Cooling and refreshing Cucumber Dill Salmon Avocado Salad is a high-protein lunch or dinner thatโ€™s packed with fresh flavors. Enjoy it as is, in a lettuce wrap or sandwich, or on top of a green salad.

Bowl of cucumber dill avocado salmon salad with a fork ready to serve, half an avocado to the side and fresh dill to the side.

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 momentโ€™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.

Bowl full of salmon and avocado salad with a fork to the side, ready to serve.

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.ย 
  • Toss in more fresh produce, such as grated carrots, zucchini, cherry tomatoes, celery, etc.
  • If youโ€™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.

Cooked salmon in a casserole dish, flaked into bite-sized pieces to use in salmon salad.

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).

Large stainless steel mixing bowl full of cooked salmon, dill, avocado, cucumbers, and red onion, ready to be mixed together.

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.

Mixing bowl with cucumber dill avocado salmon salad mixed inside, ready to eat.

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 youโ€™re meal prepping this recipe in a large batch, mix in the diced avocado just before serving.

Bowl full of cucumber dill salmon salad with red onion, lemon and a fork to the side. Fresh dill and half of an avocado to the side.

And thatโ€™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 youโ€™re looking for more chilled protein salads, also try out these reader favorites!

More Chilled Protein Salad Recipes:

Let me know how you serve this simple recipe!

Bowl of cucumber dill avocado salmon salad with a fork ready to serve, half an avocado to the side and fresh dill to the side.

Salmon Avocado Salad

5 from 1 vote
This easy chilled Salmon and Avocado Salad is loaded with vibrant fresh flavors for a protein-packed lunch or dinner! Easy to prepare and even easier to customize!
Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 15 minutes
Total Time 45 minutes
Servings: 2 Servings

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
  • โ…“ cup fresh dill chopped
  • ยผ cup fresh chives chopped
  • ยฝ 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

Serving: 1Serving (of 2) ยท Calories: 683kcal ยท Carbohydrates: 16g ยท Protein: 62g ยท Fat: 36g ยท Saturated Fat: 9g ยท Polyunsaturated Fat: 1g ยท Monounsaturated Fat: 7g ยท Cholesterol: 194mg ยท Sodium: 147mg ยท Fiber: 7g ยท Sugar: 4g
Author: Julia Mueller
Course: Main Dishes
Cuisine: American
Keyword: easy salmon recipes, salmon avocado salad, Salmon Salad, salmon salad recipe
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!

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 ยผ cup of mayonnaise or Greek yogurt. Start with ยผ 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.

โ€‹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.

Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Bowls, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

Read More About Julia

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