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This easy salmon salad recipe is creamy, fresh, and ready in just 15 minutes. Made with simple ingredients like flaky salmon, celery, herbs, and lemon, it’s perfect for sandwiches, wraps, or a healthy high-protein lunch.
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When I need a quick, healthy lunch, this easy salmon salad recipe is one of the meals I make most often.
I originally started making it as a simple way to use leftover cooked salmon, but over time it became one of my favorite easy lunches. The combination of flaky salmon, crunchy celery, fresh herbs, and a creamy lemon dressing is simple but incredibly flavorful.
What I love most about this recipe is how versatile it is. I often serve it in lettuce wraps for a light lunch, spoon it over a green salad, or make a quick salmon salad sandwich when we need something fast on busy days.
If you enjoy easy protein-packed lunches like this, you might also like my tuna salad, classic egg salad, or this flavorful chicken salad with grapes.
Why You Will Love This Salmon Salad
- Quick and easy – I can make this in about 15 minutes, especially if I already have cooked salmon on hand.
- Light but satisfying – It’s packed with protein and healthy fats, so it keeps me full for hours.
- Great for meal prep – I often make a batch ahead of time and enjoy it for lunches during the week.
- Very versatile – Serve it as a sandwich, in lettuce wraps, over greens, or with crackers.
Ingredient Notes
For a full ingredients list with measurements, check the recipe card below.
- Salmon – I usually make this salad with leftover baked salmon (wild caught sockeye salmon is my favorite), but canned salmon works just as well when I need something quick. Just drain it well before mixing it in.
- Celery – Celery adds the perfect crunch and balances the creamy dressing. I like to dice it finely so it blends well with the salmon.
- Red onion – Adds a little sharp flavor and depth. If you prefer a milder taste, you can soak the chopped onion in cold water for a few minutes before adding it to the salad.
- Mayonnaise – I like to make my own homemade mayonnaise when I can but any store-bought mayonnaise works. I usually use just enough to lightly coat the salmon so the flavor of the fish still shines through. Alternatively, you could use olive oil or Greek yogurt instead of mayo.
- Lemon juice – Fresh lemon juice brightens the whole salad and brings all the flavors together.
- Fresh herbs (dill and parsley) – Fresh dill and parsley brighten the flavor and make the salad taste fresh. Dill is my personal favorite with salmon.
Canned Salmon Option
I often use leftover baked salmon, but canned salmon is perfect when you want to make this recipe quickly. Just drain the salmon well and remove any large bones or skin if needed before mixing it into the salad.
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
My Best Tips for Making Salmon Salad
I’ve made this salmon salad many times over the years, often when I have leftover baked salmon in the fridge. These small tips help make sure it turns out fresh, flavorful, and perfectly textured every time.
- Use leftover salmon if you have it. I often cook extra baked salmon the night before just so I can use the leftovers for this salad the next day.
- Flake the salmon gently. I like to break it apart with a fork instead of shredding it too finely. Leaving a few larger flakes gives the salad a better texture.
- Don’t overmix. Gently fold everything together so the salmon stays light and flaky.
- Add a little crunch. Celery is my go-to, but chopped cucumber or radish also works well.
- Taste before serving. Sometimes I add a little extra lemon juice or fresh herbs at the end to brighten the flavor.
Ways I Serve This Salmon Salad
One of the things I love most about this salmon salad recipe is how versatile it is. I make it often for quick lunches, and it’s just as good served cold straight from the fridge. Here are some of my favorite ways to enjoy it:
- Salmon salad sandwich – This is my favorite way to serve it. I simply pile the salmon salad onto toasted bread for an easy and satisfying lunch.
- Lettuce wraps – For a lighter or low-carb option, I like to spoon the salmon salad into crisp romaine or butter lettuce leaves.
- Tortilla wraps – Wrap it in a tortilla with a few extra greens for a quick lunch on the go.
- Healthy grain bowl – Serve the salmon salad over cooked quinoa, rice, or cauliflower rice for a simple and nourishing lunch bowl.
- Meal prep lunch bowls – I sometimes add the salmon salad to a bowl with greens, quinoa, cucumbers, and avocado for a balanced meal prep lunch.
- Stuffed avocados – Spoon the salmon salad into halved avocados for a fresh, satisfying, and naturally low-carb meal.
- Cucumber slices or crackers – Serve the salmon salad on cucumber rounds or whole-grain crackers for a light snack or healthy appetizer.
Storing Tips
I also love making this salmon salad for meal prep because it keeps well in the fridge and makes quick lunches during the week.
Store any leftover salmon salad in an airtight container in the refrigerator for up to 3 days. I find the flavors actually taste even better after the salad has had a little time to chill.
If you’re preparing it ahead of time, you can make it a few hours earlier and refrigerate it until ready to serve.
Other Salmon Recipes To Try Next
If you enjoy easy salmon recipes, try my easy honey Dijon salmon or marry me salmon for more healthy dinner ideas. Below are a few more of my favorite salmon recipes that are perfect for quick weeknight dinners.
Main Dishes
Salmon with Mango Avocado Salsa
Main Dishes
Maple Mustard Salmon
Main Dishes
Salmon Tacos
Main Dishes
Salmon Fried Rice
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Healthy 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
- Flake the salmon gently. Break the salmon into medium flakes with a fork so the salad keeps a light texture instead of becoming mushy.
- Don’t overmix. Fold the ingredients together gently to keep the salmon pieces intact.
- Dice vegetables finely. Small pieces of celery and onion blend better with the salmon and create a balanced texture.
- Adjust the lemon and seasoning. Taste before serving and add extra lemon juice, salt, or herbs if needed to brighten the flavor.
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!