Lemony Salmon Salad: Protein-Packed Meal
Our Summer Salmon Recipe
This Lemony Salmon Salad is a go-to summer recipe when you need something healthy, filling, and fast. It’s packed with protein—33 grams per serving if you use fresh salmon—along with heart-healthy fats from olive oil and salmon. The crunch from celery and red onion adds texture, while fresh lemon juice brightens every bite.
The homemade dressing is creamy but light, made with just three ingredients: egg yolk, olive oil, and Greek yogurt. If you're short on time, you can swap in plain mayo for an even quicker prep. Serve this salad in crisp lettuce cups, or on top of mixed greens for a refreshing, no-fuss meal. Whether you’re using fresh or canned salmon, this recipe comes together in 15 minutes or less.
This salad is perfect for summer because it’s cool, crisp, and refreshing—just what you want when it’s hot outside. The lemon juice adds a zesty brightness, while the cold salmon and crunchy celery keep it satisfying without feeling heavy. Best of all, it comes together quickly without heating up your kitchen.
Recipe Name: Lemony Salmon Salad
Category: (Dairy / Pareve)
Prep time: 5 minutes
Cook time: 3–5 minutes (if using fresh salmon)
Total time: 15 minutes
Yield: 3 servings
Ingredients:
1 pound (455g) skinless salmon filet or 2 cans (12 oz / 340 g) wild salmon, drained and flaked
1/2 cup (50g) chopped celery
1/3 cup (50g) chopped red onion or shallots
1/4 to 1/2 teaspoon (1.5–3 g) kosher salt, to taste
Black pepper, to taste
Homemade dressing:
1 egg yolk
1 tablespoon (15 ml) extra-virgin olive oil
Juice of 1/2 lemon (about 1 tablespoon /15 ml)
Tools:
Microwave-safe dish with cover (if cooking fresh salmon)
Fork (for flaking salmon)
Small bowl (for dressing)
Medium mixing bowl
Whisk
Instructions:
Fresh salmon: Place the filet in a microwave-safe dish, cover, and cook for about 2 minutes, or until just cooked through. Let cool and flake with a fork.
Canned salmon: Drain and flake the salmon with a fork. Remove any skin or bones if preferred.
Whisk the egg yolk and olive oil in a small bowl until emulsified. then add lemon juice, salt, and pepper.
Combine flaked salmon, celery, and red onion in a mixing bowl. Pour in the dressing and mix gently to combine.
Chill in the fridge for 10 minutes (optional). Serve over toast, in lettuce cups, or on top of mixed greens.
To our health and Inspiration,
Kenden
