Salmon Salad

Recipe from Mary Wilson of the Supremes, Universal Sisters, National Minority Health Spokesperson.

Salmon Salad

This is a great recipe for leftover grilled salmon. Serve over a salad of lettuce, chopped peppers or vegetables and sprinkle citrus vinaigrette. You’ve got a quick, easy and delicious meal.


Salmon Salad

  • 4 ounces grilled (or baked) salmon
  • 2 ounces citrus vinaigrette dressing
  • 1 tablespoon capers
  • 4 Kalamata olives
  • Colorful, sliced peppers, tomatoes or other vegetables, such as blanched broccoli, carrots or beets
  • 1 tablespoon scallions
  • 1 cup Romaine or Bibb lettuce


  • 1/2 cup lemon or lime juice
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon minced garlic
  • Dressing recipe makes approximately four 2-ounce servings


  1. Arrange lettuce on plate, top with veggies. Place salmon on top and sprinkle with vinaigrette.

This recipe serves one.

Nutritional Analysis (per serving)

  • 292 calories
  • 25 grams protein
  • 7 grams carbohydrates
  • 19 grams fat (1 gram saturated fat)
  • 19 milligrams calcium