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Salmon and caper salad with lemon is bright, briny and ready in fifteen minutes. Flaked salmon gets lemon juice and zest, capers, celery and fresh dill, finished with a drizzle of olive oil. Serve it warm straight from the oven or cold the next day.
Pro Tips
- Zest the lemon before juicing it — getting zest off a squeezed half is a losing battle.
- Season salmon fillets with salt and pepper and bake at 350 degrees for just 10 minutes, checking for flakiness rather than trusting the clock.
- Flake the warm salmon into a large bowl and mix it with the lemon juice and zest first, so the fish drinks in the citrus while it's still warm.
- Fold in the capers, chopped celery and dill only after the lemon is mixed through, so the herbs stay fresh and the celery stays crisp.
- Drizzle the olive oil over at the end and season once more — it rounds out the sharp lemon and capers.
Frequently Asked Questions
Can I use leftover or canned salmon?
Yes — any flaked cooked salmon works and cuts the cooking time to nearly zero. Canned salmon is fine; just drain it well and skip the baking step.
Should I serve it warm or cold?
Both are delicious. Warm highlights the lemon and dill; chilled the next day it firms up into an even more salad-like dish.
Why add the lemon before the other mix-ins?
Warm salmon absorbs the lemon juice and zest right into the flakes. Dress it first and every bite tastes citrusy, not just the outside.
Is this a full meal?
It's a protein-rich lunch for three. Serve it over greens or with roasted vegetables to round it out.
Recipe Card
Ingredients
Method
- 1. Clean lemon and get some zest before juicing it.
- Set aside.
- 2. If you are using salmon fillets, season them with salt and pepper before baking them at 350 degrees in the oven for 10 minutes.
- Check if they are flaky for doneness.
- 3. Flake the salmon fillets; place flakes in a large bowl.
- 4.
- Add lemon juice and zest into the salmon flakes and mix well.
- 5.
- Add capers, celery and dill.
- Mix well
- 6.
- Drizzle some extra virgin olive oil and season with salt and pepper.
