Salmon Salad – No Mayonnaise (Lunch Idea)

Salmon salad is something you can enjoy anytime on bread or by itself. And it can be made deliciously without mayonnaise, in case you’re not a fan. Or if you want to try a different healthy way like this version on an open face toast… toast to that!

And any way you prefer, it’s a great protein snack or meal. Especially for lunch for all ages. As salmon salad is universal and can be eaten anywhere unlike an egg salad (…where I still remember a classmate’s bag lunch).

Cooked salmon has no fish aroma that your companions next to you can detect, (and that can make you feel self-conscious about your lunch).

It also has a more subtle fish taste. So it could be the new tuna salad sandwich… if it isn’t already on your menu!

…This also reminds me of my days as a teen working in a deli where it was all about the scoops. But the  scoop wasn’t an ice cream scoop… it was tuna, chicken, or shrimp salad… and served like this salmon salad one on the plate that fits in a 4 oz cup (recipe below 👇).

In the deli, it was served on the side of a bed of lettuce or grapes, or on a sandwich.

And you can smear this salmon salad like butter.

But without butter. I personally like my dinner salmon with a béarnaise sauce, with a French Mediterranean vibe (no butter).

And this version for lunch.

For variety and fresh healthy ways, you can also serve your salmon salad with or without mustard, like Dijon mustard.

And if mustard is what you’re craving, you can substitute the horseradish or add ontop of the salmon salad.

It’s also delicious with crackers, multigrain, rye bread, or sourdough.

And what makes this one different is the lightness. Unlike heavy duty mayo (as in full fat), this version is salad light.

It uses yogurt, so you can hold the mayo. And no eggs.

But you could make an egg salad layer (if you want) for a Smorgastorta effect, or sandwich cake to go with your salmon salad.

That goes hand-in-hand with these 2 Swedish concepts I can get behind:

Lagom is a way to balance and moderation.

Fika is a Swedish concept for a coffee break with pastries and while you’re on yours, you can enjoy a Swedish finger sandwich or smorgastorta.  This concept is kinda like afternoon English tea or an American brunching on the weekend (one of my fun things to do!).

And a salmon salad is perfect fit for a brunch. It’s light and protein-full. And if you want to give it a building-an-autumn-fire tasting vibe 🍁, you can add fiery orange color turmeric-spice that has ember burning smokey flavors… in case you didn’t know what the turmeric taste is like.

Black pepper and turmeric are a healthy spice combo so it makes sense too.

You can also substitute with Spanish smoked paprika that’s sometimes harder to find. Now that you have some good ideas, maybe it’s time to make your salmon salad sandwich! 🥪 You can make it today and eat tomorrow.

I bake the salmon and then decide!

A good tip is to decide what you will do with the salmon when it is still warm cooked or baked 🐟 . Because it will finely crumble easier when it’s warm and soft.

Drizzled with olive oil and a little salt and pepper, on 350°F/180°C it’s to my baked doneness liking in 3o-40 minutes depending on the fish filet thickness.

You can also cook on the stovetop if that’s your preference. But don’t add too much EVOO if you plan to make it into a salad, as it leaves the salmon more oily. Vs. baking that will dry out and soak in the oil quicker.

But no worries, you can’t go wrong…and all who love salmon will love. 😋