When I’m pressed for time but craving something filling and nutritious, this salmon salad is one of my top go-to’s. It’s quick and easy to make, only takes 5 minutes to whip up, and can keep me satisfied longer than a typical salad may. It’s also gluten-free and dairy-free, making it a great option for anyone to enjoy. Keep reading to check out how I make this dish, as well as some of my favorite ways to keep this meal fresh and fun!
Recipe Highlights
This recipe is like your go-to canned tuna salad but with a delicious twist — salmon! Here’s why I absolutely love whipping up this salad for quick, protein-packed lunches and easy dinners:
- It takes only a total time of 5 minutes from start to finish to mix up.
- I can use simple salad ingredients straight from my pantry and fridge, like canned salmon, red onion, celery, and mayo.
- Each serving boasts 15 grams of protein, mainly from monounsaturated fats (similar to those in olive oil and avocados) and omega-3 fatty acids.
- Plus, it’s super versatile — I can easily adjust the recipe to make more or fewer servings as needed.
It’s truly a great go-to for busy days when I want something healthy, satisfying, and ready in a flash! Plus, my kids all love it, which is always a plus.
Upgrade Your Salad Game
One easy way to upgrade any salad, including this one, is to add a homemade salad dressing to the mix. I personally love a great lemon vinaigrette dressing to pair with this particular dish. However, another great option I use when I want to switch things up is a citrus vinaigrette with thyme. With these, you get an extra punch of flavor and the bonus of extra, healthy fats without having to worry about any of the additives and unwanted sugars found in the typical store-bought dressings.
Health Benefits
This yummy salmon salad offers many health benefits on top of its amazing prep time. Salmon is a great protein-packed with omega-3 fatty acids, while celery helps provide extra potassium, and red onion is a source of vitamin C.
Ingredient Highlight: Salmon
It’s no surprise that salmon is the superstar ingredient of this recipe. Salmon fillets are not only delicious, but they offer so many benefits for us and our bodies. Salmon:
- Is rich in polyunsaturated fats, like omega-3’s, which help with lowering inflammation and can benefit heart and cholesterol health.
- Contains several important vitamins and minerals, including B vitamins, vitamin D, selenium, and potassium.
- Is, of course, a known source of high-quality protein.
As a dietitian, it matters a lot to me that I’m feeding my family dishes that aren’t just yummy — they need to be nutrient-dense and fuel our bodies, too.
Make It Egg-Free
To create an egg-free version of this salmon salad, swap out traditional mayonnaise made with eggs for vegan mayo or opt for plain Greek yogurt instead. This simple tweak ensures everyone can enjoy this delicious recipe, regardless of dietary preferences or restrictions.
How To Store
You can keep your leftover salmon salad fresh in an airtight container in the refrigerator for up to five days. For even greater convenience, consider using meal-prep containers that include compartments for sides such as veggies or fruits, making it an easy, ready-to-eat meal.
How To Serve
As I said earlier, one reason I enjoy this recipe so much is because of its versatility. Here are some of the ways I’ve been creative with my salmon salad, whether chilled or at room temperature:
- As a salmon salad sandwich – my favorite method is to use toasted sourdough bread as a bun for some extra flair.
- Put it inside Bibb or Boston lettuce and serve as lettuce wraps – try this with feta cheese sprinkled on top.
- Use the dish as a “dip” for cucumbers and crackers. This is one of my go-to party dishes as an hors d’oeuvre.
- Serve it as a main dish salad on top of crispy romaine lettuce with other chopped veggies (like diced tomatoes, cucumbers, or bell peppers for a vitamin A boost). You can also add croutons, as long as you’re not going gluten-free for this dish.
- Make roll-ups with grain-free tortillas or corn tortillas. (Pro tip: This is a great idea for a refreshing lunch on a hot summer day!)
- Serve it on top of a bed of quinoa if you need a change-up from lettuce-based salads.
There’s also the option of customizing your salmon salad by adding extra ingredients. Here are a few I personally like to mix into mine:
- Capers
- Dijon mustard
- Fresh herbs, like shallots or chives
- Seasonings, such as paprika or garlic powder
- Sliced almonds
5 Ways To Serve Salmon Salad
There are many ways you can serve this easy salmon salad either at room temperature or chilled. Here are a few of the ways our team of dietitians love to enjoy it.
- as a salmon salad sandwich made with toasted sourdough bread or any favorite bread
- as a roll-up inside a tortilla wrap, such as our grain-free tortillas or corn tortillas.
- inside of Bibb or Boston lettuce as lettuce wraps – try this sprinkled with feta cheese on top
- as a topping for crackers or cucumber slices
- as a main-dish salad served on top of crispy romaine lettuce with other chopped veggies (like bell peppers, tomatoes, or cucumbers), croutons, cheese, and a drizzle of a vinaigrette or another light salad dressing
Although this salmon salad is packed with protein, it’s on the low side when it comes to carbs, meaning it lacks fiber. To balance out the nutritional profile of this low-carb dish, you might want to pair it with a fiber-rich food. Check out this list of 24 high-fiber foods for some dish inspiration.
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5-Minute Salmon Salad
This quick and delicious salmon salad, made with canned or leftover cooked salmon, is packed with essential nutrients like protein and omega-3 fatty acids. My family loves it for quick lunches or meal preps.
Ingredients
- 2 (5-6 oz) cans of salmon, drained
- ⅓ cup mayonnaise*
- 1 medium stalk celery, finely chopped
- 3 tablespoons finely chopped red onion
- 1 tablespoon fresh dill or 1 teaspoon dried dill
- 1–3 teaspoons fresh lemon juice (optional, added to taste)
- ¼ teaspoon black pepper
Instructions
- In a medium or large bowl, combine the drained salmon, mayonnaise, celery, red onion, dill, lemon juice (if using), and black pepper.
- Stir until well mixed and add additional mayo to reach your desired consistency.
- Serve salmon salad as a sandwich, in a lettuce wrap, on a bed of greens, or enjoy with cucumber slices, crackers, or chips.
- Store leftovers in an airtight container in the fridge for up to 5 days.
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Notes
*For egg-free, choose a vegan mayo or use plain Greek yogurt.
Two brands of canned salmon we like and have used a lot are Wild Planet or Safe Catch.
Nutrition Information
- Serving Size: 1/4 of recipe
- Calories: 232
- Fat: 16 g
- (Sat Fat: 3 g)
- Sodium: 393 mg
- Carbohydrate: 1 g
- (Fiber: 0 g
- Sugar: 0 g)
- Protein: 15 g
- Cholesterol: 48 mg
Dietary
Frequently Asked Questions
When buying canned salmon, we look for brands that test for and minimize mercury. We opt for canned, wild-caught Alaskan or Pacific salmon versus farmed or Atlantic salmon. For these reasons, two of the brands we have used a lot are Wild Planet and Safe Catch canned salmon.
Absolutely! You can add salmon to a salad when it’s hot (right after cooking, grilling, or sauteing), at room temperature, or chilled and cold on top of a salad. Salmon flakes after it has been cooked, whether it’s hot or cold. I prefer it chilled, but Jessie tends to like her salmon hot on a salad.
Some of my favorite healthy dressings that pair well with salmon served over lettuce are a red wine vinaigrette, a strawberry or raspberry vinaigrette, balsamic vinaigrette, or honey mustard. That said, my recipe already has dressing built-in (in the form of mayonnaise). So I just serve it over greens without adding additional dressing.
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We LOVE salmon salad here in Alaska. We put it on bagels, top w/cheese and put under the Broiler for Salmon Melts
Oooh, salmon melts so divine! Thank you for those great suggestions, Jamie!