Nordic Salmon and Dill Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant salad combining poached salmon with fresh dill, cucumber, and a light lemon-yogurt dressing evoking a cool Nordic feel. This Mediterranean-inspired salad recipe, ready in about 20 minutes, pairs salmon fillet, water, lemon slices for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 Mediterranean cuisine 260 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large skillet, bring 4 cups water and 3 lemon slices to a gentle simmer over medium heat.
  2. Step 2: Add the 12 oz salmon fillet and poach for 8-10 minutes until the salmon is opaque and flakes easily with a fork. Remove and let cool.
  3. Step 3: In a small bowl, whisk together 1/2 cup plain Greek yogurt, 2 tbsp lemon juice, 1 tbsp extra virgin olive oil, 1/2 tsp salt, and 1/4 tsp black pepper to make the dressing.
  4. Step 4: Flake the cooled salmon into bite-sized pieces and transfer to a large bowl.
  5. Step 5: Add 1 medium diced cucumber and 1/4 cup chopped fresh dill to the salmon.
  6. Step 6: Pour the dressing over the salad and gently toss to combine all ingredients evenly.
  7. Step 7: Chill for 15 minutes before serving to allow flavors to meld.

Frequently asked questions

How long does Nordic Salmon and Dill Salad take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Nordic Salmon and Dill Salad?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Nordic Salmon and Dill Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Nordic Salmon and Dill Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Nordic Salmon and Dill Salad?

Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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