I’ve always found that a great salmon salad strikes the perfect balance between simplicity and flavor. This recipe uses fresh, wild-caught salmon paired with crisp veggies and a zesty dressing that ties it all together. What makes it stand out is how adaptable it is—add a few extras or keep it classic. Whether you’re looking for a quick lunch or a light dinner, this dish has something to offer. The secret is in the details.
Recipe
This salmon salad is the kind of recipe that turns an ordinary lunch into something you’ll crave all week—trust me, I’ve made it enough times to know. What sets it apart? Fresh, flaky salmon paired with crisp veggies and a creamy, tangy dressing that hits every note.
It’s one of those dishes that feels indulgent but is secretly packed with good-for-you ingredients. I love how the buttery salmon melts with each bite, while the crunch of celery and red onion keeps things exciting.
Whether you’re meal prepping or impressing guests, this salad delivers big flavor with minimal effort. Once you try it, you’ll wonder why you ever settled for boring lunches.
Ingredients
For a salmon salad that’s fresh, flavorful, and restaurant-worthy, the ingredients matter. Opt for high-quality, fresh components to elevate the dish—this isn’t just a salad; it’s a culinary experience. Here’s what you’ll need:
- Fresh salmon fillets: Wild-caught salmon is ideal for its rich flavor and omega-3s. Grill or poach it gently to keep it moist and tender.
- Mixed greens: Arugula or spinach adds a peppery bite, but any leafy greens work.
- Cherry tomatoes: Halved for bursts of sweetness and acidity—a must-have for balance.
- Red onion: Thinly sliced for a sharp, crisp contrast. Soak in cold water for 5 minutes to mellow the flavor if desired.
- Cucumber: Sliced or diced for invigorating crunch.
- Avocado: Creamy and rich, it pairs perfectly with salmon.
- Fresh dill: A herbaceous, anise-like flavor that complements salmon beautifully. Sub with parsley or cilantro if needed.
- Lemon: Freshly squeezed juice and zest for brightness—non-negotiable.
- Extra virgin olive oil: A drizzle ties everything together with a luxurious finish.
- Dijon mustard: Adds depth to the dressing—don’t skip it.
- Honey: A touch of sweetness balances the acidity.
- Salt and pepper: Season generously to enhance all the flavors.
- Optional additions: Capers, toasted almonds, or crumbled feta for extra texture and flavor.
Pro tip: Always opt for fresh herbs and citrus—they make a world of difference. If you’re short on time, pre-cooked salmon or canned salmon (drained and flaked) works in a pinch.
How to Make the Best Classic Salmon Salad Recipe
Serve and customize – Enjoy your salmon salad as a sandwich filling, atop greens, or with crackers.
Add extras like hard-boiled eggs, capers, or avocado for variety. Flexibility is key!
Nutrition
This salmon salad is not only delicious but also packed with essential nutrients. Here’s a breakdown of its nutritional value per serving:
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Protein | 25g |
| Fat | 20g |
| Carbohydrates | 8g |
| Fiber | 2g |
| Sugar | 3g |
| Cholesterol | 70mg |
| Sodium | 450mg |
Chef Tips
While preparing this salmon salad, I’d recommend using fresh, wild-caught salmon for the best flavor and texture. Cook it gently—steaming or poaching works well—to keep it moist.
Let it cool before flaking. Use Greek yogurt or avocado in the dressing for creaminess without overpowering the salmon. Add fresh herbs like dill or parsley for brightness.
Taste as you go to balance flavors, and chill before serving for a revitalizing finish.
