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. Don’t worry, though! 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.
- 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.
- (Optional) Arugula – 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 a Quick Salmon Salad Recipe
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. This is because 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.
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.
Do you have questions, feedback, or tips about this recipe? Leave a comment below with any questions or feedback you’d like to share!