Salmon Salad Recipe
This salmon salad recipe brings together a delightful mix of vibrant vegetables, flaky fish, and a tangy citrus dressing that will leave your taste buds craving more. Packed with plenty of protein, healthy fats, and a burst of flavors, this salad is both nutritious and satisfying. It’s the perfect main dish for lunch or dinner, and it comes together in just 10 minutes โ no cooking required if you have leftover salmon on hand!
The refreshing crunch of cucumber, the sweetness of red bell peppers, the creamy texture of avocado, and the zest of freshly squeezed lemon juice come together to create a symphony of flavors. Each bite delivers a perfect balance of textures and tastes that will make this salmon salad your new go-to meal. Plus, it’s a great way to use up any leftover salmon and enjoy a healthy, delicious dish without much fuss.
Whether you’re a fan of salads or just looking for a quick, healthy meal idea, this salmon salad recipe will not disappoint. Light, filling, and loaded with nutritious ingredients, it’s a versatile dish that fits any occasion. Try it today and savor the blend of fresh, wholesome flavors!
Ingredients That Make This Salmon Salad Shine
- Cooked and Flaked Salmon (8 oz.) โ The star of the dish, bringing rich, savory flavors and a healthy dose of omega-3 fatty acids.
- Cucumber (3 cups, chopped) โ Adds a crisp, refreshing bite that pairs perfectly with the soft, flaky salmon.
- Red Bell Peppers (3 cups, chopped) โ Provides a pop of color and a sweet, mild flavor that enhances the overall taste.
- Red Onions (ยพ cup, chopped) โ Lends a slight sharpness that cuts through the richness of the salmon and avocado.
- Avocado (1 medium, chopped) โ Contributes a creamy texture and healthy fats, balancing the crispness of the veggies.
- Lettuce (4 cups, chopped) โ The perfect base, offering a light and fresh foundation for the salad.
- Fresh Parsley (1 tbsp, chopped) โ Adds a burst of herbal freshness that complements the other ingredients.
For the Dressing:
- Freshly Squeezed Lemon Juice (1.5 tbsp) โ The key to a tangy, zesty dressing that brings all the flavors together.
- Extra Virgin Olive Oil (3 tbsp) โ Adds a rich, fruity note and helps blend the dressing smoothly.
- Salt and Fresh Ground Black Pepper โ To taste; enhances and balances the flavors in the salad.
Whipping Up This Flavorful Salmon Salad
- In a large salad bowl, combine the flaked salmon, cucumber, red bell peppers, red onions, avocado, and lettuce. Toss gently to mix all the ingredients together until they are evenly distributed.
- In a small mason jar, pour in the freshly squeezed lemon juice and olive oil. Add a pinch of salt and freshly ground black pepper. Whisk everything together briskly, continuing to whisk as you slowly drizzle in the olive oil to create a smooth, emulsified dressing.
- Taste the dressing and adjust the seasoning if needed. Pour the dressing over the salad mixture, toss to coat all ingredients thoroughly, and serve immediately for the best flavor.
Tips for a Perfect Salmon Salad
- Make it Your Own: Use canned salmon if you’re short on time or fresh salmon isnโt available. Just drain it well before adding it to the salad.
- Cooking Fresh Salmon: Preheat your oven to 400ยฐF, season a salmon fillet with salt and pepper, and bake skin-side down for 10-12 minutes. Let it cool, then flake it with a fork.
- Maximize Flavor: Freshly squeezed lemon juice is key to a bright, tangy dressing. Bottled juice can be more acidic and lack the same vibrant taste.
How to Store Leftover Salmon Salad
If you find yourself with leftovers, store the salmon salad in an airtight container in the refrigerator for up to four days. The salad will remain fresh and crisp, but for the best texture, avoid adding the dressing until just before serving. The citrus dressing can be stored separately in a sealed container in the fridge for about five days. Should you decide to freeze the cooked salmon, make sure it reaches room temperature first. Place it in a freezer-safe bag, and store it for up to four months.
Enjoy this easy, healthy salmon salad recipe that’s sure to become a favorite in your meal rotation!
Salmon Salad Recipe
This delightful salmon salad combines tender, flaky fish with crisp vegetables and a refreshing citrus dressing. Packed with protein and healthy fats, this main dish is both nutritious and flavorful!
For the Salad
- 3 cups red bell peppers (chopped)
- ยพ cup red onions (chopped)
- 8 oz. salmon (cooked and flaked*)
- 1 medium avocado (chopped)
- 4 cups lettuce (chopped)
- 3 cups cucumber (chopped)
- 1 tbsp fresh parsley (chopped)
For the Dressing
- 1.5 tbsp freshly squeezed lemon juice
- 3 tbsp extra virgin olive oil
- Salt and freshly ground black pepper (to taste)
- In a large mixing bowl, combine the flaked salmon, red bell peppers, red onions, cucumber, avocado, lettuce, and parsley. Toss gently to mix all the ingredients together.
- In a mason jar, combine the freshly squeezed lemon juice, salt, and black pepper. Secure the lid and shake well, then slowly stream in the olive oil while whisking until fully emulsified.
- Taste the dressing for seasoning, then drizzle it over the salad. Toss to coat evenly. Serve and enjoy immediately!
To Cook Salmon: Preheat your oven to 400ยฐF (200ยฐC). Line a baking sheet with parchment paper or a silicone mat. Place the salmon filet on the sheet with the skin-side down, season with salt and pepper, and bake for 10 to 12 minutes. Allow it to cool, then flake the flesh with a fork.
Substitute Option: Canned salmon can be used if you prefer not to cook fresh salmon.
Lemon Juice: Use freshly squeezed lemon juice for the best flavor, as bottled juice lacks the same freshness and brightness.
Storage: Keep leftover salmon in an airtight container in the refrigerator for up to 4 days. The dressing can also be refrigerated in a sealed container for up to 5 days.
Freezing: Freeze cooked salmon in a freezer-safe bag once it reaches room temperature. It will keep for up to 4 months.