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Easy Chilled Poached Salmon Salad

I have been making this Easy Chilled Poached Salmon Salad in various forms for years. Since I’m not a fan of mayonnaise, you tend to experiment with different methods to come up with something versatile to make and eat. Here it is! It’s crunchy, tasty, lemony, fresh, and healthy. It strikes a lot of notes for us. I serve this on baby greens with a Wasa cracker for a healthy lunch or dinner.

easy chilled poached salmon salad in green plate with crackers

My husband and I are not big fans of mayonnaise. We do eat it but in very limited amounts..we are just not fans of the taste. This salad came about on a Saturday afternoon when you need a light lunch and you just want something different.

How to poach Salmon

First I start by poaching salmon. I have a step-by-step tutorial on the recipe for my Salmon Caper Orzo Salad. I poach the salmon in some white wine, butter, and dill.

Poaching salmon

Poach until cooked. Remove from pan and allow to cool. Once cooled, you can start flaking the fish.

poached salmon
poached salmon flaked

Once the salmon is cooled, flaked, it’s ready to go.

Easy Poached Chilled Salmon Salad before toss

For this Easy Chilled Poached Salmon Salad, I simply used Lemon juice and olive oil. What I prefer to use is my Easy Lemon Dijon Dressing or Trader Joe’s Orange Muscat Champagne Vinegar with some olive oil. There is so much flexibility though, you can use any light vinegar with this, and will turn out beautifully.

chilled poached salmon salad on plate with crackers

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easy chilled poached salmon salad in green plate with crackers

Easy Chilled Poached Salmon Salad

Ana | Claudia’s Table
April 3, 2020
Easy, healthy cold Salmon Salad
5 from 4 votes
Prep Time 10 minutes
Cook Time 10 minutes
Chill 1 hour
Total Time 1 hour 20 minutes
Course fish, meal prep, Salad, Side Dish
Cuisine American, Healthy
Servings 4
Calories 166 kcal


  • skillet
  • bowl


For Poached Salmon

  • 10 oz salmon skinless
  • 1/3 cup white wine
  • 1 tbsp butter
  • salt
  • pepper
  • dill dried

For Salad

  • 3 tbsp capers drained
  • 1/2 cup celery finely chopped
  • 1/3 cup onion, red finely chopped
  • 1/3 cup parsley curly or flat, finely chopped
  • 1 lemon juice of
  • 1 tbsp olive oil extra virgin


To poach salmon

  • Melt butter and add wine to a shallow pan.
  • Sprinkle salt, pepper and dill on both sides of the salmon filets.
  • Add salmon to the pan and cook until done. Salmon will be cooked through when entire filets are pink.
  • Allow to cool. Then flake with two forks gently. Check for bones. Typically, small filets are boneless.

For Salad

  • Combine all ingredients and toss gently. Chill for about an hour and serve with crackers, baby greens or eat on it's own!



Serving: 1cupCalories: 166kcal

Nutritional information is calculated online and should be used as a guide.

Keyword SALAD, salmon

All content and photographs ©Claudia’s Table and claudiastable.com

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  1. In the list of ingredients for the salad, the unit of measure was omitted for the lemon juice. Is it juice of three lemons, or 3 tablespoons of lemon juice, or 3 oz. … ? Thanks!