Get out of your tuna salad rut and try salmon salad for a change. This version is spiked with olives, lemon, onion and capers. Source: EatingWell Magazine, March/April 2009

Stacy Fraser


Ingredient Checklist


Instructions Checklist
  • Combine salmon, oil, lemon juice, olives, red onion, parsley and capers in a small bowl.



Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition Facts

254 calories; 21.7 g total fat; 3.3 g saturated fat; 45 mg cholesterol; 457 mg sodium. 29 mg potassium; 2.3 g carbohydrates; 0.3 g fiber; 1 g sugar; 13.8 g protein; 115 IU vitamin a iu; 8 mg vitamin c; 6 mcg folate; 120 mg calcium; 1 mg iron; 3 mg magnesium;

Reviews (3)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
A great option for leftover salmon full of flavor and healthy fats. Served it with lettuce and avocado salad. Read More
Rating: 4 stars
Yummy This is very yummy! I didn't use onion but I had everything else on hand and its really delicious and healthy =) Read More
Rating: 5 stars
This was fabulous! I used the "scrap" salmon from the bones grilled with a little lemon pepper the same as the filets - made a terrific lunch with fresh garden greens. Read More