Salmon Salad

March/April 2009

Your rating: None Average: 3.5 (23 votes)

Get out of your tuna salad rut and try salmon salad for a change. This version is spiked with olives, lemon, onion and capers.

"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. "
Salmon Salad

Makes: 1 serving

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  • 1/2 cup boneless, skinless canned salmon, flaked (2 1/2 ounces)
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 2 kalamata olives, pitted and diced
  • 1 teaspoon minced red onion, or to taste
  • 1 teaspoon minced fresh parsley
  • 1 teaspoon rinsed and chopped capers


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

Tips & Notes

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


Per serving: 254 calories; 22 g fat (3 g sat, 12 g mono); 45 mg cholesterol; 3 g carbohydrates; 0 g added sugars; 14 g protein; 0 g fiber; 457 mg sodium; 29 mg potassium.

Nutrition Bonus: Vitamin C (15% daily value), good source of omega-3s.

Exchanges: 2 lean meat, 3 fat

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