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 make! 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 flake the fish and add the celery, red onion, just a little mayonnaise, fresh lemon juice, salt and pepper.
When I tested this recipe, I was surprised that my husband, Tommy, tried a few 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’ll need half a pound of fillet.
- Vegetables: Chop celery and red onion.
- Lemon: Squeeze half a lemon.
- Mayonnaise: This salad with mayo only needs a tablespoon since salmon is naturally oily. I used regular mayo because 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 it even faster, you can microwave the fish. Just cover and microwave for about two minutes. You can also use leftover cooked salmon. When done, break it off with a fork and let cool.
- Prepare the salad: Place 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
- Do one Salmon Salad Sandwich on bagels, toasted sourdough bread, or oatmeal rolls.
- Wrap the lettuce in it Whole wheat or corn tortillas or grain-free wraps.
- Low carb wraps: Serve it in large lettuce leaves, endive or collards.
- Serve Fish over spring mix or salad and add additional veggies like avocado, cucumber, or cherry tomatoes.
- Salmon Salad Bowl: Fill 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 a day before preparing. You can also use canned salmon, but this recipe is much tastier 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 more seasonings, like garlic powder, onion powder, or any bagel seasoning.
More Salmon Recipes You’ll Love
Yield: 3 portions
Serving size: 1 1/2 cups
Microwave the salmon, covered, until cooked through, about 2 minutes, or use leftover cooked salmon.
Crumble with a fork and let cool.
Add remaining ingredients and mix well, refrigerate for up to 4 days.
Serve on 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