Why You’ll Love This Recipe

This salad is quick to make, incredibly versatile, and loaded with nutrients like omega-3 fatty acids and protein. It’s also a great way to use leftover cooked salmon or keep things simple with canned salmon. The creamy dressing ties everything together, and the mix of textures and flavors makes each bite refreshing and satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cooked salmon (fresh, baked, grilled, or canned)
Celery (finely chopped)
Red onion (finely chopped)
Cucumber or bell pepper (optional, chopped)
Fresh dill or parsley (chopped)
Mayonnaise or Greek yogurt
Dijon mustard
Lemon juice
Salt
Black pepper
Optional: capers, avocado, cherry tomatoes, mixed greens

Directions

If using cooked salmon, flake it into bite-sized pieces. If using canned salmon, drain and remove any skin or bones if desired.
In a medium bowl, combine the salmon, celery, onion, and any additional vegetables you’re using.
In a small bowl, whisk together mayonnaise or Greek yogurt, Dijon mustard, lemon juice, salt, and pepper to make the dressing.
Pour the dressing over the salmon mixture and gently toss to combine.
Add fresh herbs and adjust seasoning to taste.
Serve immediately or chill in the refrigerator for 15–20 minutes to let the flavors develop.

Servings and timing

This recipe serves 2–4 people.
Preparation time: 10–15 minutes
Chilling time (optional): 15–20 minutes
Total time: 15–30 minutes

Variations

Lettuce wraps: Serve the salad in romaine or butter lettuce leaves.
Make it spicy: Add a dash of hot sauce or red pepper flakes.
Add crunch: Mix in chopped nuts like almonds or walnuts.
Low-fat version: Use Greek yogurt instead of mayonnaise.
Grain bowl: Serve over quinoa or brown rice for a hearty meal.

Storage/Reheating

Store leftover salmon salad in an airtight container in the refrigerator for up to 3 days.
Do not freeze, as the texture of the fish and dressing may change.
Serve cold or at room temperature—this dish is not meant to be reheated.

FAQs

Can I use canned salmon?

Yes, canned salmon is a great time-saving option and works just as well as fresh.

How do I cook salmon for this salad?

You can bake, grill, or pan-sear salmon with simple seasoning like salt, pepper, and lemon.

Is this salad good for meal prep?

Absolutely. Just store it in the fridge and enjoy within 3 days.

Can I use tuna instead?

Yes, tuna makes a great substitute if you don’t have salmon on hand.

What can I serve this salad with?

Serve it with crackers, in a sandwich, on a salad, or in a wrap.

Is this recipe keto-friendly?

Yes, especially if you use mayonnaise and avoid high-carb add-ins.

How do I make it dairy-free?

Use a dairy-free mayonnaise or dressing base.

Can I add eggs?

Yes, chopped hard-boiled eggs are a great addition for extra protein.

What herbs go best with salmon salad?

Dill, parsley, and chives work really well.

Can I make the dressing ahead of time?

Yes, mix the dressing and store it separately until ready to combine with the other ingredients.

Conclusion

Salmon Salad is a fast, fresh, and flexible dish that’s perfect for a healthy meal any day of the week. Whether you’re using it for meal prep, a sandwich filling, or a light main course, this flavorful salad is easy to make and even easier to love.