23 Delicious Salmon Lunch Recipes You Need to Try

When it comes to creating a lunch that is both satisfying and nourishing, salmon is a true star ingredient.

Packed with protein, heart-healthy omega-3 fatty acids, and an array of vitamins, salmon adds richness and versatility to any dish.

From refreshing wraps and crisp salads to cozy soups and grain bowls, salmon can easily be transformed into a variety of midday meals that feel indulgent yet balanced.

In this collection of 23 salmon lunch recipes, you’ll discover a wide range of ideas that cater to every craving—whether you’re looking for something light and fresh, hearty and comforting, or quick and portable.

Each recipe is designed to be flavorful, easy to prepare, and perfect for energizing your day.

23 Delicious Salmon Lunch Recipes You Need to Try

With these 23 salmon lunch recipes, you’ll never run out of delicious, wholesome midday meal ideas.

Whether you’re meal prepping for the week, putting together a quick work-from-home lunch, or preparing something a bit more elevated for guests, salmon proves to be an incredibly versatile base.

From zesty wraps and refreshing salads to warm bowls and hearty pastas, there’s something here for every mood and appetite.

Not only are these recipes delicious, but they also bring a boost of nutrition to your day, keeping you energized and satisfied until dinner.

Try a few different ones throughout the week and discover your new favorite salmon lunch!

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Lemon Herb Grilled Salmon Bowl

This refreshing grilled salmon bowl is a wholesome and protein-packed lunch option that combines perfectly cooked salmon with vibrant vegetables and a light lemon herb dressing.

The balance of smoky salmon, crisp greens, and tangy citrus makes it ideal for a nourishing midday meal.

Ingredients:

• 2 salmon fillets (skin-on, about 6 oz each)
• 1 tbsp olive oil
• 1 garlic clove, minced
• Juice of 1 lemon
• 1 tsp lemon zest
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• 1 tsp honey
• Salt and black pepper, to taste
• 1 cup cooked quinoa or brown rice
• 1 cup mixed salad greens
• ½ cup cherry tomatoes, halved
• ½ avocado, sliced
• ¼ cucumber, thinly sliced

Instructions:

1. In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, parsley, dill, honey, salt, and pepper to create the marinade.
2. Place salmon fillets in a shallow dish and pour half of the marinade over them. Let marinate for at least 20 minutes. Reserve the remaining marinade for drizzling.
3. Heat a grill pan or outdoor grill over medium-high heat. Lightly oil the surface to prevent sticking.
4. Place salmon fillets skin-side down and grill for 4–5 minutes per side, until cooked through and lightly charred. Remove and let rest for 2 minutes.
5. Assemble the bowl by placing quinoa or brown rice at the bottom, followed by mixed greens, cherry tomatoes, cucumber, and avocado.
6. Flake the salmon into large pieces and place on top. Drizzle with the reserved lemon herb marinade.

This lemon herb grilled salmon bowl is not only delicious but also rich in omega-3 fatty acids and fiber, making it a lunch that energizes without weighing you down.

Perfect for both meal prep and a quick fresh lunch at home.

Teriyaki Glazed Salmon Rice Plate

A classic Japanese-inspired dish, this teriyaki glazed salmon rice plate is a sweet and savory lunch that balances the umami richness of soy with caramelized ginger and garlic.

Served over fluffy rice with steamed vegetables, it’s both comforting and satisfying.

Ingredients:

• 2 salmon fillets (skinless, about 6 oz each)
• 2 tbsp soy sauce
• 1 tbsp mirin (or honey if unavailable)
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 1 garlic clove, grated
• 1 tsp fresh ginger, grated
• 1 tsp sesame oil
• 1 tsp cornstarch mixed with 2 tbsp water (slurry)
• 2 cups steamed jasmine rice
• 1 cup steamed broccoli florets
• ½ cup shredded carrots
• 1 tsp toasted sesame seeds
• 1 green onion, thinly sliced

Instructions:

1. In a saucepan, combine soy sauce, mirin, rice vinegar, brown sugar, garlic, and ginger. Simmer on medium heat until sugar dissolves. Add the cornstarch slurry and stir until the sauce thickens. Remove from heat and stir in sesame oil.
2. Pat salmon fillets dry and season lightly with salt. Heat a skillet over medium heat and sear the salmon for 3–4 minutes on each side until golden brown.
3. Brush the teriyaki sauce generously over the salmon and allow it to caramelize for 1–2 minutes before removing from the pan.
4. In a serving bowl, place a portion of steamed jasmine rice. Add steamed broccoli and shredded carrots on the side.
5. Place the glazed salmon on top and drizzle extra teriyaki sauce over it. Sprinkle with sesame seeds and green onions.

