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An example how 10-Minute Salmon Salad with Capers and Lemon looks like when done according to this recipe

10-Minute Salmon Salad with Capers and Lemon

A bright, protein-rich salmon salad made with flaky cooked salmon, crisp vegetables, briny capers, fresh herbs, and a quick lemon Dijon dressing. Perfect for healthy lunches, light dinners, and easy meal prep.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American, Mediterranean
Calories: 285
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Salmon Salad
  • 2 cooked salmon fillets about 10 ounces total, chilled or room temperature, flaked
  • 5 cups mixed salad greens baby spinach, arugula, spring mix, or romaine
  • 1 cup cherry tomatoes halved
  • 1 cucumber thinly sliced
  • 0.25 small red onion thinly sliced
  • 2 tbsp capers drained
  • 2 tbsp fresh dill chopped
  • 2 tbsp fresh parsley chopped
  • 1 avocado sliced, optional
  • lemon wedges for serving
Lemon Caper Dressing
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 garlic clove finely minced
  • 0.5 tsp lemon zest
  • 0.25 tsp sea salt or to taste
  • 0.25 tsp black pepper freshly ground, or to taste

Equipment

  • Large salad bowl
  • Small mixing bowl
  • Whisk
  • Cutting board
  • Sharp knife

Method
 

  1. Place the mixed salad greens in a large serving bowl or divide them among four plates.
  2. Arrange the sliced cucumber, cherry tomatoes, red onion, avocado if using, and drained capers over the greens.
  3. Gently flake the cooked salmon into large bite-sized pieces, keeping some texture so the salad feels hearty.
  4. Add the flaked salmon over the vegetables and sprinkle with fresh dill and parsley.
  5. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, lemon zest, sea salt, and black pepper until lightly emulsified.
  6. Drizzle the lemon dressing evenly over the salad just before serving.
  7. Toss very gently if desired, or leave arranged for a composed salad presentation.
  8. Serve immediately with extra lemon wedges on the side.

Nutrition

Calories: 285kcalCarbohydrates: 8gProtein: 24gFat: 18gSaturated Fat: 3gCholesterol: 55mgSodium: 420mgFiber: 4gSugar: 3gVitamin A: 35IUVitamin C: 38mgCalcium: 6mgIron: 10mg

Notes

Use leftover baked, grilled, poached, or pan-seared salmon for the fastest preparation. Canned wild salmon may also be used; drain well and remove any large bones if preferred. For meal prep, store the salmon, vegetables, herbs, and dressing separately, then assemble just before serving so the greens stay crisp. Add feta, olives, quinoa, or toasted almonds for easy variations.

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