Chopped Salmon Salad

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This chopped salmon salad is the perfect treat for lunch or dinner. Crisp greens and vibrant veggies are tossed together with perfectly roasted salmon, crunchy walnuts, creamy avocado, fresh parsley, and a bright lemon-dijon dressing.

Chopped salmon salad in a bowl with a fork and a wedge of lemon.


A chopped salmon salad is a tasty combination of delicious flavors, cool textures, and feel-good nutrition all in one bowl. Each forkful features flaky, roasted salmon, crunchy walnuts, juicy tomatoes, red onions, cucumber, and creamy avocado. It’s all tied together with a zesty lemon-dijon dressing and a touch of fresh parsley for a mouthwatering finish. This salad is so quick and easy to make, and it’s just brimming with good fats, proteins, and fresh veggies.

Why You’ll Love This Salmon Chopped Salad Recipe

  • Flavors and textures. Every forkful of this salad really is an explosion of flavors and textures that will have you diving in to experience it again and again.
  • Quick and easy. This salad comes together in under 30 minutes. Plus, there’s nothing tricky about it besides cooking the salmon.
  • Customizable. Don’t like an ingredient or want to add something extra? This salad is incredibly versatile, making it easy to tailor to your taste preferences.
Ingredients for chopped salmon salad.

Ingredients You’ll Need

From the tender salmon to the crispy mix of vegetables and a tangy lemon-dijon dressing, here’s everything you’ll need to make this delicious meal.

For The Salad

  • Salmon – I used two salmon fillets. For a different taste or dietary needs, cooked trout or chicken can be excellent alternatives.
  • Olive oil – Avocado oil is a suitable substitute, offering a similar mild taste.
  • Salt & Black Pepper – Simple seasoning to enhance the flavor of the fish.
  • Lettuce – Mixed greens or spinach can be used as substitutes.
  • Parisian (small) cucumbers: You can also use an English cucumber or peeled standard cucumber instead.
  • Cherry tomatoes – They add a sweet, juicy burst of flavor, but you can also use grape tomatoes or diced regular tomatoes.
  • Red onion – Thinly sliced shallots or green onions can be used as a milder option.
  • Fresh parsley – Feel free to use cilantro or basil for a different but equally fresh taste.
  • Walnuts – Toasted nuts provide a crunchy texture and a nutty flavor.
  • Avocado – Gives the salad a creamy texture.

For The Lemon-Dijon Dressing

  • Olive oil – Used for the base of the dressing, but avocado oil can be used here as well.
  • Fresh lemon juice – Offers a bright, tangy flavor that cuts through the richness of the olive oil and salmon.
  • Dijon mustard – Contributes a slight tanginess to the dressing. Whole-grain mustard can be used for a bit more texture and a milder flavor.
  • Honey – Adds a touch of sweetness to balance the acidity of the lemon juice and the sharpness of the mustard. Maple syrup or agave nectar are good vegan alternatives.
  • Salt – Adjust according to taste, with kosher salt or sea salt as possible alternatives.

How To Make Chopped Salmon Salad

Let’s keep it simple and fun as we put together this awesome salad. Roasting some salmon, chopping a few fresh veggies, and whipping up a zesty dressing — that’s all there is to it!

  1. Prep. Preheat the oven to 400°F and line a baking sheet with aluminum foil.
  2. Roast the salmon. Place the salmon fillets on the prepared baking sheet, drizzle with olive oil, and season with sea salt and ground black pepper. Bake for 12 minutes.
  3. Make the salad. In a large mixing bowl, combine the baby lettuce, cucumber, cherry tomatoes, red onion, and parsley.
  4. Dress the salad. Whisk together the ingredients for the dressing, drizzle it over the salad, and toss.
  5. Serve. Divide the salad between 2 large bowls and top with sliced avocado. Cut or break up the roasted salmon into smaller pieces and divide it between the bowls.
Overhead photo of chopped salmon salad in a bowl with salad greens, tomatoes, and a wedge of lemon.

Recipe Tips And Variations

  • Choose quality salmon. Look for vibrant color, moist texture, and a clean sea smell. The salmon is the star of the show here – you want nothing but the best.
  • Don’t overcook the salmon. Salmon has a tendency to dry out easily, so take it out of the oven as soon as it flakes easily when pierced gently with a fork or when its internal temperature registers at 145˚F.
  • Rest. Allow the cooked fish to rest for a few minutes before serving. This allows the juices to redistribute within the fillet, resulting in more succulent, flavorful results.
  • Bulk it up with some grains. Add some cooked quinoa, farro, or brown rice to the salad.
  • Cheesy twist. Toss in crumbled feta, goat cheese, or blue cheese for added flavor and protein.
  • Nuts and seeds. Add sunflower seeds or pepitas to the mix. You could even swap the walnuts out for cashews, pistachios, or any other nut.
  • Herbs. Experiment with different herbs like basil, dill, mint, or cilantro instead of parsley.
  • Try a different protein. Replace the salmon with chicken, shrimp, or tofu.

