Salmon Salad

Salmon Salad is a fresh, flavorful, and protein-packed dish that brings together tender flaked salmon with crisp vegetables and a zesty homemade dressing. Whether you’re using grilled, baked, or canned salmon, this salad is a go-to option for a healthy lunch, light dinner, or satisfying meal prep.

Why You’ll Love This Recipe

• Quick and easy to prepare
• High in protein and omega-3 fatty acids
• Light, refreshing, and perfect for warm weather
• Great for meal prepping and versatile in serving
• Customizable with your favorite veggies and toppings

Ingredients

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

• cooked salmon (grilled, baked, or canned)
• mixed greens or romaine lettuce
• cherry tomatoes, halved
• cucumber, sliced
• red onion, thinly sliced
• avocado, sliced
• capers (optional)
• fresh dill or parsley, chopped
• olive oil
• lemon juice
• Dijon mustard
• salt and pepper

Directions

this recipe

1. Cook the salmon if not using pre-cooked or canned: season with salt and pepper, then bake at 400°F (200°C) for 12–15 minutes or until flaky. Let cool, then flake into large pieces.
2. Prepare the dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
3. Assemble the salad: In a large bowl or on a platter, add the greens, cherry tomatoes, cucumber, red onion, and avocado. Top with flaked salmon.
4. Drizzle with dressing and sprinkle with fresh dill or parsley. Add capers if desired.
5. Toss gently before serving or leave layered for a beautiful presentation.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 12–15 minutes (if cooking salmon)
• Total Time: 30 minutes

Variations

• Add grains: Serve over quinoa, farro, or couscous for a heartier meal.
• Spicy version: Add sliced jalapeños or a dash of hot sauce to the dressing.
• Creamy twist: Use a Greek yogurt-based dressing or ranch instead of vinaigrette.
• Fruit flair: Add orange slices or mango chunks for a sweet contrast.
• Nicoise-style: Include boiled eggs and green beans for a French-inspired version.

Storage/Reheating

• Refrigeration: Store the salad (undressed) in an airtight container for up to 2 days. Keep dressing and salmon separate if prepping in advance.
• Reheating: If using cooked salmon, gently reheat separately or enjoy cold for best texture.
• Freezing: Not recommended, as the texture of fresh vegetables and cooked fish doesn’t freeze well together.

FAQs

Can I use canned salmon?

Yes, canned salmon is a great shortcut and works well in this salad. Just drain it thoroughly.

Is this salad keto-friendly?

Yes, it’s low in carbs and high in healthy fats and protein, making it keto-friendly.

Can I make this ahead of time?

Absolutely. Prep all the ingredients and store separately. Assemble just before serving.

What dressing goes best with salmon salad?

A lemon vinaigrette, honey mustard, or creamy dill dressing pairs wonderfully with salmon.

How do I cook salmon for this salad?

Bake, grill, or pan-sear the salmon with olive oil, salt, and pepper until just cooked through and flaky.

Can I use smoked salmon?

Yes, smoked salmon adds a rich, savory twist to this salad. Skip the cooking step.

What are the best greens to use?

Arugula, spinach, mixed spring greens, or romaine all work well depending on your preference.

Can I serve this warm?

Yes, serve the salmon warm over the cool greens and veggies for contrast.

Is this recipe gluten-free?

Yes, as long as all ingredients used (like Dijon mustard) are certified gluten-free.

Can I add cheese?

Definitely. Feta or goat cheese adds a creamy, tangy touch.

Conclusion

Salmon Salad is a vibrant, nutrient-dense meal that’s as satisfying as it is simple. Whether you’re enjoying it for lunch, packing it for a healthy workday meal, or serving it at a dinner gathering, this recipe offers the perfect balance of flavor, texture, and nutrition. Customize it to your liking and enjoy a refreshing meal that never gets boring.

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