You’ve tried tuna salad and chicken salad, but have you ever eaten salmon salad? You can make this healthy high-protein lunch with leftover salmon or poach it in the microwave in two minutes!
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.
Ingredients
- 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.
Storage
Store in an airtight container in the refrigerator for up to 4 days.
FAQ
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
Ingredients
- 1/2 pound raw skinless salmon fillet
- 1/3 cup chopped celery
- 1/4 cup chopped red onion
- 1/2 lemon, juice of
- 1 tablespoon mayonnaise
- 1/4 teaspoon kosher salt
- black pepper, to taste
Instructions
- 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.
This salmon salad was 1) SUPER delicious; 2) very quick to make; 3) and my husband loved it. I added extra veggies because we love the crunch. Will be adding this to our lunch rotation!
Perfect!
Question – I am planning to make this salad tomorrow. It looks like salad I would REALLY like, simple and with protein. I was wondering if you or any other Skinnytaste fans had ever made it with smoked salmon. I have a 4oz piece of it I thought I would use.
This is great. Best salmon salad I’ve ever made. Simple is best!
Definitely made Salmon Salad was delicious! I cooked in my grill skillet not microwave.
I had some leftover baked salmon. It had already been seasoned with garlic, salt, pepper, and lemon juice. But I flaked it and added a bit of chopped celery, chopped red onion, and just a bit more lemon juice. I needed about 3 tablespoons of mayo (I used vegan because we’re vegan/pescatarian) because it was probably slightly larger than 1/2 pound of salmon. It was delicious! It would be great beside some fresh green leaf lettuce and tomato slices. Now I know what I will do with leftover salmon!
This is delicious! Thank you for such an easy but tasty recipe. So quick to make and turned an extra piece of salmon I had into a great dinner.
This is delish! Thank you for such an easy but tasty recipe. So quick to make and turned an extra piece of salmon I had into a great dinner.
I always make salmon salad with any leftover fish I might have. I never added lemon juice before and felt that it was the best addition! I will never leave it out going fb forward. Also added fresh dill. This made the best lunch on rye crisp crackers! Thank you, Gina!
So delicious you make eating better easier
Absolutely love this. Salmon is one of my favorite fish so this is perfect. I’m not quite following the serving size though because it says that 0.5 pounds yields 3 servings. But if one serving is 1.5 cups that doesn’t quite add up. Has anyone else noticed that?
Have you ever tried this with smoked salmon?
Very good and very light I will be making this again
Delicious! Will double/triple the recipe next time so as to have some leftovers left for the next day.
I was skeptical about making this. But it was really great 😃. I used can salmon and it came out fine. With freash it would be fantastic. A very enjoyable light summer 🌞 meal. 👍
Such an easy recipe for leftover salmon and SO GOOD! I added some diced carrots to up the veggie content (and because I had carrots in the fridge, so why not?). Thank you for this fabulous site.
Really easy and tasty. Substituted red onion for spring onion. Tasted delicious. Great way to use up leftover salmon. Like all of the variation ideas. A good lunch dish too.
I was hesitant to microwave salmon, but this recipe was delicious. I served it over a slice of toast with a side of steamed broccoli. It was plenty for 3 people. I am planning on serving this as a chilled dip with crackers and maybe veggies!
Easy to make and uses ingredients you have on hand. I used this with left over salmon to add some moisture. I still have some so will add some garlic powder and capers to it for more flavor.
I tried this recipe with Greek yogurt instead of mayo, it was amazing, my daughter tried it & wanted more. Easy to make.
I love salmon and I love easy and this was both! Dr. just put me on a low carb diet and I am 2 week into ketosis and this is great!!! Love the ease and flavor. I will be making this a lot! I put it on a bed of spinach the first time but will be trying with other salad mixes.
If using canned tuna, how much do you need?
If you can use fresh fish, you should!! So much more delicious than using canned fish. I topped it on toast with some capers.
This was good for something different. Certainly easy.
Hi, does this recipe really make 3.5 cups? It doesn’t seem like with the amounts listed on the ingredient list will make that much . Just planning ahead thanks
I was wondering the samething another comment says she doubled the recipe and got 3 servings that way.
When I made this recipe it only made 2 cups worth, so it ended up being 2/3 cup per person for the salmon salad mixture.
eating now and delicious!
It was quick to make and great to eat. Thank You!
Very Good! nice use of leftover Salmon
Could I substitute canned tuna?
Delicious
Fixed this for supper tonight as I wanted something light. It was very good, but for me, I will use less red onion. I’m not sure if I had a strong onion, or that I don5 care for raw onions. Other than that, it’s a five star!
I really enjoyed this salad. I used low fat greek yogurt, which made it 0 points with WW. Thanks for the recipe.
Could I sub the mayo for Greek yogurt?
Sorry! I just read the variations. I apologize. 🤦🏾♀️
I made this Salmon Salad for dinner last night and it was excellent. I baked the salmon and used Mrs. Dash Onion & Herbs ( no sodium) , then just followed the rest of the recipe as written. Will definitely have this again.
Super easy and incredibly delicious!! I paired mine today with protein pasta added a little extra lemon and dill. Tomorrow I may do a lettuce wrap and spice a little differently. This will be a meal prep staple for me!
Perfect!
Another winner! I doubled the recipe and it yielding three 5oz. servings. Shared with friends and we all loved it!
I have been making salmon salad for years. Super easy, great light lunch on crackers. or even a snack with friends.
Easy and delicious!
Beyond delicious. My favorite new lunch!