This Salmon Salad is easy to make and wonderful to keep on hand in the fridge. There are many different ways to eat it, and it has great crunch and flavor from celery, herbs, and a creamy homemade dressing.
While tuna salad is the more common seafood salad, I think salmon salad is so much better.
First, salmon doesn’t have the mercury problems that tuna has, and it has more nutritional benefits than tuna with its wonderful Omega-3 fats.
I also think it’s more delicious. Let’s not forget that, for it’s probably the most real reason.
I first tasted salmon salad at my local grocery store 10 years ago, where they had samples of their Whole Foods salmon salad with crackers. I had the hardest time not taking seconds (okay, I did anyway and felt rude but it was SO good), and grabbed a tub of it to take home with me. From that day I was hooked, and eventually I started making it myself to save money. It’s so easy anyway!
There’s so much you can do with this salmon salad, and I’ll include all those suggestions further down.
How to Make Salmon Salad:
To get started, cook some salmon any way you wish…grill it, bake it, poach it, saute it. It doesn’t really matter since we’ll be flaking it up anyway.
If cooking it in a skillet, cook for about 5-10 minutes (depending on thickness) over medium high heat, until the interior reaches 140F and is no longer pink.
Most of the time I just use the method from my Baked Salmon, at 425 degrees F for about 12-15 minutes, until no longer pink inside.
While the salmon cooks, prep your veggies.
For my salmon salad ingredients, I like scallions, parsley, celery, and dill:
You can do minced shallots if you prefer them over green onion.
Next, mix up your dressing, which includes mayonnaise, smoked paprika, cayenne pepper, lemon juice, dijon mustard, salt and pepper:
If you have 10 minutes to spare, I recommend using homemade mayonnaise for the best flavor. Store-bought is fine though if you have one you really like.
Once the salmon is all cooked, flake it with a fork and add it to the dressing:
Add all the fresh green herbs and veggies too:
Stir it all together to combine well.
How to Serve Salmon Salad:
- With fancy crackers like rosemary croccantini, wheat crackers, or water crackers
- In a wrap for lunch. Spoon it into a wrap tortilla and add tomato, lettuce, onion, and whatever you’d like
- In endive cups for a healthier and light option. You can also do romaine or butter lettuce
- Make stuffed avocado halves with salmon salad in the middle
- Put a big scoop of salmon salad on cooked quinoa for a healthy grain bowl
- In sandwiches just like egg salad
How long does salmon salad keep in the fridge? You can keep it for about 3 days before it goes downhill.
Can salmon salad be frozen? Unfortunately it doesn’t freeze well, so I don’t recommend it.
Here’s a video I made for the recipe. Enjoy!
- 2 lbs salmon
- 1/3 cup sliced scallions
- 1/3 cup loosely packed fresh dill chopped
- 1/3 cup chopped celery
- 1/3 cup chopped parsley
- 1/4 cup mayonnaise
- 1/4 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 2 tbsp fresh lemon juice
- 2 tsp dijon mustard
- a pinch of salt and pepper or to taste
- Start by cooking the salmon using your preferred method. Much of the time I use my method from Baked Salmon, baking in a 425F oven for 12-15 minutes, but you can also cook in a skillet over medium high heat, which takes about 5-10 minutes depending on the thickness of your salmon. You may also grill it, poach it, etc. When the salmon is cooked through to 140 degrees F, flake the salmon with a fork (and discard any skin).
- In a big bowl, combine the rest of the ingredients and mix well.
- Add the salmon to the dressing, and toss. Taste and check for seasoning.
- It is now ready to be enjoyed warm, or you can pop it into the fridge until fully chilled. Enjoy!