I used to think of salmon salad as the less-exciting cousin of tuna salad. Something you might get at a deli that’s fine, but never remarkable. Then, I started making it at home with a few simple upgrades, and it completely changed my mind. This isn’t a mushy, mayonnaise-heavy mix. It’s bright, fresh, and full of texture. Using roasted or grilled salmon (instead of canned) makes all the difference, and a good squeeze of lemon keeps it feeling light. Now, it’s my favorite thing to make with leftover salmon, or I’ll roast a filet just for this purpose. It’s perfect piled on greens, stuffed in an avocado, or served with crackers. It’s the lunch that finally made me excited about salad.

Recipe at a Glance

• Prep Time: 15 minutes
• Cook Time: 0 minutes (using pre-cooked salmon)*
• Total Time: 15 minutes
• Servings: 3-4
• Calories per serving: ~280 (without bread/crackers)

Why You’ll Love This

• Elevated & Fresh: Far from a boring deli salad, with crunchy veggies and zesty flavor.
• Perfect for Leftovers: The absolute best way to use up extra cooked salmon.
• Incredibly Versatile: Eat it as a sandwich, on a salad, in lettuce cups, or with crackers.
• Light but Satisfying: Packed with protein and healthy fats to keep you full.

Kitchen Equipment You’ll Need

• Medium mixing bowl
• Fork
• Small bowl for dressing
• Measuring spoons
• Knife and cutting board

Ingredients

• 2 cups (about 10-12 oz) cooked salmon, cooled (flaked, skin removed)*
• ⅓ cup (75g) mayonnaise (or plain Greek yogurt)
• 1 tablespoon fresh lemon juice, plus more to taste
• 1 teaspoon Dijon mustard
• ¼ cup finely diced red onion
• ¼ cup finely diced celery
• 2 tablespoons chopped fresh dill (or 1 tsp dried)
• Salt and freshly ground black pepper, to taste

Optional Add-ins:

• 1 tablespoon capers, rinsed
• 1 hard-boiled egg, chopped
• Sliced avocado for serving

*Salmon Note: Use leftover roasted, grilled, or pan-seared salmon. For speed, you can also use 2 (5oz) cans of good-quality wild salmon, drained.*

How to Make Salmon Salad

1. Flake the Salmon.
Place your cooked, cooled salmon in a medium bowl. Use a fork to flake it into bite-sized pieces, discarding any skin or bones.

2. Make the Dressing.
In a small bowl, whisk together the mayonnaise, fresh lemon juice, and Dijon mustard until smooth.

3. Combine.
Pour the dressing over the flaked salmon. Add the diced red onion, celery, and fresh dill. Gently fold everything together until just combined. You want to keep some texture in the salmon, so don’t overmix.

4. Season.
Taste the salad. Season with salt and freshly ground black pepper. Add an extra squeeze of lemon juice if you like. If using, gently fold in capers or chopped hard-boiled egg at this stage.

5. Serve.
Serve immediately, or cover and refrigerate for up to an hour to let the flavors meld. Enjoy on a bed of greens, in a sandwich, stuffed in an avocado half, or with crackers or cucumber slices.

Tips, Tricks, & Substitutions

• The Salmon is Key: Leftover roasted salmon (with just salt, pepper, and olive oil) is ideal. Avoid salmon seasoned with strong sauces or glazes.
• Moisture Control: If your cooked salmon seems wet, pat it gently with a paper towel before flaking.
• Fresh Herb Swap: Dill is classic, but chopped parsley, chives, or tarragon are also delicious.
• Lighter Dressing: Substitute half or all of the mayo with plain Greek yogurt for a tangier, protein-packed version.
• Less Onion Bite: To mellow the raw red onion, soak the diced pieces in ice water for 5-10 minutes, then drain and pat dry before adding.
• Make it a Meal: Serve over a big salad, in a whole-wheat pita, or as a protein-packed topping for a baked potato.
• Storage: Store in an airtight container in the refrigerator for up to 2 days. The flavor is best the day it’s made.