This salmon salad recipe is quick and easy to whip up using leftover or canned salmon. Turn it into a sandwich, spoon it into halved avocados, eat it with your favorite crackers, and more! It comes together in 10 minutes and tastes even better when you make it head of time.

Salmon Salad - In a Bowl with Fresh Dill and Serving Spoon

Table of contents

Tuna salad might get all of the hype, but salmon salad is actually the unsung hero of the lunch world.

Aside from the many nutritional benefits that come from salmon, such as its Omega-3 healthy fats, salmon brings a more rounded flavor than tuna does. It makes for a salad with more nuanced flavors and that feels more elevated—while still being super easy to make.

This salmon salad recipe uses freshly cooked, leftover, or canned salmon, lots of fresh herbs for brightness, and a simple yet flavorful mayo-based dressing. It can be thrown together in 10 minutes and tastes even better as it sits, so it’s perfect for making ahead of time for a hearty lunch or afternoon snack.

What Readers are Saying

“I’ve made this recipe several times and it is delicious!!!” -Mary

“Oh, well done!!  Bright and fresh with crispy bits and onion flavour – this was delicious!” -Cindy

“I love the little bit of heat and the tang of lemon. Will definitely make again.” -Suzi

A Note from the Author

2026 update: This recipe was first posted by Joanne, this site’s creator, back in 2011 and has remained a reader favorite ever since. I’ve since updated the post to include even more tips for making the very best salmon salad, but the recipe remains the same. I hope you enjoy it as much as 15+ years of readers before you have! -Taylor

Testing Notes and Tips

After making this recipe time and time again, I’ve found a few key things that really stand out:

  • Use perfectly cooked salmon – Sounds a bit obvious, but your salmon salad will be far superior if the fish you start with is moist and tender. If you’re using leftover salmon that you’ve overcooked, this recipe is a good way to salvage it, but ideally you cook the fish well from the beginning.
  • Use the freshest herbs possible – Most people don’t realize how quickly fresh produce loses its flavor as it sits in the fridge. The fresh dill, parsley, scallions, and crunchy celery really make the salmon salad sing, so try to make your grocery trip pretty close to actually making this.
  • Let it sit – You are certainly welcome to enjoy the salmon salad as soon as it’s mixed up, and I often do. But like my cranberry chicken salad or my carrot raisin salad recipe, this will benefit from resting first so the flavors meld and the dressing soaks into the fish. Even 15-20 minutes makes a noticeable difference!

Ingredient Notes

For the full recipe, including ingredient amounts, scroll to the recipe card below.

  • Cooked salmon: This recipe is perfect for using leftover or canned salmon, but you can also cook salmon specifically to use in this salad. Check out the section below for more info on what kind of salmon to use.
  • Fresh herbs: I like a mix of sliced scallions, fresh dill, and chopped parsley in my salmon salad. You could easily swap the scallions for diced shallot, though keep in mind the flavor will be a bit stronger. Other herbs that also work nicely include chives, fresh tarragon, and fresh thyme.
  • Chopped celery: For a nice crunch. If you don’t like celery, you could use finely diced bell pepper instead.
  • Mayonnaise: This is the base of the dressing. Just like when I’m making egg salad, I like to use a good quality mayonnaise for the best flavor. My homemade mayonnaise is my favorite, but Duke’s and Sir Kensington’s are both solid brands.
  • Lemon juice: Use fresh lemon juice for the best flavor. Red wine vinegar can be used if you don’t have any lemons on hand.
  • Dijon mustard: This adds a tanginess that pairs well with the herbs and lemon juice in the dressing. If you don’t have Dijon mustard, stone ground mustard will work. Do not use yellow mustard.
  • Spices: I like to add a bit of smoked paprika and cayenne pepper for a smoky, spicy note. Feel free to omit the cayenne pepper or substitute a dash or two of your favorite hot sauce. Don’t forget to also add salt and pepper!

What Kind of Salmon to Use

This salmon salad recipe is perfect for using up leftover salmon or even elevating canned salmon.

If using leftover fish, it doesn’t matter how the salmon was cooked, so long as it doesn’t have any super strong seasonings on it. For example, my cajun salmon recipe is delicious, but would not be the best fit here.

If using canned salmon, I recommended purchasing a boneless option, so you don’t have to pick out any bones. Make sure to drain the fish well before using it.

You can also cook salmon specifically for making this salad. Use my baked salmon recipe, my easy grilled salmon recipe, or your own favorite cooking method. For 2 pounds of salmon, I will typically season the fish with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Cook the salmon to an internal temperature of 140℉. As the fish rests, it will finish carrying over to the recommended cooking temperature of 145℉.

No matter what kind of salmon you use, make sure to discard any skin and flake the fish before adding it to the salad.

Does wild vs. farmed salmon matter?

Truly any variety of salmon will work here, and it doesn’t matter if it’s wild or farmed, or if it’s fresh or previously frozen. However, some varieties definitely taste better than others.

Most of the time I prefer to use an Atlantic farmed salmon from a reputable seller like Whole Foods, as farmed varieties are usually more moist and budget-friendly.

