This salmon pasta salad recipe pairs tender, flavorful salmon chunks with broccoli in a creamy, savory sauce. It works well as a main course or side dish!
My hubby has been on a real salmon kick lately. I’m not going to complain because it’s better than some of his other kicks. He’s the type of person who can literally eat the same meal for a month straight and not get sick of it. And then he’ll get so sick of it, he never has it again, lol!
One of our favorite ways to cook salmon is poached in salted water with onion, garlic, dill, bay, and black pepper (or whole peppercorns). Cooked this way, we eat our salmon with a little drizzle of olive oil on top. Paired with sides like asparagus and wild rice, it’s a simple meal we both enjoy.
This meal is fantastic, being both delicious and healthy! But even so, variety is the spice of life and one night I wanted to switch it up a little.
I looked in my pantry and found what I think is the cutest little pasta shape: campanelle! And the idea of salmon salad immediately came to mind.
Easy Salmon Pasta Salad Recipe
In this creamy salmon pasta salad, we replace half of the mayo with Greek yogurt. (Sour cream would work just as well!) And then since it reminded me a little bit of lox and cream cheese, I added other ingredients that are normally found with this pair, like red onion, capers, and dill.
If you’re like us and eat a lot of salmon and are looking for new ways to make it, this recipe is a nice change from the ordinary. It works as cold main dish (which is perfect in hot summer months!) or as a side dish. It serves 3 as a main dish or 6 as a side dish.
Ingredients
In this section I explain the ingredients and give substitution ideas. For the full recipe (including ingredient amounts), see the recipe card below.
Poached Salmon Ingredients:
- Onion, garlic, fresh dill sprigs, bay leaf, salt, and black pepper – these savory aromatics are for the poaching liquid that we use to cook the salmon.
- Salmon fillets – for best quality, head to your local fishmonger or seafood market if your area has one
Pasta Salad Ingredients:
- Small pasta – I used campanelle pasta, but you can use any small pasta shape you like
- Fresh broccoli florets – we cook this along with the pasta during the last 2 minutes of the pasta’s cooking time
- Red onion – this adds savory piquant flavor to our dish; if you’re not a fan of raw onion, you can chop it, soak it in cold water for 15 minutes (let it start soaking before you start cooking the pasta so they’re done around the same time), drain it and pat dry, and then add the onion to the salad
- Fresh dill – dill is a really great pairing with salmon, especially in a creamy base like what we have in this pasta salad; if you don’t have fresh dill, you can substitute with 1 teaspoon dried dill instead
- Capers – if you like a bagel with lox, cream cheese, and capers, you’re going to love the addition of capers to this salmon pasta salad; capers add a bright, tangy component to help wake up the other flavors
- Plain unsweetened Greek yogurt – or you can use sour cream
- Mayo – for rich, creamy texture and flavor
- Fresh lemon juice – to brighten the flavor of the creamy dressing
- Dijon mustard – we only need a little bit to add a touch of sharpness and help cut through the rich flavors
- Fresh parsley – adds flavor and a pretty pop of green color
- Salt and black pepper – to season the dish
- Black sesame seeds – this is an optional garnish; you can substitute with white sesame seeds if you have them on hand
How to Make Salmon Pasta Salad
Step 1: Cook the Pasta and Broccoli:
Cook the pasta to al dente according to package directions. During the last 2 minutes of cooking, add the broccoli to cook along with pasta, and then drain and cool completely.
Step 2: Poach the Salmon:
Put the yellow onion, garlic, dill sprigs, bay leaf, salt, and black pepper in a small skillet with a lid. Add enough water to coat the bottom of the skillet by about 1 inch.
Bring the water up to a gentle boil, and then add the salmon and turn heat down to a gentle simmer. Cover skillet and cook until the salmon is opaque and flakes easily with a fork, about 5 minutes, being careful not to overcook.
Transfer the salmon to a paper towel-lined plate to drain water, let it cool, and then cut or flake it into large bite-sized pieces.
Step 3: Combine:
Add the red onion, dill, capers, Green yogurt, mayo, lemon juice, Dijon mustard, salt, and black pepper to a large bowl, and stir to combine. Stir in the pasta and broccoli, and then gently fold in the salmon so you don’t break it up too much.
