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.
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When the weather starts to get warmer, I’m all about the salads! I’ve been enjoying the salmon salad all week! It’s wonderfully fresh and herby and it’s super quick and easy to make. It’s ready to serve in only about 20 minutes.
Loaded with lots of fresh ingredients, it’s full of flavor and texture. It’s the salad you need to try this summer! If you love tuna salad, you will love this salad even more – so delicious and nutritious!
If you are enjoying lots of salads right now, be sure to try my Cobb, Chef’s and Greek salads!
Salmon Salad Ingredients
You only need a handful of simple ingredients to make this yummy salmon salad recipe:
- Salmon: I prefer to use wild caught sockeye salmon filet
- Vegetables: Red Onion, celery, fresh parsley and dill, lemon
- Mayonnaise
- Salt and Pepper
How To Make Salmon Salad
- Cook salmon in a skillet over medium-high heat until it starts to flake easily or reaches 140 F.
- Or you may also bake it at 400 F for about 10-12 minutes or grill it on the grill.
- 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 with salt and pepper. Serve warm or cold, or on a sandwich.
TIPS FROM NELI’S KITCHEN
Tips For Making Salmon Salad With Mayo
- 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 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.
Serving Suggestions
This is a really delicious main course salad that can be served warm or cold. There are a number of ways you can serve this salmon salad.
- On a slice of bread like a sandwich. This is probably my favorite way to serve it because it makes for a quick & easy lunch. It’s simply the best salmon salad sandwich recipe.
- In lettuce wraps for a great low carb lunch
- In tortilla wraps for a quick lunch on the go.
- On cooked quinoa, rice or cauliflower rice for a healthy lunch bowl.
- In avocado halves to make stuffed salmon salad avocados.
- On cucumber slices or crackers for a healthy appetizer.
- Add mashed avocado to make a delicious and filling salmon avocado salad.
How To Store Fresh Salmon Salad
If you plan on making this salad ahead of time, let it cool to room temperature and transfer it to an airtight container. It will keep well in the fridge for up to 3 days.
Can Salmon Salad Be Frozen
Mayo doesn’t freeze well, and I don’t recommend freezing this salad. However, you could possibly mix all other ingredients and freeze them, and add the mayo after you thaw the salad. However, this salad is best when made fresh.
Recipe FAQs
I like to use skinless sockeye salmon fillets for this salmon salad recipe. Sockeye is a deep red in color. It’s fairly low in fat, but it still has enough for the natural flavors to be strong. You can use any salmon fillets you want, but check that it is sustainably sourced if you can.
I prefer to use fresh salmon in this recipe for the best flavor, but if you are in a pinch, you can use canned. Drain the salmon, remove any bones, and then you can just flake it right into the bowl with the other ingredients to make a canned salmon salad. Perfect if you are really short on time.
Salmon can taste great whether you cook it in the oven or on the stovetop, but it’s all about what you prefer. Oven-cooking is convenient and yields a softer texture, ideal for larger fillets or group meals. Pan-searing gives a crispy skin and quick cooking, perfect for a flavorful crust. Both methods offer tasty and healthy option.
When baking salmon, it’s best not to cover it. Not covering the salmon lets the heat move around it evenly. This helps the outside get crispy while keeping the inside tender and moist. This method helps enhance the flavors and textures of the salmon, making it a delicious and satisfying dish.
More Easy Salmon Recipes
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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.
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In a big bowl, combine the cooked salmon and the rest of the ingredients and mix everything.
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Season the salmon salad with salt and pepper.
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Serve it warm or cold, or enjoy it on a sandwich.
- 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.
Calories: 221kcal | Carbohydrates: 3g | Protein: 23g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 65mg | Sodium: 113mg | Potassium: 617mg | Fiber: 1g | Sugar: 1g | Vitamin A: 259IU | Vitamin C: 8mg | Calcium: 24mg | Iron: 1mg
