Kalyn's Kitchen

Leftover Salmon Salad with Yogurt and Dill

Leftover Salmon Salad with Yogurt and Dill found on KalynsKitchen.com
A delicious salad made with leftover salmon, yogurt, green onions, celery, and dill.

Is it possible to take a piece of leftover grilled salmon, add some yogurt, celery, dill from your garden and a few seasonings, and create a salad you’ll absolutely drool over? I’m happy to report it is, and I quickly devoured this salmon salad I created a few days ago. Faced with a piece of leftover salmon and temperatures in the 90’s in Salt Lake, I checked Food Blog Search for salmon salad ideas and came up with a delicious full-meal salad. As I’ve said before, this type of creative cooking is one of my favorite ways to cook.

Of course, taking a starring role in the salad is fresh dill, the herb I used earlier this week in cucumber and yogurt salad, and I know I’m repeating myself, but I’m happy I remembered to plant some dill this year. Dill is an annual herb, and is relatively easy to grow. Luckily, if you let the plant go to seed at the end of the season, it will drop enough seeds to come up again the following year. I bought plants at the garden center, this year so my dill is already quite large and producing a lot of leaves. Dill is used in three ways, with the fresh leaves being called dill, the dried leaves called dill weed, and the seeds called dill seed. It’s used in many cuisines, but particularly in Europe, India, and the Mediterranean, and in the U.S. it’s probably most famous as a seasoning for pickles. This dilly salad is my entry for Weekend Herb Blogging, being hosted by Joanna from Joanna’s Food this week. If you’re blogging about a dish that features herbs, plants, vegetables, or flowers, check the rules for Weekend Herb Blogging and where to send your entry, then visit Joanna after the weekend to see the recap of delicious entries. Now, here’s how I made the salad.

Start by flaking the salmon apart with a fork. You want rather largish chunks, since it will get broken up a bit more when you’re mixing it.

Wash and dry celery, then cut into slices about 1/4 inch thick. If you’re not a big celery fan, you could chop it a little finer.

Wash and dry green onions, then slice into thin slices. One of my favorite uses for the Oso Fresh Food Storage Containers I wrote about recently is to keep washed green onions handy so it’s easy to grab a few.

Wash and dry dill (I used a small salad spinner) then remove the thinner stems and leaves. Discard the thick stems, and finely chop the rest.

Leftover Salmon Salad with Yogurt and Dill
(Makes 1 full-meal salad or 2 side dish salads, recipe can be doubled or quadrupled if you have enough salmon. Recipe created by Kalyn, with the inspiring recipes featured below.)

6-8 oz. leftover cooked salmon (you could also use one can of salmon, although of course fresh cooked salmon is best)
1 cup celery, cut into 1/4 inch slices
1/4 cup sliced green onion
2 T chopped fresh dill

Dressing Ingredients:
2 T fat free Greek yogurt (I used Fage Total 0% Greek Yogurt)
2 T mayo or light mayo (do not use fat free)
2-3 tsp. fresh lemon juice (I used 3 tsp., but I like sour flavors)
1/2 tsp. celery seed
1/2 tsp. Vege-sal (or use slightly less regular salt)

Gently break apart cooked salmon filet with a fork and place in plastic or glass bowl. Add sliced celery, sliced green onions, and finely chopped dill and gently combine.

Mix together dressing ingredients in smaller bowl, then gently fold into salad, being careful not to over-mix. Salad should be chunky. Chill 30 minutes or up to a few hours. Serve slightly cold. This would probably keep overnight in the fridge, but it won’t last that long.

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South Beach Suggestions:

People are always asking me how I can stick to my South Beach Diet way of eating, and making dishes out of leftover low-glycemic foods is one thing that helps me do it. (Leftover pizza in the fridge, not so helpful!) This salad is a perfect meal for any phase of the South Beach Diet.

Salmon Salad Recipes That Inspired This One, and More Salads with Fresh Dill:
(Recipes from other blogs may not always be South Beach Diet friendly, check ingredients.)
Salmon Salad from Simply Recipes
Salmon Salad from Cookthing
Cucumber and Yogurt Salad with Feta and Dill
Ahi Tuna Salad with Romaine Wraps from What Did You Eat
Herbed Balsamic Tuna Salad from Gluten-Free Bay
Salmon and Caper Salad from Daily Unadventures in Cooking
Classic Potato Salad from The Expatriate’s Kitchen
Orzo Salad with Chickpeas, Dill, Feta, and Lemon from Whipped
Vegetable Pasta Salad from Kath Eats Real Food
Greek Coleslaw from Greek Food Recipes and Reflections

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    30 Comments on “Leftover Salmon Salad with Yogurt and Dill”

  1. Marie, thanks; so glad you liked it!

  2. Made a version of this today because I had some salmon leftover from last night's dinner. Didn't have any fresh dill, no celery…so I put dill weed in with the dressing, and tossed it all with some salmon and green onions. And still – wow. It was delicious! Can't wait to try it with fresh herbs. As always, GREAT recipe, Kalyn!

  3. Thanks for the feedback; I hadn't tried it wth canned salmon but good to know it will work.

  4. I tried it with canned salmon (with bones) for dinner today and it was excellent…washed it down with a glass of Pinot Noir. I put the salad in the fridge for 1/2 hour before eating it. It was a bit heavy with the Yoghurt. Plan to try it without Yoghurt next time as I typically have Greek Yoghurt in the mornings anyway.

    But I can see how this salad could impress a date as I can use fish but not worry about my entire place smelling of fish 😉

  5. Kristin, glad you liked it! Good idea to transform it into pasta salad too. Funny you just commented, because earlier today I was thinking I need to make this.

  6. This was really good! I was searching for something to do with leftover grilled salmon, and came across this recipe. We decided to take it one step further, and made it into a pasta salad by making up a 1/2 package of noodles, and then adding them to the dressing and salmon mixtures, and then chilled them all together. It was perfect for a main dish on this hot summer evening. Thanks!

  7. Tasha, so glad you liked it. I’m growing dill again this year, just so I can make this salad!

  8. I love to have salmon for dinner, but I like to have leftovers for lunch, instead of making a separate, often boring, salad. But I never thought I could have leftover salmon. I literally just finished eating this, and I can’t wait to have leftovers again! This recipe is so delicious! I think I might add some cucumber next time. Thanks 🙂

  9. Anonymous, glad to hear you liked it. Very good idea to mix first for that amount of salad too!

  10. I made this for the 4th of July potluck, and it was a great hit. I made it with 1.5 pounds salmon. And I doubled the recipe. I also mixed all the ingrediants First before adding the chunks of Salmon last.