Need a light and tasty lunch that packs protein? Salmon salad makes magic of basic pantry ingredients like canned salmon and mayo along with crisp fresh veggies. It's a perfect way to use pantry-staple canned salmon for a nutritious meal.
If you're looking for more inspiration, be sure to explore our full collection of healthy salmon recipes and other heart-healthy lunch recipes. For even more delicious ideas on how to use salmon, check out our roundups:
This salmon salad is a powerhouse of nutrition, centered on protein-rich salmon that provides essential omega-3 fatty acids for heart health. By using low-fat mayonnaise and an array of fresh vegetables, this recipe keeps saturated fat low while delivering satisfying flavor and crunch.
A classic salmon salad includes canned or cooked salmon, a creamy binder like low-fat mayonnaise or Greek yogurt, and finely chopped vegetables like celery and onion for crunch. Fresh herbs such as dill and a squeeze of lemon juice are added for bright flavor.
Yes, absolutely. Both pre-cooked salmon (like canned or leftover broiled salmon) is perfect for serving cold in a salad. Ensure it has been properly refrigerated.
For this recipe, a simple mix of low-fat mayonnaise and lemon juice creates the dressing. Other great options for salmon salads include vinaigrettes made with dill and lemon, or dressings with a Greek yogurt base for a tangy, lower-fat alternative.
When stored in an airtight container in the refrigerator, salmon salad will typically stay fresh for up to 3 days. It's a great option for meal prepping lunches.
If you enjoyed this easy salmon salad, you'll love our other healthy seafood recipes. They are all designed to be quick, delicious, and aligned with a heart-healthy lifestyle.
Looking for more healthy lunch ideas or simple salads to add to your rotation? These recipes offer delicious and nutritious options that are perfect for meal prepping or a light meal.
This recipe is delicious as is, but you can easily customize it to suit your taste or use ingredients you have on hand. Here are a few popular additions and variations to try.
Recipe yields 2 servings
In a medium mixing bowl, toss salmon, mayonnaise, celery, red onion, green onions, dill and lemon juice.
Refrigerate, covered with plastic wrap, until ready to serve, up to 6 hours. On each of 2 plates, make a bed of lettuce and top with the salmon salad, garnished with tomatoes and cucumber.
For a tangier, higher-protein option, replace the low-fat mayonnaise with an equal amount of plain nonfat Greek yogurt.
If you prefer a milder flavor, you can use an equal amount of chopped scallions (green onions) or extra shallots.
This recipe works perfectly with 1 can (7.5 oz) of no-salt-added pink or sockeye salmon, drained well.