You guys. Salmon salad. Like tuna salad, but with salmon. How did I not make this sooner? It’s so good! And full of healthy fats, fresh herbs and capers. It took me doing a round of Whole30 to come up with this. It was quick and easy, and fed us lunch for three days. I felt satiated and ready for my afternoon workout after this protein packed lunch. It’s low carb (ketogenic even), paleo and Whole30 compliant. What more could you ask for in a dish?
Salmon Salad – The Ingredients & Execution
Did I mention how simple and easy this recipe is? You will need some salmon (I prefer sockeye), mayo, lemon, capers and some fresh herbs. I served mine with some power greens and lemon wedges. You could also enjoy this on its own. The capers are briney, the mayo is light, and the herbs are flavorful. All-in-all a win in my book.
The Salmon
I enjoy sockeye salmon with this recipe. Not only is it vibrantly colored, it’s more dense and less fatty than the king verson. It lends a more meaty texture to the salad. The sockeye variety also packs great flavor. Here’s a great article on the four different most common salmon varieties. Sidenote – check for pin bones in the fish. If you have a pair of tweezers, those are excellent for pin bone removal.
Everything Else
I used my homemade olive-oil based mayonnaise with this, and it was fabulous. The homemade mayo lends a light flavor and texture without overpowering the fish. Mix in some capers, lemon juice, dill, parsley and chive and you’re all set. Be sure to taste test for salt and pepper. Add more lemon juice as needed, too.
The Best Salmon Salad
This salmon salad is paleo, keto and Whole30 approved. It's packed with protein, healthy fats and loaded with flavor.
Ingredients
- 2.25 lb Salmon Sockeye, cooked and cooled
- 8 oz Mayonnaise
- 1 tbsp Fresh dill Chopped
- 1 tbsp Fresh flat leaf parsley Finely chopped
- 1/2 tsp Fresh chives Finely chopped
- 3.5 oz Capers drained
- Salt and pepper to taste
Instructions
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Flake or finely chop cooked salmon in a bowl.
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Add mayonnaise, herbs and capers. Gently fold with a spatula until well combined.
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Season to taste with salt and pepper.
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Serve immediately over a bed of greens and garnish with a lemon wedge and more dill.
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Can be stored in the fridge for up to 3 days in a sealed container.
Recipe Notes
Nutrition Facts:
Servings: 8; Calories: 416; Total Fat: 34 g; Saturated Fat: 5 g; Monounsaturated Fat: 4 g; Trans Fat: 0 g; Cholesterol: 88 mg; Total Carbohydrates: 0 g; Fiber: 0 g; Sugar: 0 g; NET CARBS: 0 g; Protein: 29 g.
*Nutrition facts are based on using my homemade mayonnaise recipe. Your nutrition and macros may vary*
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