Baked Salmon Salad
A flavorful baked salmon salad featuring flaked pink salmon, fresh vegetables, tangy lemon, and a crispy potato chip topping, perfect for a light yet satisfying meal.
Ingredients
Instructions
- Drain and flake the pink salmon, reserving the juice.
- Combine the flaked salmon and reserved liquid with the diced celery, green pepper, sliced black olives, chopped green onions, mayonnaise, and lemon juice.
- Spoon the mixture into a greased 1-quart casserole dish.
- Top with crushed potato chips.
- Bake at 450°F for 15 minutes or until heated through.
Tips & Substitutions
For a lighter version, consider substituting Greek yogurt for mayonnaise. If you prefer a bit more crunch, add diced cucumber or jicama. To enhance flavor, try adding a teaspoon of Dijon mustard or a pinch of dill. If you're short on time, canned salmon can be replaced with pre-cooked, shredded chicken for a different twist on this dish.
Serving Suggestions
Serve this baked salmon salad warm, garnished with additional chopped green onions for freshness. It pairs beautifully with a light side salad or crusty bread for a complete meal. You can also serve it as a filling for pita pockets or on top of a bed of mixed greens for a delightful lunch.
Storage & Reheating
Store any leftover baked salmon salad in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F for about 10-15 minutes until warmed through. Alternatively, you can enjoy it cold as a refreshing salad option.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Salmon Salad contains roughly 409 calories, with 3g protein, 19g carbohydrates, and 37g fat. It is an excellent source of vitamin C (59% of the Daily Value), and a good source of potassium and dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh salmon instead of canned?
Yes, you can use fresh salmon. Just bake or poach it first, then flake it into the salad mixture. Ensure it's fully cooked and seasoned to your taste before adding it to the other ingredients.
What can I substitute for potato chips?
If you're looking for a healthier alternative, try using crushed whole grain crackers or panko breadcrumbs mixed with a bit of olive oil. These options will provide a similar crunch without the added preservatives found in traditional chips.
Is this dish suitable for meal prep?
Absolutely! This baked salmon salad is perfect for meal prep. Just assemble the salad mixture without the potato chips, and store it in the fridge. Add the chips just before serving to maintain their crunchiness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).