Dinner

Lemon-Dill Sardine Salad with Capers and Green Onions Recipe

BySana Jeannette April 8, 2026April 8, 2026

Introduction

This Sardine Salad is a bright, flavorful way to enjoy nutritious canned sardines. Packed with fresh herbs, tangy lemon, and a touch of mustard, it’s perfect for a quick lunch or snack served on artisan bread or as a sandwich.

Four pieces of toasted bread are placed on a white plate with brown specks. Each toast has one thick layer of a chunky, creamy spread mixed with finely chopped green herbs, small green vegetables, and bits of mushrooms. The spread is light beige with green pieces for color, and a few dill sprigs decorate the top. The toasts are golden brown and crisp, and the background is a white marbled texture with sharp daylight casting shadows. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cans sardines in olive oil
Olive oil from 1 can of sardines

Juice from 1 lemon
Zest of 1/2 lemon (add more to taste)

1 tbsp Dijon mustard
1/4 tsp salt

1/2 tsp black pepper
3 tbsp fresh dill, chopped
3 green onions, chopped (including dark green tops)

1 tbsp capers

Instructions

Step 1: Empty the olive oil from one can of sardines into a large bowl. Add the lemon zest (start with half a lemon, adding more to taste) and squeeze in the juice of one lemon.
Step 2: Add the salt, black pepper, and Dijon mustard to the bowl. Whisk these ingredients together until well combined.

Step 3: Stir in the chopped green onions (including the dark green tops), fresh dill, and capers, mixing them thoroughly into the olive oil mixture.
Step 4: Add the sardine fillets from both cans into the bowl. Use a fork to gently smash the sardines and combine them evenly with the rest of the mixture.
Step 5: Serve the salad spread over your favorite artisan bread or use it to make a delicious sandwich.

Tips & Variations

For extra creaminess, stir in a spoonful of Greek yogurt or mayonnaise before serving.
Swap fresh dill for parsley or chives if preferred.
Add a pinch of smoked paprika for a subtle smoky flavor.

Use capers packed in salt—rinse them well before adding to avoid excess saltiness.
Try serving the salad with crackers or as a filling for stuffed tomatoes for a fresh twist.

Storage

Store the sardine salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh but can be reheated gently if desired, though it is typically served cold or at room temperature.

How to Serve

A clear glass bowl sits on a white marbled texture, filled with several whole sardines with shiny, silvery-black skin, arranged in a circle. Around the fish are chopped green herbs and green onion pieces, adding a fresh touch of vivid green. A yellow, oily sauce with small bubbles covers the bottom inside the bowl, blending with the herbs and fish. A woman's hand holds a silver fork pressing down on the sardines in the center, showing a mixing action. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh sardines for this salad?

Fresh sardines can be used, but they require cooking and deboning first. This recipe is designed for canned sardines for convenience and flavor.

Is this salad high in calories or fat?

The salad does contain healthy fats from olive oil and sardines, which are rich in omega-3s. It’s nutrient-dense but moderate in calories, making it a wholesome choice when enjoyed in reasonable portions.