Spicy Salmon Pasta Salad will be your new go-to salad for summer holidays, family potlucks and backyard BBQs. Crispy salmon with a spicy coating is tossed with fresh veggies and gluten-free pasta, and covered in a creamy, tangy dill dressing. You can enjoy this one as a side salad or even as your main meal!
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*This post was originally published in May 2017 and has been updated to include a few adjustments to the recipe, as well as new text and photos.
Creamy pasta salad with no mayo
I love a good pasta salad. There are a few things that remind me of my childhood, and a macaroni pasta salad with mayo and paprika sprinkled on top, takes me back to summertime BBQs when I was kid.
While I'm being a bit nostalgic, my taste buds have definitely changed since then (along with my gut), and now I crave more greens and less mayo in my salads.
But what's a gal to do when she's craving a creamy bowl of pasta salad to go with her spicy jalapeño turkey burger? Enter this pasta salad hybrid. You still get your creamy pasta fix, but with the added bonus of some protein, healthy fats, fibre and lots of greens!
What you'll need
- 8 oz salmon fillet
- Chinese 5 spice (my secret ingredient) plus some other seasonings
- Greens of your choice such as green leaf lettuce, kale, spinach or arugula
- Grape or cherry tomatoes
- Sugar snap peas
- English cucumber
- Pasta of your choice such as fusilli, macaroni or rotini. (I use a quinoa fusilli that's gluten-free)
- Plain greek yogurt (skyr yogurt would work too)
- Feta cheese
- Fresh dill (or dried if you can't find fresh)
- Lemon juice
- Fresh garlic
Why you'll love this pasta salad recipe
- The salmon cooks up in just 15 minutes, and has the most flavourful and perfectly seared crust.
- The salad is covered in a tangy and flavourful lemon dill dressing that you'll want to use on everything!
- The dressing is also mayo-free, made with high protein greek yogurt. Not important to some people, but I've eliminated mayo, so this is a perfect creamy alternative for me.
- You can serve it as a side salad or main meal and it all comes together in about 30 minutes. Hello busy weeknights!
- It's also best served cold, so it's perfect for picnics and potlucks. And it can be made in advance. Just prep the ingredients the day before, and assemble when ready to serve.
How to cook the salmon
The salmon is pan seared for this recipe. Just brush some evoo on top of the salmon and coat it with the spice mixture. Lay the salmon skin side up in a pre-heated frying pan (I like to use cast iron), and cover and cook on low heat for about 15 minutes, or until the salmon is opaque.
I never flip the salmon. You might think the seasoning will stick to the pan, but it never does. It always sears on beautifully. The key is a well-oiled frying pan. This method never fails me, and it's the method I use for my salmon and quinoa bake.
You can also air fry the salmon! Just follow this air fryer salmon recipe.
How to make the lemon dill dressing
The dill dressing is so tangy and flavourful. Did I mention that already? Of course I did, but it bares repeating. While I've cut back on dairy, I make all the exceptions for this dressing. It's made with plain greek yogurt and salty feta cheese, and some extra zip is added with fresh dill, lemon juice and garlic.
Just add everything to your blender and blend until creamy. The dill creates a lovely minty green colour that's the perfect colour for a summertime salad dressing.
Can this salmon salad be made in advance?
Absolutely! Since this salad is best served cold, you can cook the salmon and pasta and prep all the veggies the day before, and assemble just before serving.
If you have some leftover, just store in an airtight container in the fridge. The greens will wilt a bit, but you can still enjoy this pasta salad within 2-3 days after making it.
Key recipe tips
- You can use whatever type of pasta you have on hand. I like to use pastas that are made with ancient grains such as spelt and quinoa, or plant based pastas such pea, chickpea or cauliflower. But you can use whatever you have on hand.
- If you follow a gluten-free diet, just make sure your pasta and spices are gluten-free.
- If you don't like your salmon cold, you can re-heat it before adding it to the salad.
- You can substitute other greens such as spinach, arugula, and kale, as well as crunchy veggies such as carrots, zucchini, radishes or broccoli.
More pasta salad recipes
If you make this recipe, I'd love to hear what you think in the comments below!
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📖 Recipe
Spicy Salmon Pasta Salad (Mayo-Free)
Ingredients
For the dressing:
- ½ cup plain greek yogurt
- 4 tablespoons crumbled feta cheese
- 1 tablespoon chopped fresh dill, or 1 teaspoon dried dill
- ½ lemon, juiced
- 1 clove garlic
- pinch of salt, or more to taste
For the salmon:
- 1 tablespoon extra virgin olive oil
- 8 ounce salmon fillet, skin on
- 1 teaspoon smoked paprika
- 1 teaspoon chinese 5 spice
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
For the salad:
- 3 cups cooked pasta such as fusilli, macaroni or rotini (I use a gluten-free quinoa fusilli)
- 3 cups green leaf lettuce, or greens of your choice, torn
- 1 English cucumber, chopped or sliced
- 1 cup grape tomatoes, whole
- 1 cup sugar snap peas, halved and strings removed
Instructions
Prepare the dressing:
- Add the yogurt, feta, dill, lemon juice, garlic and salt to a blender and blend until smooth and creamy. Pour into a jar with a lid and refrigerate until ready to use.
Prepare the salmon:
- Divide the tablespoon of oil. Add half to a frying pan and spread the other half on top of the salmon fillet. Turn the frying pan on low to pre-heat. Meanwhile, combine the spices, garlic, salt and pepper and press the spice mixture on top of the salmon.
- Lay the fillet face down (skin side up) in the frying pan and cover. Cook on low heat for 15 minutes, or until the salmon is opaque. The time will vary slightly depending on the thickness of the fillet.
