What I love about this salmon salad recipe is that it’s the perfect balance of flavors it offers. The salmon marries perfectly with the crunchy veggies, and the fresh herbs add even more freshness.

Plus, salmon is a great source of protein containing lots of healthy fats. This salad is a great way to add more fish into your diet.

Made with fresh ingredients, this simple salad is incredibly refreshing, especially during the summer season.

List of Ingredients

To make this delicious salmon salad, you’ll only need a handful of ingredients. As you’ll see below, this recipe is highly versatile, allowing you to unleash your creativity and customize it to your liking!

• Salmon: I used fresh salmon fillets but this recipe is great to use leftover salmon. Alternatively, canned salmon can be used.
• Fresh veggies: I’ve added cherry tomatoes to add a a sweet and juicy element to the salad, but feel free to substitute them with fresh tomatoes. Cucumber adds a delightful crunch and refreshing quality, while red bell pepper brings a touch of sweetness and additional crunch. You can certainly replace it with yellow or green bell pepper based on your preference.
• Red onion: Adds a punch of flavor and a vibrant color to the recipe. If you prefer a milder onion flavor, you can substitute it with white onion or green onions.
• Fresh herbs: I love fresh herbs! In this recipe, I’ve chosen to incorporate parsley, basil, and dill. Other herbs such as dill, fresh oregano or tarragon would be a great addition too!
• Olive oil: For best flavor, I recommend using a high-quality extra virgin olive oil in your salad. Avocado oil can be a suitable alternative.
• Lemon: The combination of fish and lemon is simply perfect. Lemon juice serves as a substitute for vinegar in the vinaigrette dressing. If you have an untreated lemon, you can grate the zest and save it for garnishing.
• Dijon mustard: Mustard plays a key role in the lemon vinaigrette dressing, aiding in emulsification and texture creation. Additionally, it adds a touch of spice to the dish.

You will find the exact quantities in the recipe card. 

How to make a Fresh Salmon Salad?

This salad with fresh salmon is super quick and takes only a few minutes to prepare.

• Step 1: If you are using fresh salmon, season your salmon fillets with salt and pepper. My preferred method to quickly cook salmon is to simply add a drizzle of olive oil in a baking dish or on a baking sheet, dispose your salmon fillets on the skin. Bake in the oven for 12-15 minutes at 200 °C (390 °F) depending on their thickness. Take the dish out the oven and let the baked salmon fillets cool.
• Step 2: Remove the skin of the salmon fillets, and flake the flesh using a fork. Chop the fresh herbs (dill, parsley and basil) finely. Reserve a few basil leaves for decoration.
• Step 3: In a large bowl, pour the cherry tomatoes, cucumber, red onion, red bell pepper. Season with salt and pepper and mix well. Add the salmon and the chopped herbs. Mix well. 
• Step 4: Prepare the salad dressing by pouring all ingredients (Dijon mustard, the juice of the lemon, a pinch of salt and black pepper and finish with virgin olive oil) in a small jar. Close the jar and shake to mix it.
• Step 5: Pour the salad dressing over your fresh salmon salad. Serve on a plate or a bowl and finish with a few avocado slices and a few basil leaves for decoration. 

Variation Ideas

Here are a few ideas to vary this salmon salad recipe:

• Veggies: Add different fresh vegetables like grated carrots, corn, thinly sliced artichoke hearts, fennel, or roasted zucchini into the salad.
• Dressing: For a refreshing twist, switch the salad dressing to a yogurt-based dressing. Simply add 2-3 tablespoons of plain yogurt or Greek yogurt to the dressing recipe.
• Salmon: If you prefer an alternative protein source, this salad pairs excellently with either canned tuna or chopped chicken.

Geraldine’s Tips

I’ve tried this recipe several times and here are a few tips I’ve noticed over time that make this salmon salad perfect

• When to add the dressing: I recommend to add the dressing just before serving, allowing it to infuse for 10-15 minutes. If you plan to pack this salad for your lunch, keep the dressing separate and pour it over the salmon salad right before consuming to prevent the lemon juice from affecting the texture of the vegetables.
• Avocado: To maintain the avocado intact, it is best to refrain from mixing it directly with the salad. Instead, add it as a topping at the end, preserving its texture and enhancing the overall presentation.
• Fresh herbs: Garnish with fresh herbs to elevate your dish! This simple trick will make your salad stand out! Additionally, you can grate some lemon zest before juicing and sprinkle it over the salad prior to serving, adding a delightful lemony flavor to the ensemble.

Frequently Asked Questions

How to long does a Fresh Salmon Salad keep?

It depends on how long the salmon had been baked. I recommend not to keep baked salmon longer three days. If you bake the salmon the day before, then you can keep this fresh salmon salad in an airtight container for 48 hours in your fridge. If you just baked the salmon for this recipe, you can keep it for 3 days. 

More Salmon Recipes

• French Salmon Meunière
• Finnish Salmon Soup (Lohikeitto)
• Fresh Salmon and Leek Quiche
• One-Pan Salmon with Green Asparagus

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Recipe Card: Fresh Salmon Salad