No-Mayo Lemon Dill Salmon Salad Wrap or Greens

Quick Recipe Version (TL;DR)

• Yield: 4 servings (4 wraps or 4 salad bowls)
• Prep Time: 18 minutes
• Cook Time: 12 minutes
• Total Time: 30 minutes

Quick Ingredients

• 1 lb (454 g) salmon fillet
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper, plus more to taste
• 1/2 cup (120 g) plain Greek yogurt (2% or whole)
• 1 1/2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tbsp capers, drained and chopped
• 1/2 cup (50 g) celery, finely diced
• 2 tbsp fresh dill, chopped
• 2 tsp Dijon mustard
• 1 tbsp extra-virgin olive oil
• 4 whole-grain wraps (10-inch)
• 4 cups (120 g) mixed greens
• 1 cup (140 g) cucumber, sliced
• 1 cup (150 g) cherry tomatoes, halved

Do This

• 1. Heat oven to 400°F (205°C). Season salmon with salt and pepper and bake 10–14 minutes to 145°F (63°C).
• 2. Cool salmon 5 minutes, then flake into bite-size pieces.
• 3. Stir together Greek yogurt, lemon juice, lemon zest, Dijon, olive oil, dill, and capers.
• 4. Fold in celery, then gently fold in flaked salmon. Taste and adjust salt/pepper/lemon.
• 5. For wraps: fill whole-grain wraps with salmon salad and a handful of greens; roll tightly.
• 6. For bowls: pile mixed greens in bowls and top with salmon salad, cucumber, and tomatoes.

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Why You’ll Love This Recipe

• Bright, creamy, and satisfying without mayo, thanks to Greek yogurt and lemon.
• Quick and flexible: use freshly baked salmon or leftover cooked salmon.
• Perfect for meal prep: the flavors get even better after a short chill.
• Works two ways: tuck into a whole-grain wrap or serve over crisp greens.

Grocery List

• Seafood/Protein: salmon fillet (1 lb / 454 g)
• Produce: lemon (1), fresh dill (1 small bunch), celery (2 stalks), mixed greens (about 5 oz / 140 g), cucumber (1 small), cherry tomatoes (1 pint / about 10 oz), optional: red onion (small)
• Dairy: plain Greek yogurt (at least 1/2 cup / 120 g)
• Pantry: capers, Dijon mustard, extra-virgin olive oil, whole-grain wraps, kosher salt, black pepper

Full Ingredients

For the cooked salmon

• 1 lb (454 g) salmon fillet, skin on or off
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

For the lemon-dill yogurt dressing (no mayo)

• 1/2 cup (120 g) plain Greek yogurt (2% or whole)
• 1 1/2 tbsp (22 ml) fresh lemon juice
• 1 tsp lemon zest
• 2 tsp (10 g) Dijon mustard
• 1 tbsp (15 ml) extra-virgin olive oil
• 1 tbsp (8 g) capers, drained and finely chopped
• 2 tbsp (6 g) fresh dill, chopped
• 1/4 tsp black pepper (plus more to taste)

For the salad mix-ins

• 1/2 cup (50 g) celery, finely diced (about 1 large stalk)
• Optional: 2 tbsp (20 g) finely diced red onion for extra bite

To serve (choose one or do both)

• Wrap option: 4 whole-grain wraps (10-inch / 25 cm), plus 2 cups (60 g) mixed greens
• Salad bowl option: 4 cups (120 g) mixed greens, 1 cup (140 g) cucumber slices, 1 cup (150 g) cherry tomatoes halved
• Optional garnish: extra dill, lemon wedges, extra capers

Step-by-Step Instructions

Step 1: Heat the oven and prep the salmon

Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper (or foil) for easy cleanup.

Place the salmon fillet on the sheet. Sprinkle evenly with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Step 2: Bake until just cooked through

Bake the salmon for 10–14 minutes, depending on thickness, until the thickest part reaches an internal temperature of 145°F (63°C).

Let it rest for 5 minutes. This brief rest makes it easier to flake and helps keep the salmon juicy.

Step 3: Make the lemon-dill yogurt dressing

While the salmon bakes (or cools), in a medium bowl whisk together:

1/2 cup (120 g) Greek yogurt, 1 1/2 tbsp lemon juice, 1 tsp lemon zest, 2 tsp Dijon, 1 tbsp olive oil, 1 tbsp chopped capers, 2 tbsp chopped dill, and 1/4 tsp black pepper.

The mixture should taste bright and a little tangy. (You can always add a pinch more salt later once the salmon is mixed in.)

Step 4: Flake the salmon and add the crunch

Use a fork to flake the salmon into bite-size pieces. Remove skin if needed.

Stir the diced celery (and optional red onion) into the yogurt mixture first, so the crunchy bits get coated evenly.

Step 5: Combine gently and adjust seasoning

Add the flaked salmon to the bowl. Use a spatula to gently fold until coated. Try not to overmix; leaving some larger flakes gives the salad a great texture.

Taste and adjust with additional salt, pepper, and/or an extra 1–2 tsp lemon juice if you want it brighter.

If you have time, cover and chill for 10 minutes to let the dill and capers meld. (Optional, but it improves the flavor.)

Step 6: Serve as wraps or over greens

Wraps: Lay out each whole-grain wrap. Add a small handful of mixed greens, then spoon about 3/4 cup salmon salad down the center. Fold in the sides and roll tightly. Slice in half for easier eating.

Salad bowls: Divide mixed greens between four bowls. Top each with about 3/4 cup salmon salad, then add cucumber slices and halved cherry tomatoes. Finish with extra dill and a lemon wedge if you like.

Pro Tips

• Don’t overcook the salmon: Pull it right when it hits 145°F (63°C) for the best texture. Overcooked salmon can turn dry and chalky in a salad.
• Chop capers finely: This spreads their briny punch throughout the salad instead of getting occasional super-salty bites.
• Fold, don’t stir: Gentle mixing keeps the salmon in flakes instead of turning it into paste.
• Balance the tang: Greek yogurt brands vary. If it tastes too sharp, add 1 tsp olive oil or a pinch of salt. If it tastes flat, add 1 tsp lemon juice or a pinch more zest.
• Keep wraps from getting soggy: Put greens down first, then salmon salad, and roll just before eating.

Variations

• Smoked salmon version: Replace baked salmon with 10 oz (283 g) smoked salmon, chopped. Reduce capers to 2 tsp and skip added salt until you taste.
• Herby twist: Use half dill and half fresh parsley, or add 1 tbsp chopped chives for a gentle onion flavor.
• Spicy lemon-dill: Add 1/4 tsp crushed red pepper flakes or 1 tsp hot sauce to the yogurt mixture.

Storage & Make-Ahead

Store the salmon salad in an airtight container in the refrigerator for up to 3 days. For best texture, store the greens, cucumber, tomatoes, and wraps separately and assemble right before eating. If meal-prepping, portion the salmon salad into containers and add lemon wedges on the side; a quick squeeze right before serving wakes everything up.

Nutrition (per serving)

Approximate, for 1/4 of the salmon salad served over mixed greens with cucumber and tomatoes (no wrap): 320 calories, 28 g protein, 19 g fat, 10 g carbs, 3 g fiber, 520 mg sodium.