Mediterranean Diet Friendly Salmon Salad with Capers and Dill

Total time37 min

Prep time15 min

Cook time12 min

Mediterranean Diet Friendly Salmon Salad with Capers and Dill

Gently poached salmon, flaked into big tender chunks, is the star here, tossed with crisp cucumber, peppery radish, and a generous handful of fresh dill and chives. The dressing is where this dish really shines: extra-virgin olive oil, fresh lemon juice and zest, and a touch of turmeric whisk into a bright, golden coating that clings to every piece of fish without weighing it down. Briny capers add little bursts of salt throughout, playing off the cool cucumber and peppery bite of radish in a way that keeps every forkful interesting. Piled over a bed of mixed greens and finished with a squeeze of lemon, it eats like something you'd order at a seaside café, but it comes together in one pan and one bowl. The combination of quality olive oil, flaked fish, fresh herbs, and crunchy vegetables makes this a natural fit for a Mediterranean way of eating. It's light enough for a weekday lunch yet composed enough to serve to guests, and it holds up beautifully whether you eat it right away or pack it for later.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
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
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!