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You’ve tried tuna salad and chicken salad, but have you ever ever eaten salmon salad? You may make this healthy high-protein lunch with leftover salmon or poach it within the microwave in two minutes!

Cold Salmon Salad

In the event you need a healthy salad loaded with omega-3s, you’ll love this easy salmon salad. It only takes 5 minutes to make! I find it irresistible on toasted sourdough bread or every little thing bagels, but there are such a lot of ways to eat it. I poach a bit of salmon within the microwave, but you too can make it with my air fryer salmon or baked salmon. Then flake the fish, and add celery, red onions, just a bit mayo, fresh lemon juice, salt, and pepper.

Once I was testing this recipe, I used to be surprised that my husband, Tommy, tried some and proceeded to eat half the bowl. He hates salmon (or so he says!), but he devoured this salad. I can’t wait so that you can try it! It’s dairy-free, gluten-free, low in carbs, and high in protein.

Ingredients

• Salmon: You’ll need a half-pound fillet.
• Vegetables: Chop celery and red onion.
• Lemon: Juice half of a lemon.
• Mayonnaise: This salad with mayo only uses a tablespoon since salmon is of course oily. I used regular mayo because it’s such a small amount, but light mayo works too.
• Salt and Pepper for seasoning

The best way to Make Salmon Salad

• Cook Salmon: To make this even faster, you may cook the fish within the microwave. Just cover it and microwave it for about two minutes. You may as well use leftover cooked salmon. Once done, flake it with a fork and let it cool.
• Make the Salad: Put the fish, onion, and celery in a big bowl, stir within the lemon juice and mayonnaise, and season with salt and pepper.

The best way to Serve

• Make a salmon salad sandwich on bagels, toasted sourdough bread, or oat rolls.
• Wrap up the salad in whole-grain or corn tortillas or grain-free wraps.
• Low-Carb Wraps: Serve it in large lettuce leaves, endive, or collard greens.
• Serve the fish over spring mix or lettuce and add extra veggies, like avocado, cucumber, or cherry tomatoes.
• Salmon Salad Bowl: Top your favorite grain, like quinoa or brown rice, with the fish mixture, add some chopped vegetables, and drizzle with red wine vinegar.
• Eat this dish as a snack on rice crackers.
• Salmon Salad Pasta: Mix the fish with whole wheat pasta and a bit more mayonnaise.

Variations

• Salmon: You should use frozen salmon – just thaw it within the fridge the day before you desire to make it. You can also use canned salmon, but this recipe is a lot tastier with fresh fish.
• Protein: In the event you don’t love salmon, substitute it with canned tuna or diced or shredded chicken.
• Mayo: Sub Greek yogurt for mayonnaise.
• Onions: Swap red onions or green onions for shallots.
• Tangy Flavor: Stir in some Dijon or capers.
• Herbs: Mix in fresh parsley, dill, or chives.
• Vegetables: Add chopped bell pepper, broccoli florets, or cucumber.
• Crunch: Add chopped almonds, pecans, or walnuts.
• Seasoning: Sprinkle in additional seasoning, like garlic powder, onion powder, or every little thing bagel seasoning.

More Salmon Recipes You’ll Love

Prep: 2 mins

Cook: 3 mins

Cooling time: 10 mins

Total: 15 mins

Yield: 3 servings

Serving Size: 1 1/2 cups

• Cook the salmon within the microwave, covered about 2 minutes until cooked through, or use leftover cooked salmon.

• Flake with a fork and let it cool.

• Add the remaining ingredients and blend well, refrigerate as much as 4 days.

• Serve over toast, in lettuce cups, on a salad, etc.

Last Step:

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Serving: 1 1/2 cups, Calories: 139 kcal, Carbohydrates: 2.5 g, Protein: 17.5 g, Fat: 7 g, Saturated Fat: 1.5 g, Cholesterol: 39.5 mg, Sodium: 185 mg, Fiber: 0.5 g, Sugar: 1 g