Cooling and refreshing Cucumber Dill Salmon Avocado Salad is a high-protein lunch or dinner that’s packed with fresh flavors. Enjoy it as is, in a lettuce wrap or sandwich, or on top of a green salad.
The ideal lunch or light dinner for the busy workweek, this chilled salmon salad is your solution to a quick, wholesome meal that checks all the boxes.
Inspired by my Cucumber Dill Tuna Avocado Tuna Salad, it boasts maximum flavor with minimal effort!
I love making it with fresh cooked salmon as opposed to canned salmon (or canned tuna) for the best taste and texture, but canned salmon works in a pinch too.
It is easy to prepare at a moment’s notice, can be doubled or tripled for meal prep, and can be made in steps to spread out the prep.
Not to mention, this simple recipe is easy to customize! Simply toss in your favorite fresh produce and flavors for a salad that keeps on giving.
Let’s discuss the simple ingredients! The full list is available at any major grocery store.
Salmon Avocado Salad Ingredients:
Fresh Salmon Filet: We need one pound of salmon fillets as our main ingredient. I go with wild-caught Alaskan King Salmon, but you can pick your favorite kind of salmon.
Avocado: Bringing richness and creamy texture to the recipe, we need one perfectly ripe avocado.
Cucumber: Adds cooling, refreshing flavor, and crunchy texture.
Fresh Dill: Contributes a big blast of herby flavor.
Fresh Lemon: Brings bright citrus flair! The lemon zest is everything here. Lime zest and lime juice work too!
Red Onion: A potent zing and subtle heat comes from the red onion.
Fresh Garlic Cloves: Adds a robust flavor we all love to love.
Chives: A creamy onion flavor is imparted by the chives.
Sea Salt and Black Pepper: Season to taste with salt and pepper.
Recipe Customizations:
- Add in sun-dried tomatoes, capers, kalamata olives or green olives, and/or feta cheese for a Mediterranean vibe.
- Looking for a recipe that uses canned salmon? Make my Mediterranean Salmon Salad.
- Toss in more fresh produce, such as grated carrots, zucchini, cherry tomatoes, celery, etc.
- If you’re a fan of briny flavor with some spice, add in some pickled jalapenos, pepperoncinis, Dijon mustard, or pickles.
- Toss in sunflower seeds, pumpkin seeds, pecans, or walnuts for added nutrition and crunch.
How to Make Avocado Salmon Salad:
Bake the Salmon:
Preheat the oven to 400 degrees F.
Remove the salmon from its packaging and pat off any excess moisture with paper towels. Transfer the salmon to a casserole dish or a baking sheet skin side down.
Drizzle with avocado oil and use your fingers or a silicone brush to brush the oil all over the flesh. Sprinkled with sea salt and onion powder.
Bake on the center rack of the preheated oven for 15-20 minutes, or until the salmon is cooked through.
Salmon is fully cooked once it reaches an internal temperature of 145 degrees Fahrenheit. To check for doneness, insert a digital thermometer into the thickest part of the fish.
Remove salmon from the oven and allow it to cool for 10 minutes. Use a fork to break it into smaller bite-sized chunks, then transfer to an airtight container and refrigerate until chilled.
Make the Salmon Salad:
Transfer the chilled cooked salmon to a large mixing bowl. Add in the chopped cucumber, diced avocado, chopped fresh dill, red onion, lemon zest, lemon juice, chives, and minced garlic (all of the ingredients).
Toss until everything is well combined. Taste the salad for flavor and add sea salt, black pepper, and lemon juice to your personal taste.
For more richness, add a drizzle of olive oil, or some mayonnaise or plain Greek yogurt.
Serving Suggestions:
Enjoy as is, or in a tortilla wrap, lettuce wrap, sandwich, or on top of a green salad with spring greens or romaine lettuce.
Storage Tips:
Store leftover salmon salad in an airtight container in the refrigerator for up to 24 hours.
Because this recipe includes avocado, it is best when served fresh. If you’re meal prepping this recipe in a large batch, mix in the diced avocado just before serving.
And that’s it! Your new favorite salmon recipe to keep you feeling satisfied and energized.
This salmon salad recipe is the perfect way to get in quality protein and healthy fast for quick dinners or work lunches. It is the perfect summer salad!
If you’re looking for more chilled protein salads, also try out these reader favorites!
More Chilled Protein Salad Recipes:
- Cranberry Pecan Chicken Salad
- Pesto Chicken Salad
- 3-Ingredient Mayo-Free Tuna Salad
- Copycat Trader Joe’s Curried Chicken Salad
- Healthy Tuna Salad with Hummus
Let me know how you serve this simple recipe!
Salmon Avocado Salad
Ingredients
For the Salmon
- 1 pound fresh salmon
- 2 tsp avocado oil
- 1 tsp onion powder
- Sea salt and black pepper to taste
For the Salad:
- 1 small English cucumber peeled and finely chopped
- 1 large avocado diced
- ⅓ cup fresh dill chopped
- ¼ cup fresh chives chopped
- ½ cup red onion thinly sliced
- 2 cloves garlic
- 2 tsp lemon zest
- 2 Tbsp fresh lemon juice
- Sea salt and black pepper to taste
Instructions
Make the Salmon:
- Preheat the oven to 400 degrees F.
- Remove the salmon from its packaging and pat off any excess moisture with paper towels. Transfer the salmon to a casserole dish or a baking sheet skin side down. Drizzle with avocado oil and use your fingers or a silicone brush to brush the oil all over the flesh. Sprinkle with sea salt and onion powder.
- Bake on the center rack of the preheated oven for 15-20 minutes, or until the salmon is cooked through. Salmon is fully cooked once it reaches an internal temperature of 145 degrees Fahrenheit. To check for doneness, insert a digital thermometer into the thickest part of the fish.
- Remove salmon from the oven and allow it to cool for 10 minutes. Use a fork to break it into smaller bite-sized chunks, then transfer to an airtight container and refrigerate until chilled.
Make the Salmon Salad:
- Transfer the chilled cooked salmon to a large mixing bowl. Add in the chopped cucumber, diced avocado, chopped fresh dill, red onion, lemon zest, lemon juice, chives, and minced garlic (all of the ingredients).
- Toss until everything is well combined. Taste the salad for flavor and add sea salt, black pepper, and lemon juice to your personal taste. For more richness, add a drizzle of olive oil, or some mayonnaise or plain Greek yogurt.
- Enjoy as is, or in a tortilla wrap, lettuce wrap, sandwich, or on top of a green salad with spring greens or romaine lettuce.
Nutrition
Frequently Asked Questions:
Can I use canned salmon instead of fresh salmon?
Yes, absolutely. Use three cans of your favorite canned salmon to take the place of fresh salmon.
How can I make it creamy?
For creamy salmon salad, add ¼ cup of mayonnaise or Greek yogurt. Start with ¼ cup and adjust up to your personal taste. You can also mix in some homemade Tzatziki Sauce and skip the cucumber in the recipe.
Can I use sockeye salmon?
Yes! Sockeye salmon works, although I recommend adding a fat source due to its leanness. I would drizzle in some extra virgin olive oil, avocado oil, or a scoop or mayonnaise.
This way you end up with some rich flavor that would otherwise be lost with using such a lean fish.
What’s the best salmon to use in salmon recipes?
I always recommend wild Alaskan salmon due to its high omega-3 fatty acid content. The high protein paired with anti-inflammatory healthy fats is an unparalleled superfood.
Nevertheless, wild-caught salmon isn’t available year-round in every location, so pick salmon filets that work best for you.
Delicious!!!
Thanks, Michele! I’m happy you enjoy it!