Chopped Salmon Salad

By: Olivia Updated: 9/18/24

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This salmon salad recipe makes a main dish salad with chopped vegetables, flaky fish, and tangy citrus dressing. It has plenty of protein and healthy fats, so it’s nutritious and delicious! Make this for dinner tonight for as a lunch meal prep for the week!

If you’re looking for more salmon recipes, don’t forget to check my recipe roundup of 35 Easy Salmon Recipes You Need To Make For Dinner.

healthy chopped salmon salad in white bowl

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I love salad recipes. Mediterranean Quinoa Salad, Greek Salad or just a good and simple green salad are one of my favourites.

So, today I decided to make this salmon salad recipe because I love everything with salmon and since it’s getting hot here this salad will be great for summer.

This is definitely a quick and easy meal for dinner. Salmon is super easy to make. It takes less than 20 minutes to bake in the oven! Alternatively, canned salmon is just as delicious and healthy.

You can make your chopped salmon salad using fresh or canned pink or red salmon. Either way, it will be full of heart-healthy fats and plenty of nutrients. This salad is light enough to be served for lunch, and it’s a great meal to make using leftover fish. Even better, the salad is quick to make and also filling enough to enjoy as a main dish for dinner.

We love salmon so much and for this reason I’m always creating different recipes with it. If you like salmon too I’m sure you will really enjoy this Low-Carb Salmon Burgers with Avocado Coleslaw, Simple Garlic Butter Salmon Recipe, Salmon in the Oven (Web Story), and Spicy Salmon Sweet Potato Skillet.

Recipe Ingredients

One thing I particularly like about this salmon salad recipe is, it’s very easy to customize to your tastes. So, if you don’t care for my choice of veggies, use whatever you enjoy and/or have on hand.

Salmon – If you don’t want to make this salmon salad using a fresh salmon fillets, you can use canned salmon instead. The good news is, canned salmon is also a great source of Omega 3’s. If you are using canned salmon, be sure to get boneless salmon so you don’t have to worry about picking out little bones!
Fresh veggies – I like to use romaine lettuce, cucumbers, bell peppers, and red onion. Feel free to change things up and use whatever you have on hand. For example, baby tomatoes, carrots, kalamata olives, shallots, green leaves of your preference and more. Just be sure to chop everything into small bite-sized pieces so you can have a bite with a little bit of everything.
Avocado – In addition to the creaminess it provides to the salad, avocados also contain heart-healthy fat.
Fresh herbs – Adding some fresh parsley or dill (maybe both!) will give the chopped salmon salad an extra boost. You can also try basil, cilantro, or tarragon.
You can also add some cheese like feta cheese if you prefer.

Overhead view of the ingredients to make salmon salad

Salad dressing ingredients

This is the type of salad that is too light and healthy to coat in a heavy salad dressing. I like to keep things light and flavorful by making a simple dressing with:

Fresh lemon juice: You can replace it for red wine vinegar too.
Olive oil
Salt and pepper.

How to Season Salmon for Salads

The seasoning for your salmon really depends on how you plan on dressing your salad. Since we are using a light dressing, we have a lot of room to play around for the seasoning. Here are some ideas:

Cajun seasoning
Italian seasoning
Herb de Provence
Old Bay seasoning
Garlic butter
Kosher salt, pepper, and paprika
Chili pepper
Cayenne and garlic powder
You can even garnish with some freshly shaved parmesan.

Be sure to use fresh lemon juice as bottled lemon juice doesn’t have the same fresh bright flavour to it. Of course, you can add Dijon mustard, honey, vinegar, herbs like fresh dill and so on, if you prefer.

How To Make Salmon Salad

Let’s bake the salmon:

Preheat the oven to 400°F.
Line a baking sheet with parchment paper or silicone mat.
Place salmon on the baking sheet, skin-side down, season with salt and pepper and bake 10 to 12 minutes.
Remove from the oven and let it cool down.
Flake flesh or cut the fillet into slices and set aside.

Time to assemble the salad:

In a large salad bowl, combine the salmon, cucumber, red bell peppers, red onions, avocado, and lettuce. Toss everything together until well mixed.
In a mason jar, combine the freshly squeezed lemon juice, olive oil, salt, and pepper. Whisk the mixture together, slowly pouring in the olive oil while continuing to whisk.
Pour the salad dressing over the salad and enjoy!

main dish salad with chopped vegetables and fish

Frequently Asked Questions

Can I use leftover cooked salmon?

Leftover cooked salmon works great in many recipes. Just flake it and add it to dishes like: salmon pasta, salmon tacos, salmon fried rice and/or salmon patties.

Do you eat this salad cold?

Yes, salmon salad is typically enjoyed cold. It’s a refreshing option for a quick lunch or a light dinner. If you prefer, you can also serve it at room temperature, but chilling it enhances the flavors and makes it more refreshing.

Should I cover salmon when baking?

Covering salmon while baking is optional and depends on the result you want. If you cover it, you can remove the foil during the last few minutes of baking if you want a bit of color on the surface.

Can I use canned salmon in this recipe?

Yes, you can use canned salmon in the recipe. Just drain it well and flake it before adding it to your dish. Canned salmon is a convenient option if you’re looking for a quick and easy alternative to fresh salmon.

How long will salmon salad last in the fridge?

If you make the salad using fresh salmon, it will keep well for 3 to 4 days. Using canned salmon, it will keep an extra day or two.

Regardless of what type of salmon you use, the salmon should be kept in an airtight container. Otherwise, any foods nearby might absorb the aroma of the salmon. Don’t add the dressing until you are ready to eat the salad. This way the salad will last longer.

How to Store this Salmon Salad

If you’d like to meal prep this, I suggest either storing each component of the salad separately and then combine the ingredients the morning of packing your lunch. Alternatively, you can pack the ingredients together in meal prep containers but pack the salad dressing on the side.

The dressing can cause your salad to be soggy so by storing it on the side, the meal prep will last longer. Also, if you are meal prepping this, add the avocado on the day of eating as your avocado can turn brown from oxidation.

overhead image of fish salad with vegetables and salmon

Serving Suggestions

The salad makes a complete meal on its own, so you really don’t need to serve anything additional with it. If you want to add some extra fiber and make the salad more filling, you could mix in some cooked cauliflower rice, lentils, or quinoa.

You also can make a salmon salad sandwich with this recipe. It’s delicious.

Of course, a nice loaf of gluten free French bread could be a tasty addition as well or some cracker. You can also serve it with wraps (or lettuce wrap).