Fresh Salmon Salad Recipe

5 from 12 votes

This healthy salmon salad recipe is light, fresh, and full of flavor — think tender salmon, crunchy celery, and zesty lemon-mayo dressing with plenty of herbs. Ready in just 15 minutes, it’s a simple, high-protein, low-carb meal that’s perfect for lunch or meal prep.

Prep Time5

Cook Time10

Total Time15

Calories: 190

Course: Main Course, Salad

Servings: servings

Author: Neli Howard

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

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