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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.
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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!
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Fresh Salmon Salad Recipe
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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.
This is one of my favorite salmon recipes for a nutritious lunch at work. I use avocado Mayo to add another healthy oil to the meal. I like to eat it with gluten free crackers. I’ve added dried dill for a flavor change. I like this recipe so much that I make it often and look for subtle changes. I finely chop the celery. My husband likes it with a little dill pickle relish.
I made it today. My family LOVED it from beginning to end. I did 50% more and we have pretty much 2 extra portions of left overs. I combined it with chicken broth base made Quinoa. It’s was a delicious and generous meal.
This salad is awesome!!
I had a big piece of leftover grilled salmon and used it for this recipe with fresh parsley and dill from my garden. Dee-lish!
Really delicious Recipe, although I substituted the celery for relish, used dry herbs, used a white onion instead of red, and added paprika to give it a kick! 🙂
Although I should add that in your “tips” section that regular Mayo is already dairy-free. I’m lactose intolerant and can have regular Mayo. The only big thing with vegan Mayo is that it doesn’t use eggs; that’s what makes it vegan.
I cannot wait to make this tomorrow for lunch. It looks so delicious. I just made some homemade mayonnaise so the timing is great.
Holy smokes this sounds delicious and perfect for the heat wave in CA!
I have been buying salmon so often lately, so this recipe is perfect for me! Thank you so much for the recipe, bookmarked for when I get my next salmon order 🙂
We love salmon and this salad sounds marvelous! I really like the idea of eating this on cucumber slices.
Love how fresh and light this recipe looks! So healthy and flavorful, can’t wait to make it!