Salmon Salad is a nutritious and flavorful dish that pairs tender, flaky salmon with a mix of crunchy vegetables and tangy dressing! This salad is protein-packed for a healthy, satisfying meal that’s easy to make and perfect for lunch!
If you are a salmon lover like me then try my most popular recipe Teriyaki Salmon!
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The Best Salmon Salad Recipe
If you are a fan of salmon, this salmon salad recipe is meant for you! This recipe turns a simple, healthy protein into a creamy summer salad that is satisfying and so delicious. Similar to tuna salad, this salmon salad has crispy celery, fresh dill, and a tangy greek yogurt based dressing. I decided not to use mayonnaise here in order to keep it as healthy as possible!
Flaking your own baked salmon means larger chunks of tender salmon and a fresher flavor than you would get with canned salmon or tuna! I recommend making some salmon at the beginning of the week for meal prep and using it in this salmon salad when you need a flavorful and easy lunch!
Ingredients Needed
- Salmon: This salmon salad recipe is best with freshly cooked salmon as opposed to canned salmon!
- Olive Oil: To drizzle onto the salmon for roasting!
- Salt & Pepper: Season the salmon with salt and pepper to taste.
- Red Onion: Diced red onion adds a savory crunchy flavor and a nice little crunch!
- Celery: Diced up celery adds a refreshing and crunchy bite!
- Fresh Dill: Fresh dill is a must here! It brightens the flavor and complements the salmon perfectly.
- Dijon Mustard: Add a high quality dijon mustard for lots of flavor!
- Greek Yogurt: To make this salmon salad super creamy, add some plain greek yogurt or a dollop of sour cream!
- Lemon: Fresh lemon juice is the perfect tangy addition!
How to Make Salmon salad
- Preheat & Prep: Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Place the salmon filets on the baking sheet and drizzle with olive oil and sprinkle with salt and pepper.
- Bake: Bake until the salmon reaches 140 degrees (the salmon will continue to cook as it cools).
- Flake: Let the salmon rest for 5-10 minutes then using two forks, flake the salmon.
- Transfer to Bowl: Transfer the flaked salmon to a large bowl along with the onion, celery, dill, mustard, yogurt and lemon juice.
- Mix: Mix to combine then season with salt and pepper to taste. Serve immediately over a salad, in a lettuce wrap or on toast! Enjoy!
Tips for Success
- Add extra veggies! This salmon salad is super versatile. You can add extra veggies like cucumbers, diced bell peppers, or even tomatoes!
- Add extra herbs! Dill is a must here, but you can add extra herbs for added flavor! Try adding herbs like basil, parsley or chives.
- If you prefer to cook salmon in the air fryer, follow my air fryer salmon recipe!
- Greek yogurt can be substituted with sour cream or mayonnaise! However, Greek yogurt is definitely the healthiest option. You would never know that it wasn’t mayo in this recipe!
Frequently Asked Questions
Can I use canned salmon?
Technically, yes. However, the flavor of this salmon salad recipe is much better when it is made with freshly cooked salmon. If you are in a rush and want to use canned salmon, give it a try! If you have the time, definitely make the salmon in the oven.
How should I serve salmon salad?
Serve salmon salad in any way that you would serve tuna salad! You can serve it on lettuce cups, on a bed of fresh spinach or greens, on toast, with crackers, or in a tortilla wrap!
How should I store leftover salmon salad?
Store any leftovers in an airtight container in the fridge for up to 3-4 days.
More Easy Lunch Recipes to Try
- Southwest Chicken Salad
- Spicy Tuna Bowls
- Curry Chicken Salad
- Teriyaki Salmon Bowls
- Honey Mustard Salmon
Salmon Salad
Ingredients
- 1 lb salmon filets, uncooked
- olive oil
- salt and pepper
- 1/4 cup red onion, diced
- 1/2 cup celery, chopped
- 2 tbsp fresh dill, chopped
- 1 tbsp dijon mustard
- 1/4 cup greek yogurt
- 1/2 lemon, juiced
- salt and pepper
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.Place salmon filets on the baking sheet and drizzle with olive oil and sprinkle with salt and pepper.
- Bake until the salmon reaches 140 degrees (the salmon will continue to cook as it cools)
- Let the salmon rest for 5-10 minutes then using two forks flake the salmon.
- Transfer the flaked salmon to a large bowl along with the onion, celery, fill mustard, yogurt and lemon juice.
- Mix to combine then season with salt and pepper to taste. Serve immediately over a salad, in a lettuce wrap or on toast!
Nutrition Information
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