This Lemony-Yogurt Salmon Tartine with Dill is a fresh and light recipe, which is made with creamy Greek yogurt and fresh dill. It’s the perfect light lunch, ready in about 25 minutes.
Lemony-Yogurt Salmon Tartine with Dill Recipe Ingredients
- ¼ cup finely chopped red onion
- 2 tablespoons fresh lemon juice
- Kosher salt and freshly ground pepper
- ½ cup plain Greek yogurt
- ⅓ cup finely chopped celery
- 1 tablespoon drained capers
- 2 tablespoons chopped fresh dill
- 1 teaspoon extra-virgin olive oil
- 1 ¼ pounds cooked boneless, skinless salmon
- Toasted pumpernickel bread
- Sliced cucumber and radishes, for serving
How To Make Lemony-Yogurt Salmon Tartine with Dill Recipe
- Marinate the Onion: In a medium bowl, stir together the chopped red onion and fresh lemon juice. Season with a pinch of salt and pepper and let it stand for 10 minutes to soften the onion’s sharp bite.
- Mix the Dressing: To the bowl with the onion, stir in the Greek yogurt, celery, capers, fresh dill, and olive oil until well combined.
- Fold in the Salmon: Using a fork, flake the cooked salmon into bite-size pieces. Gently stir the flaked salmon into the yogurt mixture. Season to taste with additional salt and pepper.
- Assemble and Serve: Spoon the salmon salad generously onto slices of toasted pumpernickel bread. Top with sliced cucumber, radishes, and an extra sprinkle of fresh dill and pepper to serve.
Recipe Tips
- How to cook salmon for this recipe? The easiest way is to bake a salmon fillet. Place it on a baking sheet, drizzle with olive oil, season with salt and pepper, and bake at 400°F (200°C) for 12-15 minutes, until cooked through. Let it cool completely before flaking. Poaching is another great, gentle method.
- Can I use canned salmon? Yes, high-quality canned salmon is a fantastic and convenient substitute. Be sure to drain it well and remove any skin or bones before flaking it into the dressing.
- What’s the best bread for a tartine? A sturdy bread that can hold the topping without getting soggy is best. Toasted pumpernickel, as suggested, is excellent. Sourdough, rye, or a thick-cut whole grain bread are also great choices.
- How long will this salmon salad last? Stored in an airtight container in the refrigerator, the salmon salad mixture will stay fresh for up to 2 days.
What To Serve With This Salmon Tartine
This open-faced sandwich is a complete and satisfying light meal, but it pairs well with:
- A simple green salad with a light vinaigrette
- A cup of chilled cucumber or tomato soup
- Kettle-cooked potato chips
- A side of fresh fruit
How To Store Salmon Salad
- Refrigerate: The salmon salad mixture should be stored in an airtight container in the refrigerator. For the best quality, it should be eaten within 2 days. Do not store the assembled tartines, as the bread will become soggy.
Lemony-Yogurt Salmon Tartine Nutrition Facts
- Calories: 380 kcal
- Carbohydrates: 15g
- Protein: 35g
- Fat: 18g
- Saturated Fat: 4g
- Sodium: 450mg
- Sugar: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A tartine is a French term for an open-faced sandwich. It typically consists of a slice of bread topped with various spreads, meats, cheeses, or vegetables.
Yes. If you don’t have Greek yogurt, you can use sour cream or mayonnaise. Using all mayonnaise will result in a richer, more traditional salmon salad, while sour cream will maintain a similar tangy flavor profile.
Dill is a classic pairing with salmon, but fresh parsley, chives, or even tarragon would also be delicious in this recipe.
Try More Recipes:
- Summer-Veggie Melts with Caper Sauce Recipe
- Shredded Beef Chuck Roast Recipe
- Buffalo Chicken Sandwiches Recipe
Lemony-Yogurt Salmon Tartine with Dill Recipe
Description
A light and refreshing open-faced sandwich featuring flaky salmon in a creamy, tangy lemon-dill yogurt sauce served on toasted pumpernickel bread.
Ingredients
Instructions
- In a bowl, combine red onion and lemon juice; let stand for 10 minutes.
- Stir in Greek yogurt, celery, capers, dill, and olive oil.
- Gently fold in the flaked salmon.
- Season the salmon salad to taste with salt and pepper.
- Spoon onto toasted pumpernickel bread.
- Top with cucumber, radishes, and extra dill to serve.
Notes
- Allowing the red onion to marinate in the lemon juice for 10 minutes helps to mellow its sharp flavor.
- Be gentle when folding in the salmon to keep some larger, flaky pieces intact for a better texture.
- Use high-quality, cooked salmon for the best results, whether it’s leftover baked salmon or good canned salmon.
- Toasting the bread is a crucial step that prevents it from becoming soggy from the creamy topping.