Easy Salmon Salad

Here is my favorite salmon salad recipe, with perfectly seasoned roasted salmon, crunchy vegetables like celery and radishes, fresh herbs, and a creamy lemon-Dijon dressing.

This salmon salad is what I make when I want something that feels light but still filling. It’s great on its own, piled onto crackers, or stuffed into a sandwich. My kids even like it, which is saying something!

What Kind of Salmon Should I Use?

You can choose farm-raised or wild for this recipe, both will work just fine. And if all you have access to is frozen salmon, don’t worry – you’ll still be good to go. In fact, most fresh salmon at the supermarket has been previously frozen right off the boat. Just be sure it was handled properly by checking for any visible ice crystals or signs of freezer burn. For this salad, you’ll want to cook your salmon and then flake it into chunks, so any type of salmon filet will work perfectly whether it’s Atlantic, sockeye, or coho.

Options for Substitutions

This salmon salad is pretty forgiving when it comes to swapping ingredients:

• Salmon filet: Fresh salmon is best here, but you can use canned salmon in a pinch – just drain it well and flake it with a fork. You could also try this with leftover cooked salmon or even trout for a milder flavor.
• Mayonnaise: If you’re looking for a lighter option, swap half or all of the mayo with Greek yogurt or sour cream. Keep in mind this will give you a tangier taste and slightly thinner consistency.
• Dijon mustard: Regular yellow mustard works fine, though you might want to use a bit less since it’s sharper. Whole grain mustard is another good option that adds nice texture.
• Fresh dill and chives: Don’t have fresh herbs? Use 2 teaspoons of dried dill and skip the chives, or substitute with fresh parsley or cilantro for a different flavor profile.
• Radishes: If radishes aren’t your thing, try grated cucumber (squeeze out excess water first) or finely diced bell pepper for that satisfying crunch.
• Red onion: Green onions or shallots make great substitutes. If you find raw onion too strong, soak the diced pieces in cold water for 10 minutes before adding them to the salad.

Watch Out for These Mistakes While Cooking

Overcooking salmon is the biggest mistake that can ruin this salad – pull it from the oven when it’s just barely cooked through and still slightly translucent in the center, as it will continue cooking while it cools and you want flaky chunks, not dry crumbles.

Don’t skip the cooling step before mixing in the other ingredients, because adding vegetables and mayo to hot salmon will wilt the veggies and turn your dressing into a greasy mess.

When breaking up the cooled salmon, use a gentle touch and aim for bite-sized chunks rather than shredding it completely, which keeps the salad from becoming mushy and gives you nice texture in every bite.

Finally, make sure to taste and adjust the seasoning after everything is mixed together – salmon can vary in saltiness, so you might need more lemon juice or a pinch of salt to brighten up the flavors.

What to Serve With Salmon Salad?

Salmon salad is perfect on a bed of mixed greens for a light lunch, or you can pile it onto toasted bread for a classic sandwich. I love serving it with buttery croissants or everything bagels for a more filling meal, and the flaky texture of the salmon pairs really well with crunchy lettuce cups if you’re going the low-carb route. For sides, keep it simple with some kettle-cooked potato chips, pickles, or a bowl of fresh fruit like grapes or melon to balance out the richness of the mayo-based dressing.

Storage Instructions

Store: Keep your salmon salad in an airtight container in the fridge for up to 3 days. The flavors actually get better after sitting for a few hours, so it’s great to make ahead for lunch the next day. Just give it a quick stir before serving since the dressing might settle a bit.

Make Ahead: You can cook the salmon up to 2 days in advance and keep it refrigerated until you’re ready to mix everything together. I like to wait to add the veggies and dressing until the day I plan to eat it, so everything stays crisp and fresh.

Serve: This salad is best served cold, straight from the fridge. Enjoy it on its own, stuffed in a pita, or piled on top of crackers or lettuce cups for a light meal.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1050
• Protein: 90-105 g
• Fat: 58-68 g
• Carbohydrates: 14-18 g

Ingredients

For the salmon:

• 1.25 lb salmon
• 1 tbsp olive oil
• 1.5 tsp smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 red onion (finely diced into 1/4-inch pieces)
• 4 radishes (thinly sliced)
• 2 stalks celery (chopped into 1/4-inch chunks for crunch)
• 3 tbsp fresh dill (chopped)
• 2 tbsp fresh chives (minced)
• 1 tbsp capers (drained and rinsed)

For the dressing:

• 1/2 cup mayo
• 1 tbsp lemon zest
• 1.5 tbsp lemon juice
• 2.5 tsp Dijon mustard
• 1 large garlic clove (minced into a paste)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Step 1: Prepare the Mise en Place

• 1/2 red onion
• 4 radishes
• 2 stalks celery
• 3 tbsp fresh dill
• 2 tbsp fresh chives
• 1 tbsp capers
• 1 large garlic clove

Dice the red onion into 1/4-inch pieces, thinly slice the radishes, chop the celery into 1/4-inch chunks, mince the fresh dill and chives, and mince the garlic clove into a fine paste.

