Salmon Salad with Dill

Salmon Salad with Dill is perfect to make when you have leftover salmon, or cook a few pieces of salmon just to make this tasty salad! And this salad with salmon, celery, green onion, celery seed, and dill with a creamy mayo-based dressing is so delicious and extra easy to make!

PIN the salmon salad recipe to try it later!

This Salmon Salad with Dill is perfect for anyone who’s wondered what to do with leftover salmon. And I found out it’s possible to take some leftover salmon, add celery and green onions and a lemony dressing, and create a salad you’ll absolutely drool over! We absolutely loved the salmon salad when we were testing the recipe.

If you’re scratching your head and saying, “Who has leftover salmon?” I’ll give you instructions in the recipe for quickly cooking a few pieces of salmon to make this tasty salmon salad with dill! And if you have some fresh dill, that will only improve this delicious salad, but even with dried dill weed in the dressing anyone who likes salmon and dill is going to love this salad.

This recipe was back in the archives of my blog for quite a few years, and when I decided to update the recipe to make more servings and upgrade the photos, my taste testers didn’t prefer the original dressing that used Greek Yogurt to replace some of the mayo. But if you’re not a mayo fan, feel free to make that switch.

And Salmon Salad with Dill will benefit from about 30 minutes chilling time, but when we tested the new version of the recipe we couldn’t wait and devoured some immediately after we took these photos and it was still very tasty!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

• leftover cooked salmon (or see instructions for how to quickly cook salmon)
• celery
• green onion
• mayo
• Newman’s Own Classic Oil and Vinegar Dressing (affiliate link), or other low-sugar vinaigrette
• fresh-squeezed lemon juice, I used my fresh-frozen lemon juice
• Celery Seed (affiliate link)
• Beau Monde Seasoning (affiliate link)
• dried dill weed (affiliate link) or chopped fresh dill
• salt and fresh-ground black pepper

How low in carbs is the Salmon Salad Recipe?

This amazing salad made with salmon only has 3 net carbs per serving and 26 grams of protein!

More About the Dill Used in Salmon Salad:

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. You can use dried dill weed (affiliate link) or chopped fresh dill in this recipe, but if you have fresh dill I would definitely use that! Dill is an annual herb, and it’s relatively easy to grow. 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 so it’s perfect for herb gardens.

Cooking Salmon to make this Salmon Salad Recipe:

1. If you don’t have leftover salmon, thaw frozen salmon fillets in the fridge, then drain and pat dry.
2. Rub salmon on both sides with olive oil and Szeged Fish Rub (affiliate link) or your favorite fish rub.
3. Heat a few tablespoons of olive oil in a hot frying pan, then add salmon pieces and cook about 3-4 minutes per side. 
4. Salmon is done when it’s firm but not hard to the touch when you press down with a finger.
5. Let salmon cool and use it in the salmon salad recipe.

How to make Salmon Salad Recipe with Dill:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. At my house leftover salmon will have been seasoned with Szeged Fish Rub (affiliate link) so I recommend adding about 1/2 teaspoon of that to the dressing if your salmon isn’t seasoned.
2. Flake the salmon apart with a fork.
3. Put chunks of salmon into a bowl.
4. Whisk together dressing ingredients, using 2 teaspoons dried dill weed or 2 tablespoons chopped fresh dill, whichever you have.
5. Wash and dry celery, then cut into slices. 
6. Wash and dry green onions, then slice. 
7. Add sliced celery and green onions to the flaked salmon in the bowl and stir to mix ingredients.
8. Add dressing and gently combine.
9. Chill Salmon Salad with Dill for 30 minutes if you can, or longer chilling time is fine.

Make it a Low-Carb Meal:

You could serve the Salmon Salad alone for a light summer meal, but if you want to add something else here are some ideas for side dishes:

• Cucumbers Caesar
• American Greek Salad (with Lettuce)
• Tomato Cucumber Avocado Salad 
• Middle Eastern Tomato Salad
• Fattoush Lebanese Salad

More Great Salads with Seafood:

• Nicoise Tuna Salad Recipe
• Shrimp Cucumber Salad
• Warm Scallop Caesar Salad

Print

Yield: 4 servings

Salmon Salad with Dill

Prep Time 20 minutes

Additional Time 15 minutes

Total Time 35 minutes

This Salmon Salad with Dill is one of the best things I've ever made with leftover salmon, and I'll give you tips for quickly cooking the salmon to make the recipe if you don't have leftovers.

Ingredients

Ingredients:

• 16 oz. leftover cooked salmon, or slightly more (see instructions for how to cook salmon if needed)
• 1 1/2 cups celery, cut into 1/4 inch slices
• 1/2 cup sliced green onion

Dressing Ingredients:

• 1/2 cup mayo
• 2 T Newman's Own Classic Oil and Vinegar Dressing (see notes)
• 2 T fresh-squeezed lemon juice (see notes)
• 1 tsp. celery seed
• 1/2 tsp. Beau Monde seasoning
• 2 tsp. dried dill weed (see notes)
• salt and fresh-ground black pepper to taste

Instructions

1. At my house leftover salmon will have been seasoned with Szeged Fish Rub (affiliate link) so I highly recommend adding about 1/2 teaspoon of that to the dressing if your salmon isn't seasoned with it. 

1. 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.
2. Put chunks of salmon into a bowl that's large enough to hold all the salad ingredients.
3. Whisk together mayo, Newman's Own Olive Oil and Vinegar Dressing (or other low-sugar vinaigrette), fresh lemon juice, celery seed, Beau Monde seasoning, 2 teaspoons dried dill weed or 2 tablespoons chopped fresh dill, and salt and pepper to taste to make the dressing.
4. Wash and dry celery, then cut into slices about 1/4 inch thick. 
5. Wash and dry green onions, then slice into thin slices. 
6. Add sliced celery and green onions to the flaked salmon in the bowl and stir gently to mix.
7. Add dressing and gently combine with salad ingredients.
8. Chill the Salmon Salad for 30 minutes if you can, or longer chilling time is fine.

How to Quickly Cook the Salmon if you don't have leftover Salmon:

If you don't have leftover salmon, thaw frozen salmon fillets in the fridge, then drain and pat dry. Rub salmon on both sides with olive oil and Szeged Fish Rub (affiliate link) or your favorite fish rub. Heat a few tablespoons of olive oil in a hot frying pan, then add salmon pieces and cook about 3-4 minutes per side, or until salmon is firm but not hard to the touch when you press down with a finger. Let salmon cool and use in the recipe.

Notes

Use any low-sugar vinaigrette you prefer if you don't have Newman's Own Classic Oil and Vinegar Dressing (affiliate link). I like sour flavors; you may prefer a bit less lemon juice.

If you have fresh dill, skip the dried dill weed and use 2 tablespoons chopped fresh dill.

Recipe created by Kalyn when she had leftover salmon and fresh dill in the garden.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 477Total Fat 39gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 27gCholesterol 83mgSodium 658mgCarbohydrates 4gFiber 1gSugar 1gProtein 26g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

© Kalyn Denny

Category: Salads

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This salmon salad recipe is a wonderful meal for low-carb eating plans, including Keto. Personally I would eat this for any phase of the original South Beach Diet, but if you’re following the letter of the law for South Beach this salad would be a bit high in fat, even if you use light mayo.

Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one.Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe for Salmon Salad with Dill was first posted in 2008 as a one-serving salad that I made with some leftover salmon. It was updated in 2021 with a greatly-improved recipe to make four servings and add better photos. The recipe was last updated with more information in 2025.