10+ Salmon Salad Recipes to Brighten Your Lunch Routine

Salmon salad recipes really hit the spot when you want something healthy but not boring. I love how you can throw together cooked salmon and fresh veggies for a meal that feels both filling and good-for-you.

They’re a sneaky way to get more omega-3s and protein into your day without stressing out over dinner plans.

Whether you’re craving a light lunch or just want a quick dinner, salmon salad’s got you covered. You can mix up the flavors and textures to keep your meals from feeling repetitive.

Ingredients

• Cooked salmon
• Fresh vegetables (lettuce, celery, onions, etc.)
• Dressing ingredients (mayonnaise, lemon juice, olive oil, herbs)

Cooking Instructions

1. Cook the salmon or use leftovers.
2. Chop your veggies into bite-size pieces.
3. Toss salmon and veggies together in a bowl.
4. Add your dressing and give it a gentle stir.
5. Chill if you like, then dig in.

1) 5-Ingredient Salmon Salad with mayonnaise and dill

This one’s about as easy as it gets. Just mix cooked salmon with mayonnaise and dill for a creamy, herby punch.

Chop in some celery and red onion for crunch. A squeeze of lemon brightens everything up.

You can use canned salmon or fresh—whatever’s in your fridge. Dill brings a fresh, tangy note that makes the whole thing pop.

Ingredients

• 2 salmon filets (6 ounces each) or 1 can of salmon
• 1/3 cup mayonnaise
• 1 tablespoon fresh dill, minced
• 1 stalk celery, finely chopped
• 2 tablespoons lemon juice

Cooking Instructions

1. Bake salmon at 375°F (190°C) until it’s opaque, about 10-12 minutes, and let it cool.
2. Flake salmon into a bowl or use drained canned salmon.
3. Add mayo, dill, celery, and lemon juice.
4. Stir and season to taste.
5. Chill in the fridge for 10 minutes if you want.

2) Superfood Salmon Salad with roasted sweet potato croutons

This salad feels like a treat but packs in the nutrients. Crispy roasted sweet potato croutons, creamy avocado, and tangy pickled onions—what’s not to love?

A light lemon vinaigrette brings it all together. The salmon is seared until golden and juicy, and it just works so well with the sweet potatoes and avocado.

Ingredients

• Salmon fillets
• Sweet potatoes
• Avocado
• Pickled red onions
• Lemon
• Olive oil
• Salt and pepper

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Cube sweet potatoes, toss with olive oil, salt, and pepper, and roast for 25 minutes.
3. Season salmon, then sear in a pan for 3-4 minutes per side.
4. Whisk lemon juice, olive oil, salt, and pepper for the vinaigrette.
5. Toss everything together, top with salmon, and drizzle with dressing.

3) Easy Chopped Salmon Salad with citrus dressing

Here’s a salad that’s quick and loaded with fresh flavor. Chop up your cooked salmon and toss it with veggies for crunch.

The citrus dressing gives it a zingy kick without overpowering the fish. Mix in cucumber, bell peppers, and red onion for color and bite.

The dressing is just lemon or orange juice, olive oil, and a pinch of salt. You can play with the flavors—add herbs or a bit of honey if you’re feeling it.

Ingredients

• 1 cup cooked salmon, chopped
• 1/2 cucumber, chopped
• 1/2 bell pepper, chopped
• 1/4 red onion, finely diced
• 2 tablespoons lemon juice
• 1 tablespoon orange juice
• 2 tablespoons olive oil
• Salt to taste

Cooking Instructions

1. Chop your salmon and veggies.
2. Mix up the dressing: lemon juice, orange juice, olive oil, and salt.
3. Toss everything together until it’s coated.
4. Eat right away or chill for a few minutes.

Check out this Easy Chopped Salmon Salad with citrus dressing if you want the full recipe.

4) 5-Minute Salmon Salad with celery and red onion

If you’re in a rush, this one’s for you. Just mix canned or cooked salmon with celery and red onion for crunch and a bit of bite.

