Northwest Salmon Salad Recipe
Northwest Salmon Salad Recipe photo by Taste of Home

Northwest Salmon Salad Recipe

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I love that I can use my favorite Northwest ingredients—fresh salmon, blueberries and hazelnuts—all in one recipe. The salmon and sour cream dressing is just as scrumptious in a sandwich. —Elda Clevenger, Dexter, Oregon
TOTAL TIME: Prep: 45 min.
MAKES:4 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 45 min.
MAKES: 4 servings


  • 1 salmon fillet (1 pound)
  • 1/2 teaspoon salt
  • 1/2 teaspoon plus 1/8 teaspoon coarsely ground pepper, divided
  • 2 tablespoons lemon juice, divided
  • 4 fresh dill sprigs
  • 1 cup chopped peeled cucumber
  • 1/2 cup reduced-fat sour cream
  • 1/4 cup finely chopped sweet red pepper
  • 1/4 cup snipped fresh dill
  • 3 tablespoons capers, drained
  • 8 cups torn Bibb lettuce
  • 1 medium peach, peeled and sliced
  • 1/4 cup chopped hazelnuts
  • 1/4 cup fresh blueberries
  • 4 thin slices red onion, separated into rings

Nutritional Facts

1 serving equals 305 calories, 18 g fat (4 g saturated fat), 67 mg cholesterol, 571 mg sodium, 13 g carbohydrate, 3 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 starch


  1. Place salmon on a greased baking sheet; sprinkle with salt and 1/2 teaspoon pepper. Drizzle with 1 tablespoon lemon juice; top with dill sprigs.
  2. Bake, uncovered, at 425° for 15-18 minutes or until fish flakes easily with a fork. Flake salmon into large pieces.
  3. In a small bowl, combine the cucumber, sour cream, red pepper, snipped dill, capers and remaining pepper and lemon juice.
  4. Divide lettuce among four plates. Top with peach, hazelnuts, blueberries, onion and salmon. Serve with dressing. Yield: 4 servings.
Originally published as Northwest Salmon Salad in Taste of Home June/July 2011, p61

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Jul. 26, 2013

"this is yummy! I left out the capers tho. A great meal on a hot summer day."

Reviewed Jun. 25, 2012

"I made this salad exactly as written (except for using walnuts in place of difficult-to-find hazelnuts) and it was an amazing summer dinner!"

Reviewed Jun. 2, 2011

"This was a very light and very refreshing salad. The fruits mixed very well with the salmon and other ingredients. The dressing needed a little more of a kick so we will experiment with that in the future. Overall a fantastic spring/summer salad!"

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