Salmon Salad

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salmon salad

I make this salmon salad often for lunch. It’s easy and delicious. Great on toast; just as great stuffed into bell peppers or wrapped in a crisp lettuce wrap.

Salmon Salad
Prep and Cool time
Total time
Recipe type: Lunch, Seafood, Gluten-Free, Low-Carb
Yield: 2 servings
  • 1 (7.5oz) can wild salmon, well-drained and flaked
  • 2 oz Neufchatel cheese or reduced-fat cream cheese
  • 1 tablespoon Dijon mustard
  • ½ cup chopped cilantro
  • 1 tablespoon capers
  • ¼ teaspoon black pepper
  1. In a small bowl, combine the salmon, cream cheese, mustard, cilantro, capers and black pepper.
  2. Use the salmon salad to stuff bell peppers, tomatoes or lettuce leaves; or spread on warm toast.
Nutrition Per Serving
Serving size: ½ recipe; Calories: 272; Fat: 19g; Carbohydrates: 1g; Sugar: 0g; Sodium: 797mg; Fiber: 0g; Protein: 26g

salmon salad

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