olive oil creates a clean, tangy dressing that lets the salmon shine without weighing it down.
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Ingredients
2 pounds cooked salmon, chilled
1 cup/340g small-diced celery (3 stalks)
1/2 cup/63g small-diced red onion (1 small onion)
2 tablespoons minced fresh dill
2 tablespoons capers, drained
2 tablespoons raspberry vinegar
2 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
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Directions
Break the salmon into very large flakes, removing any skin and bones, and place the salmon in a bowl. Add the celery, red onion, dill, capers, raspberry vinegar, olive oil, salt, and pepper. Season, to taste. Mix well and serve cold or at room temperature.
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