Having everything prepped and ready will make assembly quick and smooth once the salmon is cooked.

Drain and rinse the capers and set aside.

Step 2: Season and Roast the Salmon

• 1.25 lb salmon
• 1 tbsp olive oil
• 1.5 tsp smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Preheat your oven to 375°F.

Place the salmon on a paper-lined sheet, then rub the olive oil evenly over the fish.

Season generously with smoked paprika, kosher salt, and black pepper, distributing the seasonings across the entire surface.

Roast for 16-18 minutes until the salmon flakes easily with a fork.

I like using smoked paprika on salmon because it adds a subtle depth that complements the natural richness of the fish without overpowering it.

Step 3: Cool and Flake the Salmon

• cooked salmon from Step 2

Remove the salmon from the oven and let it cool to room temperature for a few minutes.

Once cool enough to handle, break the salmon into bite-sized chunks, removing any skin or bones as you go.

Transfer the flaked salmon to a large mixing bowl and refrigerate for 5-10 minutes to chill it slightly before mixing with the dressing.

Step 4: Make the Creamy Dressing Base

• 1/2 cup mayo
• 1 tbsp lemon zest
• 1.5 tbsp lemon juice
• 2.5 tsp Dijon mustard
• garlic paste from Step 1
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

In a separate bowl, combine the mayo, lemon zest, lemon juice, Dijon mustard, minced garlic paste, salt, and black pepper.

Whisk these ingredients together until smooth and well-combined.

The acidity from the lemon juice and the tang from the mustard will brighten the richness of the mayo and create a balanced dressing.

Step 5: Combine Everything Together

• chilled salmon from Step 3
• prepared vegetables from Step 1
• dressing from Step 4

Add the prepped vegetables from Step 1—red onion, radishes, celery, dill, chives, and capers—to the bowl with the chilled salmon.

Pour the dressing from Step 4 over the mixture and gently fold everything together until evenly combined.

I prefer folding rather than stirring vigorously to keep the salmon chunks intact and maintain a nice texture throughout the salad.

Step 6: Serve and Enjoy

• completed salmon salad from Step 5

Taste and adjust seasoning if needed.

Serve the salmon salad on a bed of fresh lettuce, between slices of bread for a sandwich, or on its own as a protein-packed salad.

Easy Salmon Salad

Delicious Easy Salmon Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 5 servings

Calories 975 kcal

Ingredients

  

For the salmon

• 1.25 lb salmon
• 1 tbsp olive oil
• 1.5 tsp smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 red onion (finely diced into 1/4-inch pieces)
• 4 radishes (thinly sliced)
• 2 stalks celery (chopped into 1/4-inch chunks for crunch)
• 3 tbsp fresh dill (chopped)
• 2 tbsp fresh chives (minced)
• 1 tbsp capers (drained and rinsed)

For the dressing

• 1/2 cup mayo
• 1 tbsp lemon zest
• 1.5 tbsp lemon juice
• 2.5 tsp Dijon mustard
• 1 large garlic clove (minced into a paste)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

• Dice the red onion into 1/4-inch pieces, thinly slice the radishes, chop the celery into 1/4-inch chunks, mince the fresh dill and chives, and mince the garlic clove into a fine paste. Having everything prepped and ready will make assembly quick and smooth once the salmon is cooked. Drain and rinse the capers and set aside.
• Preheat your oven to 375°F. Place the salmon on a paper-lined sheet, then rub the olive oil evenly over the fish. Season generously with smoked paprika, kosher salt, and black pepper, distributing the seasonings across the entire surface. Roast for 16-18 minutes until the salmon flakes easily with a fork. I like using smoked paprika on salmon because it adds a subtle depth that complements the natural richness of the fish without overpowering it.
• Remove the salmon from the oven and let it cool to room temperature for a few minutes. Once cool enough to handle, break the salmon into bite-sized chunks, removing any skin or bones as you go. Transfer the flaked salmon to a large mixing bowl and refrigerate for 5-10 minutes to chill it slightly before mixing with the dressing.
• In a separate bowl, combine the mayo, lemon zest, lemon juice, Dijon mustard, minced garlic paste, salt, and black pepper. Whisk these ingredients together until smooth and well-combined. The acidity from the lemon juice and the tang from the mustard will brighten the richness of the mayo and create a balanced dressing.
• Add the prepped vegetables from Step 1—red onion, radishes, celery, dill, chives, and capers—to the bowl with the chilled salmon. Pour the dressing from Step 4 over the mixture and gently fold everything together until evenly combined. I prefer folding rather than stirring vigorously to keep the salmon chunks intact and maintain a nice texture throughout the salad.
• Taste and adjust seasoning if needed. Serve the salmon salad on a bed of fresh lettuce, between slices of bread for a sandwich, or on its own as a protein-packed salad.