Parsley-Caper Salmon Salad
Updated June 15, 2026
Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
- Ready In
- 35 min
- Rating
- Comments
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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
Nutritional analysis per serving (4 servings)
4 grams carbs; 98 milligrams cholesterol; 489 calories; 14 grams monosaturated fat; 8 grams polyunsaturated fat; 8 grams saturated fat; 35 grams fat; 1 gram fiber; 669 milligrams sodium; 38 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes
Comments
This looks wonderful. Do you think it would work with canned salmon?
After June 1, any recipe that starts with "Heat the oven" is a nonstarter for me. I think poaching on thick lemon slices in enough water to cover lemons would be my preference. Skip the oil, do the seasoning, cover pan, check occasionally. Then rest of recipe.
Certainly worth trying. You save shopping for fresh salmon, avoid the cooking process which heats the kitchen, and risks only one can of salmon and the few ingredients. Might even make good reasonably healthy salmon sandwiches. Go for it!
yes it was good with canned salmon but i did add a bit of mayo as canned seems drier than fresh. @Mike E
I made this with canned salmon... I am going to add lemon before I serve it.
I buy my farm raised frozen salmon fillets from Costco and usually cook them on my outdoor gas grill on top of ceder planks and I suppose i will do the same with these. Aalthough, my Sous Vide is calling to me from the back of my brain.