AIP Friendly Salmon Salad with Capers and Dill
Bright, fresh, and deeply satisfying, this poached salmon salad is the kind of meal that feels like a treat without requiring any compromise. The salmon is gently simmered with bay leaves and salt until perfectly tender, then flaked into generous chunks that hold their own against crisp cucumber, peppery radishes, and a generous handful of fresh dill and chives. A simple dressing of olive oil, lemon juice, lemon zest, and a touch of turmeric ties everything together with a citrusy warmth that makes each bite feel intentional. Following an autoimmune protocol often means scanning every label and second-guessing sauces and dressings, but here every single ingredient is clean and straightforward — nothing hidden, nothing processed. Capers add a briny pop that elevates the whole bowl without any grains, legumes, or nightshades sneaking in. Served over a bed of mixed greens and finished with a squeeze of lemon, it comes together beautifully for four people and works just as well for a relaxed weeknight dinner as it does for a weekend lunch worth lingering over.
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Learn more →Ingredients
4 servings
For the salmon
- 1 ½ lb salmon fillet, skin-on
- 4 cups water
- ½ tsp salt
- 2 bay leaves
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- ¼ tsp salt
- ¼ tsp ground turmeric
For the salad
- 2 tbsp capers, drained and rinsed
- 1 english cucumber, halved lengthwise and thinly sliced
- 4 radishes, thinly sliced
- 3 tbsp fresh dill, roughly chopped
Ingredient noteAIP excludes seed-derived spices such as dill seed, but the dill in this recipe is dill weed - the leaf herb, not the seed - so it is likely AIP-compliant.
- 2 tbsp fresh chives, thinly sliced
For serving
- 4 cups mixed greens
- lemon wedges, for serving (optional)
Instructions
- 1
Combine the water, 1/2 tsp salt, and bay leaves in a medium saucepan and bring to a gentle simmer over medium heat. Slide the salmon fillet in skin-side down, reduce the heat to low, and poach until the salmon reaches 145°F (63°C) on an instant-read thermometer at the thickest part, about 10–12 minutes.
- 2
Transfer the salmon to a plate and let it rest for 10 minutes. Discard the poaching liquid and bay leaves. Once cool enough to handle, peel away and discard the skin, then flake the flesh into large chunks with a fork.
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