Salmon Salad is an easy delicious meal that makes for a healthy sandwich. Serve it in lettuce cups for a great low carb lunch!
If you are looking for more great take to work lunches fall or low carb ideas, let me introduce you to a new favorite. This easy Salmon Salad recipe is incredibly easy to make, and so delicious. I love making this and eating it in lettuce cups for a really light lunch recipe that is filling and satisfying.
If you have never had salmon salad before, it is a lot like tuna salad, but you use salmon instead of tuna. Salmon is so flavorful, and so it makes for a really great change up in this salad.
I made this today and was so simple and very good. I made it into lettuce wraps. I have plenty for tomorrow’s lunch too!
How to Make Salmon Salad
This is a brief overview of how to make this delicious salad. For the full recipe with all of the measurements, see the recipe card at the bottom of the post.
- Combine the ingredients in the bowl. In a large bowl combine the salmon, red onion, and celery.
- Make the dressing. Whisk together the mayonnaise, lemon juice, fresh dill, and salt. Taste and add more seasonings to taste.
- Mix the dressing into the other ingredients.
Canned Salmon Salad
While fresh salmon is fantastic in this, canned salmon is a really affordable and easy way to make this recipe. It does, however, often still have small pieces of bone in it. I like to put it into a bowl and use a fork to sort it and take out any bone pieces I find. This takes a few minutes tops, and is worth the tiny bit of extra effort.
Fresh Salmon for Salad
If you prefer to use fresh salmon in this recipe, you can make my easy baked salmon recipe. The recipe is ideal for dinner, and the leftovers are so perfect in this salad recipe.
Baked Salmon in Foil
Fresh Dill vs. Dry Dill
While I love to opt for fresh herbs over dry herbs when given the chance, if you are making this dish in the winter months, you can use dry dill instead of fresh dill. You will need a 1 teaspoon instead of a 1/2 tablespoon.
Salmon Salad Sandwich
As mentioned above, I love eating this in lettuce cups, but this works great as a salmon salad sandwich too! This recipe makes about two cups, which is perfect for four sandwiches. If you make this recipe Monday morning, it should be good for work lunches through Thursday.
Swaps and Substitutions
One of the things I really love about recipes like this is how easy they are to switch up.
- Make it low carb! I love serving this in lettuce cups. The crunch of romaine lettuce (especially the romaine rib) works perfectly with this and I don’t even miss the bread. Serving this in half an avocado is another great way to stretch this meal but keep it low carb. Finally, you could serve it in a tomato like in my tuna stuffed tomatoes.
- Take out the celery and put in peas instead. If you don’t like celery, take them out and put in 1/2 a cup of frozen peas instead. No need to even thaw them first.
- Make it a little lighter and use Greek yogurt. Swap 1/4 cup of the mayonnaise for plain Greek yogurt.
Storing
This recipe will keep in the refrigerator for 3 to 4 days, making this a great recipe to make for weekday lunches. You will need to give it a good mix before serving it. As always, use your best judgment when it comes to leftovers.
Other Great Lunch Recipes
- Crab Salad is perfect if you are craving seafood. So easy to make and delicious.
- Chicken Wraps are amazing for lunch or a fast dinner recipe.
- Chicken Salad is the perfect stand by for lunch recipes.
- This Egg Salad recipe is the absolute best and I have great tips for hard boiling eggs!
If you make this Salmon Salad recipe or any of my other recipes leave me a comment and let me know what you think!
Salmon Salad
Ingredients
- 15 ounces salmon either canned or freshly cooked (see note)
- 1/2 small red onion diced small
- 1 stalk celery diced
- 1/2 cup mayonnaise (I used light)
- 1 tablespoon lemon juice
- 1/2 tablespoon fresh dill or 1 teasoon dry dill
- 1/2 teaspoon kosher salt if using table salt, start with 1/4 teaspoon
- black pepper to taste
Instructions
- In a large bowl, combine the salmon, red onion, and celery.15 ounces salmon, 1/2 small red onion, 1 stalk celery
- In a small bowl whisk together the mayonnaise, lemon juice, fresh dill, and salt. Taste and add pepper to taste, or more salt if needed.1/2 cup mayonnaise, 1 tablespoon lemon juice, 1/2 tablespoon fresh dill, 1/2 teaspoon kosher salt, black pepper
- Stir the dressing into the main ingredients and serve. This recipe can be stored in the refrigerator for up to four days in an air tight container.
Notes
Maria says
I love your recipes🤗thanks😄
I’m so glad to hear that!
Geri says
Hi. Is there something I can substitute for Mayo?
Thank you.
Hi Geri! Unfortunately, I haven’t tested this recipe with any substitutes.
Sharon says
Great recipe!
The bones in the canned salmon are where all the nutrients are.
You don’t want to remove them!
Not my email address so no reply is needed!
Thanks for your page.
I’m so glad you liked it! As for the bones, I think it’s just a personal preference thing.
Lyn says
Love this recipe! I made it with baked salmon and used Vegenaise and plain Greek yogurt instead of mayo…added peas and rep pepper flakes…delicious! My issue is that I doubled the recipe and now realize I shouldn’t have made quite so much. OK to freeze part of it?
It should be okay, the consistency might not be quite what you enjoyed the first time around, but it should be ok.
Peggy says
Can I substitute dried celery for regular celery. If so how much do I use? I love celery but after my bowel surgery I can’t eat it.
Honestly, I’ve never worked with dried celery. That being said, generally speaking, I always recommend half the amount dried as fresh when it comes to herbs. That being said, I feel like dried celery is going to pack a punch in this, so I would start out with a very small amount and go from there.
Jamie says
I’m glad I found this recipe. I am a full blown Diabetic and this salad/sandwich looks like it will work for me. Thank you for sharing.❤️
I hope you enjoy it!