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.
Cook salmon in a skillet over medium high heat until it starts to flake easily or reaches 140 F. (about 5-10 minutes depending on the thickness of your salmon). Or you may also bake it at 400 F for about 10-12 minutes. When the salmon is cooked, flake it with a fork and discard any skin.
In a big bowl, combine the cooked salmon and the rest of the ingredients and mix everything.
Season the salmon salad with salt and pepper.
Serve it warm or cold, or enjoy it on a sandwich.
NOTES
Make the salad dairy-free by using a vegan mayonnaise.
I used a homemade mayo in this recipe, but you can use any store-bought mayonnaise you prefer.
If not serving straight away, keep the salad covered in the fridge.
You can serve this salmon salad in a number of ways - on a sandwich, in a wrap, over quinoa or on cucumber slices/crackers.
NUTRITION
Nutrition Facts
Salmon Salad
Amount Per Serving
Calories 221Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g10%
Cholesterol 65mg22%
Sodium 113mg5%
Potassium 617mg18%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 23g46%
Vitamin A 259IU5%
Vitamin C 8mg10%
Calcium 24mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.