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.

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

4.70 from 13 votes

1

Cals:139

Protein:17.5

Carbs:2.5

Fat:7

Enjoy this healthy salmon salad loaded with omega-3s for lunch. You can use leftover salmon or poach it in the microwave 2 minutes!

Course: Lunch, Salad

Cuisine: American

Prep: 2 minutes mins

Cook: 3 minutes mins

Cooling time: 10 minutes mins

Total: 15 minutes mins

Print Rate Pin Save Saved! WW Points

Yield: 3 servings

Serving Size: 1 1/2 cups

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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.

Last Step:

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Nutrition

Serving: 1 1/2 cups, Calories: 139 kcal, Carbohydrates: 2.5 g, Protein: 17.5 g, Fat: 7 g, Saturated Fat: 1.5 g, Cholesterol: 39.5 mg, Sodium: 185 mg, Fiber: 0.5 g, Sugar: 1 g

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