This post may contain affiliate links for which I earn a commission. Read my disclosure page here.
This delicious and fresh salmon salad is a quick and easy recipe that can be served as a main course salad or as a sandwich filling. Ready to serve in less than 20 minutes, it’s made with fresh herbs and lemon for a vibrant dish.
Save This Recipe
Enter your email and we'll send the recipe directly to you!
By submitting this form, you consent to receive emails from Delicious Meets Healthy.
When the weather starts to get warmer, I’m all about the salads! I’ve been enjoying this salmon salad all week! It’s wonderfully fresh and herby and it’s super quick and easy to make. It’s ready to serve in only about 20 minutes.
Loaded with lots of fresh ingredients, it’s full of flavor and texture. It’s the salad you need to try this summer! If you love tuna salad, you will love this salad even more – so delicious and wholesome!
If you are enjoying lots of salads right now, be sure to try my Chicken Salad Sandwich, Cobb, Chef’s and Greek salads!
Why You Will Love This Salad
- Quick & Easy: This recipe uses common pantry staples and comes together in minutes. Perfect meal for a quick lunch.
- High in protein: This simple salad will fill you up.
- Perfect for meal prep: Great recipe to meal prep for the week. Easy ingredients that are quick to prep for a quick & healthy meal during a busy week.
Salmon Salad Ingredients
For a full ingredients list with measurements, check the recipe card below.
- Salmon: I prefer to use wild caught sockeye salmon filet but if you are in a pinch you could also use canned salmon.
- Vegetables: Red onion, celery, fresh parsley and dill, lemon juice and zest. Additionally, you could also add chives, green onions, or shallots.
- Mayonnaise: I like to make my own homemade mayonnaise when I can but any store-bought mayonnaise works. Alternatively, you could use olive oil or Greek yogurt instead of mayo.
- Salt and freshly ground black pepper
- Optional toppings: Crumbled feta cheese, slivered almonds
How To Make Salmon Salad
Step 1. Cook salmon in a skillet over medium-high heat for about 4 minutes. Turn it over and cook for 2 more minutes, or until it starts to flake easily or reaches 130 – 140 F. When the salmon is cooked, flake it with a fork and discard any skin.
(Alternatively, you may also bake it on a baking sheet at 400 F for about 10-12 minutes or grill it on the grill.)
Step 2. Add the cooked salmon and the other ingredients to a bowl.
Step 3. Mix the salmon salad ingredients, and season with salt and pepper.
Step 4. Serve the fresh salmon salad warm or cold or on a sandwich.
TIPS FROM NELI’S KITCHEN
Top Tips and Recipe Notes
- Use high quality ingredients. For best results and flavor, I prefer to use wild caught salmon and fresh herbs. The herbs and lemon zest make all the difference in this salad and give it a fresh and mouth-watering flavor.
- Let it sit. Let the salad sit for 10 – 15 minutes to let the flavors meld.
- If not serving straight away, keep the salad covered in the fridge for up to 3 days.
- You can serve this healthy salmon salad in a number of ways – on a sandwich, in a wrap, over quinoa or on cucumber slices/crackers.
- This salad is naturally gluten-free, dairy-free, and low-carb.
Serving Suggestions
This flavorful salmon salad makes a delicious main course and can be served either warm or cold. My favorite way to serve it is as a salmon salad sandwich. There are several other ways you can enjoy it.
- On a slice of bread like a sandwich. This is probably my favorite way to serve it because it makes for a quick & easy lunch. It’s simply the best salmon salad sandwich recipe.
- In lettuce wraps for a great low carb lunch. You can use Romaine lettuce or butter lettuce.
- In tortilla wraps for a quick lunch on the go.
- On cooked quinoa, rice or cauliflower rice for a healthy lunch bowl.
- In avocado halves to make stuffed salmon salad avocados.
- On cucumber slices or crackers for a healthy appetizer.
- Add mashed avocado to make a delicious and filling salmon avocado salad.
Storing Tips
If you plan on making this salad ahead of time, let it cool to room temperature and transfer it to an airtight container. It will keep well in the fridge for up to 3 days.
Can Salmon Salad Be Frozen
Mayo doesn’t freeze well, and I don’t recommend freezing this salad. However, you could possibly mix all other ingredients and freeze them, and add the mayo after you thaw the salad. However, this salad is best when made fresh.
Recipe FAQs
I like to use skinless sockeye salmon fillets for this salmon salad recipe. Sockeye is a deep red in color. It’s fairly low in fat, but it still has enough for the natural flavors to be strong. You can use any salmon fillets you want, but check that it is sustainably sourced if you can.
I prefer to use fresh salmon in this recipe for the best flavor, but if you are in a pinch, you can use canned salmon. Drain the salmon, remove any bones, and then you can just flake it right into the bowl with the other ingredients to make a canned salmon salad. Perfect if you are really short on time.
Salmon can taste great whether you cook it in the oven or on the stovetop, but it’s all about what you prefer. Oven-cooking is convenient and yields a softer texture, ideal for larger fillets or group meals. Pan-searing gives a crispy skin and quick cooking, perfect for a flavorful crust. Both methods offer tasty and healthy option.
When baking salmon, it’s best not to cover it. Not covering the salmon lets the heat move around it evenly. This helps the outside get crispy while keeping the inside tender and moist. This method helps enhance the flavors and textures of the salmon, making it a delicious and satisfying dish.
More Easy Salmon Recipes
- Quinoa Salad with Salmon
- Blackened Salmon Tacos
- Smoked Salmon Cucumber Bites
- Honey Sriracha Salmon
- Salmon with Mango Salsa
If you enjoyed this Salmon Salad recipe or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Pin this now to find it later
Pin It
☝ Tap stars to rate
Fresh Salmon Salad Recipe
Save This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Delicious Meets Healthy.
Ingredients
- 1 lb salmon
- ½ cup red onion, chopped
- ⅓ cup chopped celery, 1-2 stalks
- 2 Tablespoon chopped fresh parsley
- 2 Tablespoon loosely packed fresh dill chopped
- 2 Tablespoon mayo
- 2 Tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- a pinch of salt and pepper or to taste
Instructions
- Cook salmon in a skillet over medium-high heat for about 4 minutes. Turn it over and cook for 2 more minutes, or until it starts to flake easily or reaches 130 – 140 F. When the salmon is cooked, flake it with a fork and discard any skin.Alternatively, you may also bake it at 400 F for about 10-12 minutes.
- In a large bowl, combine the cooked salmon and the rest of the ingredients.
- Mix the salmon salad ingredients, and season with salt and pepper.
- Serve the fresh salmon salad warm or cold or on a sandwich.
Video
Notes
- Use high quality ingredients. For best results and flavor, I prefer to use wild caught salmon and fresh herbs. The herbs and lemon zest make all the difference in this salad and give it a fresh and mouth-watering flavor.
- Let it sit. Let the salad sit for 10 – 15 minutes to let the flavors meld.
- If not serving straight away, keep the salad covered in the fridge for up to 3 days.
- You can serve this salmon salad in a number of ways – on a sandwich, in a wrap, over quinoa or on cucumber slices/crackers.
- This salad is naturally gluten-free, dairy-free, and low-carb.
Nutrition
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
I love this salad!
Yay! I am glad you love it, Sue! 🙂 Thanks for taking the time to comment!