Creamy Crunchy Salmon Salad

If you have leftover salmon, this is one of my favorite ways to use it. It comes together in about 10 minutes with crunchy vegetables, fresh herbs, and a creamy dressing made with thick strained kefir.

The kefir gives it a nice tang without using mayonnaise, and you can easily switch up the vegetables and add-ins with whatever you have on hand.

Why You’ll Love This Recipe

• Ready in about 10 minutes.
• Packed with fresh vegetables and herbs.
• Easy to switch up with different add-ins.

Ingredient Notes

• Salmon — Canned or smoked salmon also works.
• Strained kefir — Greek yogurt, mayonnaise, or sour cream can be used instead.
• Cilantro — Fresh dill is a good substitute if you’re not a cilantro fan.
• Pickled red onions — Raw red onion works too.

Recipe Tips

• Squeeze the pickled onions well so they don’t water down the salad.
• Start with less cilantro and add more to taste.
• Add more strained kefir if you like it extra creamy.

Grace

Creamy Crunchy Salmon Salad

Fresh, crunchy, and creamy salmon salad made with leftover salmon, fresh veggies, and thick strained kefir. Comes together in about 10 minutes.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 2 servings

Course: Dinner, Lunch, Main Course

Cuisine: American

Ingredients

  

• 5 ounces cooked salmon, flaked
• 2 celery stalks, chopped
• 2 pickling cucumbers (1 medium + 1 small), diced
• 2 radishes, grated
• ¼ cup loosely packed fresh cilantro, including tender stems, finely chopped
• 2 tablespoons packed pickled red onions, squeezed well and roughly chopped
• 3 tablespoons thick strained kefir
• 2 teaspoons fresh lemon juice
• ¼ teaspoon capers, drained and roughly chopped (optional)
• 2 tablespoons walnuts, chopped (optional)
• 2 scallions, thinly sliced
• Salt and freshly ground black pepper, to taste

You’ll Need

• Mixing bowl
• cutting board
• Chef's knife
• Box grater for the radishes
• Measuring spoons

Instructions

 

1. Add the salmon, celery, cucumber, radishes, cilantro, pickled red onions, scallions, capers, and walnuts to a mixing bowl.
2. Add the strained kefir and lemon juice. Season with salt and pepper.
3. Gently mix until coated. I like leaving some bigger pieces of salmon instead of breaking it up too much.
4. Taste and adjust the lemon juice, salt, and pepper if needed.
5. Serve right away, or refrigerate for 20 to 30 minutes to let the flavors come together.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days.
• If making ahead, add the cucumber right before serving so it stays crunchy.

Serving Ideas

Enjoy with iceberg lettuce wraps, in a tortilla, sandwich, wrapped in nori, or over leafy greens.

Make It Your Own

There are so many ways to change this up. Use what you have and make it your own!

• Diced Granny Smith or Gala apple
• Chopped pickles or a splash of pickle juice
• Diced avocado
• Chickpeas or cannellini beans
• Edamame
• Castelvetrano olives
• Hard-boiled eggs

Another Way I Make Salmon Salad