Can I use mayonnaise instead of sour cream?

Yes, mayonnaise will give a richer, creamier texture and higher calories. You can also mix mayo and sour cream for balance.

How many calories per serving?

One serving (serves 2) has about 199 calories, 19g protein, 13g fat, and 2.3g carbs – a great choice for a healthy meal.

What other fish can I use?

Trout, pink salmon, or coho salmon are great alternatives. Smoked fish will add a more intense, smoky flavor.

What should I serve this salad with?

It's delicious on its own, or served with crusty bread, toast, or as a side to a light meal. A lemon wedge adds extra freshness.

Salmon salad

Name: Salmon salad
Yield: 2 порции
Cuisine: International
Ingredients: Slightly salted salmon — 250 g; Cucumber — 150 g; Green Onion — 30 g; Sour cream — 50 g; Chicken egg — 220 g

15min

700g

Nutrition per 100g

199

Imagine tender pieces of lightly salted salmon melting in your mouth, paired with crisp cucumber and creamy eggs. This salad is a true seafood lover's delight – light yet satisfying, perfect for a cozy dinner or a festive table. The sour cream dressing makes it wonderfully creamy, while fresh herbs add a burst of flavor. In just 15 minutes, you'll have an elegant dish worthy of a restaurant.

FishSaladsVegetablesAt the Table

WHAT YOU WILL NEED

From ingredients

5 products

Fish

Slightly salted salmon250 g

Vegetables

Herbs

Dressing

Eggs

SIMPLE PROCESS

Step by step recipe

The key to this salad is quality salmon and uniform chopping. Choose high-quality lightly salted salmon that's tender and not too salty. Dice all ingredients into similar-sized cubes so every bite is perfectly balanced. Hard-boil the eggs and cool them in cold water for easy peeling and a neat dice. Dress the salad just before serving to keep it fresh and crunchy.

Step 1

Prep the eggs

Hard-boil the eggs (220 g / about 4 large): place in boiling water and cook for 10–12 minutes, then cool in cold water. Peel and dice into cubes.

Step 2

Dice salmon and cucumber

Cut the lightly salted salmon (250 g / 8.8 oz) into ½-inch (1 cm) cubes. Wash and dice the cucumber (150 g / 5.3 oz) into similar cubes. Peel if the skin is tough.

Step 3

Chop the herbs

Finely chop the green onion (30 g / about ¼ cup). You can also add dill or parsley for extra flavor.

Step 4

Combine everything

In a salad bowl, gently toss together the diced salmon, eggs, cucumber, and green onion.

Step 5

Dress and serve

Add sour cream (50 g / about 3 tbsp), season with salt to taste if desired, and stir gently. Let rest for 5–7 minutes before serving. Garnish with fresh herbs.

CHEF'S TIP

Choose quality salmon

Opt for lightly salted, fatty salmon – it should be tender and flavorful. Avoid overly salty fish, as it will overpower the other ingredients.

Dice evenly

Cut salmon, eggs, and cucumber into uniform ½-inch (1 cm) cubes – this ensures a beautiful presentation and balanced flavor in every bite.

Use fresh cucumbers

Fresh, firm cucumbers add the perfect crunch. If the skin is bitter, peel them before dicing.

Let it rest before serving

After dressing, let the salad sit in the fridge for 5–7 minutes – the flavors will meld beautifully.

SUBSTITUTIONS

Add your taste

Swap sour cream for Greek yogurt For a lighter dressing, use 50 g (about ¼ cup) of Greek yogurt – it lowers calories and adds a tangy freshness.
Replace salmon with trout or pink salmon Lightly salted trout or pink salmon works just as well. Smoked salmon can also be used for a more intense flavor.
Add avocado for creaminess Fold in diced half an avocado – it adds a buttery texture and healthy fats.
Skip eggs – add shrimp Omit the eggs and add 150 g (5.3 oz) of cooked shrimp for a more luxurious version.

HOW TO STORE

How to Store Salmon Salad

This salad is best enjoyed fresh. If you need to store it, keep it in an airtight container in the fridge for up to 1 day. Dress it just before serving to prevent the cucumbers from releasing excess liquid. Do not freeze – the salmon and eggs will lose their texture.

GOOD TO KNOW