It was late spring when I first made this salmon salad, and I remember the day vividly—not because it was particularly extraordinary, but because I was in one of those ruts where even my favorite dishes felt like chores. My husband had been traveling for work, the kids were off their schedules, and frankly, I had started relying a little too heavily on takeout and toast. I found myself standing in front of the fridge, half-heartedly poking around, when I spotted a piece of leftover roasted salmon wrapped in wax paper from two nights earlier. I almost tossed it. But something about the quiet in the house and the slant of afternoon sunlight across the kitchen made me pause. I pulled out some greens, found half an avocado that hadn’t gone bad yet, and grabbed the last few capers from the jar—an impromptu “clean out the fridge” situation that turned out to be one of the most satisfying meals I’d had in weeks. That’s the beauty of this salmon salad. It came from a moment of stillness and has since become a staple that I return to whenever I need something nourishing, honest, and easy.
Why You’ll Love This Recipe:
- Comes together quickly with simple ingredients
- Perfect use for leftover salmon or canned in a pinch
- Balanced with protein, healthy fats, and fresh greens
- Holds up beautifully for meal prep or next-day lunches
- Feels restaurant-worthy, without the fuss
Ingredients You’ll Need:
- Cooked salmon (about 6 oz): I usually use leftover roasted salmon, but I’ve also flaked in canned salmon in a pinch. If it’s wild-caught, even better, but I won’t judge if you’re just using what’s affordable.
- Mixed greens (2–3 cups): Use what you like—arugula adds a peppery kick, butter lettuce is delicate, and even romaine has its place here. I’ve mixed sad fridge greens before and it still worked.
- Avocado (½, sliced or cubed): The creaminess is essential. If it’s a bit overripe, mash it and toss it in—it becomes a silky dressing of its own.
- Cucumber (½, thinly sliced): Adds crunch and freshness. I prefer English cucumber, but regular works fine if you scoop the seeds out.
- Red onion (a few thin slices): Soak in cold water for 10 minutes if raw onion feels too sharp for your palate. I sometimes skip it if I’m having this for breakfast (yes, I’ve done that).
- Cherry tomatoes (a handful, halved): Optional, but bright and juicy. When they’re in season, they make the salad sing.
- Capers (1–2 tsp): Don’t skip these if you have them. They bring a little salty punch that elevates everything else.
- Olive oil (about 2 tbsp): Use the good stuff if you can—it makes a difference when it’s part of the dressing.
- Lemon juice (juice of ½ lemon): Adds brightness. I’ve used white wine vinegar in a pinch, but lemon is best.
- Dijon mustard (1 tsp): For the dressing. A little goes a long way toward tying all the flavors together.
- Salt and freshly cracked black pepper: Season to taste, always.
How to Make It (Step-by-Step Instructions):
Start by making the dressing directly in the bottom of your salad bowl—less cleanup, and the greens catch every bit of flavor. Whisk together the olive oil, lemon juice, Dijon mustard, a pinch of salt, and several cracks of black pepper. Taste it. If it needs more tang, add a splash more lemon. If it’s too punchy, mellow it out with a drizzle more oil. You’ll know when it’s right.
Next, add your greens. Toss them gently with the dressing using your hands if you’re like me—there’s something meditative about it, and it coats the leaves just right. Then layer in the cucumber, red onion, and tomatoes, if using. These are your fresh, crunchy textures, and they make the salad feel complete.
Now, gently flake the salmon over the top. If it’s cold from the fridge, I like to let it sit out for 10–15 minutes so it’s not too chilled—it blends better with the other ingredients that way. Add the avocado last so it doesn’t get too mashed, and scatter the capers over everything like little salty jewels.
I don’t toss this salad too aggressively once everything’s in the bowl. I kind of fold it together—imagine tucking everything into a cozy little pile. It’s rustic, but elegant in that simple way that good food often is.
Expert Tips for the Best Results:
If there’s one thing I’ve learned making this salad again and again, it’s that temperature matters. Salmon straight from the fridge can mute the flavor and stiffen the texture, so let it come to room temperature if you have a few extra minutes. Don’t overdress the greens—especially if you’re using delicate ones like arugula or butter lettuce—and always taste the dressing on a leaf before adding more. Also, don’t be afraid to really season; a sprinkle of flaky salt just before serving can make it sing. And if your avocado isn’t perfect, use it anyway—it’s better to enjoy a real avocado than to chase some Pinterest ideal.
