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
Donna Roberts says
Do you have Nutrition Information for this.
The only thing that comes up is 0.5 cup
It’s in there now!
Diana says
Can put a little ranch dressing if you don’t have lemon. Juice
FresnoOldie says
I made this today and was so simple and very good. I made into lettuce wraps. I have plenty for tomorrow’s lunch too!
I love croissants and may pickup a couple and see which I like best. Wraps are healthier!!
I’m so glad you liked it!
Daisy Merlino says
AMAZING
Glad to hear you like it!
Kerry Sherman says
This sounds very yummy! We love salmon, especially during the Lenton season.
Thank you for all of your great recipe ideas!
Kerry
I hope you enjoy it, Kerry!
Alicia Berg says
I love getting recipes from this site!!! I have made a lot and it always helps me have a more versatile way to liven up menus for the week!
Alicia, I’m so happy to hear that! Thank you for taking the time to let me know!
Yvonne says
The chicken salad, wraps and salmon salad is so tasteful on bread too!
Thank you for sharing they are very healthy!
You are very welcome, I’m so glad that you are enjoying my recipes!
Sandy says
I made this recipe using leftover salmon we had grilled, and dry dill instead of fresh. I took it as an appetizer to a friend’s house. I served it with crackers and multicolored pepper slices. Everyone loved it! I will definitely make it again and again. Thanks!
I’m so happy to hear it was a hit!
Linda Wegener says
I have just mixed this up using leftover baked salmon. One thing I always wonder when “mayonnaise” is used. Is this REAL mayo or the Miracle Whip. I ended up using 1/4 cup of each.
It’s mayonnaise. Miracle Whip has a very different taste than mayonnaise, and while I have no hate for it, I wouldn’t use it in a recipe because it has such a strong flavor.
Susan says
Made this today for lunch and it came out great. Made into sandwiches on sourdough bread with avocado and tomato slices. Yum!
I’m so glad you liked it!