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What to do with leftover salmon? Try these genius leftover salmon recipes that bring new life to this healthy fish.

Leftover salmon recipes
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Got leftover salmon and not sure how to use it? Seafood can be tricky, and we’ll admit: often it’s not the most appetizing as a leftover. But there are a few ideas we use when we’re looking to revitalize this healthy fish into a fun new meal! Here are all our top leftover salmon recipes for the best ways to bring new life to leftovers. Make it into a salmon salad sandwich, fry it up into salmon cakes, or even throw it into omelettes and creamy dips.

And now…the best leftover salmon recipes!

More ways to cook salmon

Of course, we couldn’t leave you without some of our favorite ways to cook this tender, flaky fish! Outside of these leftover salmon recipes, here are a few favorite ways to cook salmon:

Got canned salmon? Go to 10 Tasty Canned Salmon Recipes.

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10 Genius Leftover Salmon Recipes: Salmon Salad & More!

Salmon Salad
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5 from 1 review

This salmon salad recipe is quick and healthy: an easy lunch or dinner! Make it with canned salmon or as a way to use leftover salmon.

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 2 servings 1x
  • Category: Main dish
  • Method: No cook
  • Cuisine: Seafood
  • Diet: Gluten Free

Ingredients

Scale
  • 1 celery rib, finely chopped
  • 2 tablespoons finely chopped red onion
  • 1 dill pickle, finely chopped (¼ cup)
  • 1 5-ounce can salmon (2/3 cup cooked flaked salmon)
  • 1 tablespoon capers, drained
  • ¼ cup Greek yogurt or plain yogurt*
  • 1 tablespoon mayonnaise
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon kosher salt
  • Fresh ground black pepper

Instructions

  1. Prep the celery, red onion and dill pickle as noted above.
  2. Drain the salmon and place it in a medium bowl: mash it lightly with a fork. Add the chopped vegetables, capers, Greek yogurt, mayonnaise, Dijon mustard, and kosher salt and stir to combine. Taste and add more salt if desired. Stores up to 3 days refrigerated.

Notes

*For dairy free, skip the yogurt and use 3 total tablespoons mayonnaise: add more to taste if desired.

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About the authors

Alex & Sonja

Hi! We’re Alex & Sonja Overhiser, authors of the acclaimed cookbooks A Couple Cooks and Pretty Simple Cooking—and a real life couple who cooks together. We founded the A Couple Cooks website in 2010 to share seasonal recipes and the joy of home cooking. Now, we’ve got over 3,000 well-tested recipes, including Mediterranean diet, vegan, vegetarian, pescatarian, smoothies, cocktails, and more!

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  1. Sonja Overhiser says:

    Let us know if you have any questions!