You’ve tried tuna salad and chicken salad, but have you ever eaten salmon salad? You can make this healthy, high-protein lunch with leftover salmon or poach it in the microwave in two minutes!
Cold Salmon Salad
If you need a healthy salad packed with omega-3s, you’ll love this easy Salmon Salad. It only takes 5 minutes to prepare! I love it on toasted sourdough bread or 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 shred the fish and add the celery, red onion, some mayonnaise, fresh lemon juice, salt and pepper.
When I tested this recipe, I was surprised that my husband, Tommy, tried it and then ate half the bowl. He hates salmon (or so he says!) but he devoured this salad. I can’t wait for you to try it! It’s dairy-free, gluten-free, low-carb, and high-protein.
- Salmon: You will need half a pound of fillet.
- Vegetables: Chop celery and red onion.
- Lemon: Squeeze half a lemon.
- Mayonnaise: You only need a tablespoon for this salad with mayonnaise, since salmon is naturally oily. I used regular mayonnaise since the amount is so small, but light mayonnaise works too.
- salt and pepper For seasoning
How to make salmon salad
- Cook Salmon: To make it even faster, you can cook the fish in the microwave. Just cover and microwave for about two minutes. You can also use leftover cooked salmon. Once done, shred it with a fork and let cool.
- Make the salad: Place the fish, onions, and celery in a large bowl, stir in the lemon juice and mayonnaise, and season with salt and pepper.
How to serve
- Do one Salmon Salad Sandwich on bagels, toasted sourdough bread, or oatmeal rolls.
- Wrap the salad in it Whole wheat or corn tortillas or grain-free wraps.
- Low carb wraps: Serve it in large lettuce leaves, endive or kale.
- Serve the Fish over spring mix or salad and add additional veggies like avocado, cucumber, or cherry tomatoes.
- Salmon Salad Bowl: Top your favorite cereal like quinoa or brown rice with the fish mix, add some chopped veggies, and drizzle with red wine vinegar.
- eat this dish as a snack on rice crackers.
- Salmon Salad Noodles: Mix the fish with whole wheat pasta and a little more mayonnaise.
- Salmon: You can use frozen salmon – just thaw it in the fridge the day before you prepare it. You could also use canned salmon, but this recipe tastes so much better with fresh fish.
- Protein: If you don’t like salmon, substitute canned tuna or diced or shredded chicken.
- Mayo: Sub-Greek yogurt for mayonnaise.
- onions: Swap red onions or spring onions for shallots.
- Spicy taste: Stir in some Dijon or capers.
- Herbs: Mix in fresh parsley, dill or chives.
- Vegetables: Add chopped peppers, broccoli florets or cucumber.
- Crunch: Add chopped almonds, pecans, or walnuts.
- Spice: Sprinkle in other seasonings like garlic powder, onion powder, or anything bagel seasoning related.
More Salmon Recipes You’ll Love
Yield: 3 portions
Serving size: 1 1/2 cups
Cover and microwave the salmon until tender, about 2 minutes, or use leftover cooked salmon.
Shred with a fork and let cool.
Add remaining ingredients and mix well, refrigerate for up to 4 days.
Serve over toast, in salad cups, on top of a salad, etc.
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Portion: 1 1/2 cups, Calories: 139 kcal, Carbohydrates: 2.5 G, Protein: 17.5 G, Fat: 7 G, Saturated Fatty Acids: 1.5 G, Cholesterol: 39.5 mg, Sodium: 185 mg, Fiber: 0.5 G, Sugar: 1 G