A nourishing recipe, this easy Strawberry Salmon Salad is full of protein, omega fatty acids, and vitamin C. Made with fresh produce and tender flaked salmon, it’s a nutrient-rich dish perfect for packed lunches, healthy appetizers, and quick snacks. Make it ahead of time for an on-the-go meal you’ll love!
The Best Seafood Salmon Salad
Move aside chicken salad! Today we’re bringing you your new favorite option for picnics, meal prep, and more. So, without further ado, let us introduce you to our brand new strawberry salmon salad recipe. It’s sweet, creamy, and loaded with protein and healthy fats to keep you feeling your best.
This salmon salad is every bit as tasty and just as quick to make as your favorite chicken salad. We’re even giving you a meal prep option to take on the go! No matter how you serve it, it’s always delicious.
Fresh & Simple Ingredients
For this salmon salad, we broke the recipe down into 3 components. Once combined, they create an explosion of flavors you’ll love! To get started, gather the ingredients below, and season everything with salt and pepper to taste.
For the Salmon
- Salmon – Both fresh and wild salmon will work and provide a great source of protein, omega fatty acids, and vitamins and nutrients like B12 and Selenium.
- Extra Virgin Olive Oil – Used to lock in the moisture of the salmon, olive oil also boosts the healthy fat content of this salad.
For the Dressing
- Plain Yogurt or Greek Yogurt – High in protein, calcium, and probiotics, yogurt is used to replace the mayo found in most recipes for a better-for-you salmon salad.
- Lemon Juice – Lemon juice is high in vitamin C and helps lighten up the heavy flavors from the salmon and oil.
- Raw Honey – A good source of antioxidants, adding a drizzle of honey elevates this recipe with a sweet taste that creates a light and refreshing flavor when combined with the fresh herbs.
- Mustard – Used to thicken the dressing, mustard also adds depth to the flavor without packing in tons of calories or unhealthy fats.
Allergy-Swap: For a dairy free salmon salad recipe, swap out the yogurt for our creamy mustard sauce instead.
For the Salad
- Strawberries – Not only are strawberries packed full of vitamins, nutrients, and fiber, but they also have a low score on the glycemic index, meaning they provide a sweet taste without spiking your blood sugar! (Source)
- Cucumber or celery – Primarily used to add a bit of crunch, cucumber and celery are also hydrating and provide nutrients such as vitamin A, vitamin C, and potassium.
- Red onion – Adds extra crunch and a bit of tang to every bite.
- Avocado – One of our favorite sources of omega-9 fatty acids, avocado adds an extra creamy texture!
- Fresh herbs – Either parsley or basil work best in this dish to provide a lighter taste that compliments the fruit and vegetables.
- Arugula (Optional) – Technically optional, arugula makes this recipe extra filing and is a rich source of calcium, potassium, and folate just to name a few of the benefits.
What Type of Salmon Is Best?
For the best flavor, fresh salmon fillets are best. However, if you prefer, wild-caught canned salmon can be used instead! We recommend using Sockeye or Coho salmon varieties because they flake easier than Atlantic salmon. They also have slightly less fat, resulting in a lighter, less “fishy” taste. Honestly, any salmon you can find works great! Keep reading here to learn more about the differences between different types of salmon.
How to Make Salmon Salad
This is just a brief overview of the instructions. So, be sure to take a look at the full recipe in the card below!
Start with the Salmon
1. Preheat the oven to 400° Fahrenheit.
2. Add the salmon to a baking sheet lined with aluminum foil, and pat it dry before adding a drizzle of olive oil and seasoning with salt and pepper.
3. Bake for 10-14 minutes or until the internal temperature reads 145° Fahrenheit. (Thicker pieces of salmon will require longer baking times.)
4. Let the cooked salmon rest for 5 minutes before flaking it with a fork. Don’t forget to discard the salmon skin!
Can I Use Canned Salmon?
Yes, canned salmon is great for a quick meal prep option. It delivers similar nutrition benefits as fresh salmon. However, the overall texture of your salmon salad will change.
Canned varieties have more moisture and a slightly less “fresh” or flakey texture. As a result, your salad might be a bit more watery. To prevent this, we recommend draining canned salmon well and adjusting the salad sauce as necessary. For the best fresh canned salmon, we use this brand!
Prepare the Dressing & Put It All Together
After you’ve prepared the salmon it’s time to put it all together with fixins and that creamy dressing.
1. Combine all of the ingredients for the dressing, and stir until they are smooth.
2. Slice your produce, and add it to a large bowl with the salmon.
3. Mix the ingredients together. Then, add the fresh herbs and dressing, and mix again, making sure everything is well coated.
4. Serve, and enjoy!
How Long Does this Salmon Salad Last?
Once combined, this recipe will stay fresh in the fridge for up to 3 days. To keep your salad fresh for longer, we suggest keeping the salmon salad and dressing separate until you’re ready to serve.
We don’t recommend storing it in the freezer, though! The yogurt will not thaw well, and your salad will be watery.
