Chopped Salmon Salad Recipe

3.62 from 300 votes

This chopped salmon salad is ready in 10 minutes with crisp vegetables, flaky salmon, and a bright lemon dressing. It’s wholesome and delicious! Make this for dinner tonight or as a lunch meal prep for the week!

Prep Time10

Cook Time0

Total Time10

Course: Appetizer, Salad, Side Dish

Cuisine: American

Keyword: chopped salad, chopped salmon salad, Salmon, salmon chopped salad, salmon salad

Servings: people

Author: Olivia Ribas

Ingredients

FOR THE SALAD

8 oz. salmon cooked and flaked* (if you don’t have salmon leftover, go to notes below the recipe instructions to know how to bake a salmon filet)
3 cups cucumber chopped
3 cups red bell peppers chopped
¾ cup red onions chopped
1 medium avocado chopped
4 cups lettuce chopped
1 tbsp fresh parsley chopped

FOR THE DRESSING

1.5 tablespoons freshly squeezed lemon juice
3 tbsp extra virgin olive oil
Salt and fresh ground black pepper to taste

US Customary - Metric

Instructions

In a large salad bowl, add the salmon, cucumber, red bell peppers, red onions, avocado and lettuce. Mix everything together until combined.
In a mason jar, pour the freshly squeezed lemon juice and olive oil. Add salt and pepper and whisk everything. Continue to whisk while streaming in the olive oil*.
Taste the dressing to check the seasoning and pour over the salad. Enjoy!

Video

Notes

To make the salmon, preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone mat. Place salmon on the baking sheet, skin-side down, season with salt and pepper, and bake for 10 to 12 minutes. Remove from the oven and let it cool down. Flake flesh and set aside.
If you do not want to cook fresh salmon, you can use canned salmon.
Try to use freshly squeezed lemon juice as bottled juice does not have the same bright taste.
To store: Store leftover salmon in the fridge in an airtight container for up to 4 days. This dressing stays good in the fridge in a sealed container for about 5 days.
To freeze: Freeze cooked salmon in a freezer-safe bag once the fillets have reached room temperature. Freeze for up to 4 months.

Nutrition