- Once cooked, let sit for a few minutes and then use a fork to flake apart into large pieces.
Assemble the salad:
- In a large bowl, add all of the salad ingredients, including the salmon, and toss with the dressing. Serve immediately.
Notes
- To keep the salad gluten-free, ensure your quinoa pasta and spices are gluten-free.
- To make in advance, prepare and store the salmon, pasta, veggies and dressing separately and assemble the salad when ready to eat. This can be done up to 24 hours in advance.
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Nutrition Facts per Serving
Disclaimer
Nutrition information is an estimate only and will vary depending on the substitutions made and the brands used.
Did you make this recipe or have any questions?
I love reading your comments and addressing your questions, so please leave your comments and ratings or questions below!
marcie says
I used to love macaroni salad with paprika sprinkled on top too, but I'd much rather have this these days! This is such a beautiful pasta salad and it's filled with so many ingredients that I love. That dressing and the gluten free pasta are right up my alley!
Leanne says
Thanks Marcie! Yes, I'm a bit nostalgic about the macaroni salad of my childhood, but I don't think I would be able to eat it now. Glad you like all the ingredients in this one!
Sabrina says
You’re right, this might be my favourite salad this summer! I love salmon and I love that I can make all the parts to take to the lake and toss together for a complete and easy meal. Thanks!
Leanne says
Thanks Sabrina! Taking this salad for a picnic by the lake sounds lovely! I need to do that! 😉
Julie @ Back To My Southern Roots says
What a fantastic recipe! So many delicious and nutritious ingredients!
Leanne says
Thanks Julie!
Hezzi-D says
The yogurt dressing sounds amazing with the salmon!
Leanne says
Yes, they're a great pair! Thanks!
Nichole says
It looks delicious and super filling.
Leanne says
Thank you!
Jennifer @ Seasons and Suppers says
Such a perfect way to enjoy salmon this time of year! I would be happy to sit down to this bowl for dinner any night 🙂
Leanne says
Thanks Jennifer! It can definitely be enjoyed as a meal on its own!
Caroline says
Love the sound of all the flavors going on here!
Leanne says
Thanks Caroline!
Stacey @ The Sugar Coated Cottage says
I love a great pasta salad and that spicy salmon is just perfection! What a great anytime meal. Take care 🙂
Leanne says
Thanks Stacey! Definitely works any time for lunch or dinner!
Lisa Kerhin says
I've never used salmon in pasta salad...it's time to change that.
Leanne says
You totally should! It's delicious!
Kelly | Foodtasia says
Leanne, I'm so craving this salad! Everything about it looks wonderful! I'm afraid I would eat all of that amazing crispy salmon before it got on the salad! Love all the veggies and the lemon dill dressing is perfect! Can't wait to try it!
Leanne says
Aww! Thanks Kelly! To be honest, some of the salmon never made it into the salad while I was photographing it. I just couldn't stop stealing pieces! Hope you get to make it some time!
Katherine | Love In My Oven says
OK - not only does that salmon look perfectly cooked - this salad looks amazing! I would totally eat this for dinner 7 days a week in the summer. I'm such a fan of anything with dill, so that dressing is PERFECT! Yum, Leanne!!
Leanne says
Thanks Katherine! The dressing will definitely be on repeat in my house this summer. And I was eating this salad every day for a while, and I'm not complaining one bit!
Marie says
This looks like the perfect salad to me. Gorgeous fresh vegetables combined with pasta and that salmond to give it more body. This is a salad I'd eat for lunch or dinner any day of the week. Yum
Leanne says
Thanks Marie! That's a great description. The salmon definitely gives the pasta salad more body!
Colleen says
We love salmon and eat a lot of it, and I'm so happy I found this recipe, because it's perfect for picnics, or packing for lunch on the boat. (or even bringing to work) Can't wait to try!
Leanne says
Thanks Colleen! I've been bringing it to work for lunches, and it has held up well. And we eat a lot of salmon in our house too!
Haylie / Our Balanced Bowl says
Leanne, you know I'm usually a mayo girl but this looks outstanding! So fresh, so unique and delicious! This would be perfect to bring to a Summer BBQ! Definitely pinning this one! 🙂
Leanne says
Thanks Haylie! Yes, I know you love your mayo! But this dressing is so full of flavour, you won't even miss it. Thanks for pinning!
Terry says
This recipe looks amazing! Love the way you seared the salmon...looks delicious. Pictures are incredible
Leanne says
Thanks Terry! It's my go-to for cooking salmon. Glad you like it!
Dawn - Girl Heart Food says
I love a good pasta salad too and this one is making me want to jump through my screen and grab the entire bowl! Such a delicious salad and definitely welcomed at any summer bbq. Bet that dressing would taste delicious on a shoe, lol. Love using yogurt in lieu of mayo. I even use yogurt as a wing dip or for nachos. Thanks for the shout out too 🙂 Much appreciated! Happy Monday to ya!
Leanne says
Haha! You're too sweet Dawn, and your shoe comment made me laugh out loud! And I'm with you, love the versatility of yogurt. Hope you're having an awesome week!
Nehah says
Oh I am in love with that creamy and delicious dill dressing Leanne! What a great salad recipe, I like my salads with salmon for its added health benefits. Need to try this out.
Leanne says
Thanks Neha! I get tired of chicken on my salads sometimes, so I like to mix it up with salmon. Glad you like it!
Christina says
Yay! I love salad and this one looks stellar! I may have to swap the salmon for tuna (my hubs is picky when it comes to fish) but still. This recipe is an excellent inspiration to eat well! Awesome recipe, have a great holiday!!!
Leanne says
Thanks Christina! If you try this salad with tuna be sure to let me know how it turns out! Hope you're having a great week!