Creamy Leftover Salmon (Printable)
Flaked salmon in a creamy yogurt-dill sauce with spinach and cherry tomatoes, ready in 25 minutes.
# What You'll Need:
→ Protein & Dairy
01 - 2 cups cooked salmon, flaked, skin and bones removed
02 - 1/2 cup Greek yogurt or reduced-fat crème fraîche
03 - 1/4 cup light cream cheese, softened
→ Vegetables
04 - 1 cup baby spinach, chopped
05 - 1 cup cherry tomatoes, halved
06 - 1/2 small red onion, thinly sliced
07 - 1 clove garlic, minced
→ Broth & Seasoning
08 - 1/2 cup low-sodium chicken or vegetable broth
09 - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
10 - 1/2 teaspoon lemon zest
11 - Juice of 1/2 lemon
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon salt, or to taste
→ To Serve
14 - 2 tablespoons chives, chopped
15 - Cooked quinoa, rice, or whole-grain pasta (optional)
# Directions:
01 - Heat a large non-stick skillet over medium heat. Add a splash of oil or a small amount of broth, then sauté the sliced red onion and minced garlic for 2–3 minutes until soft and fragrant.
02 - Add the chopped spinach and halved cherry tomatoes to the skillet. Cook for 2–3 minutes until the spinach is just wilted and the tomatoes have softened.
03 - Stir in the broth, softened cream cheese, and Greek yogurt. Continue cooking and stirring for about 2 minutes until a smooth, creamy sauce forms.
04 - Gently fold in the flaked salmon, chopped dill, lemon zest, lemon juice, salt, and black pepper. Cook for 2–3 minutes until the salmon is heated through.
05 - Taste and adjust the seasoning if needed. Serve hot, sprinkled with chopped chives. Plate over cooked quinoa, rice, or whole-grain pasta if desired.
# Expert Tips:
01 -
- It turns cold, flaky leftover salmon into something so luscious you will intentionally cook extra fish next time.
- The Greek yogurt and cream cheese sauce comes together in minutes without a single drop of heavy cream.
02 -
- If your heat is too high the Greek yogurt will break and turn grainy, so keep it at medium and stir with confidence.
- Adding the salmon at the very end and only warming it through preserves its delicate texture and prevents that dry, overcooked fish taste.
03 -
- Cold salmon straight from the fridge flakes more cleanly and holds its shape better than warm fish, so do not bother reheating it before adding to the pan.
- A quick hit of fresh lemon juice right at the very end, after the heat is off, gives the dish a bright spark that cooked lemon juice alone cannot match.