Salmon Salad with Fresh Vegetables, Parsley, and Capers

This healthy salmon salad recipe layers on the texture and flavor with creamy Greek yogurt, peppery Dijon mustard, crunchy fresh vegetables, and fresh parsley. There’s no mayo, and the salmon is baked in the oven so it could not be easier! Scoop it into lettuce cups or pile it onto bread for a sandwich.

Why This is the Only Salmon Salad Recipe I Make!

Most salmon salad recipes I have come across lack texture and are drowning in mayonnaise. I’ll just come out and confess this right now, I do not like the taste of mayo! Still, l want to enjoy a little creaminess. Enter Greek yogurt! 

For my no-mayo salmon salad recipe, I combine Greek yogurt with Dijon mustard, lemon juice, and a generous drizzle of olive oil to get a creamy salmon salad dressing with a nice zing to it! So much flavor and just the right amount of indulgence.

I then layer the flavors with texture from crunchy veggies like carrots, celery, and green onions. Capers bring a subtle brininess, and a handful of parsley adds color and freshness. When I served this to my family, my husband Saba blurted out, “I am not sure I ever tasted a salmon salad like this one! What’s in it?” He’s not much for flattery, so I knew this healthy salmon salad was a winner. 

If you love my salmon salad, try my Mediterranean Tuna Salad or Chickpea Salad.

Pro-Tip for Making Salmon Salad

You know when you buy a large salmon filet, and you know that if you bake the whole thing, you will inevitably end up with an overcooked tail by the time the center cut is at medium temp?

• Here is what you do: Cut the skinnier tail part off and save it in the freezer for this salmon salad! You won’t be disappointed.

Salmon Salad Recipe Ingredients

For the Salmon Salad 

• Salmon filet: I used the tail end, but like with our Salmon Caesar Salad you can use any cut you like.
• Vegetables: Green onions (aka scallions) add sweet and savory depth of flavor. You can substitute with another mild allium like chives, shallot, or red onion. Celery and carrot add crunch and a refreshing quality. You can substitute with green bell pepper if you’d like. 
• Capers add a briny quality to balance the richness of the fish. Other pickles will work, like pickled red onions or chopped cornichons. 
• Parsley adds a crucial freshness. I wouldn’t try to substitute with dried herbs, but other tender green herbs would work, like dill or cilantro. 
• Kosher salt and black pepper enhance the flavor. 

For the Dressing

• Greek yogurt adds tang, creaminess, and a nice protein boost. It’s the same trick I use to make a creamy Chicken and Chickpea Salad without the mayo.  
• Dijon mustard adds a punchy peppery quality. Stone-ground or smooth both work, depending on your preference. 
• Fresh lemon juice lifts the flavor, but lime just works in its place. 
• Extra virgin olive oil ties the dressing together and adds a lot of flavor. I love our peppery Spanish Hojiblanca for a bolder approach, or our smooth Italian Nocellara for a more delicate oil. 
• Ground coriander adds a warming aromatic quality. Cumin works as a substitute (or stock up at our shop). 
• Sumac adds a bright, tart layer of flavor. You can leave it off, use lemon zest as a substitute, or stock up at our online shop. 
• Urfa Biber adds a layer of mild yet complex heat.

How to Make this Salmon Salad Recipe 

The salmon is baked in this recipe, so it’s extra easy to make and virtually impossible to mess up. Here are the steps: 

• Get ready. Set a rack near the center of your oven and preheat to 400°F. Lightly oil a baking dish large enough to hold the salmon in one layer.
• Prepare the salmon. Season the salmon (10 ounces) with salt and pepper on both sides and place on the prepared baking dish.
• Bake the salmon. Bake on the center rack of the heated oven for 8 to 12 minutes, depending on the thickness. It should turn opaque pink and easily flake with your fork. 
• Make the dressing. In a medium mixing bowl, whisk together 2 tablespoons Greek yogurt, 2 teaspoons Dijon mustard, and the juice of 1 lemon. While whisking, drizzle in about 1/4 cup of extra-virgin olive oil. Add 1/2 teaspoon each of coriander, sumac, and Urfa biber. Season with salt and pepper to taste. Whisk, taste, and adjust seasoning to your liking.  
• Make the salad. Flake the salmon with your fork and add it to the bowl with the dressing. Add 2-3 trimmed and chopped green onions, 2 chopped celery stalks, 1 chopped carrot, 2 tablespoons capers, and 1/2 cup chopped fresh parsley. Gently mix until well combined. 
• Chill and serve. Set in your refrigerator for a few minutes to chill, then serve (see serving suggestions below). Leftovers will keep for up to a day in the fridge in a tightly sealed container. 

Salmon Salad FAQs

What is the best cut of salmon for salad

I try to make the most of everything I buy and let nothing go to waste. I cook salmon a lot in my house and often buy whole filets because it’s more affordable, but the tail end is thinner than the center. So I remove the thinner tail end and freeze it to cook at a later date and make this salad.

What temperature should salmon be cooked to?

The USDA recommends cooking salmon to 145°F, but I like to pull my salmon out when it reaches 140°F, then let it rest for about 5 to 10 minutes. During the rest time, the “carry over cooking” will bring the salmon up to 145°F.

What are the best substitutes for Urfa Biber and Sumac?

If you don’t have Urfa Biber, Aleppo pepper or standard red chili flakes are the best substitute, but keep in mind these will be hotter, and they lack the smokiness that Urfa Biber contributes to the recipe.

For Sumac, the best replacement is 1 teaspoon of lemon juice.

• Both of these spices add that little something extra to this recipe, but if push comes to shove you can leave them off. However, if you’re ready to level up your flavor game, they are worth exploring.

How to make salmon salad creamy without mayo?

It’s no secret to anyone that I’m not a fan of mayo. I replace it with Greek yogurt or labneh any chance I get. Yogurt has probiotics, is high in protein, and lower in calories. Plus, I like that refreshing tanginess it brings to recipes. In this recipe, I use a combination of Greek yogurt, Dijon mustard, and extra virgin olive oil to create a zesty flavor-packed dressing.

What to Serve with Salmon Salad

This salmon salad recipe can take many different paths. Here are some ideas:

• Stuff it in your favorite flatbread, like Homemade Pita.
• Pile it on toasted slices of homemade baguette.
• For a low-carb, gluten-free option, serve it in lettuce wraps or cups (I like butter lettuce.)
• As an appetizer with pita chips or crostini (it will serve up to 8 people this way.)