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On busy days when I want something fresh and satisfying without turning on the stove, I reach for this salmon salad.

It’s the kind of recipe that quietly earns a permanent spot in your routine—simple, nourishing, and ready in minutes.

As you stir together tender salmon, crisp vegetables, and a bright, herby dressing, it becomes clear that easy food can still feel thoughtful and comforting.

This is the kind of lunch that carries you through the afternoon and tastes just as good the next day.

For the Salmon Salad

• Salmon – You can use canned salmon or freshly cooked salmon for this recipe. Both work well, so use what you have on hand or prefer.
• Red Onion – Adds a mild bite and a little crunch without overpowering the salad.
• Celery – Brings freshness and texture that balances the creamy dressing.
• Mayonnaise – Creates the rich, creamy base that holds everything together. Light mayo works just as well here.
• Lemon Juice – Brightens the salad and cuts through the richness of the mayonnaise.
• Dill – Adds a fresh, herby flavor that pairs perfectly with salmon. Fresh or dried both work.
• Kosher Salt – Enhances all the flavors. If using table salt, start with less and adjust to taste.
• Black Pepper – Adds a subtle warmth and finishes the dish nicely.

Quick Easy Salmon Salad

This salmon salad comes together quickly and works well for easy lunches or light meals. Enjoy it on bread, crackers, or spooned into lettuce cups for a lower-carb option.

Print Pin

Course: Salad, Side Dish

Cuisine: American

Keyword: Quick Easy Salmon Salad

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 4

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Ingredients

• 15 ounces salmon, canned or freshly cooked
• 1/2 small red onion, finely diced
• 1 stalk celery, diced
• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• 1/2 tablespoon fresh dill or 1 teaspoon dried dill
• 1/2 teaspoon kosher salt (use 1/4 teaspoon if substituting table salt)
• Black pepper, to taste

Instructions

1. Add the salmon, diced red onion, and celery to a large mixing bowl.
2. In a separate small bowl, whisk together the mayonnaise, lemon juice, dill, and salt until smooth. Taste and season with black pepper, adding more salt if needed.
3. Pour the dressing over the salmon mixture and gently stir until everything is evenly coated.
4. Serve immediately, or refrigerate in an airtight container for up to four days.

 

Notes

• Canned salmon works well in this recipe, but leftover cooked or baked salmon can also be used with great results.

 

Nutrition
Calories: 310 kcal | Carbohydrates: 3g | Protein: 27g | Fat: 22g | Saturated Fat: 3g |
Cholesterol: 70mg | Sodium: 460mg | Potassium: 380mg | Fiber: 1g | Sugar: 1g |
Vitamin A: 150IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg

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1. Can I use canned salmon or should I cook fresh salmon?
   You can use either. Canned salmon makes this recipe extra fast, but leftover baked or cooked salmon works just as well. Just flake it before mixing. 
2. Should I remove the skin or bones if using canned salmon?
   That’s completely up to you. Some people remove them for texture, while others leave them in. Either way, the salad will turn out great. 
3. Can I make this salmon salad ahead of time?
   Yes. This salad stores well and actually tastes better after chilling. Keep it in an airtight container in the refrigerator for up to 4 days. 
4. What can I use instead of regular mayonnaise?
   Light mayonnaise works perfectly. You can also use a mix of mayo and Greek yogurt if you want something a bit lighter. 
5. How should I serve salmon salad?
   It’s very versatile. Serve it on sandwiches, with crackers, or spooned into lettuce cups for a low-carb option.

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