Gluten-Free Salmon Salad

Leftover or freshly cooked salmon, flaked into pieces, sits with crisp fresh vegetables on a base of rice, quinoa or noodles labeled gluten-free in this salad bowl. A lemon and sesame dressing with tamari or another sauce labeled gluten-free keeps it light, fresh and filling.

Prep: 12 min Cook: 15 min Total: 27 min Serves: 4

At a glance: This easy lunch recipe yields 4 servings in about 27 minutes (12 min prep, 15 min cook). It uses 8 ingredients — including cooked rice, cooked salmon, fresh vegetables of choice — and walks through 5 steps. Updated October 25, 2026. Browse more lunch recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Salmon Salad: When preparing this lunch recipe, use a sauce or dressing labeled gluten-free, and if the salmon was cooked with a glaze, make sure the glaze contained no regular soy sauce or teriyaki. Noodles should cook in fresh water.

Gluten-Free Notes for Gluten-Free Salmon Salad: This recipe is naturally gluten-free by using gluten-free grains and avoiding any gluten-containing ingredients. Always check labels on sauces and seasonings.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for cooked rice, quinoa, or gluten-free noodles, gluten-free sauce, sesame oil. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

1 cup cooked rice, quinoa, or gluten-free noodles Shop
8 oz cooked salmon, flaked
2 cups fresh vegetables of choice (e.g., chopped cucumber, bell peppers, cherry tomatoes, shredded carrots)
2 tbsp gluten-free sauce (GF tamari, olive oil, or GF dressing) Shop
1 tbsp fresh lemon juice
1 tsp sesame oil Shop
1/4 tsp salt, or to taste
1/8 tsp black pepper, or to taste

Instructions

1 If not already prepared, cook your chosen base of rice, quinoa, or gluten-free noodles according to package directions, which typically takes about 15-20 minutes. Once cooked, drain any excess liquid and set aside to cool slightly.
2 Ensure your cooked salmon is flaked into bite-sized pieces. If you are cooking the salmon specifically for this salad, bake or pan-sear it for about 10-12 minutes until it's opaque and flakes easily with a fork, making sure to use gluten-free seasonings.
3 Prepare your fresh vegetables by washing and chopping them into desired sizes, such as dicing cucumbers and bell peppers, halving cherry tomatoes, or shredding carrots. This step should take approximately 5-7 minutes.
4 In a medium bowl, combine the cooled cooked base, flaked salmon, and prepared fresh vegetables. Gently toss them together to distribute the ingredients evenly.
5 In a small separate bowl, whisk together the gluten-free sauce, fresh lemon juice, sesame oil, salt, and black pepper until well combined, creating a bright and flavorful dressing. Drizzle this dressing over the salad mixture and toss gently for about 1-2 minutes until everything is lightly coated. Taste and adjust seasoning if needed before serving immediately or chilling for later.

Nutrition (per serving)

390

Calories

18g

Protein

28g

Carbs

18g

Fat

Fiber

372mg

Sodium

Tips & Notes

Flake cooked salmon while it is cold from the refrigerator. It breaks into larger, neater flakes than warm salmon.
If you use canned or smoked salmon, choose plain or one labeled gluten-free. Most are plain, but flavored versions can contain gluten.
Fold the salmon in last and gently, so it stays in flakes instead of breaking into the dressing.

Common questions

What cross-contamination risk is specific to Gluten-Free Salmon Salad?

Check cooked rice, quinoa, or gluten-free noodles, cooked salmon, flaked, fresh vegetables of choice before they go into Gluten-Free Salmon Salad. Use a sauce or dressing labeled gluten-free, and if the salmon was cooked with a glaze, make sure the glaze contained no regular soy sauce or teriyaki. Noodles should cook in fresh water.

How should leftover Gluten-Free Salmon Salad be stored?

Flake cooked salmon while it is cold from the refrigerator. It breaks into larger, neater flakes than warm salmon.

Learn More

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