This grilled summer salmon salad is one of my new favorite snacks—satisfying, flavorful and easy to share. It’s a simple dish for a party and a tasty alternative for sandwiches.
Welcome to your new favorite lunch, snack or appetizer.
My summer salmon spread is bright and fresh, packed with roasted red peppers, fresh herbs, Greek yogurt, lemon, green onions and a bit of feta. It’s great scooped on toast, served with crackers or crudités, or piled into a sandwich or pita.
This recipe started from leftover grilled salmon. I made salmon for dinner, went to the pool the next day, and when I opened the fridge I had a pile of salmon waiting. With a few pantry ingredients I tossed everything together and — in minutes — had a delicious spread we enjoyed all afternoon.
I’m not usually a fan of mayo-heavy salmon salads, but this version balances creaminess with bright flavors so it feels light and satisfying. The smoky char from the grilled salmon elevates the whole thing.
It quickly became a summer staple for us: filling, flavorful, and easy. If you use leftover salmon it comes together in minutes.
What goes into it:
- Grilled salmon
- Roasted red peppers, diced
- A little mayonnaise
- Plain Greek yogurt
- A touch of Dijon mustard
- Fresh dill
- Green onions, thinly sliced
- Chives
- Lemon juice
- Crumbled feta cheese
Mix everything together and mash gently with a fork, leaving the salmon as chunky or flaky as you prefer. Season to taste with salt and pepper. Store covered in the refrigerator for a few days.
Serve with crackers, croissants, lettuce cups, toasted sourdough, pita, or veggies. It’s a versatile, healthy snack and a great way to use leftovers.
Grilled Summer Salmon Spread
Summer Salmon Spread
Ingredients
- 2 skinless salmon fillets, about 1 inch thick each
- Kosher salt and pepper
- 1/4 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 cup diced red bell peppers (roasted or fresh)
- 4 green onions, thinly sliced
- 1/3 cup crumbled feta cheese
- 1/4 cup chopped fresh dill
- 2 tablespoons chopped fresh chives
Instructions
- Note: this is easiest with leftover cooked salmon. If you don’t have leftovers, grill the salmon first.
- Preheat your grill to high.
- Season the salmon with salt and pepper (and garlic powder if you like). Grill 3–4 minutes skin-side down, then gently flip and grill 2–3 minutes more, until cooked through. Remove and let cool, then flake into pieces.
- In a bowl, whisk together the Greek yogurt, mayonnaise and Dijon mustard. Add the flaked salmon, diced peppers, green onions, feta, dill and chives. Stir gently to combine and taste; add more salt and pepper if needed.
- Refrigerate any leftovers for up to a few days. Serve with crackers, on croissants or toast, in lettuce cups, pita or sandwiches.
Definitely a forever favorite for summer snacking.