Make-Ahead Mason Jar Meal Prep Option!
For an on-the-go lunch, we like to turn our strawberry salmon salad into a mason jar meal. To do so, layer ½ cup of salmon salad in the bottom of a jar or container.
Next, add 1 cup of quinoa, gluten free pasta, or arugula, and top it off with a squeeze of lemon juice and any additional oil, dressings, or seasonings you’d like.
Then, when you’re ready to eat, give it a good shake, and pour the contents into a bowl.
Serving Suggestions
Honestly, this recipe is so good, that we’ve been caught eating it with a spoon. True story! However, if you want to turn it into a full meal, the serving options are endless.
- Pair it with gluten free crackers for a satisfying snack.
- Layer it between slices of homemade nut and seed bread along with red onion and salad greens for a filling sandwich.
- Add it to a bed of arugula or cooked quinoa for a fun salad full of summer flavor.
Strawberry Salmon Salad (Meal Prep Recipe)
- Total Time: 15-19 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Your new favorite meal prep recipe, this Strawberry Salmon Salad is quick to make, full of fresh produce, and high in protein and healthy fats! Serve it over greens, with gluten free crackers, in sandwiches, and more!
Ingredients
For the Salmon:
- 10 –12 ounces fresh salmon (about 2 cups cooked flaked salmon) or two 5-ounce cans wild caught boneless salmon
- Olive oil to drizzle
- Kosher salt and pepper to taste
For the Dressing:
- ½ cup 2% plain yogurt / greek yogurt
- 2 teaspoons lemon juice
- 2 teaspoons raw honey
- 1 teaspoon Dijon mustard
- Kosher salt and black pepper to taste
For the Salad:
- 1 cup sliced strawberries
- 1 cup cucumber and/or celery, diced
- ¼–½ cup red onion, diced
- ½ large avocado (80 grams), diced
- 2 Tablespoons fresh parsley or basil, chopped
- Optional arugula for serving
- Optional Seasonings: cracked pepper, sea salt, lemon juice
Instructions
- Preheat the oven to 400° F. Line a baking dish with parchment paper.
- Use paper towels to pat the salmon dry. Drizzle with the olive oil, and generously season with salt and pepper. Bake for 10 -14 minutes, or 10 minutes per inch of salmon thickness. Use an instant-read thermometer to check that is has reached an internal temperature of 145° F. NOTE -> Thicker salmon will take closer to 14 minutes.
- Remove from the oven, and let salmon rest for 5 minutes (It will continue to cook at rest ). Then, flake it with a fork, and discard any skin. Place in a large mixing/serving bowl, and set aside. If using canned salmon, drain then flake with a fork, and place in a large bowl.
- Prepare the dressing: In a small bowl, mix together the yogurt, lemon juice, honey, mustard, and salt, and pepper (to taste) until combined. Set aside.
- Place strawberries, cucumber, onion, and avocado in the bowl with the flaked salmon. Gently mix together. Add the yogurt dressing and fresh herbs and toss to combine. Taste and season as desired.
- Serve on a bed of arugula, with gluten free crackers, with cooked quinoa, or as desired. See notes for lunch meal prep options.
Notes
Storage: Refrigerate in an airtight container for up to 3 days. For a make-ahead option, prepare the salmon salad without the dressing. Keep dressing separate until ready to serve.
Meal Prep Option: Layer ½ cup salmon salad at bottom of a jar followed by 1 cup cooked quinoa or gluten free pasta, a handful of arugula, and a squeeze of lemon juice on top. Add any additional seasoning or olive oil. When ready to serve, shake the jar, and pour the ingredients into a bowl.
- Prep Time: 5 minutes
- Cook Time: 10-14 minutes
- Category: Main
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 198
- Sugar: 5.9 g
- Sodium: 99.8 mg
- Fat: 10.1 g
- Saturated Fat: 1.8 g
- Carbohydrates: 9.2 g
- Fiber: 2.1 g
- Protein: 19.1 g
- Cholesterol: 38.7 mg
I did the meal prep option which was great to take to work!
Salmon salad on the bottom then added quinoa and topped with arugula. Delicious and filling lunch
Sound delicious! I will try do it 🙂
I recently tried zoodles for the first time and man, im in love. this salad is loaded full of so much healthy goodness, and i think even my husband would love it with the smoked salmon!
Wonderful!! Let me know if the husband likes it aimee! hehe
This is making my mouth water! I need to get my hands on a spiralizer pronto!
www.sistersweetly.wordpress.com
YOu totally do! I”m obsessed!
I don’t think I’d want to share this recipe either… I sometimes hide things in the back of my fridge as well. I look at it as the cooks privilege for doing all the hard work of making dinner. 😉
smart! i like the way you think!
I love salmon- this looks really yummy!
