Spicy salmon salad is the lunchtime shake-up your tuna routine has been begging for. Cold flaked salmon gets folded through creamy Paleo mayo with Tabasco, paprika, and dill, then piled over crunchy romaine with cool cucumber and avocado. It's rich, zingy, and full of omega-3s.
Spicy Salmon Salad
This Spicy Salmon Salad is a great change of pace from the common lunch option, tuna salad. The salmon adds a deeper, fishier flavor, and the chopped cucumber and avocado offer a cool, creamy taste that’s perfect against the zing of the Tabasco. This satisfying meal is also packed with protein, vitamins, minerals, and heart-healthy omega-3 fatty acids. What’s not to love?
Serves 2
1⁄2 pound (907 g) cooked salmon, cold
1⁄2 cup (480 ml) Paleo Mayo (see Chapter 5)
1⁄2 teaspoon (10 ml) Tabasco sauce
1⁄2 teaspoon (10 ml) paprika
1⁄4 teaspoon (20 ml) dried dill
1 green onion, sliced into thin rounds
1 cucumber, chopped into bite-size pieces
1 avocado, peeled, pitted, and diced
4 cups (960 ml) of chopped romaine lettuce
Salt and pepper, to taste
- In a medium mixing bowl, combine salmon, mayo, Tabasco sauce, paprika, dill, green onion, cucumber, and avocado. With a fork, mix ingredients together until blended.
- Serve cold over a bed of romaine. Sprinkle with salt and pepper.
Pro Tips
- Use fully chilled cooked salmon and break it into chunky flakes with a fork — smaller shreds turn mushy when folded with the mayo.
- Poach or bake the salmon ahead and refrigerate it overnight; the cold fish absorbs the Tabasco and paprika better than warm salmon would.
- Dice the avocado and cucumber to the same size so every bite carries the cool crunch that balances the Tabasco heat.
- This salad keeps overnight in the fridge, but add the avocado just before serving to keep it from browning.
Frequently Asked Questions
Can I use canned salmon instead of cooked fresh salmon?
Yes — drained canned salmon works well and makes this a 10-minute lunch. Just flake it well and check for bones before mixing.
How long does spicy salmon salad keep in the fridge?
Up to 2 days in a sealed container if you leave the avocado out and add it fresh when serving.
Is this recipe paleo?
It is, as long as your mayo is made with a paleo-friendly oil such as olive or avocado oil rather than soybean oil.
How can I turn it into a fuller meal?
Serve it over a double bed of romaine for a big salad, or spoon it into lettuce cups for handheld wraps at lunch.
Recipe Card
Ingredients
Method
- In a medium mixing bowl, combine salmon, mayo, Tabasco sauce, paprika, dill, green onion, cucumber, and avocado. With a fork, mix ingredients together until blended.
- Serve cold over a bed of romaine.
- Sprinkle with salt and pepper.
