Salmon Salad with Flaxseed Sauce

Light, fresh, and packed with nutrition, this Salmon Salad with Flaxseed Sauce is a perfect choice for warm-weather meals or healthy weekday lunches. Combining flaky salmon with crisp cucumbers and leafy spinach, all drizzled in a tangy homemade flaxseed dressing, this dish brings flavor and nourishment together in every bite.

Why You’ll Love This Recipe

• High in omega-3s from both salmon and flaxseeds for heart health.
• A refreshing, protein-rich salad that satisfies without feeling heavy.
• Great way to use leftover salmon or meal-prepped fillets.
• The homemade flaxseed dressing adds a unique, nutty depth.

Ingredients for Salmon Salad with Flaxseed Sauce

Here’s everything you’ll need to bring this salad together:

• 340 g cooked or baked salmon
• 500 g fresh spinach
• 230 g coarsely chopped cucumbers
• 65 g chopped red onion

For the Flaxseed Dressing:

• 1 tbsp flaxseeds
• 3 tbsp white wine vinegar
• 2 tbsp olive oil
• 1 tbsp water
• 1 tbsp finely chopped shallots or green onions
• 2 tsp mustard
• 1 garlic clove, chopped

How to Make Salmon Salad with Flaxseed Sauce

1. Toast and grind the flaxseeds: Preheat oven to 350 °F (177 °C). Spread flaxseeds in a shallow dish and roast for 8–10 minutes. Let cool, then grind in a coffee grinder until finely powdered.
2. Prepare the dressing: In a small bowl, whisk together the ground flaxseeds, vinegar, olive oil, water, chopped shallots or green onions, mustard, and garlic until emulsified. This yields about 1/2 cup.
3. Assemble the salad: Cut the salmon into bite-sized pieces. In a large bowl, combine the spinach, cucumbers, red onion, and salmon.
4. Dress and serve: Pour the flaxseed dressing over the salad and toss gently to combine. Serve immediately, or chill briefly before serving.

Recipe Tips and Tricks

• Use pre-cooked salmon or bake fresh fillets with a squeeze of lemon for added flavor.
• For a finer dressing texture, strain after whisking or blend the mixture briefly.
• Make the dressing in advance—it keeps well in the fridge for up to 3 days.

Substitutions and Variations

• Swap spinach for arugula or kale for a different green base.
• Use grilled chicken or tofu instead of salmon for variety.
• Add cherry tomatoes, avocado, or feta for extra texture and flavor.

What to Eat With This Recipe

This salad pairs wonderfully with a slice of crusty whole-grain bread or a side of quinoa. It also makes a great protein-packed topping for a grain bowl or wrap.

Storage and Reheating

• Best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days.
• Keep dressing separate until ready to eat for maximum freshness.

Nutritional Facts (per serving)

• Calories: 239
• Fat: 15 g
• Saturated Fat: 3 g
• Sodium: 102 mg
• Carbohydrates: 6 g
• Protein: 20 g
• Cholesterol: 54 mg