A spoonful of mayo and some lemon juice bring it all together. Stir gently and you’re done.

This works great on bread, crackers, or just by itself if you’re not in the mood for carbs.

Ingredients

• 1 can (about 6 ounces) salmon, drained
• 1 stalk celery, chopped
• 3 tablespoons red onion, finely chopped
• 2 tablespoons mayonnaise
• 1 tablespoon lemon juice
• Black pepper, to taste

Cooking Instructions

1. Drain salmon, put it in a bowl.
2. Add celery and red onion.
3. Stir in mayo and lemon juice.
4. Mix gently.
5. Add pepper to taste.
6. Eat right away or chill for a bit.

For more ideas, check this easy 5-minute salmon salad.

5) Pan-Seared Salmon with garlic, capers, and kale salad

Start by searing salmon until it’s crispy outside but still tender inside. Garlic and capers add a tangy, bright flavor that cuts through the richness.

Toss fresh kale with lemon juice to soften it up and add a fresh kick. This comes together fast—great for a weeknight when you want something a little special.

Serve the salmon right on top of the salad. It’s light, filling, and honestly, looks pretty fancy for how easy it is.

Ingredients

• 2 salmon fillets
• 2 cloves garlic, minced
• 1 tablespoon capers
• 4 cups chopped kale
• 1 lemon, juiced
• 2 tablespoons olive oil
• Salt and pepper

Cooking Instructions

1. Heat 1 tablespoon olive oil in a pan over medium-high.
2. Season salmon, cook skin-side down for 4-5 minutes, flip, cook 3-4 more.
3. Remove salmon, sauté garlic and capers in the same pan for a minute.
4. Toss kale with lemon juice, remaining olive oil, salt, and pepper.
5. Plate kale, top with salmon, spoon garlic-caper mix over.

6) Flaky Baked Salmon Salad with radishes and fresh herbs

This salad is all about freshness and crunch. Bake salmon until it flakes, then mix with radishes, celery, and red onion for texture.

Toss in fresh herbs like parsley or dill for color and a burst of flavor. The creamy lemony dressing pulls everything together.

It’s a quick lunch or dinner that doesn’t get old. I like how the different textures keep every bite interesting.

Ingredients

• 1 lb salmon fillet
• 2 stalks celery, chopped
• 1/2 cup red onion, diced
• 4-5 radishes, sliced
• 1/4 cup fresh herbs (parsley, dill, or your favorite)
• 1/3 cup mayonnaise or Greek yogurt
• 1 tablespoon lemon juice
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Season salmon and bake for 15-20 minutes until it flakes.
3. Let it cool, then break into pieces.
4. Mix celery, onion, radishes, and herbs in a bowl.
5. Stir together mayo or yogurt with lemon juice.
6. Combine salmon with veggies and dressing, mix gently.
7. Chill for 10 minutes if you want.

7) Salmon Salad with Greek yogurt and Dijon mustard

This one swaps out mayo for Greek yogurt, so it’s tangy and creamy but lighter. Dijon mustard gives a little zing that doesn’t take over.

Toss in celery and green onions for crunch. Parsley adds a fresh, herby finish.

Just mix flaked salmon with yogurt, Dijon, and veggies, then season it up. If you let it chill, the flavors get even better.

Ingredients

• 10 ounces salmon filet, cooked and flaked
• 1/4 cup Greek yogurt
• 1 tablespoon Dijon mustard
• 1/2 cup celery, chopped
• 2 green onions, sliced
• 2 tablespoons fresh parsley, chopped
• Salt and black pepper to taste

Cooking Instructions

1. Bake salmon at 375°F (190°C) until it flakes, about 12-15 minutes. Cool it.
2. Flake salmon into a bowl.
3. Add Greek yogurt and Dijon, stir.
4. Mix in celery, green onions, and parsley.
5. Season to taste.
6. Chill for half an hour if you can wait.

