+

Dilled Salmon Salad

Dilled Salmon Salad

Ingredients (10)

  • 1 (20-ounce) skin-on salmon fillet, pin bones removed
  • 1 teaspoon olive oil
  • 1/3 cup small-dice red onion
  • 3 tablespoons champagne vinegar
  • 3/4 cup small-dice celery
  • 1/4 cup crème fraîche
  • 2 tablespoons capers
  • 1 tablespoon coarsely chopped fresh dill
  • 1/2 teaspoon kosher salt, plus more for seasoning
  • 1/2 teaspoon freshly ground black pepper, plus more for seasoning
Try Amazon Fresh
Nutritional Information
  • Calories344
  • Fat23.01g
  • Saturated fat6.12g
  • Trans fat
  • Carbs2.66g
  • Fiber0.76g
  • Sugar1.25g
  • Protein29.67g
  • Cholesterol85.24mg
  • Sodium446.18mg
  • Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

This creamy, herbed salmon salad has flavors reminiscent of fancy tea sandwiches, but it’s a snap to prepare. Baked salmon is chilled, flaked, and mixed with crème fraîche, crunchy celery and red onion, briny capers, and fresh dill. Serve it dolloped on crackers or crostini for an elegant snack or appetizer, scooped onto a butter lettuce salad, or simply spread in a sandwich instead of tuna.

This recipe was featured as part of our Easter Leftovers recipe slideshow.

Tips for Salmon, Christmas, and Fish

Instructions

  1. 1Heat the oven to 425°F and arrange a rack in the middle.
  2. 2Line a baking sheet with aluminum foil and place the salmon skin-side down on the foil. Drizzle the oil over the salmon, rub it into an even layer with your fingers, and season generously with salt and pepper.
  3. 3Bake the salmon until it’s just opaque all the way through or the center of the thickest part of the fillet registers 135°F to 140°F on an instant-read thermometer, about 10 to 17 minutes.
  4. 4Using a flat spatula to get between the skin and the flesh, lift up the salmon and transfer it to a plate, leaving the skin behind. (It’s OK if the salmon falls apart a little bit.) Discard the foil and skin.
  5. 5Let the salmon cool slightly at room temperature, about 5 minutes. Refrigerate uncovered until completely chilled, at least 2 hours. (If you’re not using it right away, cover the chilled salmon and refrigerate it up to 24 hours.)
  6. 6Stir together the onion and vinegar in a large, nonreactive bowl and let it sit for 15 minutes.
  7. 7Using your hands, flake the chilled salmon into bite-size pieces and place them in the bowl with the onion-vinegar mixture. Add the remaining ingredients and gently stir to combine, being careful not to break up the salmon too much. Taste and season with additional salt and pepper as needed. Serve immediately or chill for up to 4 hours.
Load Comments

Recommended from Chowhound

Amazon's Best Cookbooks (& Other Food Books) of the Year...So Far
Shop

Amazon's Best Cookbooks (& Other Food Books) of the Year...So Far

by David Watsky | Amazon has announced its list of best food and cookbooks of the year...so far, as chosen by their...

10 Things You Need to Make in Your Instant Pot, From Wine to Vanilla Extract
Recipe Round-Ups

10 Things You Need to Make in Your Instant Pot, From Wine to Vanilla Extract

by Marisa Olsen | Instant Pots are a fabulous invention. They make that everlasting “What should I make for dinner...

How to Make Fruit Salad That Doesn't Suck
Guides

How to Make Fruit Salad That Doesn't Suck

by Jen Wheeler | Fruit salad is a staple of hotel breakfast buffets and brunch spots (and hospital cafeterias and elementary...