Serving Suggestions

Honestly, I just love serving this salad with a simple, warm hunk of my Focaccia Bread Recipe, this No-Rise Slow Cooker Basil Pesto Bread, or my No Knead Skillet Olive Bread. But also, potatoes with salmon are great! Serve these Crispy Smashed Potatoes in the Air Fryer or my Air Fryer Baked Potatoes on the side. Round out your meal with a side of Lemon Parmesan Risotto, Almond Brown Rice Pilaf, or this Fluffy Couscous. And finally, wash it all down with this Strawberry Pomegranate Mojito or this Grapefruit Rum Cocktail.

Overhead image of chopped salmon salad in a bowl with a fork inside the bowl, and the bowl is placed near another bowl with salad.

How To Make In Advance

You can prepare many of the components in advance to save time. Roast the salmon, chop the vegetables a day ahead and you can make the dressing up to a week in advance. Store each component separately in airtight containers and keep them in the refrigerator. When you’re ready to enjoy, simply combine the ingredients and dress the salad. If you would like a warm salmon, wrap it in foil and reheat it in the oven at 300˚F for 8 to 10 minutes or until heated through. Then add it to the salad.

More Salad Recipes

There are seemingly endless ways to approach salad: entree salads, side salads, pasta salads, tuna salads, chicken salads, potato salads, and more. They are all delicious, but here’s a list of some of my favorite options. Head on over to my collection of salad recipes for more ideas.

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5 from 6 votes

Chopped Salmon Salad

Crisp greens and vibrant veggies are tossed together with perfectly roasted salmon, crunchy walnuts, creamy avocado, fresh parsley, and a bright lemon-dijon dressing in this perfect Chopped Salmon Salad.
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 25 minutes
Servings: 2 servings


For the salmon salad

  • 2 fillets salmon,, about 4 to 5 ounces each
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 4 cups torn romaine lettuce
  • 2 small Parisian cucumbers,, or use 1/3 English cucumber, sliced into rounds
  • 10 cherry tomatoes,, halved
  • ½ small red onion,, sliced paper thin
  • ½ cup finely chopped fresh parsley
  • ½ cup toasted walnuts
  • 1 avocado,, sliced

For the lemon-dijon dressing

  • ¼ cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon honey
  • ¼ teaspoon salt
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  • Prep. Preheat the oven to 400°F and line a baking sheet with aluminum foil.
  • Roast the salmon. Place the salmon fillets on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 12 to 14 minutes or until flaky and the internal temperature of the salmon registers at 145˚F. Remove from the oven and let it cool while you make the salad.
  • Make the salad. In a large mixing bowl, combine the lettuce, sliced cucumbers, cherry tomatoes, red onion, and parsley. Set aside.
  • Make the dressing. In a separate bowl, whisk together the olive oil, fresh lemon juice, Dijon mustard, honey, and salt.
  • Dress the salad. Drizzle the dressing over the salad and toss gently to coat all of the ingredients.
  • Serve. Divide the salad between two bowls and top with sliced avocado. Break the roasted salmon into bite-size pieces and add to the bowls.


  • Picking Salmon: Flesh should have a bright orange-red hue with nice marbling, and there shouldn’t be any low tide, fishy-type smells.
  • Cooking: Don’t overcook the salmon; it’s done when it flakes easily or registers at 145˚F on an instant-read meat thermometer.
  • Let it Rest: After cooking, allow the salmon to rest for a few minutes.
  • Add Grains: Toss in quinoa, farro, or brown rice for a heartier dish.
  • Cheese It Up: Add feta, goat cheese, or blue cheese for an extra punch.
  • Mix in Seeds: Consider sunflower seeds or pepitas. Swap walnuts for cashews or pistachios.
  • Herbs: Experiment with basil, dill, or cilantro for a fresh twist.
  • Switch Proteins: Swap out the salmon for chicken or shrimp.


Serving: 8ounces | Calories: 892kcal | Carbohydrates: 29g | Protein: 33g | Fat: 76g | Saturated Fat: 10g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 40g | Cholesterol: 62mg | Sodium: 1569mg | Potassium: 1955mg | Fiber: 14g | Sugar: 10g | Vitamin A: 10184IU | Vitamin C: 66mg | Calcium: 150mg | Iron: 5mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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