Fresh Salmon Salad Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
190 kcal
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Course
Main Course, Salad
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Cuisine
American
Fresh Salmon Salad Recipe
Description
The Fresh Salmon Salad Recipe features flaked cooked salmon mixed with crunchy celery, pungent red onion, and fresh parsley and dill. The lemon juice and zest add a sharp citrus note that complements the rich salmon, while mayonnaise provides a creamy texture. The salmon is gently cooked to maintain flakiness, then combined with the other ingredients to create a balanced salad suitable as a standalone dish or a sandwich filling.
The salad can be enjoyed warm or chilled, offering flexibility depending on preference or occasion. It's naturally gluten-free and low-carb, fitting into a variety of dietary needs.
Using quality, wild-caught salmon and fresh herbs is key to achieving the bright flavor. Allowing the salad to sit for 10–15 minutes lets the flavors meld, enhancing the final taste. Leftovers can be stored covered in the fridge for up to three days.
Ingredients
- 1 lb salmon
- ½ cup red onion chopped
- ⅓ cup celery 1-2 stalks, chopped
- 2 Tablespoon parsley chopped, fresh
- 2 Tablespoon dill fresh, loosely packed, chopped
- 2 Tablespoon mayonnaise
- 2 Tablespoon lemon juice fresh
- 1 teaspoon lemon zest
- salt pinch, or to taste
- black pepper pinch, or to taste
Instructions
- Cook salmon in a skillet over medium-high heat for about 4 minutes. Turn it over and cook for 2 more minutes, or until it starts to flake easily or reaches 130 - 140 F. When the salmon is cooked, flake it with a fork and discard any skin.Alternatively, you may also bake it at 400 F for about 10-12 minutes.
- In a large bowl, combine the cooked salmon and the rest of the ingredients.
- Mix the salmon salad ingredients, and season with salt and pepper.
- Serve the fresh salmon salad warm or cold or on a sandwich.
Notes
- Choose wild-caught salmon and fresh herbs for better flavor.
- Let the salad rest 10 to 15 minutes before serving to improve taste.
- Store covered in the fridge for up to 3 days if not eaten immediately.
- Serve on bread, in wraps, over quinoa, or on cucumber slices or crackers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Calories | 190kcal | 10% |
| Carbohydrates | 4g | 1% |
| Protein | 23g | 46% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 63mg | 21% |
| Sodium | 126mg | 5% |
| Potassium | 630mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 273IU | 5% |
| Vitamin C | 8mg | 9% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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