Easy & Delicious Salmon Salad Recipe

salmon salad with vinaigrette


  • 8 ounces of wild caught roasted salmon, canned salmon, or sushi grade salmon.  
  • 1 cup of shredded carrots (lightly steamed them for easier digestion) or pickled diced carrots
  • 1 cup of diced cucumbers
  • 8-10 Green olives sliced in quarters
  • 2 stalks of green onion (only the green part)
  • 4 romaine lettuce
  • ½ of avocado, sliced



  • 2 T extra virgin olive oil (EVOO) or avocado oil (avocado oil is less favorable than EVOO and goes better with seasoned rice vinegar)
  • 1 T lemon juice or seasoned rice vinegar
  • A dash to 1/8 t sea salt (canned salmon may already be salted enough, so adjust accordingly - meaning add the minimum amount).  


Additional stuffing or side entree for wraps

1 Cup of vermicelli noodles, cooked and drained

1 cup of sushi rice

Roasted potatoes with vinaigrette



  1. In a medium size bowl, place salmon in it
  2. With a fork smash your canned salmon so that it pulls apart (with sushi grade salmon or roasted salmon, you may want to use a sharp knife to dice it into 1/4 inch pieces).  
  3. Add carrots, cucumbers, olives to salmon to mix together.
  4. In a small bowl, mixed dressing ingredients together.
  5. Pour dressing over mixed ingredients and mixed together.  
  6. If you would like to add vermicelli noodles or sushi to this dish, you can add ¼ cup of noodles onto each lettuce wrap or leave it as side dish.  
  7. Divide mixed ingredients into four parts and place each part into a lettuce.  
  8. Top each lettuce wrap with green onions and two slices of avocado.


As an appetizer, this recipe serves 4 people.  As a main dish, this recipe serves 1-2.