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Salmon Salad with Parsley and Capers

A beautifully poached piece of salmon, clean tasting and light, is a terrific summer meal. The technique really has only one rule: Don't overcook. The salmon should be cooked ever so gently in barely simmering liquid until the center is just slightly translucent.

  • Servings: 4
  • Yield: Serves 4
Salmon Salad with Parsley and Capers

Source: Everyday Food, 2009


  • 1/2 small red onion, thinly sliced
  • 2 tablespoons red-wine vinegar
  • 3 tablespoons chopped capers
  • 2 tablespoons olive oil
  • 1/2 teaspoon coarse salt
  • 3 6-ounce fillets Simple Poached Salmon
  • 1/2 cup fresh parsley


  1. In a large bowl, combine red onion, red-wine vinegar, capers, olive oil, and salt. Let stand 10 minutes. Add salmon and parsley.

Reviews (2)

  • reckless 4 Mar, 2012

    This salad is so simple and so delicious. I have made it often--the only thing I do differently is to broil the meat, not a fan of poached fish.

  • CaroleAnn01 11 Jul, 2009

    I really enjoyed this salad. I added a bit of fresh squeesed lemon juice.

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