This succulent salmon salad is the perfect combination of fresh, crunchy ingredients and rich flavors. The simple dressing—lemon juice, Dijon mustard, and mayonnaise highlights the fresh ingredients and gives your taste buds a refreshing treat! Pair it with butter leaf lettuce for an extra touch of class!

Salmon salad has become a new favorite in my kitchen for meal prep. You can't beat salmon for its savory flavor, protein content, and health benefits alongside omega3 fatty acids. So, I combined them in this satisfying salmon salad recipe to create a protein-loaded wholesome meal – it's healthy, delicious, and filling!

Having salmon this way is one of my favorite things to do. And did I mention how much I love celery in salads? I love that crunchy celery-y goodness. How could I skip almonds that add a crunchy and nutritious twist to this salmon salad recipe, but are optional if you have an allergy to nuts.

It's super easy to make at home. Just bake the seasoned salmon, toss flaky baked salmon, crisp celery, red onion, radishes, and cucumber with a creamy, lemony dressing and fresh herbs for a fresh new taste that pops!

WHAT’S IN THIS SALMON SALAD?

A salmon salad is a mouth-watering dish that captures the very essence of summer. This recipe uses fresh salmon and incorporates a variety of flavorful ingredients, such as crispy cucumber and radishes, celery, creamy dressing, and crunchy almonds. The result is a delicious meal that is quick to make yet impressive when served at any summer gathering.

It's packed with flavor and texture and features flaky baked salmon, crisp celery, red onions, cucumbers (for an extra dose of crunch), radishes, and fresh herbs like dill for a super healthy twist. Radishes add their signature piquancy, while herbs enhance the flavor with zesty lemon dressing to create an incredible flavor explosion!

This tasty salad will liven up any summer meal. Add this flavorful and satisfying salmon salad to your menu the next time you're looking for a new lunchtime favorite. It's an easy recipe to recreate with just a few simple ingredients.

Ingredients:

• Salmon:  I'm using a large salmon filet here, but if you don't have one on hand or prefer individual portions, use several smaller ones.
• Cucumber. For freshness and the crunch factor, use English or mini cucumbers; also, you don’t need to peel them.
• Salmon Seasoning: Salt, pepper, and smoked paprika give the salmon a smoky flavor.
• Salad Dressing: Combine mayonnaise, lemon, Dijon mustard, and garlic to make a creamy dressing to pair with salmon.
• Vegetables: Along with celery and red onion, radishes add additional color and texture to this dish.
• Herbs: chives and dill add herby goodness to this salad.
• Sliced Almonds. Nuttiness and crunch give the salad an additional layer of flavor, texture, and satisfaction.

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HOW TO MAKE FLAKY SALMON SALAD

After the salmon is in the oven, all you have left to do is (fill in the blank). Use a knife to flake the salmon, dice some vegetables and fresh herbs—then mix everything! It’s that simple!

Season the salmon. 

Preheat the oven to 375°F. Place salmon fillets on a baking sheet lined with parchment paper. Drizzle olive oil over salmon and season it with smoked paprika, salt, and pepper.

Bake the salmon and flake. 

Bake the seasoned salmon for 16 to 18 minutes, depending on the size and thickness. Let the salmon cool, flake it into chunks, and place it in a bowl. Refrigerate it for 5 to 10 minutes.

Prep the salad ingredients. 

Chop the vegetables and fresh herbs (onion, cucumber, radish, celery, dill, and chives) while the salmon is baking or chilling.

Make the dressing. 

To make the dressing, stir together the mayonnaise, lemon zest, juice, mustard, garlic, salt, and pepper.

Stir it all together. 

Add the chopped veggies and herbs to a bowl with flaked salmon. Pour dressing on top. Gently stir everything to coat salmon flakes with dressing (to keep the salmon flakes intact, don’t stir too much).

INGREDIENT SWAPS

This recipe calls for smoked salmon, but you can use tuna or even tempeh if you're vegetarian. Try sour cream if you aren't a fan of mayonnaise or Greek yogurt!

Cucumber would taste great with this salad, but if it's not in season, feel free to swap it out for whatever veggie you like best.

• Not a fan of mayonnaise? 

You can substitute yogurt or sour cream for the mayonnaise in your salad dressing.

• Don't like sandwiches?

If radishes don't appeal to you, try shredded turnips or jicama for a similar crisp texture.

• Can't find chives or dill?

If you can’t find chives or dill, use parsley, basil, or tarragon instead.

STORAGE & MEAL PREP TIPS

There are so many uses for salmon salad, making it a versatile and tasty meal prep ingredient. You can eat it on its own, wrap it, or stuff it. The possibilities are endless. And yes – it stores well!

To store: Store in the refrigerator for 3 to 4 days.

To freeze: To store this for future consumption, place it in a freezer-safe container and freeze it for up to 3 months. Thaw overnight in the freezer before serving.

How to Serve Salmon Salad

Salmon salad is simple, delicious, and nutritious. It's packed with healthy fats, vitamins, and minerals and is so versatile that you can make it your own. This recipe takes less than half an hour to whip up: perfect for any weeknight meal! Here are a few ways to enjoy this scrumptious salad.

As a Sandwich. Pile this salad onto your favorite bread for a quick and tasty lunch. 

In Lettuce Wraps. For a lighter, healthier option, serve this salad in lettuce cups made from romaine or Bibb lettuce.

Over Greens. This recipe is also delicious and served over a bed of greens.

With Crackers. Salmon salad makes an irresistible appetizer when served with crackers.

With Grains. Serving this salad over a bed of couscous or quinoa makes it more filling.

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HERE’S WHAT TO DO WITH SALMON FILET

Salmon Salad Recipe

FOR THE SALMON

• 1 ¼ pounds salmon filet
• ½ tablespoon olive oil
• 1 teaspoon smoked paprika
• kosher salt and freshly ground black pepper, to taste

FOR THE DRESSING

• ⅓ cup mayonnaise
• ½ lemon, zested and juiced (about ½ tablespoon of zest and 1 ½ tablespoons juice)
• 2 teaspoons Dijon mustard
• 1 garlic clove, minced
• kosher salt and freshly ground black pepper, to taste

FOR THE SALAD

• ½ small red onion, finely diced
• 2 mini cucumbers or 1/2 English cucumber, cut into 1/2-inch dice (about 1 1/2 cups)
• 3 large radishes, grated
• 2 stalks celery, small diced
• 2 tablespoons finely chopped fresh dill
• 2 tablespoons finely chopped fresh chives
• 1/4 cup toasted sliced almonds

Instructions: 

1. Preheat the oven to 375°F (190°C). Place salmon fillets on a baking sheet lined with parchment paper. Drizzle olive oil over the salmon and season it with smoked paprika, salt, and pepper.
2. Bake the seasoned salmon for 16 to 18 minutes, depending on the size and thickness. Let the salmon cool, flake it into chunks, and place it in a bowl. Refrigerate it for 5 to 10 minutes.
3. Chop the vegetables and fresh herbs (onion, cucumber, radish, celery, dill, and chives) while the salmon is baking or chilling.
4. To make the dressing, stir together the mayonnaise, lemon zest, juice, mustard, garlic, salt, and pepper.
5. Add the chopped veggies and herbs to a bowl with flaked salmon. Pour dressing on top. Gently stir everything to coat salmon flakes with dressing (to keep the salmon flakes intact, don’t stir too much).

Enjoy!

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