This delicious Salmon Salad Recipe is perfect for a light dinner, lunch or brunch! Serve with rolls or toast, in lettuce wraps or on salad!
Do You Use Fresh Salmon Or Canned To Make This Salmon Salad?
This Salmon Salad recipe is made with fresh, baked salmon filets. You can get fresh salmon right in the seafood department at your grocery store. If there’s no fresh salmon available frozen is the the way to go.
Usually I’ll go to the frozen salmon anyway, especially if you can find wild caught frozen salmon filets. Our boys eat salmon pretty often so throwing one or two pieces in the oven for dinner with teriyaki sauce is always a win.
Because the salmon in this recipe is fresh, not canned, it has a clean, light seafood flavor. Not a heavy, fishy flavor that you might expect. But you can use this same recipe with canned salmon, it will resemble more of a tuna fish flavor than using fresh baked salmon but that’s ok too.
Salmon is SO easy to make, some people get freaked out by it but really it couldn’t be easier. Thaw out you fish, if it’s frozen, season with salt and pepper and bake.
Super fresh flaky salmon in about 10 minutes depending on how thick your salmon filets are. For salmon recipes like this one it doesn’t really matter how big the pieces are as long as you have about a pound and a half to make the salad.
What Ingredients Do You Need To Make Salmon Salad?
There’s a few basics here, but there’s also different ingredients you can add or swap out!
- Fresh or canned salmon
- Dijon mustard
- Salt and pepper
Add-In and Variation Ideas
- Chopped dill pickles
- Shallots or onions instead of scallions
- Parsley instead of dill (or both)
- •Canned tuna fish instead of salmon
How Do You Know When Salmon Is Done?
First of all, the color will change from a translucent red color to a light pink color when its cooked.
If you’re using a thermometer you’ll need to get the salmon to 145 degrees according to the FDA. Although I’ve never used a thermometer for salmon…I like to live on the edge.
Just put a knife or a fork into the thickest part of the salmon filet and see if the color is pink and it flakes apart easily. Then it’s done, that’s all there is to it!
Here’s a bonus, this salmon recipe has less than 2 carbs per serving so if you’re on a low carb diet this recipe is a solid win! Also salmon has so many health benefits that I’m sure you’re aware of…the good fat and all that. Salmon a delicious way to get some of those nutrients in!
Looking For More Salmon Recipes?Print
This salmon salad is made with fresh, baked salmon (great for leftovers!) but you can swap out canned salmon too in a pinch!
- 1 1/2 pounds salmon, cooked and flaked
- 1/3 cup chopped scallions
- 1 –2 tablespoons dill, chopped
- 1/2 cup finely diced celery
- 1/4 – 1/2 teaspoon kosher salt
- Fresh black pepper to taste
- 1 tablespoon dijon mustard
- 2 teaspoons lemon juice
- 1/2 cup mayonnaise
- 2 tablespoons cream or milk
- dash hot sauce (optional)
- Preheat the oven to 400 degrees.
- Spray a baking sheet with cooking spray and season the salmon with salt and pepper. Bake for 10 minutes depending on how thick your salmon is. The salmon is done when it flakes easily with a fork.
- Set the salmon aside while you mix the ingredients together for the salmon salad.
- Add the scallions, dill, celery, salt and pepper, mustard, lemon juice, mayonnaise and cream (and the hot sauce if using) to a bowl and stir together until smooth.
- Break the salmon into pieces with a fork until it looks like the consistency of tuna fish. Add the flaked salmon to the bowl and mix together gently with the other ingredients.
- Cover the bowl with plastic wrap and chill for at least an hour. Stir again before serving.
This salmon salad will keep fresh in your refrigerator for 3 days.
- Category: Dinner
- Method: Oven
- Cuisine: American
Keywords: salmon salad, salmon recipe, fresh salmon salad, baked salmon recipe, low carb recipes, lunch recipes, seafood recipes