Easy Fresh Salmon Salad
I love making this light, colorful, and flavor-packed salad! The salmon pairs beautifully with the crisp crunch of fresh veggies and the brightness of herbs, creating a balanced dish rich in protein and healthy fats. It’s perfect for summer or anytime you want a quick, wholesome meal.
Table of contents
Recipe card
Easy Fresh Salmon Salad
Click on the stars to rate!
Ingredients
- 14 oz fresh salmon fillets or leftover cooked salmon (400 g)
- 14 oz cherry tomatoes halved, (400 g)
- 1 cucumber sliced
- 6 sprigs fresh dill
- 1 small bunch fresh parsley
- 6 sprigs fresh basil
- 2 small red onions thinly sliced
- 1 avocado sliced
- 1 red bell pepper diced
For the Dressing
- 2 tablespoons fresh lemon juice
- 4 tablespoons extra-virgin olive oil
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper
Instructions
- Season the salmon fillets, place them skin-side down in a lightly oiled baking dish, and bake at 400°F (200°C) for 15–20 minutes. Let cool, remove the skin, and flake the salmon with a fork.
- Chop the dill, parsley, and basil, reserving a few whole leaves for garnish.
- In a large salad bowl, combine the cherry tomatoes, cucumber, red onion, and bell pepper. Season with salt and pepper.
- In a small bowl, whisk together the Dijon mustard, lemon juice, salt, and pepper. Slowly add the olive oil, whisking until emulsified.
- Add the flaked salmon and chopped herbs to the vegetables, pour over the dressing, and toss gently. Garnish with avocado slices and the reserved basil leaves.
- Serve it fresh with silky avocado slices and warm crusty bread, or enjoy it all on its own for a bright, wholesome meal.
Video
Notes
Nutrition
What Kind of Salmon Works Best for This Salad?
For this recipe, you can use several types of salmon depending on what you have on hand.
- Fresh salmon: This is the best option. Choose a good-quality fillet, season it with salt, pepper, and a drizzle of olive oil, then bake it skin-side down at about 400°F (200 °C) for roughly 20 minutes, until it’s tender and flaky.
- Smoked salmon: Great for saving time. It brings a richer, more intense flavor and pairs wonderfully with fresh crunchy veggies.
- Leftover cooked salmon: A smart way to reduce food waste while throwing together a salad in minutes.
- Canned salmon: For the fastest version, use canned salmon packed in water or oil. Drain it well, flake it with a fork, and toss it right into your salad.
Ideas for variations
Here are a few ways to switch up this salmon salad:
- Veggies: Mix it up by adding shredded carrots, sweet corn, marinated artichoke hearts, thinly sliced fennel (it has a mild licorice-like flavor), or grilled zucchini.
- Dressing: For extra freshness, swap your usual vinaigrette for a yogurt-based one. Just stir 2–3 tablespoons of plain or Greek yogurt into your dressing recipe for a creamy twist.
- Different protein: Want to change things up? Try canned tuna or leftover shredded chicken — both work beautifully in this salad.
My Tips for the Perfect Salmon Salad
If you want your salad to look as beautiful as it tastes, here are my go-to tricks:
- Sprinkle fresh herbs over the top right before serving, and add a little lemon zest for an extra burst of flavor.
- Add the dressing at the last minute, then let the salad sit for 10–15 minutes before serving so the flavors meld together. If you’re making the salad ahead of time or packing it to-go, keep the dressing in a small container and toss it in just before eating. This way, the lemon juice won’t “cook” the raw veggies.
- Add the avocado only at the very end, after everything is mixed, to keep it from getting mushy.
Frequently Asked Questions
It depends on how long the salmon has been cooked. I recommend not keeping cooked salmon for more than three days. If you cook the salmon the day before, you can store the finished salad in an airtight container in the fridge for up to 48 hours. If you cook the salmon specifically for this recipe, you can store the salad for up to 3 days.
More salmon recipes
- Filets de saumon façon meunière
- Finish Salmon Soup (Lohikeitto)
- Fresh Salmon and Leek Quiche
- Oven Salmon with Green Asparagus
- Salmon Rillettes
Don’t hesitate to leave me a comment, it always makes me happy!
You can also find me on Instagram, Facebook and TikTok to see behind the scenes of my blog
This recipe was really good and a hit with my family.
Delicious! Easy! Impressive!
Thank you 🙂