Salmon Salad for Lunch or Meal Prep

This easy salmon salad recipe is a delicious alternative to tuna salad or chicken salad. It's meal prep friendly for simple lunch options, especially when served as a dip, salad, sandwich, or wrap.

Course Lunch, Main Course, Meal Prep

Cuisine American

Keyword Lunch Meal Prep, Salmon Salad, Salmon Salad for Lunch

Prep Time 5

Cook Time 15

Cooling Time 15

Total Time 35

Servings servings

Calories 361kcal

Author Cara Harbstreet

Equipment

large mixing bowl
small mixing bowl or jar with a lid
cutting board and sharpened knife
silicone spatula or wooden spoon

Ingredients

16 oz salmon fresh or thawed from frozen
1/2 red onion diced, about 1 cup
1/2 large cucumber diced, about 1 cup
1/2 cup dried fruit chopped
1/2 cup almonds slivered or sliced
1 cup fresh parsley and dill chopped

For the Dressing

1/2 cup plain yogurt
3 cloves garlic finely minced
2 tbsp kewpie mayo or regular mayo
1 1/2 tbsp dijon mustard
2 tsp lemon zest
juice of one lemon
kosher salt and black pepper to taste

Instructions

To cook the salmon in the air fryer, preheat the basket. Season the salmon fillets with salt and pepper, then place in the basket skin side down with a gap between each piece to allow for air circulation. Cook at 375-380 degrees F for 10-12 minutes, then allow to cool.
To cook the salmon in the oven, preheat to 400 degrees F. Prepare a baking sheet and season the salmon with salt and pepper. Place the salmon on the baking sheet, skin side down, with at least one inch between each piece. Bake for 12-15 minutes or until fully cooked, then remove from the oven and allow to cool.
Dice the red onion and cucumber, mince the garlic, and roughly chop the fresh herbs. Zest the lemon, then cut in half. Juice the lemon halves, removing any seeds.
Mix the dressing ingredients together in a small bowl, or place them all in a jar with a tight lid and shake until mixed. Set aside until ready to combine.
Remove the skin from the cooked salmon once it nears room temperature. Place the fillets in a large bowl, then use two forks to roughly shred into large flakes. Add the red onion, cucumber, almonds, dried fruit, and fresh herbs. Pour the dressing on top, then fold together until well mixed.
Serve as is, or pair with leafy greens for a salad option, crunchy veggies and crackers, or turn into a sandwich or wrap.

Notes

If using canned salmon or pouch salmon, use an equivalent amount. Drain any excess water or oil from the can before adding to the mixing bowl.

Store leftovers in an airtight container. Refrigerate and eat within 3-4 days for best results.

Nutrition