Name: 5-Minute Leftover Salmon Salad
Prep time: 5 min
Total time: 5 min
Yield: 1 serving
Ingredients: 1 (6 oz. ) portion Sockeye or Coho, cooked; ¼ cup plain greek yogurt; 1 tablespoon dijon mustard; 1 teaspoon extra-virgin olive oil; 2 tablespoons red onion, diced; 2 tablespoons celery, chopped; 2 tablespoons fresh lemon juice; ¼ teaspoons salt; Parsley, chopped, for garnish

Repurpose Last Night’s Meal for a Healthy Lunch

This simple salmon salad is the perfect recipe for repurposing leftover fillets, a quick and easy mixture that you can scoop onto a salad, roll into a wrap, or layer onto sandwich bread. Just flake up leftover salmon, add a few flavorful ingredients, and you've got a punchy new meal.

Unlike typical fish salads, this salmon salad is made with greek yogurt instead of mayo for a slightly more protein-forward approach. If you’re following a keto diet, opt for a full fat yogurt. If you’re watching your calorie intake, you can use a lower fat yogurt.

I love this salmon salad as an alternative to canned tuna, since salmon is an amazing source of omega-3 fats, vitamin B12, vitamin D and protein. And unlike canned tuna, salmon is low in mercury.

About Brooke Scheller, DCN, CNS:

Dr. Brooke Scheller is a Doctor of Clinical Nutrition and Board Certified Nutrition Specialist. She specializes in functional nutrition to support gut health, mood and mental health, and alcohol use. Dr. Brooke has over 12 years of training and experience in nutrition and functional medicine and has worked with both individuals and large organizations building nutrition programs to scale. She is also the founder of Condition Nutrition, a nutrition consultancy working with start up organizations in personalized nutrition, supplements, and health-tech.

Print Recipe

5-Minute Leftover Salmon Salad

By Wild Alaskan Company

Prep time

5 minutes

Cook Time

0 minutes

Total time

5 minutes

Yield

1 serving

Ingredients

1 (6 oz. ) portion Sockeye or Coho, cooked
¼ cup plain greek yogurt
1 tablespoon dijon mustard
1 teaspoon extra-virgin olive oil
2 tablespoons red onion, diced
2 tablespoons celery, chopped
2 tablespoons fresh lemon juice
¼ teaspoons salt
Parsley, chopped, for garnish

Instructions

1. Stir together yogurt, mustard, oil, and lemon juice in a small mixing bowl.

2. Using a fork, flake cooked fillet of salmon into the mixture, then fold to combine.

3. Add celery, onion, and salt to bowl, mixing gently to combine. If desired, allow salmon salad mixture to rest in the refrigerator to allow flavors to mingle.

4. To serve, sprinkle with parsley, then scoop salmon salad onto a bowl of greens, roll into a wrap, or layer onto sandwich bread.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

5-Minute Leftover Salmon Salad

Repurpose Last Night’s Meal for a Healthy Lunch

5-Minute Leftover Salmon Salad

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