Chilled Salmon Salad
If you need a healthy salad loaded with omega-3s, you’ll love this easy salmon salad. It only takes 5 minutes to make! I love it on toasted sourdough bread or everything bagels, but there are so many ways to eat it. I poach a piece of salmon in the microwave, but you can also make it with my air fryer salmon or baked salmon. Then flake the fish, and add celery, red onions, just a little mayo, fresh lemon juice, salt, and pepper.
Why You’ll Love This Salmon Salad
When I was testing this recipe, I was surprised that my husband, Tommy, tried some and proceeded to eat half the bowl. He hates salmon (or so he says!), but he devoured this salad. I can’t wait for you to try it!
- Great for all dietary restrictions: It’s dairy-free, gluten-free and low-carb.
- High Protein: The most satiating macro, this salad will fill you up and keep you full.
- Easy: Just 5 ingredients, not counting salt and pepper.
- Quick: Under 10 minutes to make.
- Great for meal prep! Make it ahead for lunch for the week.
- Salmon: You’ll need a half-pound salmon fillet.
- Vegetables: Chop celery and red onion.
- Lemon: Juice half of a lemon.
- Mayonnaise: This salad with mayo only uses a tablespoon since salmon is naturally oily. I used regular mayo since it’s such a small amount, but light mayo works too.
- Salt and Pepper for seasoning
How to Make Salmon Salad
- Cook Salmon: To make this quick, I cook the salmon in the microwave. Just cover it and microwave it for about 2 minutes. If you make it in a skillet or pan, sear the salmon about 4 to 5 minutes on each side over medium-high heat. If you prefer the oven, bake 425F 10 to 12 minutes. You can also use leftover cooked salmon. Once done, flake it with a fork and let it cool.
- Make the Salad: Put the fish, onion, and celery in a large bowl, stir in the lemon juice and mayonnaise, and season with salt and pepper.
How to Serve
- Make a salmon salad sandwich on bagels, toasted sourdough bread, or oat rolls.
- Wrap up the salad in whole-grain or corn tortillas or grain-free wraps.
- Lettuce Wraps: Serve it in large lettuce leaves, endive, or collard greens.
- Serve the fish over spring mix or lettuce and add extra veggies, like avocado, cucumber, or cherry tomatoes.
- Salmon Salad Bowl: Top your favorite grain, like quinoa or brown rice, with the fish mixture, add some chopped vegetables, and drizzle with red wine vinegar.
- Eat this dish as a snack on rice crackers.
- Salmon Salad Pasta: Mix the fish with whole wheat pasta and a little more mayonnaise.
Salmon Recipe Variations
- Fresh Salmon: You can also use frozen salmon – just thaw it in the fridge the day before you want to make it. You could also use canned salmon, but this recipe is so much tastier with fresh fish.
- Protein: If you don’t love salmon, substitute it with canned tuna or diced or shredded chicken.
- Mayo: Sub Greek yogurt for mayonnaise.
- Onions: Swap red onions or green onions for shallots.
- Tangy Flavor: Stir in some Dijon mustard, kalamata olives or capers.
- Fresh Herbs: Mix in fresh parsley, fresh dill, or chives.
- Vegetables: Add chopped bell pepper, broccoli florets, or cucumber.
- Crunch: Add chopped almonds, pecans, or walnuts.
- Seasoning: Sprinkle in more seasoning, like garlic powder, paprika, onion powder, or everything bagel seasoning.
Store in an airtight container in the refrigerator for up to 4 days.
Is canned salmon cooked?
Yes, canned salmon is cooked. This recipe can me made with canned salmon, or raw salmon which you cook 2 minutes in the microwave. Leftover salmon also works here.
More Salad Recipes You’ll Love
- Tuna Pasta Salad
- Tuna Salad Wraps
- Arugula Salmon Salad with Capers and Shaved Parmesan
- Salmon Avocado Salad
- Chickpea Tuna Salad
Salmon Salad Recipe
- Cook the salmon in the microwave, covered about 2 minutes until cooked through, or use leftover cooked salmon.
- Flake with a fork and let it cool.
- Add the remaining ingredients and mix well, refrigerate up to 4 days.
- Serve over toast, in lettuce cups, on a salad, etc.