With flaked salmon, crisp veggies, and a creamy, herby Greek yogurt dressing, this easy Salmon Salad recipe is fresh, packed with protein, and exactly what I want for lunch.
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An easy meal prep lunch with big flavor.
This salmon salad draws inspiration from classic Waldorf salad ingredients like dill and nuts, but adds a touch of Mediterranean flair. It’s a little bit unexpected, but in the best kind of way.
- I always feel better about the week ahead when I’ve taken time to make myself a batch of this salmon salad (or Italian Tuna Salad or Chickpea Tuna Salad) and stash it in the fridge for a meal prep lunch.
- Scoop it onto buttery crackers, spoon it onto lettuce leaves, stuff it into mini peppers—there are endless possibilities here, which means even if you eat it all week long, it never gets boring!
5 Star Review
“Fantastic recipe! Definitely a keeper.”
— Anne —
My Tips for Perfect Salmon Salad
- Yes, You Can Make It With Mayo. For a more traditional dressing, you can swap mayonnaise for the Greek yogurt in this recipe.
- Don’t Use Canned Salmon. As much as I appreciate budget-friendly canned salmon for certain purposes, for this salmon salad recipe, I strongly recommend using fresh salmon to achieve the proper texture. I use Baked Salmon as the base of this recipe, but Smoked Salmon would be fantastic too.
- Try Another Cooking Method. Although I haven’t tried it, it should work just fine! Season the salmon as directed in this recipe, then follow my recipe for Grilled Salmon in Foil, Pan Seared Salmon, Air Fryer Salmon, or Broiled Salmon.
How to Make Salmon Salad
Cook the Fish. Bake the salmon fillet in the oven.
Flake It. Flake the salmon into a large bowl.
Combine. Add the remaining salad ingredients to the bowl with the salmon.
Make the Dressing. Stir together all of the ingredients in a bowl.
Add the Dressing. Pour it over the salad.
Finish. Stir gently to combine. Season to taste and ENJOY!
How to Serve Salmon Salad
- As a Sandwich. Pile this salad onto slices of your favorite bread and enjoy a scrumptious salmon salad sandwich.
- In Lettuce Wraps. Keep things light and healthy by serving this salad inside lettuce cups. Use a sturdy lettuce leaf like romaine lettuce or bibb lettuce leaves.
- Over Greens. You can’t go wrong with serving a green salad to go with salmon salad. A simple bed of greens or Arugula Salad would be delightful.
- With Crackers. Give snack time a major upgrade by serving this salmon salad with crackers (these Ranch Crackers are divine).
- With Grains. For a more filling meal, I love serving this salad over a bed of couscous or quinoa. (This Moroccan Couscous would be delish! Or, try this Quinoa Chickpea Salad or Lemon Rice.)
Salmon Salad
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 4 servings
With flaked salmon, crisp veggies, and a creamy Greek yogurt dressing, this easy salmon salad recipe is a fresh, protein-packed lunch!
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Ingredients
- 1 ½ pound center-cut, skin-on side of salmon
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon ground cumin divided
- ¾ teaspoon kosher salt divided
- ½ teaspoon ground black pepper
- ½ teaspoon ground oregano divided
- ½ small red onion finely chopped
- ⅓ cup nonfat plain Greek yogurt
- Zest of 2 mediums lemon about 2 teaspoons
- 3 tablespoons fresh lemon juice
- 1 clove minced or grated garlic
- 2 mini cucumbers or ½ English cucumber, cut into ½-inch dice (about 1 ½ cups)
- ½ cup crumbled feta optional
- ¼ cup toasted sliced almonds
- ¼ cup currents raisins, or golden raisins
- ¼ cup chopped fresh dill
- ¼ cup chopped fresh cilantro
Instructions
- Preheat the oven to 400° F. Line a baking dish large enough to hold the salmon with a sheet of parchment paper.
- Place the salmon in the pan and with paper towels, pat dry. Drizzle with the olive oil and sprinkle with ½ teaspoon cumin, ½ teaspoon salt, pepper, and ¼ teaspoon oregano. Rub to evenly coat the salmon. Bake for 14 to 18 minutes, until the salmon reaches an internal temperature of 145 degrees F on an instant read thermometer (I typically remove the salmon a few degrees early and let the carryover cooking finish the rest). The salmon should no longer be raw-looking in the center and flake easily with a fork. Let cool to room temperature.
