Salmon Salad With Capers and Dill
This Salmon Salad is here to liven up your weekday lunch! Baked salmon is flaked and tossed with crunchy veggies, fresh dill, and briny capers, along with a creamy, lemony dressing for a flavorful, fabulous meal.

This salmon salad recipe is in the vein of Chicken Salad, Ham Salad, and Tuna Salad—in other words, a creamy salad made not with leafy greens, but with a protein as the star of the show.
With the capers and dill, this salmon salad has bagel with lox vibes, but in a much healthier form. The salmon is seasoned to perfection, the creamy dressing is bright and lemony, and I add a crunchy trio of veggies to jazz up the texture.
And like those other creamy protein-based salads, this salmon salad is a meal prep dream and perfect for a light yet satisfying lunch option. Keep it in the fridge and enjoy it in sandwiches, lettuce cups, on crackers—you can serve it so many different ways, you can eat it all week and you won’t get tired of it!

Ingredients for Salmon Salad With Capers and Dill
Here’s a quick rundown of what you’ll need for this recipe. To see the full measurements, scroll down to the recipe card.
- Salmon – While some recipes use canned salmon, I much prefer buying a fillet and baking it for a fresher flavor.
- Olive Oil – For cooking the salmon.
- Seasonings – Garlic powder, smoked paprika, kosher salt, and fresh ground black pepper.
For the Dressing:
- Lemon – You’ll need both the juice and the zest.
- Parsley – A nice complement to the lemon.
- Mayonnaise – To make a fabulous, creamy dressing. You can swap in Greek yogurt if you’d like for a lighter, tangier option.
- Dijon Mustard – This adds lots of depth to the dressing. You don’t notice it’s there, but you’d miss it if it wasn’t!
- Salt and Pepper – Freshly ground pepper adds a nice pop to the dressing.
For the Salad:
- Vegetables – Diced carrot, celery, and red onion.
- Capers – Capers are packed in brine, and they add a delightful salty, tangy flavor to the salad.
- Dill – Fresh dill is a classic pairing with salmon.



How to Make Salmon Salad
Scroll to the recipe card at the bottom of the page for full printable instructions.
- Season the salmon. Place the salmon on a parchment-lined baking sheet. Pat the salmon dry, drizzle it with oil, and add the seasonings.
- Bake. Roast the salmon in a 400ºF oven for 10-15 minutes, or until it flakes easily. Let it cool to room temperature.
- Flake and chill. Use a fork to flake the salmon, then chill it in the refrigerator for 10 minutes.
- Make the dressing. Whisk together all of the ingredients in a small bowl.
- Assemble. Stir together the salmon, dressing, and remaining ingredients in a large bowl and serve.

Tips and Variations
These pointers will help you make the perfect salmon salad.
- Cook the salmon any way you like. While I used the oven, you can use the air fryer or grill if you’d like.
- Use leftover salmon. This recipe is also a great way to use up any leftover cooked salmon you might have in the fridge—because it’s never quite as good when you try to reheat it anyway!
- Chill it a second time. In addition to chilling the flaked salmon, I like to chill the entire assembled salad for 30 minutes or so before serving it if I have time. The flavors will develop a bit with a rest in the fridge!

Serving Suggestions
You can serve your salmon salad in a halved, pitted avocado or in lettuce leaves (Boston and Bibb lettuce both work well) to make lettuce wraps, which is a great meal prep lunch if you’re watching your carbs. If you’re not watching your carbs, try the salmon on crisp bread, crackers, or in sandwiches, wraps, or pitas. You can also just eat it as-is!
How to Store
To store salmon salad, transfer it to an airtight container and refrigerate it for up to 3 days. Give the salad a good stir before serving to redistribute the dressing. Because this salad is made with mayo and fresh veggies, I don’t recommend freezing it. Mayo separates and fresh veggies will get mushy on you.

What to Serve With Salmon Salad
- Everything Sourdough Crackers
- Easy German Potato Salad
- Citrus Avocado Salad
- Old Fashioned Pea Salad
- No Knead Sourdough Bread
More Salmon Recipes
- Salmon Patties
- Miso Glazed Salmon
- Pan Seared Salmon
- Smoked Salmon Dip
- Sweet and Spicy Thai Salmon Flatbread
- Smoked Salmon Pinwheels
For more easy salmon recipes, follow us on Instagram and Facebook!

Get the Recipe: Salmon Salad
Ingredients
- 1 ½ pounds salmon filet
- ½ tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
For the dressing:
- 1 lemon, zested and juiced
- 2 tablespoons fresh chopped parsley
- ¼ cup mayonnaise
- 1 teaspoon dijon mustard
- ⅛ teaspoon kosher salt
- ⅛ teaspoon fresh ground pepper
For the salad:
- ¼ cup finely diced carrot
- ¼ cup finely diced celery
- 2 tablespoons finely diced red onion
- 1 tablespoon capers
- 1 tablespoon minced fresh dill
Instructions
- Preheat oven to 400˚F.
- Line a baking sheet with parchment paper and arrange the salmon on top. Pat the salmon dry with a paper towel and then drizzle with the olive oil. Season with the garlic powder, paprika, salt and pepper.
- Roast the salmon for 10-15 minutes until it flakes easily with a fork. Also the salmon to cool to room temperature and then flake the salmon with a fork.
- Transfer to the refrigerator and chill for 10 minutes.
- In a small bowl, whisk together the lemon zest, lemon juice, parsley, mayonnaise, mustard, salt and pepper. Set aside.
- In a large bowl, combine the salmon, carrot, celery, onion, capers, dill and dressing.
- Serve the salad on lettuce leaves, as a sandwich or straight out of the bowl with chips or a spoon.