For wild options, your best bet for superior flavor will be the King variety which has more fat than other varieties like Sockeye or Chinook, but keep in mind it’s very expensive. For the price, it may be better to save your wild-caught salmon for recipes like salmon en papillote, rather than a salad where the salmon is flaked.

Chopped Scallions, Celery, Parsley, Herbs, and Lemon on Wooden Board
Flaked Fresh Salmon Added to Mayonnaise Dressing In Bowl
Green onion, dill, parsley, and celery Added to Salmon Salad Recipe In Bowl

Make Ahead and Storage

You can dig into this salmon salad as soon as it’s made, but even letting it chill for 15-20 minutes makes it taste so much better.

This salad can be made up to a day before you plan to serve it. You may want to wait until just before serving to add the dill and parsley so their flavor and color stay bright.

Salmon salad will keep in an airtight container in the fridge for up to 3 days, so you can make it early in the week and enjoy it for lunch for several days.

Serving Suggestions

There are SO many ways to enjoy your salmon salad. Here are some ideas:

  • With fancy crackers like rosemary croccantini, wheat crackers, or water crackers.
  • Turn it into a sandwich. It is especially good on sliced sourdough!
  • In a wrap for an easy lunch. Spoon it into a wrap tortilla and add tomato, romaine lettuce, onion, sliced red bell peppers, avocado slices, or whatever else you’d like. When I add bell peppers, I also like to add crumbled feta cheese and Kalamata olives.
  • In endive cups for a healthier and light option. You can also do romaine or butter lettuce wraps.
  • Make stuffed avocado halves with salmon salad in the middle.
  • Get some shallow bowls, and put a big scoop of salmon salad on cooked quinoa for a healthy grain bowl.
  • Place a big scoop on top of salad greens, and drizzle with Lemon Vinaigrette.
Cold Salmon Salad in Bowl with Dill and Celery

This is one of my favorite healthy recipes to keep in the fridge, and it’s a great source of protein. Enjoy!

Frequently Asked Questions

Can I make this Whole30 compliant?

Yes. Be sure to use a Whole30-compliant brand of mayo, or use a compliant oil (such as avocado oil) to make your own mayonnaise for the dressing. I recommend also double-checking the ingredients in your mustard.

Can I make this recipe without eggs?

Since this particular recipe relies on mayonnaise as the base for the dressing, I recommend using a vegan or plant-based mayo if you need the salad to be egg free.

Tried this recipe? Leave a rating and comment below — I’d love to hear how it turned out! Or, follow me on Facebook, Instagram or Pinterest!

Salmon Salad In a Bowl with Fresh Dill and Serving Spoon

Salmon Salad

Servings: 6
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
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. 
Print Recipe Pin Recipe
70
reviews
Leave a Review »

Ingredients

  • 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
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • salt and black pepper to taste (see notes)
  • 2 pounds cooked and flaked salmon see notes

Instructions 

  • In a large bowl, combine the scallions, dill, celery, parsley, mayonnaise, lemon juice, mustard, paprika, and cayenne, and a large pinch of salt and pepper. Stir to combine.
    1/3 cup sliced scallions, 1/3 cup loosely packed fresh dill, 1/3 cup chopped celery, 1/3 cup chopped parsley, 1/4 cup mayonnaise, 2 tablespoons fresh lemon juice, 2 tablespoons Dijon mustard, 1/4 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, salt and black pepper
  • Add the salmon to the dressing and stir to combine. Taste and adjust for seasoning, adding more salt, pepper, or lemon juice as desired.
    2 pounds cooked and flaked salmon
  • Serve immediately or cover and chill in the fridge until ready to serve.

Notes

Salmon notes and preparation

  • This recipe works well with leftover cooked salmon, canned salmon (drain well before using), or salmon cooked specifically for the salad.
  • The salmon can be cooked using any method; refer to my quick and easy baked salmon recipe or grilled salmon recipe. I like to season 2 pounds of salmon with 1 teaspoon of salt and 1/2 teaspoon black pepper. Discard any skin before making the salad.
  • Any variety of salmon will work here, and it doesn’t matter if it’s wild or farmed, or if it’s fresh, previously frozen, or canned. However, some varieties definitely taste better than others. I prefer to use an Atlantic farmed salmon for moistness and a budget-friendly option, but wild salmon is fine too. Of the wild varieties, King will have a superior flavor. 

Seasoning

  • The amount of salt you’ll need to add depends on how much salt is already on the fish. When seasoning the fish as above with 1 teaspoon of salt, I usually add about 1/2 teaspoon additional salt to the dressing. But make sure to taste the salad and adjust the seasoning as needed, especially if you’re using previously cooked or canned salmon that may or may not have salt or pepper added already. 

Storage

  • Store in an airtight container in the refrigerator for up to 3 days. Do not freeze.

Nutrition

Calories: 282kcal, Carbohydrates: 2g, Protein: 36g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 129mg, Sodium: 699mg, Potassium: 589mg, Fiber: 1g, Sugar: 1g, Vitamin A: 747IU, Vitamin C: 10mg, Calcium: 449mg, Iron: 2mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Salad
Cuisine: American
Author: Fifteen Spatulas