Variations & Substitutions:
Over the years, I’ve tried this salad a dozen different ways, depending on what the fridge gave me. I’ve swapped in canned tuna and even leftover grilled chicken when salmon wasn’t around—it’s still delicious. One night, I didn’t have greens but had cooked farro, so I tossed the salmon and veggies into that with the same dressing, and it turned into more of a grain bowl (a happy accident I now repeat often). If I’m out of lemon, a splash of red wine vinegar or even pickle brine does the trick. I’ve added hard-boiled eggs, crumbled feta, even roasted chickpeas for extra crunch. This salad is forgiving, flexible, and frankly hard to mess up.
Serving Suggestions:
This salad makes a perfect light lunch on its own, but it also shines as a part of a laid-back dinner spread—think crusty bread, maybe a small cheese plate, and a crisp glass of white wine. I’ve served it at casual backyard dinners and packed it in mason jars for picnics at the park. When we have friends over, I’ll sometimes double the recipe and arrange everything on a platter so folks can serve themselves. It’s just as welcome at a weeknight table as it is at a weekend brunch.
Storage & Reheating Instructions:
If you’re planning for leftovers, keep the dressing separate until serving time—it helps the greens stay crisp. I store everything in a tightly sealed container, and it’s usually good for up to two days, though the avocado might brown slightly. If I’m packing lunch for the next day, I’ll skip the avocado until morning. The salmon actually tastes better the next day as the flavors mingle, but I wouldn’t recommend reheating it—just let it sit out for a bit and enjoy at room temperature.
Recipe FAQs (Answered by Clara):
Can I make this ahead of time?
You sure can. I often prepare it in the morning, cover it tightly, and pop it in the fridge. It actually tastes better after resting.
What if I only have canned salmon?
That works perfectly fine. Just drain it well, and maybe add a little extra lemon to brighten things up.
Is there a dairy-free dressing option?
This one’s naturally dairy-free, which I love. Just check your Dijon if you’re avoiding trace amounts of egg.
Can I add grains to make it more filling?
Absolutely. Farro, quinoa, even leftover rice—just toss it in. It becomes more of a bowl than a salad, but still just as satisfying.
What’s the best salmon to use?
Honestly, whatever you have. I prefer wild-caught when it’s on sale, but farm-raised or even frozen filets (baked and cooled) work just fine.
This salmon salad has become one of those quiet recipes that anchors my week when everything else feels too loud. It’s nourishing without being fussy, elegant without trying too hard, and always leaves me feeling like I’ve taken care of myself a little. I hope it finds a place in your kitchen the way it has in mine. If you make it, I’d love to hear how you served it—or what happy accidents you discovered along the way. Drop a comment, share it with a friend, or just tuck the idea away for the next time you open your fridge and wonder what on earth to cook. We’ve all been there. Let this salad be your answer.
Nutrition Information (Per Serving – Approximate):
Calories: 370
Protein: 25g
Fat: 26g
Carbohydrates: 10g
Fiber: 4g
Sugar: 3g
Sodium: 420mg
Salmon Salad
Ingredients
For the Salad:
- 2 cooked salmon fillets about 6 oz each, flaked
- 6 cups mixed greens e.g., arugula, spinach, or romaine
- 1 cup cherry tomatoes halved
- ½ cucumber sliced
- ¼ red onion thinly sliced
- 1 avocado sliced
- ¼ cup crumbled feta or goat cheese optional
- 2 tablespoons chopped fresh dill or parsley
For the Dressing:
- 3 tablespoons olive oil
- 1½ tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 small garlic clove minced
- Salt and pepper to taste
Instructions
- Cook salmon (if not already cooked): Season with salt and pepper and pan-sear, bake, or grill until fully cooked. Let cool slightly, then flake into chunks.
- Prepare dressing: In a small bowl or jar, whisk together olive oil, lemon juice, mustard, honey, garlic, salt, and pepper until well combined.
- Assemble salad: In a large bowl, combine greens, tomatoes, cucumber, red onion, avocado, and cheese (if using).
- Add salmon: Top salad with flaked salmon and fresh herbs.
- Dress and toss: Drizzle with dressing just before serving. Gently toss to combine and enjoy!
Notes
- Substitute canned salmon (drained) for a quick shortcut.
- Add hard-boiled eggs or chickpeas for extra protein.
- Make it a grain bowl by adding quinoa or farro.
- Store dressing separately if meal prepping.