The Best Salmon Salad

5 from 8 votes
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Creamy, herby and so quick and easy to make, this salmon salad recipe is the perfect option for meal prep, quick lunches, or as a delicious alternative to tuna salad.

A bowl with salmon celery salad

Blending buttery salmon with a creamy mayo-based sauce, this versatile dish can be enjoyed a dozen different ways or be served as part of a potluck or cookout – it’s a wonderfully light dish to enjoy all year long. With extra brightness from a dash of citrus and a unique sweet and salty flavor, this salmon recipe is a great way to incorporate more high protein, high omega-3 fish into your everyday meals.

A bowl with salmon salad

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Recipe ingredients

  • Salmon: I prefer to use a freshly baked salmon filet (you can also air fry or pan fry), but you can also use any leftovers you have or canned salmon. Frozen salmon is also a great option, just make sure to thaw it overnight in the fridge.
  • Celery
  • Red Onion
  • Dill: Fresh herbs, preferably, but you can use dried dill in a pinch.
  • Mayonnaise: You can make your own or use your favorite store-bought.
  • Mustard: Use Dijon mustard for a richer taste, Marconi for a smokier flavor, or honey mustard for more sweetness.
  • Lemon Juice: Use fresh lemon juice for the best flavor.
  • Salt & Pepper
  • Olive Oil
Ingredients for salmon salad

How to make salmon salad

Prepare and Cook the Salmon: Preheat your oven to 375ºF/190ºC. With a piece of kitchen towel, pat the salmon filet dry, then brush with the olive oil and season well with salt and pepper.

Line a baking sheet with parchment paper, then place the salmon fillet on top, skin side down. Bake in the oven for 12-15 minutes until the salmon has turned a light orange-pink color and is soft and fork-tender. Remove from the oven and shred the salmon into smaller pieces using two forks.

Steps for seasoning and baking salmon filet

Chop the veggies: While your salmon is cooking, chop the celery, red onion and dill into bite-sized pieces. Set aside.

Assemble the salad: In a large bowl, add the flaked salmon, celery, red onion, and fresh dill. Then, add the mayonnaise and mustard and drizzle over the lemon juice. With a large spoon, mix all of the ingredients until they’re covered in the mayonnaise and everything has been completely combined. Serve the salmon salad immediately.

Steps for assembling salmon salad

Can you freeze salmon salad

Any salad salmon leftovers should be kept in the fridge – I don’t recommend freezing it. Transfer the salad to an airtight container and store it in the refrigerator for up to 3 days. Make sure to stir before you serve.

How to serve

You can enjoy this salmon salad on its own as part of a refreshing mezze or as a high-protein lunch option. To make it more filling, the salad is best served with slices of crusty bread – I like a standard white cob bread or slices of garlic bread to compliment the mayonnaise dressing. Use it for dipping or use slices to make a salmon salad sandwich for lunch.

Otherwise, pair with your favorite pita, crackers or even with tortillas or lettuce wraps to make a pescatarian-friendly burrito substitute.

Serving salad with bread

More delicious salads

If you try this salmon salad recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!

The Best Salmon Salad

5 from 8 votes
By: Samira
Creamy, herby and so quick and easy to make, this salmon salad recipe is the perfect option for meal prep, quick lunches, or as a delicious alternative to tuna salad.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

Ingredients  

  • 1.5 lb salmon
  • 1/2 Tbsp olive oil to brush the salmon
  • 1/2 cup celery finely chopped
  • 1/2 cup red onion finely chopped (1 small onion)
  • 1/4 cup lemon juice from 1 large lemon
  • 3 Tbsp mayonnaise
  • 1 tsp mustard
  • 2 Tbsp dill finely chopped
  • sea salt to taste
  • black pepper to taste

Instructions 

Cook the salmon

  • Preheat your oven to 375ºF/190ºC. With a piece of kitchen towel, pat the salmon filet dry, then brush with the olive oil and season well with salt and pepper.
  • Line a baking tray with parchment paper, then place the salmon filet on top, skin side down. Bake in the oven at 375ºF/190ºC for 12-15 minutes until the salmon has turned a light orange-pink color and is soft and fork-tender.
  • Once cooked, remove from the oven and shred the salmon into smaller pieces using two forks.

Assemble the salad

  • Chop the celery, red onion, and dill into bite-sized pieces.
  • In a large salad bowl, add the flaked salmon, celery, red onion, and dill. Add the mayonnaise and mustard before drizzling over the lemon juice. With a large spoon, mix all of the ingredients until they're covered in the mayonnaise and everything is combined. Serve the salmon salad immediately.

Video

Notes

To store: Transfer the salad to an airtight container and store it in the refrigerator for up to 3 days. Make sure to stir before you serve.
Check the blog post for serving suggestions!
Course: Appetizer, Salad
Cuisine: American
Freezer friendly: No
Shelf life: 3 Days

Nutrition

Calories: 344kcal, Carbohydrates: 3g, Protein: 34g, Fat: 21g, Saturated Fat: 3g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 7g, Trans Fat: 0.02g, Cholesterol: 98mg, Sodium: 168mg, Potassium: 918mg, Fiber: 1g, Sugar: 2g, Vitamin A: 150IU, Vitamin C: 8mg, Calcium: 33mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

5 from 8 votes (8 ratings without comment)

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