A bright, creamy salmon salad is the kind of dish that feels both light and satisfying — perfect for hot afternoons, packed lunches, or a no-fuss weeknight dinner. Flaky baked salmon meets crisp celery, peppery radish, sharp red onion, and a lemony cream dressing for a mix of textures and clean flavors that comes together in minutes. If you enjoy quick cold salads, try pairing this with a fruity option like our 30-minute strawberry spinach salad for a complete, colorful spread.
Why you’ll love this dish
This salmon salad is simple but layered: the richness of baked salmon is brightened by lemon and fresh herbs, while raw celery and radishes add crunch. It’s an excellent make-ahead option for lunches, picnic spreads, or potlucks because it holds up well chilled and travels easily.
“Light, flavorful, and so easy — I make a batch on Sunday and it’s my go-to lunch all week.” — a reader’s quick review
Reasons to reach for this recipe:
- Fast prep if you already have leftover baked salmon.
- Budget-friendly — stretch a single fillet into multiple servings.
- Versatile — serves as a sandwich filling, salad topper, or stand-alone salad.
How this recipe comes together
This is a no-fuss assembly salad. First you flake cooked salmon into bite-sized pieces. Next you dice crunchy ingredients (celery, red onion, radishes) and fresh herbs and fold them into the salmon. A simple dressing made from cream, lemon juice, salt, and pepper is whisked separately and then tossed with the salmon mixture to coat. Chill briefly or serve at room temperature — total hands-on time is under 15 minutes if the salmon is cooked.
What you’ll need
- Baked salmon fillet, cooled and flaked (about 8–10 oz for 3–4 servings) — leftover roasted or grilled salmon works great.
- 2–3 stalks celery, finely chopped (for crunch)
- 1 small red onion, finely diced (or 2 tablespoons shallot for a milder bite)
- 4–5 radishes, thinly sliced or finely chopped (peppery crunch)
- 2–3 tablespoons fresh herbs (dill, parsley, or chives), chopped
- 1/2 cup cream (use single cream, light cream, or Greek yogurt for a tangier, lighter option)
- 1–2 tablespoons fresh lemon juice (to taste)
- Salt and freshly ground black pepper to taste
Substitutions/notes:
- For a lighter dressing, replace cream with equal parts Greek yogurt and a splash of olive oil.
- Canned salmon can replace baked salmon — drain and flake, but reduce added salt because canned versions are often salted.
Step-by-step instructions
- Flake the baked salmon into a medium bowl using two forks; break it into bite-sized pieces and remove any large bones.
- Chop the celery, red onion, radishes, and fresh herbs into small, uniform pieces. Add them to the bowl with the salmon.
- In a separate small bowl, whisk together the cream, lemon juice, a pinch of salt, and a few grinds of black pepper until smooth.
- Pour the dressing over the salmon and vegetables. Toss gently with a rubber spatula or spoon so the salmon stays chunky and doesn’t turn mushy.
- Taste and adjust seasoning with more lemon, salt, or pepper if needed. Serve chilled or let it rest at room temperature for about 10–15 minutes before serving.
Best ways to enjoy it
This salmon salad is wonderfully flexible. Scoop it onto toasted sourdough, spoon it into pita pockets, or pile it onto a bed of mixed greens. For a bright, crunchy combination, serve alongside pickled cucumbers or a crisp slaw. If you want a contrasting texture and flavor profile for a lunch spread, pair it with a light vegetable side such as an Asian raw carrot salad — the two make a colorful, balanced plate.
Serving ideas:
- Open-faced sandwich on rye or multigrain bread
- Stuffed into avocado halves for a low-carb option
- Tossed with mixed greens and a drizzle of extra lemon for a simple salad
Storage and reheating tips
- Refrigeration: Store the dressed salad in an airtight container in the refrigerator for up to 2–3 days. Because of the cream, quality drops after about 48 hours, so aim to eat it sooner.
- Freezing: Avoid freezing the salad once dressed — cream and raw vegetables separate when frozen and thawed. You can freeze plain cooked salmon (without dressing) for up to 2 months and defrost before assembling.
- Food safety: Keep the salad chilled below 40°F (4°C). Discard if left at room temperature for more than 2 hours (1 hour in hot weather).
Pro chef tips
- Keep salmon chunky: Flake gently and avoid overmixing so the salad retains pleasing texture.
- Drain extras: If using canned salmon, drain thoroughly and pat with paper towel to remove excess liquid before combining.
- Balance acidity: Lemon brightens the salad but add it gradually; too much can curdle cream — if that happens, whisk in a teaspoon of Dijon mustard to stabilize.
- Herb timing: Add delicate herbs (chives, parsley) at the end to keep them bright; sturdier herbs (dill) can be mixed in earlier.
- Chill briefly: A 15–30 minute chill helps flavors marry, but serving directly at room temperature highlights the salmon more.
Creative twists
- Mediterranean: Swap cream for Greek yogurt, add capers, chopped cucumber, and a splash of olive oil.
- Spicy kick: Stir in a teaspoon of harissa or sriracha for heat.
- Citrus-herb: Use half lemon and half orange juice, and add fresh tarragon or basil.
- Keto/Low-carb: Serve in lettuce cups or halved avocados; use full-fat cream for richness.
- Vegetarian option: Replace salmon with shredded hearts of palm or chickpeas for a similar texture and protein alternative.
Common questions
Q: Can I use mayonnaise instead of cream?
A: Yes — mayonnaise or a mayo-yogurt mix is a classic alternative. Mayo gives a thicker, richer dressing; Greek yogurt lightens it and adds tang.
Q: How long does the salad keep in the fridge?
A: Best eaten within 48 hours. While safe for up to 3 days if continuously refrigerated, texture and flavor decline after two days.
Q: Is it okay to use raw salmon?
A: No. This recipe requires fully cooked salmon. Using raw or undercooked fish risks foodborne illness — bake or poach salmon until it flakes easily and reaches an internal temperature of 145°F (63°C).
Q: Can I make this ahead for a party?
A: Yes. Assemble the salad up to a day in advance and keep it chilled. For best texture, if you plan to wait more than a day, store the dressing separately and toss just before serving.
Q: What if I don’t have radishes?
A: Substitute finely chopped cucumber, celery root, or a small diced apple for crunch and a slightly sweet contrast.
Creamy Salmon Salad
Ingredients
Main Ingredients
- 8-10 oz Baked salmon fillet, cooled and flaked Leftover roasted or grilled salmon works great.
- 2-3 stalks Celery, finely chopped For crunch.
- 1 small Red onion, finely diced Or substitute with 2 tablespoons shallot.
- 4-5 pieces Radishes, thinly sliced or finely chopped For peppery crunch.
- 2-3 tablespoons Fresh herbs (dill, parsley, or chives), chopped
- 1/2 cup Cream Use single cream, light cream, or Greek yogurt for a tangy option.
- 1-2 tablespoons Fresh lemon juice To taste.
- to taste Salt and freshly ground black pepper
Instructions
Assembly
- Flake the baked salmon into a medium bowl using two forks; break it into bite-sized pieces and remove any large bones.
- Chop the celery, red onion, radishes, and fresh herbs into small, uniform pieces. Add them to the bowl with the salmon.
- In a separate small bowl, whisk together the cream, lemon juice, a pinch of salt, and a few grinds of black pepper until smooth.
- Pour the dressing over the salmon and vegetables. Toss gently to coat, ensuring the salmon stays chunky.
- Taste and adjust seasoning with more lemon, salt, or pepper if needed. Serve chilled or let it rest at room temperature for 10–15 minutes before serving.