This creamy, Cold Salmon Salad is simple, delicious, and ideal for quick lunches or light dinners. All you need are a few easy ingredients.

Chicken salad sandwiches are usually my go-to for quick lunches. They are easy to make ahead, and packed with protein and great flavors. However, this creamy, Cold Salmon Salad is my new favorite meal prep for the week.

It features oven-roasted salmon, celery, onions, red bell pepper, fresh dill, and your choice of serving on a croissant, a bed of lettuce or enjoying as is!

WHAT INGREDIENTS DO I NEED?

3 salmon fillet
2 celery stalks - chopped
½ small red onion - chopped
½ red bell pepper - chopped
1 tablespoon dijon mustard
½ cup mayo
2 tablespoon fresh dill - finely chopped
juice of 1 lemon
1 teaspoon Season All
salt & pepper to taste

HOW DO I MAKE COLD SALMON SALAD?

Start by preheating your oven to 400 degrees F.

Place your salmon fillet on a prepared baking sheet. Top with Season All. Bake for approximately 12-15 minutes. Remove from oven and let cool, then gently tear apart with a fork.

In a large bowl, toss together the cooked salmon with chopped celery, onion and bell pepper.

Next, add the mayo, dijon, lemon juice, dill, and salt/pepper. Mix gently, but be sure everything is evenly coated.

Once you are finished mixing, cover the salad and place it in your refrigerator to cool until you are ready to serve.

If you want to make this recipe EXTRA special, serve it on my Easy Homemade Croissants. But trust me, this Cold Salmon Salad is perfectly delicious on its own.

Looking for more lunch inspired salad recipes? Check out more below:

Cold Salmon Salad

Ingredients

3 salmon fillet
2 celery stalks - chopped
½ small red onion - chopped
½ red bell pepper - chopped
1 tablespoon dijon mustard
½ cup mayo
2 tablespoon fresh dill - finely chopped
juice of 1 lemon
1 teaspoon Season All
salt & pepper to taste

Instructions

Start by preheating your oven to 400 degrees F.
Place your salmon fillet on a prepared baking sheet. Top with Season All. Bake for approximately 12-15 minutes. Remove from oven and let cool, then gently tear apart with a fork.
In a large bowl, toss together the cooked salmon with chopped celery, onion and bell pepper.
Next, add the mayo, dijon, lemon juice, dill, and salt/pepper. Mix gently, but be sure everything is evenly coated.
Once you are finished mixing, cover the salad and place it in your refrigerator to cool until you are ready to serve.