Beautiful! I just came to your homepage and was drooling over the many gorgeous recipes featured- your site has made such a dramatic transformation in the past year! It was always beautiful but wow! And this combo is amazing- many of my favorite foods too!
thank you friend. You are too kind. Miss you! <3
This looks so yummy! I literally just bought a spiralizer and can’t wait to try this recipe out!! Thanks Lindsay 🙂
YEA! you will love! Keep me posted Katherine
Wait Wait Wait – salmon and strawberries?! HEERRMM??! (making weird confused face and scratching my head) LOL!
Thinking outside is your GAME 😉
haha really? I have salmon in strawberry spinach salads all the time. Maybe I am weirder than you!
I love meals that are bursting with color! THIS is what REAL food looks like!!
Thanks friend. Yes, love that color! so good!
So ironic. I’ve been craving salmon. Not kidding!
Have a great weekend Lindsay.
Yummy. Yummy. It looks perfect. I can’t control my mind from thinking of that recipe. I can’t wait to try to make it. It will be really good. Thanks guys. Waiting for your next post
I`m so LOVING this post Lindsay! The perfect summertime dinner & will be made this weekend! Thanks for the great ideas & recipes!
woohoo! keep me posted on how it turns out!
Oh my gahhhhhd. Now you’re speaking in my language! I NEVER like to share food, especially if I bought it myself. And I blow up whenever I find out someone took a bite out of my granola or Quest bar, LOL!
This strawberry zucchini noodle salad sounds DEEEEEEvine! Totally loving the sweet and salty blend of flavors along with the gorgeous colors on the plate!
WOOHOO! let me know if you try it Cassie!
This is a killer combination! YUUUUUUUMMMMMMMM!
Walnuts, avocado, goat cheese AND strawberries?! Sign me up!
you got it! coming right up!
Lovely, what awesome flavors!
thanks friend! i agree!
this looks amazing! I was literally just thinking about making a salmon and strawberry salad with cantaloupe today! Can’t wait to try this!
i bet it’s fab with cantaloupe!! keep me posted.
yum! love zucchini noddles. interesting idea adding strawberries – haven’t tried that before!
oh i think you’d loooooove thalia!
The colors!!
HA~ good for you for NOT sharing! I wouldn’t want to share either!K
Ahhh this combo looks so good! I’m always looking for new ways to prepare zoodles.
thanks Meg! let me know if you try it!
Sign me up these are all my favorites too! I just bought a big container of organic strawberries and always have zucchini for spiralizing. The goat cheese and avocado mixture for the noodles… OMG!!
yes! do it! you’re gonna love it sam!
Mwahahahaha!!! YES!!! There are dishes I try to hide from my daughter – but she is like a hound dog – she can find it no matter where I put it – WTHeyyy???? If I made this and hid it, she’d have an empty bowl waiting for me when I got home! BTW ” Clean ingredients, real food, UNREAL GOOD” is a seriously insanely good tagline!
Happy wife, happy life is RIGHT! 😉 I hide chocolate from Vegas. Shhhhh…
This salad looks crazy good. It may be my lunch today, but with the blueberries I just bought. I love fruit with smoky fish – sweet ‘n salty!
You put so many of my favorites in this! And considering being a jewish girl from NY it’s been entirely too long since I’ve had smoked salmon lol!
This is everything I want right now. I adore smoked salmon and never would’ve thought to pair it with the sweet strawberries. It only makes sense, though, because it’s sweet + savory and that’s the BEST. Okay, so this is happening. And your photos are stunning!
Mmmm…I want this for dinner tonight!! You’ve crammed some of my favorite foods into one bowl — zoodles, strawberries, and smoked salmon == DELICIOUS!
I don’t have all the ingredients or I would make this NOW! Goat cheese + avocado is one of my favorite combos. Melting them together is pure genius 😉
i would deliver if i could!! xxoo
That photo!! omg. Would you believe me if I said I’ve never had smoked salmon? And I love salmon, too! I think it might be a texture thing..? Is it slimy? Whatever, I need to try it.
twin!!! you must try! i think you’d love
Omg smoked salmon is my jam. I think anything would taste good with it. Ok, not true, but you get my point 🙂
haha i get you. Smoked salmon = HEAVEN!
Awesome pairing of ingredients. So fresh and healthy and perfect for dinner or to impress guests. LOL.
haha yes! if i share it. LOL!
I can definitely see why you’d want to hoard that bowl to yourself – it looks soooo fresh and tasty! I’m definitely food selfish over my favorite dishes, too…I just pretend like they never happened – boyfriend’ll never know 😉 I’m loving all these flaves, girl!
girl, glad we are food hogging twins! we must unite! LOL!
This looks HEAVENLY. I’ve been adding pomegranate seeds to zoodles lately. But my favorite is just the “classic” lemon and basil. I love everything about this bowl though!
OMG Love it! i gotta try with pomegranates!
This looks so perfect! I have smoked salmon in the fridge and have been trying to figure out what to do with it. Definitely making this!
yea! keep me posted!
What an interesting combo of flavors! You know I love all of the things that are involved; I can’t wait to try them together!
yes! and rice free. LOL!