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Easy Summer Salads: Healthy Salmon Salad Recipe featured by top US wellness blogger, Elizabeth Finch Wellness

Healthy Salmon Salad Recipe (Gluten-Free, Dairy-Free)

Elizabeth Finch
Made with diced shallots, chopped cucumber, dijon mustard, a little bit of mayo and a few key spices, this light but filling healthy salmon salad is my current go-to easy lunch that can be prepped ahead of time.
5 from 3 votes
Prep Time 5 mins
Total Time 5 mins
Course Main Course, Salad
Cuisine American
Servings 2
Calories 199 kcal


  • 6 oz can boneless, skinless salmon, no salt added
  • 1 Tbsp mayonnaise (I like Sir Kensington's)
  • 2 Tbsp dijon mustard (I like Sir Kensington's)
  • 1/4 tsp smoked paprika
  • 1/4 tsp lemon pepper seasoning
  • 1/4 cup finely diced shallot (red or yellow onion will also work)
  • 1/4 cup finely diced cucumber


  • Drain the liquid from the can of salmon, and use a fork to flake it and break it up in a medium bowl.
  • Add the mayonnaise and dijon mustard to the salmon; mix well to combine.
  • Add the smoked paprika and the lemon pepper to the salmon mixture; mix well to combine.
  • Add in the diced shallot and cucumber; mix well to combine.
  • Serve the salmon salad on toasted bread or with crackers. Can be stored covered in the refrigerator and eaten within three days of making it.