Quick Salmon Salad Recipe - High-Protein 10-Min Lunch Idea

Welcome to your new go-to salmon salad recipe! This isn't just any salad; it’s a creamy yet light, crunchy, and incredibly satisfying meal that comes together in a flash. Perfect for busy individuals, this high-protein salmon salad is designed to be a heart-conscious lunch that you can whip up using convenient canned salmon or even your leftover cooked salmon. No need to cook a fresh fillet every time! It’s super meal-prep friendly and wonderfully versatile, making it ideal for anyone seeking a fast, delicious, and healthy option without all the fuss. While flexible, this recipe gives you one core formula for guaranteed deliciousness every time.

Ingredients

• For the Salmon:
• 1 (14.75 oz / 418g) can canned salmon, boneless and skinless, well-drained or 12-14 oz (340-400g) leftover cooked salmon, flaked. (Both work great; canned salmon offers a softer texture, while leftover cooked salmon provides a firmer bite.)
• For the Crunchy Veggies:
• 2 stalks celery, finely chopped
• ½ small red onion, finely chopped (or 2 green onions, chopped, for a milder flavor)
• Optional: ¼ cup finely diced cucumber or bell pepper (keep amounts modest to maintain texture)
• For the Creamy Greek-Yogurt Dressing:
• ½ cup plain Greek yogurt (2% or whole milk recommended for best texture)
• 2 tablespoons mayonnaise (use your favorite brand!)
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard (optional, but highly recommended for a flavor boost)
• ¼ teaspoon salt (or to taste)
• ⅛ teaspoon black pepper (or to taste)
• ¼ teaspoon garlic powder
• For Fresh Flavor Boosters:
• 2 tablespoons fresh dill or parsley, chopped
• 1 tablespoon capers, drained (optional, for a briny kick)
• 1 tablespoon finely chopped pickles (optional, for tang and crunch)

Directions

1. Prep the Salmon:If using canned salmon, drain it very well. If using leftover cooked salmon, flake it into bite-sized pieces. Gently check for and remove any skin or bones if present. For either type, pat the salmon very lightly with a paper towel if it seems overly wet – this helps prevent a watery salad.
2. Mix the Dressing:In a large mixing bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, Dijon mustard (if using), salt, pepper, and garlic powder until smooth. The dressing should be thick but still pourable, with a creamy consistency.
3. Fold in Veggies & Salmon:Add the finely chopped celery, red onion (or green onion), and any optional diced cucumber or bell pepper to the bowl with the dressing. Next, add the prepared flaked salmon. Using a spatula or large spoon, gently fold all the ingredients together until the salmon and vegetables are evenly coated with the dressing. Be careful not to mash the salmon too much; you want some chunky pieces for better texture.
4. Taste & Adjust:Give your salmon salad a taste! Adjust the seasonings as needed, adding more salt, pepper, or lemon juice to your preference.
   1. If the salad is too thick or dry: Stir in 1–2 teaspoons of extra Greek yogurt or mayonnaise, one at a time, until you reach your desired creaminess.
   2. If the salad is too loose: Gently fold in a bit more flaked salmon or some extra crunchy chopped vegetables to absorb excess moisture.
5. If you have a few extra minutes, cover the bowl and chill the salad in the refrigerator for at least 10–15 minutes. This allows the flavors to meld beautifully, making it even more delicious!