Only Five Ingredients: Healthy Salmon Salad

We eat a good bit of canned Alaskan salmon at my house. For those of you who have never tried it or are wrinkling your forehead as you read, give it a try. I particularly like “Pure Alaska Salmon” (their Pure Alaska’s “ReadHead” wild sockeye salmon and “Think Pink” pink salmon). Both are similar nutritional powerhouses since they are high in protein, calcium, Vitamin D and one of the richest sources of Omega-3 fatty acids. This recipe for Healthy Salmon Salad is too easy and only five ingredients. I love combining the sweet, tartness of raspberry balsamic vinegar with fresh dill. Enjoy this for lunch over a bed of arugula or mixed greens, or even for dinner on a warm night with pasta salad and fresh asparagus.

Healthy Salmon Salad

Prep Times:

15 minutes


6 to 8 servings


3 (6 ounce) cans Pure Alaskan salmon, drained
1/4 cup chopped red onion
1 tablespoon chopped fresh dill
3 tablespoons raspberry balsamic vinegar
1/4 teaspoon freshly ground black pepper


1. Combine all ingredients in a medium mixing bowl. Chill at least 20 minutes. Store, covered, in the refrigerator for up to 3 days.

16 thoughts on “Only Five Ingredients: Healthy Salmon Salad”

  1. this looks like an excellent salad with some salad leaves mixed in. I’ve never come across raspberry balsamic vinegar. I’m gonn ahve to keep my eye out for it.

  2. What a great recipe! I do the exact same thing except I add burpee cucumbers and instead of balsamic, I use Grey Poupon. I am going to try it this way. Thanks for sharing.

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