My No-Fuss 5-Ingredient Salmon Salad
Honestly, this salmon salad started as a fridge-cleanout experiment one chaotic Tuesday. I had a sad leftover salmon fillet and a handful of greens looking lonely. Instead of overthinking it, I tossed everything together with what I had, and suddenly—this bright, tangy, creamy salad was born. It's become my go-to when I want something quick, fresh, and satisfying without turning on the stove. The salmon is the star here, so grab the best you can find. Trust me, it's the kind of simple meal that makes you feel like you've got your life together—even if your kitchen's a mess.
Ingredients
- 200g cooked salmon — flaky, fresh, and ready to shine
- 2 cups mixed salad greens — whatever looks perky at the store
- 1/4 cup mayonnaise — the creamy glue that holds it all together
- 1 tbsp Dijon mustard — for that tangy kick
- 1 tbsp fresh dill — because fresh herbs make everything better
Instructions
- Grab your cooked salmon and flake it gently into a bowl, removing any skin or bones.
- Add the Dijon mustard and mayonnaise to the salmon and mix until everything's coated and creamy.
- Roughly chop the dill and fold it through the salmon mixture.
- Place your mixed greens on a plate or in a bowl—don't overthink it.
- Spoon the salmon mixture over the greens, letting it fall where it wants.
- Give it a gentle toss if you like, or leave it layered for a prettier look.
- Taste and add a pinch of salt or pepper if needed—trust your palate.
- Serve immediately and enjoy the little victory of making something so good so fast.
Notes
This salad is all about the salmon, so don't skimp on quality—fresh or good canned both work. If you're using leftover salmon, make sure it's not too dry or the salad can get sad. I sometimes add a squeeze of lemon at the end if I'm feeling zesty. Don't skip the mayo if you want that creamy richness—it's what ties everything together. Oh, and if you're not into dill, parsley or chives are great swaps. Honestly, just make it your own. That's the fun part.