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This is a super skinny–and easy–way to make a low-meat main dish salad out of either freshly grilled or leftover salmon.

I serve it to my family for dinner on hot summer nights, serve it to friends for an easy Sunday lunch, or eat it as a mid-morning or mid-afternoon snack all by myself.

By the way, this is another recipe that proves you don’t have to break-up with your favorite chefs in order to get skinny. You just have to re-define your relationships.

It was The Barefoot Contessa’s first cookbook that made me fall in love with the fresh combination of salmon, dill, red onion, celery, capers and raspberry vinegar.

By simply taking her recipe,  reducing the amount of salmon while doubling the celery, onion, and capers–and adding cucumber to make the combo much more veg than fish–and doing away with the oil (salmon has enough oil on its own) this salad is now much skinnier without sacrificing taste…and, if you ask me, the extra crunch of the veg only enhances the texture.

It couldn’t be easier.


3 cups grilled salmon, skinless, broken into pieces

2 cups celery, diced  (about 6 stalks)

2 cups cucumber, diced  (I prefer using 3 or 4 Persian/Pickling cukes because they have fewer seeds and less water,  but you can use 1 English Cucumber, instead.)

1 cup small-diced red onion

1 cup capers, rinsed (Note: capers come in 2 sizes, if you only find the large ones, chop them a bit..)

2 T fresh dill, minced

2 T Raspberry Vinegar (you can also use White Balsamic or Rice Vinegar, but Raspberry is best)

Dice your cucumbers first and sprinkle with salt and let them sit in a colander (or just resting on a few paper towels if you’re lazy like me) while you chop the rest of the veg.  When you’re done chopping and mincing, add all to the salmon in a large salad bowl.

(As you can see from this photo on the right, the ratio of fish to veg is turned upside down. By changing the proportion you don’t have to worry so much about the portion!)

Sprinkle on your 2 T of Raspberry Vinegar and gently toss so that the natural oil from the salmon mixes with the other flavors and ingredients and makes a nice coating on all.

If you’re serving as a main dish, fill each plate with greens. (You can use any mix of spring greens…tender lettuces, arugula, even spinach.) Don’t add oil to the greens, just some salt and pepper. The oil from the salmon will coat the greens.

Top each plate of greens with 1 cup of the salmon salad.

Add sliced tomatoes, or halved grape tomatoes, making sure you sprinkle those with salt and pepper…

I always serve it with 2 pieces of Wasa Bread for crunch and fun….


Anytime I make Grilled Salmon on Saturday night, and make Skinny Salmon Salad on Sunday, I have Skinny Salmon Crostini on Monday to finish it off…

Take 2 pieces of Wasa Bread (your choice of which variety..they’re all only 30-45 calories a slice) and top with fresh slices of good summer tomatoes that you sprinkle with salt and pepper.

Then add a nice handful of chopped fresh basil  to both (you can use arugula for a more spicy flavor) and 2 T of salmon salad to each.

This is a hugely satisfying snack that is loaded with flavor, protein, and veg and clocks in at less than 200 calories…!!

About Lisa McRee

After 25 years as a local and network anchor, Lisa was just another American mother struggling, and failing, to lose weight. Finally, she cracked the code, and lost 30 pounds, quickly and for good, by doing what she loves: reporting, cooking and eating! The Skinny is the inside story on how she did it, and how you can, too!
This entry was posted in Low Meat Mains, Quickies, Skinny Salads, Skinny Snacks and tagged , , , . Bookmark the permalink.


  1. sandra reid says:


    I love salads — all your recipes look yummy. I’m going to try the Grilled Salmon Salad.


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