- While the salmon roasts, place the red onion in a bowl and cover with cold water. Set aside to soak (this removes some of the onion’s harsh bite without losing its flavor).
- Prepare the dressing: In a small mixing bowl, stir together the yogurt, lemon zest, lemon juice, garlic, and remaining ¼ teaspoon cumin, ¼ teaspoon salt, and ¼ teaspoon oregano.
- Flake the salmon in chunky pieces into a large serving bowl (discard the skin).
- Add the cucumber, feta, currants, dill, and cilantro.
- Drain the red onion, then add it to the bowl.
- Pour the dressing over the top.
- Gently stir to combine. Taste and season with additional salt and pepper as desired (I add an extra pinch of each). Serve chilled or at room temperature as a wrap (or lettuce wrap), sandwich, on toast, over greens, or mixed with couscous.
Video
Notes
- TO STORE: Refrigerate salad in an airtight storage container for up to 3 days.
Nutrition
Serving: 1(of 4)Calories: 430kcalCarbohydrates: 15gProtein: 41gFat: 23gSaturated Fat: 5gTrans Fat: 1gCholesterol: 111mgPotassium: 1142mgFiber: 3gSugar: 3gVitamin A: 497IUVitamin C: 11mgCalcium: 187mgIron: 3mg
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Fantastic recipe! Definitely a keeper.
Hi Anne! So glad you enjoyed the recipe! Thank you for this kind review!
absolutely delicious. about to make it a second time. I like salmon, but I was getting tired of baking it. The mix of flavors and textures of this salad make it interesting to eat, plus its high protein, low in fat, healthy, and portable– easily taken to work. yummmy
I’m so happy that you enjoyed it, Ann! Thank you for sharing this kind review!
This was delicious! I only had a pound of salmon, so I added a can of chickpeas and it was so good. Ate it with some almond flour crackers and my husband did lettuce wraps. Definitely a winner!
Hi Jess! So glad you enjoyed the recipe! Thank you for this kind review!
this was delicious! i added about half a diced orange bell pepper for color and to get a bit more veggies in every bite. served over chopped romaine with Triscuits on the side. recipe as given makes WAY more than 4 servings, i think i will easily get 6 to 8 from this quantity. looking forward to enjoying this for lunch during my work week!
Hi Robin! So glad you enjoyed the recipe! Thank you for this kind review!
Delicious!! Also versatile! Did not have almonds so used pecans and it is still a winner! Love all the flavors!
Hi Charlotte! So glad you enjoyed the recipe! Thank you for this kind review!
This is restaurant quality. Sooo gooooood!!!!!
Glad to hear you enjoyed it, Liz! Thank you!
This worked exactly as written, thanks!
Thanks Mike!
Love this recipe! Very tasty, indeed! I love a recipe that’s quick and easy and has a big payoff in flavor! I threw a small handful of capers in mine and let me just say that the addition of toasted sliced almonds was really awesome. This salad was perfect as presented, though!
So glad to hear you enjoyed it, Sabine!
So fresh and delish. I used leftover salmon from dinner last night and it was a great way to use it up. I just added a pinch of sugar because it was a little salty from the way I cooked my salmon. Perfectly balanced flavors! Thank you for this recipe!
Great to hear, thank you Jackie!
Can you use canned salmon in this recipe?
Hi Dina! As much as I appreciate budget-friendly canned salmon for certain purposes, for this salmon salad recipe, I strongly recommend using fresh salmon to achieve the proper texture. The salmon is tender and satisfying, without making the salad mushy.
Great, thank you!
I served it over a slice of toast with a side of steamed broccoli. It was plenty for 3 people. I am planning on serving this as a chilled dip with crackers and maybe veggies!
Thanks Gemma!
Am I just missing it? Where does the garlic go?
Hi Edie, it would go in the dressing right after the lemon juice in Step 4. Thanks for letting us know! Fixing that!
It’s so delicious with all of the different fresh flavors complimenting each other and so healthy!
Thank you Jenny!