This salmon and potato salad recipe is a simple, delicious meal prep lunch idea made with oven-baked salmon, baby potatoes, and fresh herbs.
This salmon and potato salad has been my go-to summer lunch for years—and for good reason. It’s simple, delicious, and perfect for meal prep. Whether you’re heading out for the day or just need a quick, satisfying lunch at home, this salmon and potato salad recipe never disappoints.
It’s one of those easy potato salad recipes that feels like a personal creation. While there are many variations of salmon and potato salad out there (with all sorts of seasonings), this version has become a staple in my home. I used to enjoy my potato salad with tuna until one day I thought, “Why not add my usual oven-baked salmon on top instead?” The result? A healthy salmon salad recipe my family and I have loved ever since.
The best part is how customizable it is. You can season the salmon however you like—grilled, smoked, or baked—and it still pairs perfectly with the creamy potato salad base. I usually keep the flavors simple so both elements can shine.
If you give this grilled salmon and potato salad a try, I’d love to hear your thoughts! Leave a comment and rating below, and if you share it on Instagram, don’t forget to tag me @lotsoflovemariam —I’d love to see your creations!
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Salmon And Potato Salad Recipe
Ingredients To Make This Healthy Salmon Salad Recipe
For the Salmon
- Salmon fillets
- Salt
- Black pepper
- Lemon juice
- Paprika
- Extra virgin olive oil
- Ghee for frying
For the Potato Salad
- Baby potatoes
- Red onion (finely sliced)
- Olives (your choice of green or black)
- Fresh spinach
- Fresh coriander and parsley (chopped)
- Mayonnaise
- Salt
- Garlic granules
How To Make This Salmon Potato Salad Recipe
- Start by washing your baby potatoes and cutting them in half—or into quarters if they’re on the larger side. You can leave the skin on (I personally prefer them that way).
- Boil the potatoes in a pot of water until they’re tender but not too soft—you want them firm enough to hold their shape, not as soft as you’d make them for mashed potatoes.
- Once the potatoes are cooked, drain them and set them aside to cool completely. This is important since you’ll be mixing them with mayonnaise later, and you don’t want it to melt.
- Next, rinse your salmon and pat it dry. Line a baking tray with non-stick baking paper, place the salmon on top, and season it with a pinch of salt, black pepper, and paprika. Squeeze over some lemon juice, drizzle with olive oil, and rub it in gently.
- Preheat your pan with some ghee and fry for 3-4 mins on each side, or until fully cooked.
- Whilst the potatoes are cooling, finely chop the red onion, olives, and coriander. Once the potatoes are cool, add them to a bowl with the chopped ingredients. Season with a little salt and garlic granules, then add mayonnaise and mix everything together until well combined.
- To serve, lay a handful of fresh spinach on your plate or bowl, spoon over the potato salad, and top it all off with your fried salmon.
- Enjoy!
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Salmon And Potato Salad
Ingredients
For The Salmon
- 1 salmon fillet
- salt to taste
- black pepper to taste
- 1 tbsp fresh lemon juice
- ¼ paprika
- drizzle of extra virgin olive oil
- 1-2 tbsp ghee for frying
For The Potato Salad
- 4-5 Baby potatoes
- ½ small red onions
- olives as many as you want
- handful of baby spinach
- 1 tbsp coriander finely chopped
- 1 tbsp mayo
- salt to taste
- garlic granules to taste
Instructions
- Start by washing your baby potatoes and cutting them in half—or into quarters if they’re on the larger side. You can leave the skin on (I personally prefer them that way).
- Add cold water to the potatoes and boil the potatoes in a pot of water until they’re tender but not too soft (about 20-30mins)—you want them firm enough to hold their shape, not as soft as you’d make them for mashed potatoes.
- Once the potatoes are cooked, drain them and set them aside to cool completely. This is important since you’ll be mixing them with mayonnaise later, and you don’t want it to melt.
- Next, rinse your salmon and pat it dry. Line a baking tray with non-stick baking paper, place the salmon on top, and season it with a pinch of salt, black pepper, and paprika. Squeeze over some lemon juice, drizzle with olive oil, and rub it in gently.
- Preheat your pan with some ghee and fry for 3-4 mins on each side, or until fully cooked.
- Whilst the potatoes are cooling, finely chop the red onion, olives, and coriander. Once the potatoes are cool, add them to a bowl with the chopped ingredients. Season with a little salt and garlic granules, then add mayonnaise and mix everything together until well combined.
- To serve, lay a handful of fresh spinach on your plate or bowl, spoon over the potato salad, and top it all off with your baked salmon.
- Enjoy!
This post was all about a healthy salmon and potato salad recipe!
Make sure to save this pin to try it out later!
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