Chilled Salmon Salad
If you need a healthy salad loaded with omega-3s, you’ll love this easy salmon salad. It only takes 5 minutes to make! I love it on toasted sourdough bread or everything bagels, but there are so many ways to eat it. I poach a piece of salmon in the microwave, but you can also make it with my air fryer salmon or baked salmon. Then flake the fish, and add celery, red onions, just a little mayo, fresh lemon juice, salt, and pepper.
Ingredients
Salmon: You’ll need a half-pound salmon fillet. Vegetables: Chop celery and red onion. Lemon: Juice half of a lemon. Mayonnaise: This salad with mayo only uses a tablespoon since salmon is naturally oily. I used regular mayo since it’s such a small amount, but light mayo works too. Salt and Pepper for seasoning
How to Make Salmon Salad
Cook Salmon: To make this quick, I cook the salmon in the microwave. Just cover it and microwave it for about 2 minutes. If you make it in a skillet or pan, sear the salmon about 4 to 5 minutes on each side over medium-high heat. If you prefer the oven, bake 425F 10 to 12 minutes. You can also use leftover cooked salmon. Once done, flake it with a fork and let it cool. Make the Salad: Put the fish, onion, and celery in a large bowl, stir in the lemon juice and mayonnaise, and season with salt and pepper.
How to Serve
Make a salmon salad sandwich on bagels, toasted sourdough bread, or oat rolls. Wrap up the salad in whole-grain or corn tortillas or grain-free wraps. Lettuce Wraps: Serve it in large lettuce leaves, endive, or collard greens. Serve the fish over spring mix or lettuce and add extra veggies, like avocado, cucumber, or cherry tomatoes. Salmon Salad Bowl: Top your favorite grain, like quinoa or brown rice, with the fish mixture, add some chopped vegetables, and drizzle with red wine vinegar. Eat this dish as a snack on rice crackers. Salmon Salad Pasta: Mix the fish with whole wheat pasta and a little more mayonnaise.
Salmon Recipe Variations
Fresh Salmon: You can also use frozen salmon – just thaw it in the fridge the day before you want to make it. You could also use canned salmon, but this recipe is so much tastier with fresh fish. Protein: If you don’t love salmon, substitute it with canned tuna or diced or shredded chicken. Mayo: Sub Greek yogurt for mayonnaise. Onions: Swap red onions or green onions for shallots. Tangy Flavor: Stir in some Dijon mustard, kalamata olives or capers. Fresh Herbs: Mix in fresh parsley, fresh dill, or chives. Vegetables: Add chopped bell pepper, broccoli florets, or cucumber. Crunch: Add chopped almonds, pecans, or walnuts. Seasoning: Sprinkle in more seasoning, like garlic powder, paprika, onion powder, or everything bagel seasoning.
Storage
Store in an airtight container in the refrigerator for up to 4 days.
Great for all dietary restrictions: It’s dairy-free, gluten-free and low-carb. High Protein: The most satiating macro, this salad will fill you up and keep you full. Easy: Just 5 ingredients, not counting salt and pepper. Quick: Under 10 minutes to make. Great for meal prep! Make it ahead for lunch for the week.
Is canned salmon cooked?
Yes, canned salmon is cooked. This recipe can me made with canned salmon, or raw salmon which you cook 2 minutes in the microwave. Leftover salmon also works here.
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