Gluten-Free Salmon Salad
By the Gluten Free Recipes team ·
This vibrant gluten-free salmon salad bursts with fresh flavors and satisfying textures, making it a perfect light yet filling meal. Tender flaked salmon is tossed with crisp vegetables and a zesty lemon-sesame dressing for a delightful culinary experience.
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 . Browse more lunch recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Salmon Salad: When preparing this lunch recipe, use tamari (not regular soy sauce) — San-J Tamari and Kikkoman GF Tamari are reliable. Double-check labels even on tamari, as some formulations include wheat. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Salmon Salad: This recipe is naturally gluten-free by using certified gluten-free grains and avoiding any gluten-containing ingredients. Always check labels on sauces and seasonings.
Ingredients
- 1 cup cooked rice, quinoa, or certified GF noodles
- 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)
- 1 tbsp fresh lemon juice
- 1 tsp sesame oil
- 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 certified 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)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Grate carrots fresh on the large holes of a box grater for the best moisture and texture in baked goods.
- Roll the lemon firmly on the counter before cutting to get significantly more juice.
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