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Easy Chopped Salmon Salad

Yield: 4 people
Prep Time:
10 mins
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!
Print Recipe
4.6 from 5 votes



  • 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



  1. In a large salad bowl, add the salmon, cucumber, red bell peppers, red onions, avocado and lettuce. Mix everything together until combined.
  2. 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*.
  3. Taste to check the seasoning and pour over the salad. Enjoy!

Recipe Notes

* 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.
Course: Appetizer, Salad, Side Dish
Cuisine: American
Keyword: chopped salad, salmon salad

Nutrition Information

Amount per serving (1/4) — Calories: 296, Fat: 21g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Cholesterol: 28mg, Sodium: 992mg, Potassium: 475mg, Carbohydrates: 15g, Fiber: 6g, Sugar: 7g, Protein: 15g

If you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!

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