Parsley-Caper Salmon Salad

Name: Parsley-Caper Salmon Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 (1½-pound) skin-on salmon fillet; 3 tablespoons olive oil; Salt; ½ cup plain Greek yogurt; 2 tablespoons Dijon mustard; 1 cup minced celery (about 3 stalks); ¼ cup packed minced parsley; 2 tablespoons drained and minced capers; 1 tablespoon minced chives; Butterhead lettuce, cooked rice or a green salad, for serving

By Kia Damon

Published June 12, 2026

Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.

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Ready In: 35 min
Rating: (0)
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This herb-flecked salad is your answer to a filling-yet-light meal on a hot summer day. Tender salmon, crunchy celery and briny capers are bound together by an herbed, tangy yogurt sauce that only gets better with time. The recipe is great for weekend meal preppers since 25 minutes of cooking sets you up for 3 days of eating. You can also get versatile with how you serve it, be it on leaves of butterhead lettuce or rice, as a salad topper or straight up. If you want to cut the prep time to a mere fraction (and avoid turning on your oven) you can also swap the fresh salmon for canned. Just be mindful if using salmon that’s already salted.

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Ingredients

Yield:4 servings (about 1 cup)

1 (1½-pound) skin-on salmon fillet
3 tablespoons olive oil
Salt
½ cup plain Greek yogurt
2 tablespoons Dijon mustard
1 cup minced celery (about 3 stalks)
¼ cup packed minced parsley
2 tablespoons drained and minced capers
1 tablespoon minced chives
Butterhead lettuce, cooked rice or a green salad, for serving

Ingredient Substitution Guide

Preparation

Step 1
Heat the oven to 375 degrees.
Step 2
Line a baking sheet with parchment paper. Pat the salmon dry with a paper towel. Drizzle half the olive oil on the parchment paper, set the salmon on top, then drizzle with the remaining oil. Season with 2 to 3 pinches of salt, about 1 ½ teaspoons. Roast for 18 to 20 minutes, until the salmon is tender and easily flakes.
Step 3
While the salmon cooks, in a large bowl, whisk together the yogurt and mustard. Stir in the celery, parsley, capers and chives and set aside.
Step 4
When the salmon is done, allow it to cool completely before pulling off big flakes of fish and adding it to the other ingredients. The flesh should easily release from the skin (discard the skin if desired). Use a flexible spatula to fold the ingredients together until just combined. You don’t want to overfold it into mush. Salt to taste.
Step 5
Serve with butterhead lettuce leaves, over rice or with a big green salad. The salmon salad can be refrigerated in an airtight container for up to 3 days.