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+ servings
Overhead photo of a salmon salad.

Easy Chopped Salmon Salad

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!
Course Appetizer, Salad, Side Dish
Cuisine American
Keyword chopped salad, salmon salad
Prep Time 10 minutes
Cook Time 0 minutes
0 minutes
Total Time 10 minutes
Servings 4 people
Calories 296kcal



  • 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



  • 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 to check the seasoning and pour over the salad. Enjoy!



* This dressing stays good in the fridge in a sealed container for about 5 days.
* 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 and set aside.


Serving: 1/4 | Calories: 296kcal | Carbohydrates: 15g | Protein: 15g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 28mg | Sodium: 992mg | Potassium: 475mg | Fiber: 6g | Sugar: 7g