Salmon Salad

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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Why You’ll Love This Easy Salmon Salad Recipe

• 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.
• A Fantastic Meal Prep Lunch. 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. It’s one less thing to think about during the hectic work week!
• So Many Ways to Enjoy It. 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!

How to Make Salmon Salad

The Ingredients

• Salmon. I use Baked Salmon as the base of this recipe, but Smoked Salmon would be fantastic too. Salmon can be swapped for another firm, flaky fish, such as halibut or trout.
• Greek Yogurt. This healthy salmon salad contains NO MAYONNAISE. Greek yogurt gives the same creaminess and a bit of tanginess.
• Red Onion. For the right amount of bite and balance.
• Cucumber. For freshness and the crunch factor. I like English or mini cucumbers because you don’t need to peel them.
• Lemon. Its citrusy brightness helps the dressing sing.
• Cumin + Oregano. A surprising but sublime combo that makes the dressing a stand out.
• Dill + Cilantro. Fresh herbs are the move. They make the salad taste exciting and fresh. For a little kick, add a pinch of red pepper flakes.
• Feta Cheese. The creamy bits are a lovely contrast with the crunch of the cucumbers.
• Sliced Almonds. Nuttiness and crunch give the salad an additional layer of flavor, texture, and satisfaction.
• Currents or Raisins. My nod to the grapes in traditional Waldorf salad. They add a pleasant sweetness and yummy chewiness.

The Directions

1. Cook the Fish. Bake the salmon fillet in the oven.

2. Flake It. Flake the salmon into a large bowl.

3. Combine. Add the remaining salad ingredients to the bowl with the salmon.

4. Make the Dressing. Stir together all of the ingredients in a bowl.

5. Add the Dressing. Pour it over the salad.

6. 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.)

Recipe Tips and Tricks

• Yes, You Can Make It With Mayo. For a more traditional dressing, you can swap mayonnaise for the Greek yogurt in this recipe.
• 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.
• Don’t Use Canned. 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.

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ReviewPrint

Salmon Salad

4.81 From 26 reviews . Help us out! Review HERE.Help out & review HERE

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Prep: 15 minutes mins

Cook: 15 minutes mins

Total: 30 minutes mins

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Servings: 4 servings

Save Recipe Saved

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ReviewPrint

With flaked salmon, crisp veggies, and a creamy Greek yogurt dressing, this easy salmon salad recipe is a fresh, protein-packed lunch!

email me the recipe!

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Ingredients

  

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• 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

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Instructions

 

SHOW IMAGES

• 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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