Salmon Salad

Looking for a fast, healthy lunch that doesn’t taste like sad desk food? This salmon salad recipe is about to become your go-to. It’s fresh, satisfying, and ridiculously easy to throw together, even if you’re juggling work, kids, classes, or just trying to eat better. Whether you use canned or fresh salmon, this salmon salad checks all the boxes: high-protein, low-carb friendly, meal-prep approved, and bursting with flavor.

Let me tell you, once I swapped my usual tuna mix for a good old salmon salad, there was no going back. It’s richer, has more texture, and honestly just feels like a little upgrade. And bonus: it smells less fishy. This is the kind of recipe you want in your back pocket for lazy lunches, quick dinners, or when you’re trying to clean out the fridge and still eat something nutritious.

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Why This Dish Is Better Than Tuna Salad

Don’t get me wrong, tuna salad has its place. But salmon salad? It hits differently. The flavor is more robust, it’s packed with Omega-3s, and it’s super versatile. Whether you’re whipping up a batch of salmon salad for work or scooping it into lettuce wraps for a low-carb fix, you can count on it being delicious and filling.

Salmon is also higher in healthy fats and tends to have a flakier, richer texture. Plus, if you’re trying to increase your protein intake, this salmon salad fits perfectly into your high-protein meal plan.

How to Make It (The Easy Way)

Here’s how you make a classic, no-fuss salmon salad that comes together in under 10 minutes:

Ingredients:

• 1 can of salmon (or about 1 cup cooked fresh)
• 1/4 cup finely chopped red onion
• 1/3 cup chopped celery
• 1/4 cup mayonnaise (or Greek yogurt, or both)
• 1 tablespoon fresh lemon juice
• 1/2 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
• Salt and pepper to taste

Instructions:

1. Start by flaking your fish into a medium-sized bowl. If using canned, drain it first. You can leave the bones in (they’re soft and full of calcium) or remove them.
2. Add in the chopped red onion and celery.
3. In a separate small bowl, mix your mayo or Greek yogurt with lemon juice, dill, salt, and pepper.
4. Pour the dressing over the mixture and stir everything together until it’s well combined.
5. Taste and adjust seasoning if needed. Done!

This version makes about two cups of salmon salad, which is enough to fill four sandwiches or wraps.

Canned or Fresh? Let’s Talk Options

Both are great. Seriously. But each has its moment.

Canned is a pantry MVP. It’s affordable, shelf-stable, and ready to go. Just drain it, maybe pick out the bones if that’s your vibe, and you’re good. It works great for a quick batch of salmon salad or even as sandwich filling in a pinch.

Fresh, on the other hand, adds a depth of flavor and a slightly firmer texture. If you’ve got leftovers from a dinner like our baked salmon recipes, toss them in here. It makes for an incredible salmon salad upgrade.

Greek Yogurt or Mayo? You Can Do Both

Classic mayo gives it that creamy texture everyone loves. But if you’re watching calories or just want something tangier, Greek yogurt is a great option.

Try using half mayo and half yogurt to balance creaminess with a little bite. You’ll still get that smooth texture but with a protein boost. This version is also perfect for folks looking for a lighter salmon salad or something to fit a healthy recipes list.

Let’s Talk Dill: Fresh vs. Dried

If you have access to fresh dill, use it. It adds a burst of brightness that works perfectly with lemon and salmon. But if you’ve only got the dried stuff, don’t worry—just use less. The general rule: 1 teaspoon dried dill = 1/2 tablespoon fresh.

No dill? Try parsley or chives. It’s still going to be delicious, especially with a bit of lemon.

Serving Ideas for This Dish

Here’s the fun part: all the ways to serve your salmon salad beyond just the basic sandwich.

• Classic Sandwich: Layer it between whole grain bread, croissants, or in a bagel.
• Lettuce Wraps: Perfect for a low-carb lunch. Use butter lettuce or romaine leaves.
• Avocado Halves: Scoop it into halved avocados for a filling and keto-friendly lunch.
• Tomato Cups: Hollow out tomatoes and stuff with salmon salad. Looks fancy. Tastes amazing.
• Wraps: Roll it up in a tortilla with greens and shredded carrots.

You can even serve it on top of a bed of greens with extra veggies for a full-on healthy salmon salad bowl.

Want more appetizer-style ideas? Check out our smoked salmon appetizers for inspiration.

Switch It Up: Add-Ins and Substitutions

Make this salmon salad your own with these easy tweaks:

• Swap celery for diced cucumber, peas, or green apple.
• Add chopped pickles, olives, or a little mustard for tang.
• Mix in chopped boiled eggs for an extra protein boost.
• Stir in cooked quinoa or lentils to bulk it up for meal prep.
• Want spice? A few dashes of hot sauce or a chopped jalapeño will do the trick.

This is a great way to keep your salmon salad meal prep interesting if you’re prepping it multiple times a week.

Meal Prep and Storage Tips

Salmon salad keeps well in the fridge for 3 to 4 days. Store it in an airtight container, and you’ve got lunch ready to go anytime.

Meal prep tip: keep your bread or lettuce separate until you’re ready to eat. That way, nothing gets soggy.

This recipe is also perfect for tossing into your meal rotation alongside colorful pasta salad or a fresh cucumber tomato salad if you want variety during the week.

More Light and Easy Recipes to Try

If you love this salmon salad, here are a few more light lunch ideas you should definitely check out:

• Seafood and veggie meals like garlic shrimp and broccoli
• Refreshing summer salad with watermelon, cucumber, and feta
• Hearty pasta salad with chicken Caesar flavors

FAQs

Let us know in the comments how you like to serve your salmon salad, and don’t forget to pin or bookmark this for later!

Salmon Salad

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• Author: Jake
• Total Time: 10 minutes
• Yield: 4 servings

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Description

A quick, protein-packed salmon salad that’s fresh, creamy, and perfect for meal prep or an easy lunch.

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Ingredients

Units USM Scale 1x2x3x

• 1 (14 oz) can of salmon, drained (or 1 cup cooked fresh)
• 1/4 cup red onion, finely chopped
• 1/3 cup celery, chopped
• 1/4 cup mayonnaise or Greek yogurt (or a mix)
• 1 tablespoon lemon juice
• 1/2 tablespoon fresh dill or 1 tsp dried dill
• Salt and pepper to taste

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Instructions

1. Flake fish into a bowl.
2. Add chopped onion and celery.
3. Whisk together mayo/yogurt, lemon juice, dill, salt, and pepper.
4. Combine dressing with the mixture and stir until creamy.
5. Serve immediately or store in the fridge for up to 4 days.

Notes

Use fresh dill if available for brightness. Mix half mayo and half yogurt for a lighter version with a tangy kick.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Lunch
• Method: No Cook
• Cuisine: American

Nutrition

• Serving Size: 1/2 cup
• Calories: 180
• Sugar: 0g
• Sodium: 280mg
• Fat: 9g
• Saturated Fat: 1.5g
• Unsaturated Fat: 6.5g
• Trans Fat: 0g
• Carbohydrates: 2g
• Fiber: 0g
• Protein: 20g
• Cholesterol: 45mg

Final Thoughts

However you serve it—as a sandwich, wrap, or straight from the bowl with a fork—this salmon salad is one of those recipes you’ll keep coming back to.

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