Summer Salmon Salad Recipe

This summer salmon salad is light, herby, and dead easy to throw together — just-cooked Jersey Royals, flaked hot smoked salmon, creamy lemon yoghurt dressing. Real garden plate stuff. No fancy tricks, and honestly? Tastes way posher than it is.

Ingredients Needed

For the Filling:

• 800g Jersey Royals, scrubbed
• 200ml natural yoghurt
• Zest and juice of 1 lemon
• Extra virgin olive oil
• ½ a cucumber
• ½ bunch fennel tops
• ½ bunch fresh basil (15g)
• 400g hot smoked salmon

For Assembling:

• Sea salt
• Freshly ground black pepper
• Optional extra lemon or olive oil for serving

How To Make Summer Salmon Salad

1. Cook the Veggies: Cut bigger potatoes in half. Boil in salted water 15 mins or so — till tender but not mushy. Drain, toss in a bowl with salt, pepper, olive oil. Do this while they’re hot — they soak it all up.
2. Add the Dressing: While the potatoes cool, mix yoghurt with lemon zest, juice, salt, pepper, and a drizzle of olive oil. Stir most of it into the warm potatoes after a few mins. They’ll kinda start drinking it in — good sign.
3. Assemble the Salad: Peel cucumber, slice in half lengthwise, scoop out the watery centre with a spoon. Thin slice. Rough chop the fennel tops. Toss both into the potatoes. Tear in the basil leaves — don’t chop ’em, just rip.
4. Add the Salmon: Flake the smoked salmon over the top. You don’t need to mess with it much — it’s ready to go. Big chunks are fine.
5. Serve Cold: Plate it up. Maybe a drizzle more olive oil if it looks dry. Done. Can eat straight away or let it chill.

Why I Love This Recipe

First time I made this, it was a boiling day and we’d just come back from the coast with a bit of smoked salmon from a market stall. Threw this together with what was in the fridge — didn’t expect it to slap this hard. Creamy, salty, herby, cold — perfect. No oven. No stress.

Recipe Tips

• Dress the potatoes while hot — absorbs flavour better
• Use Greek yoghurt if you like it thicker and tangier
• Jersey Royals are ideal, but new potatoes work too
• If salmon’s too pricey, try tinned mackerel or trout
• Skip basil if you don’t have it — dill or parsley also work
• Don’t overmix once the salmon goes in, or it gets mushy
• Serve on a big platter — it looks way fancier than it is

How To Store Summer Salmon Salad

• At Room Temperature: Eat within 2 hours.
• In the Fridge: Store in a sealed container. Best eaten within 1–2 days.
• In the Freezer: Not suitable for freezing — yoghurt and potato don’t thaw well.
• Reheating: Not recommended. Best served cold or room temp.

Nutrition Facts (per serving)

• Calories: ~420 kcal
• Carbs: 30g
• Protein: 24g
• Fat: 24g
• Sugar: 4g
• Fibre: 4g
• Sodium: ~550mg

Let’s Answer a Few Questions! (FAQs)

• Q: Can I make this dairy-free?
  A: Yes — use a plant-based yoghurt (unsweetened) and add extra lemon for sharpness.
• Q: Can I use another fish?
  A: Absolutely. Tinned salmon, poached trout, even leftover grilled fish will work.
• Q: Is this salad good for meal prep?
  A: Kinda — best fresh, but it keeps okay for a day. Add basil just before serving.
• Q: What if I don’t have fennel tops?
  A: Use fresh dill or parsley instead. Or skip it, honestly — it’ll still be good.