Salmon Salad (30 Minutes!) – Healthy and Delicious

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this Salmon Salad Recipe is my go-to for meal prep Lunch weeks! It’s quick to prepare, stores well, and is delicious.More than 1000 of healthy recipes This might be my favorite lunch on Wholesome Yum.

when you need a change from a classic Crab Saladcreamy chicken salad or simple tuna saladuse tender and flaky for this grilled salmon. Packed with fresh vegetables not found in typical creamy salads, each bite is packed with texture and fresh ingredients to keep you satisfied. Perfect for lunch or a light dinner, it only takes half an hour!

Ingredients and Substitutes

This section explains how to choose the best ingredients for cold salmon salad, the role each ingredient plays in the recipe, and substitution options.For measurements, see recipe card below.

salmon:

Salmon is the star of this dish!It doesn’t need any fancy seasoning as the dressing and other ingredients already add a lot of flavor, but you can follow my Grilled Salmon Recipe Instead, make it with garlic, lemon juice, and fresh herbs. Otherwise, for the basic version, all you need is:

• salmon fillet – This salmon salad recipe grills the fish, but you can do Salmon on the grillmaking fried salmon in a frying pan, or even use Air Fryer Salmon. If you don’t have fresh salmon fillets, 3 1/2 cups canned salmon will work too, but fresh will taste better.
• olive oil – You can also use avocado oil or coconut oil.
• sea ​​salt and black pepper

dressing:

Creamy and herbed, this salmon salad dressing requires just 5 ingredients:

• mayonnaise – I do Homemade Avocado Oil Mayonnaise, but store purchases also work. You can also use plain Greek yogurt as a base.
• lemon juice – Fresh lemon juice tastes best, but you can use bottled lemon juice For convenience. Lime juice can also be substituted.
• dijon mustard – Makes the salad richer. Use any mustard you like.
• fresh dill – If you can’t find fresh dill or prefer a different flavor, you can use other fresh herbs such as parsley, tarragon or basil.
• smoked paprika – I like the smokiness, but you can also use regular paprika.

salad:

It’s best to dice the vegetables finely so they fit well into this salmon salad recipe, but you can also slice them if you prefer.

• Bell Pepper – Use red, yellow, orange or green.
• onion – I used red onions, but you can substitute white onions, scallions, or shallots for a different flavor.
• cucumber – You can also use zucchini for a similar crunch.
• salt and black pepper

Variations: add other veggies or cheese!

You can add any summer vegetable to the salad, including shredded turnips, carrots, tomatoes, kalamata olives, or celery. Shredded feta or goat cheese is also a great addition.

How to Make Salmon Salad

This section shows how to make salmon salad, with step-by-step photos and details about the technique to help you visualize it.For full instructions, including amounts and temperatures, see recipe card below.

1. Prepare. Preheat oven.Place salmon fillets in a large pot bakeware (or a baking sheet) with space between them. Pat dry with paper towels.
2. season. brush Coat salmon with olive oil on both sides. Season with salt and pepper.

3. Grilled salmon. Place the salmon in the oven (if the salmon has skin, make sure to place the skin side down) until it flakes easily with a fork. Let it cool to room temperature, then refrigerate for 10 minutes and flake with a fork.
4. Make the dressing. In a small bowl, whisk together the seasoning ingredients: mayonnaise, lemon juice, mustard, dill, and smoked paprika.

5. Mix salad. In a large bowl, combine diced green peppers, red onion, and cucumber. Add salmon fillets.
6. Mix with dressing. Pour dressing over salmon salad and toss gently. Adjust salt and pepper to taste.

Tip: Gently toss salad ingredients and dressings to combine.

Use a folding motion to mix, keeping some of the salmon fillets intact.

storage instructions

• shop: Store the salad in an airtight container and store in the refrigerator for up to 3-4 days.
• Meal Prep: This salmon salad recipe is perfect for meal prep! It tastes just as good for days, so you can make it ahead of time and enjoy it (almost) all week. If you prefer, you can also chop the vegetables, cook the salmon, mix the dressing, and store these ingredients separately in the refrigerator.
• freeze: Avoid freezing salmon salad, as this will ruin the texture of the fresh vegetables and dressing.

How to Serve Salmon Salad

Like other creamy salad recipes, you can enjoy this salad in so many ways! Personally, I’ve always eaten simple, and it’s satisfying in its own right. Here are some other ideas:

More Easy Salmon Recipes

Do you like salmon? Here are some quicker, healthier recipes to try any day of the week:

Salmon Salad (30 Minutes!)

Make the best salmon salad recipe in just 30 minutes! Served with fresh vegetables, flaky salmon, and a creamy herb sauce, it’s an easy and delicious meal.

Prepare: 20 minute

chef: 10 minute

all: 30 minute

Serving Size: 6 (Adjust according to recipe ratio)

raw material

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instruct

Click on the time in the instructions below to start the kitchen timer while cooking.

1. Preheat oven to 400°F (204°C).

2. Place salmon fillets in a large pot bakeware, with spaces between them. Pat them dry with paper towels.

3. brush Coat salmon with olive oil on both sides. Season with salt and pepper.

4. bake 10-15 minutes, until the salmon reaches an internal temperature of 135 to 140°F (57 to 60°C). It should flake off easily with a fork. Let salmon cool to room temperature. (this needs 15-20 minutes.)

5. Meanwhile, in a small bowl, brush Dressing: mayonnaise, lemon juice, Dijon mustard, fresh dill, and smoked paprika. (You can season with salt and pepper if you like, but I prefer to do this at the end when you’re tasting the whole salad.)

6. In a large bowl, combine diced green peppers, red onion, and cucumber.

7. Once the salmon has cooled to room temperature, refrigerate 10 minutes. Then, thinly slice the salmon with a fork and place in a bowl with the other salad ingredients.

8. Pour dressing over salad and toss lightly. (Mix with a folding motion so that some salmon fillets remain intact.) Adjust salt and pepper to taste, if desired.

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recipe notes

Serving Size: 1 cup

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

calories 182

fat 8.1 grams

protein 23.1 grams

total carbohydrates 3.2 grams

net carbs 2.2 grams

fiber 1 g

sugar 2 grams

Nutrition Facts are provided as a courtesy. Questions about calculations or why do I get different results?Please view our nutrition policy.

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