This Salmon Salad recipe is a quick and easy way to get the heart and brain-healthy omega 3 fatty acids into your diet and is low carb. Flavorful and satisfying for lunch!
Whether you have leftover salmon or some canned salmon in your pantry, you’re going to love this Salmon Salad recipe. It’s so quick, easy, healthy, and delicious!
Having some salmon salad on hand is the perfect lunch or even dinner idea. If you find yourself craving something crunchy, you’ll love the celery. Plus, the creamy texture makes it almost feel like you are eating something bad for you, but instead, it’s healthy and loaded with nutrients.
If you are a fan of my Healthy Tuna Salad or Healthy Chicken Salad, then I am certain you are going to devour this salmon salad. It’s not too heavy, so you feel refreshed and energized when you eat it. Plus, you can make it in advance for meal prepping.
RECIPE INGREDIENTS-WHAT YOU NEED
- Salmon – You can either use up some leftover cooked salmon or canned salmon. Both are great and taste fantastic! Salmon is an excellent source of omega-3 fatty acids, protein, potassium, and B vitamins.
- Greek Yogurt – Adding Greek yogurt is ideal for making it extra rich and creamy. This salmon salad will help keep you full, and part of the reason is the protein in the yogurt. I use half Greek yogurt and half mayo for added protein.
- Mayonnaise – Another ingredient to help make the salad creamy is the mayo. Plus, it’s so good!
- Celery – There are many reasons to add celery to this salmon salad. First, it’s a fantastic source of antioxidants, but it also has folate, potassium, and vitamin C. Oh, and the crunch!
- Lemon Juice-Fresh lemon juices lends bright citrus flavor and adds vitamin C.
- Seasonings – I like to use a combination of dill weed, salt, pepper, and smoked paprika.
HOW TO MAKE A SALMON SALAD
1. Place the salmon, yogurt, mayo, celery, lemon juice, and seasonings in a bowl and stir well.
2. Serve as a sandwich, on a piece of lettuce, or with crackers. Enjoy!
VARIATIONS and SUBSTITUTIONS
Feeling a little extra playful? Go ahead and add in your favorite ingredients for some extra pizzazz. Here are a few ideas to try out:
- Red Onion: If you love onions, go ahead and chop some up and add-in. Not only will it taste fabulous, but it’s also going to make it even more colorful.
- Spicy Mustard: Sometimes, it’s fun to add in a little bit of spicy mustard. The flavor is pretty amazing and tangy. I recommend adding 1-2 teaspoons or until you reached the desired taste.
- Herbs: Any of your favorite fresh herbs will work. I prefer parsley, basil, oregano, and chives. Go wild and try out a variety to see what you like best.
- Pickles: Chop up some dill pickles and add them in. Pickle lovers are going to greatly enjoy this idea!
- Avocado: Looking for an extra creamy twist? Add in half of an avocado. It’s so velvety and adds healthy fats.
- Tomatoes: Either cherry, grape, or sun-dried tomatoes are a great addition to this recipe. Chop them up and toss them in for a flavor surprise.
SALMON SALAD RECIPE FAQS
HOW LONG DOES SALMON SALAD LAST?
Once prepared, place it in a sealed container or jar. Then it will last in the fridge for up to 3 days. It may last a little longer, but you need to check for spoilage after the 3rd day.
WHAT SHOULD I SERVE WITH SALMON SALAD?
You can really serve it with anything you like. Sometimes we just serve it with lettuce, tomatoes, and cucumbers. Other times we add bread and turn it into a sandwich. It’s great with gluten-free bread or crackers too. Another idea is to use a gluten-free tortilla and make a wrap. Yum!
You can also hollow out a juicy tomato or add it to half of an avocado and add the salad to it, like I do with this Curried Tuna Salad. They are both pretty tasty options. I recommend serving it with some fresh fruit to complete the meal, and you’ll be amazed by how good it is.
CAN I OMIT THE MAYO?
Yes, if you don’t like mayo or simply don’t eat it, that’s more than fine. Just replace it with Greek yogurt, mashed avocado, or mustard. When you make a swap for the mayo, keep in mind it will change the flavor of the salmon salad.
IS SALMON SALAD GLUTEN-FREE?
Yes, it sure is! This is one of my go-to recipes because all of the ingredients are naturally gluten-free.
Find yourself always looking for new ways to enjoy salads? Try out my Apple Cranberry Tuna Salad, Pear Gorgonzola Salad, Easy Kale Salad with Peaches and Goat Cheese, Easy Roasted Sweet Potato Salad , and Strawberry Spinach Salad with Avocado and Strawberry Vinaigrette Dressing are all pretty yummy.
If you make this recipe, please leave a star rating below! It’s so helpful for other readers to see which recipes are tried and true! I’d also love to see it–share your photo of this dish and tag me on Instagram, and I’ll feature you!Print
Salmon Salad Recipe
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
This Salmon Salad is a quick and easy way to get the heart and brain-healthy omega 3 fatty acids into your diet. Flavorful and satisfying for lunch!
- 12 ounces cooked salmon (2, 6-ounce cans or leftover fresh salmon)
- 2 tablespoons nonfat plain Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons fresh lemon juice
- 2 large celery stalks, diced
- 1 teaspoon dried dill weed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- Mix all ingredients together in a medium bowl until well combined.
- Serve on bread as a sandwich or on a bed of lettuce. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: recipes
- Method: mixing
- Cuisine: American
- Serving Size: 1/4 of recipe
- Calories: 123
- Sugar: 3.4 grams
- Fat: 6.3 grams
- Saturated Fat: 2 grams
- Trans Fat: 0 grams
- Carbohydrates: 4.7 grams
- Fiber: 0.2 grams
- Protein: 12.2 grams
Keywords: salmon salad recipe
Katelyn Porter says
Just made this, I love it! One of my new favorite lunch recipes!