8) Asian Ginger Sesame Salmon Salad with edamame and crispy shallots

This salad balances tender salmon with edamame and crispy shallots for a mix of textures. The sesame ginger dressing is the star—sweet, zesty, and just a bit punchy.

Start with roasted or pan-seared salmon. Add cucumber, tomato, radish, and avocado for color and freshness.

Drizzle on the ginger sesame dressing and toss on some green onions for extra crunch.

Ingredients

• 2 salmon fillets
• 1 cup edamame (shelled)
• 1 cucumber, sliced
• 1 avocado, diced
• 1 tomato, chopped
• 4 radishes, thinly sliced
• 1/4 cup crispy shallots
• 2 green onions, sliced

For the dressing:

• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1 tsp honey
• 1 garlic clove, minced

Cooking Instructions

1. Cook the salmon at 400°F (205°C) for about 12 to 15 minutes, or until it flakes easily.
2. While the salmon’s in the oven, drop edamame into boiling water for 3 minutes. Drain them right after.
3. Whisk up your dressing ingredients in a bowl until you get a smooth texture.
4. Lay out the salmon, edamame, cucumber, tomato, avocado, and radish on a plate.
5. Pour the dressing over the salad.
6. Sprinkle crispy shallots and green onions on top.
7. Serve right away while everything’s fresh.

If you want a ready-to-go recipe, check out Asian Ginger Sesame Salmon Salad with edamame and crispy shallots.

9) Greek Salmon Salad with feta and olives

This Greek salmon salad is honestly just bursting with flavor. You get tender salmon, salty feta, and those classic briny kalamata olives.

It’s a straightforward, Mediterranean-inspired meal that feels fresh and healthy. There’s something about the combo of crisp cucumbers, juicy tomatoes, and red onions that just works.

A lemon-mint vinaigrette brings everything together with a bright, zippy kick. You can bake the salmon, or if you’re in the mood, pan-sear it for a crispier finish.

Ingredients:

• 2 salmon fillets
• 1 cucumber, chopped
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/3 cup kalamata olives, pitted
• 1/2 cup crumbled feta cheese
• 2 cups mixed greens
• Juice of 1 lemon
• 2 tbsp olive oil
• 1 tbsp fresh mint, chopped
• Salt and pepper to taste

Cooking Instructions:

1. Heat your oven to 400°F (200°C).
2. Season the salmon with salt and pepper. Bake it for 12 to 15 minutes, until it’s cooked through.
3. Stir together lemon juice, olive oil, mint, salt, and pepper in a bowl for the dressing.
4. Toss the greens, cucumber, tomatoes, onion, olives, and feta in a big bowl.
5. Flake the salmon over the top. Drizzle with the dressing and toss gently.
6. Serve right away.

Want more ideas? You’ll find a similar recipe with extra tips at The Mediterranean Dish.

10) Salmon Salad with avocado and pickled onions

If you’re after something fresh and easy, this salmon salad is a winner. Creamy avocado and tangy pickled onions just do something magical with flaky salmon.

Start with a bed of lettuce. Add sliced cucumbers and tomatoes—nothing fancy, just fresh.

Lay the avocado slices on top. Scatter pickled onions for a little zing.

Flake your cooked salmon and add it to the salad. Go with baked or grilled salmon, whatever you like best.

This one works for lunch or a light dinner—honestly, it’s hard to go wrong.

Ingredients

• Cooked salmon fillet
• 1 avocado, sliced
• Pickled onions
• Lettuce leaves
• 1 cucumber, sliced
• 1-2 tomatoes, sliced

Cooking Instructions

1. Bake the salmon at 400°F (200°C) for 12-15 minutes. Or, if you prefer, grill it until it’s cooked through.

2. Lay out a bed of lettuce on your plate. Toss in some cucumber and tomato slices.

3. Add a few slices of avocado. Throw some pickled onions on top.

4. Flake the salmon with a fork. Scatter it over your salad.

5. Serve right away. Dig in and enjoy.

If you’re curious about more spins on this kind of salad, here’s an avocado salmon salad you might like.