Healthy Salmon Salad Recipe (Creamy & Flaky!)

I’m excited to share my Low Carb Salmon Salad, featuring flaky baked salmon, red onion, radishes, celery and herbs in a creamy lemony dressing that’s paleo and Whole30 friendly for summer.

I’m hooked on this Healthy Salmon Salad because it feels bright without trying too hard. The flaky salmon fillet and fresh lemon juice give it snap, and somehow the creamy dressing doesn’t weigh it down, you bite and want another.

I keep making it when I need a real lunch that won’t leave me starving an hour later. It works great as a Low Carb Salmon Salad and I even pack it for Whole 30 Summer Meals, when I want something simple but not boring.

Try it once and I promise you’ll be curious what made it taste so clean.

Ingredients

• Salmon: Rich in protein and omega-3s, flaky and savory, keeps you full longer
• Avocado mayo: Creamy fat from avocado, heart healthy monounsaturated fats, adds silkiness
• Lemon: Bright citrus, adds tang and vitamin C, cuts richness and freshens
• Celery: Crunchy, low calorie fiber, adds texture and mild savory bite
• Radishes: Peppery crunch, low calorie, gives color and a slightly spicy pop
• Dill and parsley: Add herbal brightness, small antioxidant boost, fresh aroma
• Red onion: Sharp bite, small amount of fiber, gives savory sweetness and crunch
• Olive oil: Optional silkier dressing, adds healthy fats and smooth mouthfeel
• Garlic: A little goes far, adds pungent savory depth, tiny antioxidant perks

Ingredient Quantities

• 1 lb (450 g) salmon fillet, baked or grilled then flaked (about 3 cups)
• 1/2 cup (120 g) mayonnaise, use avocado mayo or a Whole30 compliant mayo
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 1 teaspoon lemon zest (optional but brightens it)
• 1 teaspoon Dijon mustard (use sugar free, optional)
• 2 celery stalks, diced (about 3/4 cup)
• 4 to 6 radishes, thinly sliced (about 1/2 cup)
• 1/4 cup finely chopped red onion (1 small)
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh parsley
• 1 small garlic clove, minced (or 1/2 teaspoon garlic powder)
• 1 tablespoon extra virgin olive oil (optional for silkier dressing)
• Salt and black pepper, to taste

How to Make this

1. Preheat oven to 400°F (200°C) or heat a grill to medium-high. Pat 1 lb salmon dry, season with salt and pepper, bake or grill skin side down 12 to 15 minutes until it flakes and the thickest part reaches about 125 to 130°F, then let rest 5 minutes and remove skin if you didn’t beforehand.

2. Flake the salmon into a large bowl with a fork, try to keep some chunky pieces not a mush.

3. In a separate bowl whisk together 1/2 cup mayonnaise, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest if using, 1 teaspoon Dijon mustard if using, 1 small minced garlic clove or 1/2 teaspoon garlic powder, and 1 tablespoon extra virgin olive oil if you want it silkier. Season with salt and black pepper to taste.

4. Prepare the veg: dice 2 celery stalks, thinly slice 4 to 6 radishes, finely chop 1/4 cup red onion, and chop 2 tablespoons each fresh dill and fresh parsley.

5. If the onion is too sharp soak it in cold water for 5 minutes, drain well. Tip: chill the radishes first for extra crunch.

6. Add the celery, radishes, red onion, dill and parsley to the flaked salmon.

7. Pour the dressing over the salmon mixture and gently fold everything together until coated, but don’t overmix or the salmon will turn mushy.

8. Taste and adjust: add more salt, pepper or lemon juice if it needs brightness, or a bit more mayo or olive oil if it seems dry.

9. Chill for 15 to 30 minutes to let flavors marry, or serve right away. Store leftovers in an airtight container in the fridge up to 3 days, do not freeze because mayo can separate.

Equipment Needed

1. Oven or grill set to 400°F (200°C) or medium-high if grilling
2. Baking sheet (lined with foil) or a grill pan
3. Instant-read thermometer to make sure the thickest part hits about 125 to 130°F
4. Large cutting board and a sharp chef’s knife
5. Large mixing bowl plus a smaller bowl for the dressing
6. Whisk and measuring cups and spoons
7. A couple forks (or a fork and a spatula) for flaking and gentle folding
8. Small bowl or colander to soak the onion if it’s too sharp, and a clean towel to drain it well
9. Airtight container for chilling and storing leftovers

FAQ

Healthy Salmon Salad Recipe (Creamy & Flaky!) Substitutions and Variations

• Salmon fillet: swap for a 14 oz can of wild salmon, drained and flaked, or use 1 lb cooked flaky white fish or canned tuna if you want a cheaper/easier option.
• Mayonnaise: use 1/2 cup plain Greek yogurt for a lighter salad, or 1 mashed avocado for dairy free creaminess, or olive oil plus extra lemon if you want a looser dressing.
• Celery stalks: replace with 3/4 cup diced cucumber, or diced fennel or jicama for the same crunchy texture but a different flavor note.
• Red onion: use thinly sliced scallions or one small shallot for a milder bite, or quick-pickle the red onion in lemon juice for 10 minutes to tame the sharpness.

Pro Tips

1. Let the cooked salmon cool a bit before you mess with it, then flake it gently with a fork so you keep some big chunks not baby food, if it was cooked too long it will mash so pull it off heat a little early and let carry over finish it, trust me it makes the salad way better.

2. Dress smart not heavy, add the mayo in stages and if it feels thick thin it with a teaspoon of olive oil or a squeeze more lemon until it flows, not puddles the dressing, and fold it in slowly so the salmon stays chunky.

3. Fix sharp onion the easy way, soak the chopped red onion in cold water for a few minutes then drain well, it takes the bite off without losing flavor, and always taste for salt and lemon after mixing because herbs and cold temps mute brightness.

4. Make ahead and storage hacks, keep the dressing separate if you want maximum crunch and add right before serving, or chill the whole salad 15 to 30 minutes so flavors marry. Store in an airtight container in the fridge up to three days and do not freeze it or the mayo will separate.