Salmon Salad with Avocado and Lemon Dill Dressing

This light and bright salmon salad recipe is one of our favorite warm-weather meals. It combines flaky pan-seared salmon, crisp vegetables, and a tangy homemade Greek yogurt dressing for a fresh, protein-packed lunch or dinner.

If you’re looking for a high-protein, veggie-packed salad, you’ll love this simple salmon salad. It’s built around pan-seared salmon and a creamy Greek yogurt dressing flavored with fresh dill and lemon.

Our COO makes a version of this salad almost every week. The salmon is perfectly flaky, and the salad welcomes whatever vegetables you have on hand, making it a versatile, family-friendly option.

What is in this salmon salad?

Pan-seared salmon: Searing the salmon gives a crisp exterior and a tender, flaky interior. Use leftovers or cook fresh for the salad.

Greek yogurt dressing: A creamy, tangy dressing made with plain Greek yogurt, fresh dill, lemon, and a touch of olive oil. It brightens the whole salad.

Fresh herbs: Fresh dill adds a clean, aromatic note that pairs especially well with salmon.

Salmon Salad Variations & Substitutions

Feel free to prepare the salmon using your preferred method: pan-seared, air-fried, or grilled all work well. The salad ingredients are flexible — swap vegetables or cheese to suit your taste. We recommend romaine lettuce for structure, since many of the salad components are hearty and can weigh down softer greens.

Serving Suggestions

This salad works perfectly as a light lunch or dinner during warm months. It also pairs well with simple sides like roasted sweet potato fries, a slice of rustic bread, or a small pizza for a heartier meal.

Easy Salmon Salad — Recipe

This salmon salad serves about 4–6 and takes roughly 30 minutes total (20 minutes prep, 10 minutes cook).

Ingredients

For the Pan-Seared Salmon

• 1.33 lbs salmon (about 4 filets)
• 3–4 tablespoons butter
• 1 medium lemon, juiced
• 1 tablespoon minced garlic
• 1.5 tablespoons fresh dill
• Salt and pepper, to taste

For the Dressing

• 1/2 cup plain 2% Greek yogurt
• 3 tablespoons olive oil
• 1 tablespoon fresh dill
• 1/8 teaspoon salt
• 1 tablespoon lemon juice
• 1 teaspoon minced garlic

For the Salad

• 8–10 cups chopped romaine lettuce (or more, to taste)
• 1/2 small red onion, thinly sliced
• 2 cups sliced cucumbers
• 2 cups sliced radishes
• 1/3 cup blue cheese, crumbled
• 1/3 cup slivered almonds
• Fresh cracked pepper and extra lemon juice for serving

Instructions

For the Salmon

1. Pat salmon dry with paper towels and season with salt and pepper.
2. In a large nonstick skillet over medium-high heat, melt 3–4 tablespoons butter with 1 tablespoon minced garlic.
3. Place salmon in the pan skin-side up and sear for about 4 minutes. Flip and cook another 3–4 minutes, until the fish is flaky and reaches an internal temperature of 145ºF or is opaque and flakes easily.
4. Squeeze lemon over the cooked salmon and sprinkle with fresh dill.

For the Dressing

1. Combine Greek yogurt, olive oil, fresh dill, salt, lemon juice, and minced garlic in a small bowl.
2. Whisk until smooth and refrigerate until ready to use.

For the Salad

1. Chop romaine and thinly slice the red onion. Slice cucumbers and radishes.
2. Divide the romaine between bowls, then top evenly with onion, cucumbers, radishes, blue cheese, and slivered almonds. Place a filet of pan-seared salmon on each salad.
3. Spoon 3–4 tablespoons of the Greek yogurt dressing over each salad. Finish with a squeeze of fresh lemon and cracked pepper to taste.

Tips & Notes

• Assemble and dress the salad just before serving to keep greens crisp.
• The Greek yogurt dressing stores well for several days in the refrigerator and can be used on other salads or as a dip.
• This recipe was updated on May 7, 2021.

Nutrition (per serving)

Calories: 529 kcal, Carbohydrates: 8 g, Protein: 33 g, Fat: 43 g, Fiber: 2 g, Sugar: 3 g

Nutrition information is automatically calculated and should be used as an approximation.