Creamy Crunchy Salmon Salad

If you have leftover salmon in the refrigerator, this is one of my favorite ways to use it. It’s fresh, crunchy, creamy, and comes together in about 10 minutes.

Instead of using mayonnaise, I made the dressing with thick strained homemade kefir. I’ve been making homemade kefir for about five years now and use it in everything from dips and dressings to cream cheese, desserts, and even ice cream. Plus, have you seen how much Greek yogurt costs these days? Some containers are around $9! I’d rather make my own. It’s cheaper, cuts down on packaging, and adds live probiotics to my diet.

Use what you have and make it your own.

Why You’ll Love This Recipe

• Fresh, crunchy, and creamy.
• A great way to use leftover salmon.
• Perfect for hot summer days.
• Great for picnics, cookouts, or meal prep.
• An easy way to add probiotics to your meal.

Ingredient Notes

• Cooked salmon — I pan-seared mine with a little salt and black pepper, but feel free to use leftover salmon, canned salmon, or smoked salmon.
• Strained kefir — Gives this salad a creamy texture with a nice tang. If you’re not used to kefir, this is an easy way to start. Greek yogurt, mayonnaise, or sour cream also work.
• Cilantro – I love cilantro, so I added another ¼ cup. My mom thought that was a little too much. Start with ¼ cup and add more if you’re a cilantro lover too. If I had fresh dill, I probably would’ve used that instead.
• Pickled red onions – They add a nice tangy bite. Raw red onion works too. Not sure what took me so long to get on the pickling train, but I love pickled veggies and add them to everything!
• Capers – Optional, but I like the salty, briny flavor they add. They also add a little umami. Growing up, we always called them capperi.
• Walnuts – Optional, but I love the extra crunch.

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 (I pan-seared mine with a little salt and black pepper).
• 2 celery stalks, chopped
• 1 medium and 1 small pickling cucumbers, diced (picked these from my garden).
• 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 (or use raw red onion)
• 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 (if using), and walnuts (if using) to a mixing bowl.
2. Add the thick strained kefir and lemon juice. Season with salt and pepper.
3. Gently mix until everything is 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 if you want the flavors to come together a bit more.

Notes

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

Serving Ideas

I ate mine in iceberg lettuce wraps, but it’s also great in a tortilla, pita bread, on a sandwich, wrapped in nori sheets, or over your favorite leafy greens. Add another spoonful of kefir on top if you like it extra creamy.

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
• Spoonful of pesto
• Chickpeas or cannellini beans
• Edamame
• Olives (Castelvetrano are my favorite!)
• Pecans or walnuts
• Dried cranberries
• Hard-boiled eggs