Ingredients:

  • 1 lb salmon fillet, skin removed
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 cup mayonnaise
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 3 tbsp fresh dill, finely chopped
  • 1 tbsp capers, drained and minced
  • 1 cup English cucumber, finely diced
  • 2 tbsp red onion, minced
  • 1/4 cup dried cranberries
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Season the salmon. Sprinkle the salt and pepper evenly over the fillet. Note: Do this right before cooking so the salt doesn't draw out moisture.
  2. Heat the oil. Place your skillet over medium high heat and add the olive oil. Wait until it shimmers but isn't smoking.
  3. Sear the salmon. Carefully lay the fillet in the pan. Cook for 4–5 minutes per side until the edges are golden and the center is just opaque.
  4. Rest the fish. Move the salmon to a plate and let it sit for 5 minutes. Note: This allows the juices to redistribute, ensuring the fish stays velvety.
  5. Whisk the dressing. In your large bowl, mix the mayonnaise, lemon juice, lemon zest, chopped dill, and minced capers. Whisk until the mixture is smooth and creamy.
  6. Flake the salmon. Using a fork, gently break the cooled salmon into bite-sized chunks. Avoid mashing it into a paste.
  7. Combine the mix ins. Add the flaked salmon, diced cucumber, red onion, dried cranberries, and parsley to the bowl.
  8. Final Fold. Gently fold everything together with a spatula until the Fresh Dill Salmon Salad is evenly coated.