Step 4: Finishing Touches:
Taste and season with additional salt and pepper as desired. If you have the time, chill the pasta salad for 30 minutes before serving. To serve, sprinkle the black sesame seeds on top.
Pro Tip: Fold the Salmon in Gently
This is to avoid breaking it up too much. It’s really nice to see large chunks or flakes of salmon in this dish!
Salmon Pasta Salad FAQs
Can I Use Canned Salmon in This Recipe?
Yes! If you have canned salmon on hand, use up to 12 ounces of drained canned salmon in this pasta salad. I like the Safe Catch Wild Caught Boneless Skinless Pacific Pink Salmon, which is available on Amazon.
What Vegetables Can I Add to Salmon Pasta Salad?
Broccoli is a delicious, nutrient-rich addition to this pasta salad. If you want to add more vegetables, any of the following would be delicious:
- Green peas – frozen green peas work well, just make sure to thaw and drain them first
- Chopped red bell pepper – this adds a gorgeous pop of red color to the dish
- Diced carrot – for crunch and a slight sweetness
- Sliced celery – for crunchy texture and to bulk up the salad
How Long Does Salmon Pasta Salad Last in the Fridge?
Store this pasta salad covered in the fridge for up to 3 days.
Can I Heat Up Salmon Pasta?
This salmon pasta salad is meant to be served chilled. The creamy mayo and yogurt-based dressing wouldn’t do well heated up. That makes it even easier to enjoy this though – there’s no need to heat up leftovers!
More Delicious Pasta Salad Recipes to Make
- Buffalo Chicken Pasta Salad
- Warm Pasta Salad Recipe with Caramelized Leek, Bacon, and Goat Cheese
- BLT Pasta Salad Recipe
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xoxo, Faith
Salmon Pasta Salad Recipe
Ingredients
For the Poached Salmon:
- 1 small yellow onion thinly sliced
- 1 clove garlic cracked
- 2 sprigs of fresh dill or thyme
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces salmon fillets
Other:
- 8 ounces campanelle pasta or any small pasta shape you like
- 2 cups fresh broccoli florets
- 1 small red onion minced
- 1 tablespoon minced fresh dill or 1 teaspoon dried dill
- 1 tablespoon capers drained, rinsed to remove excess salt, and chopped
- 2/3 cup plain unsweetened Greek yogurt or sour cream
- 2/3 cup mayo
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 3 tablespoons minced fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon black sesame seeds or white sesame seeds (for garnish)
Instructions
- Cook the pasta to al dente according to package directions. During the last 2 minutes of cooking, add the broccoli to cook along with pasta, and then drain and cool completely.
- For the poached salmon, put the yellow onion, garlic, dill sprigs, bay leaf, salt, and black pepper in a small skillet with a lid. Add enough water to coat the bottom of the skillet by about 1 inch. Bring the water up to a gentle boil, and then add the salmon and turn heat down to a gentle simmer. Cover skillet and cook until the salmon is opaque and flakes easily with a fork, about 5 minutes, being careful not to overcook. Transfer the salmon to a paper towel-lined plate to drain water, let it cool, and then cut or flake it into large bite-sized pieces.
- Add the red onion, dill, capers, Green yogurt, mayo, lemon juice, Dijon mustard, salt, and black pepper to a large bowl, and stir to combine. Stir in the pasta and broccoli, and then gently fold in the salmon so you don’t break it up too much.
- Taste and season with additional salt and pepper as desired. If you have the time, chill the pasta salad for 30 minutes before serving. To serve, sprinkle the black sesame seeds on top.
Faith’s Tips
- Recipe Yield: This recipe makes enough to serve 6 as a side dish or 3 as a main course.
- Storage: Store this pasta salad covered in the fridge for up to 3 days.
- Canned Salmon Substitute: If you have canned salmon on hand, use up to 12 ounces of drained canned salmon in this pasta salad. I like the Safe Catch Wild Caught Boneless Skinless Pacific Pink Salmon, which is available on Amazon.
- Other Vegetables That You Can Add: Thawed and drained frozen green peas, chopped red bell pepper, diced carrot, and/or sliced celery all go really well in this salad.
Nutrition
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Thank you for your tangy salad recipe. I made it tonight and my hubby loves it so much.
how lovely. great textures and salmon is always a good way to go! :)
Artie would love this salad!
That looks absolutely positively luscious and worth a second helping. ;)