This teriyaki glazed salmon rice plate is a delightful balance of flavors and textures—sweet, savory, and tender with every bite.

It’s a comforting lunch that brings restaurant-style flavor right to your kitchen.

Mediterranean Salmon Wrap

This Mediterranean-inspired salmon wrap is a quick, refreshing, and portable lunch option.

Packed with flaky salmon, creamy hummus, crisp vegetables, and tangy feta cheese, it’s a flavorful wrap that’s light yet satisfying.

Ingredients:

• 1 cooked salmon fillet (about 6 oz, grilled or baked)
• 1 large whole wheat tortilla or flatbread
• 2 tbsp hummus
• ¼ cup crumbled feta cheese
• ½ cup baby spinach or arugula
• ¼ cup sliced cucumber
• ¼ cup roasted red peppers, sliced
• 2 tbsp red onion, thinly sliced
• 1 tbsp olives, chopped
• 1 tsp olive oil
• Juice of ½ lemon
• Salt and pepper, to taste

Instructions:

1. Warm the tortilla slightly in a skillet or microwave to make it pliable.
2. Spread a generous layer of hummus over the tortilla, leaving about an inch around the edges.
3. Flake the cooked salmon into chunks and place it in the center of the tortilla.
4. Layer with spinach, cucumber, roasted red peppers, red onion, olives, and feta cheese.
5. Drizzle olive oil and a squeeze of lemon juice over the fillings. Season lightly with salt and pepper.
6. Fold the sides of the tortilla inward, then roll it tightly into a wrap. Slice in half for easier serving.

This Mediterranean salmon wrap is light yet nutrient-dense, providing a burst of fresh flavors with every bite.

It’s perfect for a quick weekday lunch or even as a meal prep option for busy days.

Creamy Dill Salmon Salad Sandwich

A creamy salmon salad sandwich is a timeless lunch option that’s light, flavorful, and perfect for busy days.

This version uses fresh salmon mixed with Greek yogurt, dill, and lemon for a tangy twist that feels refreshing yet filling.

Ingredients:

• 1 cooked salmon fillet (about 6 oz, poached or baked)
• 2 tbsp Greek yogurt (or mayonnaise)
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• 1 tsp fresh dill, chopped
• 1 celery stalk, finely diced
• 1 green onion, thinly sliced
• Salt and black pepper, to taste
• 4 slices whole grain bread (or 2 sandwich rolls)
• Lettuce leaves or baby spinach

Instructions:

1. Flake the cooked salmon into a medium bowl, making sure to remove any bones or skin.
2. Add Greek yogurt, Dijon mustard, lemon juice, dill, celery, and green onion. Mix until well combined.
3. Season with salt and black pepper to taste. Adjust creaminess by adding more yogurt if desired.
4. Toast bread slices lightly. Spread salmon salad mixture generously over one slice.
5. Top with lettuce or spinach leaves, then cover with the second slice of bread. Slice in half before serving.

This creamy dill salmon salad sandwich is a satisfying and protein-rich lunch that’s quick to prepare.

It combines freshness and creaminess in every bite, making it perfect for both work lunches and weekend picnics.

Spicy Cajun Salmon Tacos

These Cajun-spiced salmon tacos bring bold flavors and a touch of heat to your midday meal.

Paired with crunchy slaw and a zesty lime crema, they’re vibrant, satisfying, and fun to eat.

Ingredients:

• 2 salmon fillets (skinless, about 6 oz each)
• 1 tbsp Cajun seasoning
• 1 tbsp olive oil
• 1 cup shredded cabbage (green or purple)
• ¼ cup shredded carrots
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• Juice of ½ lime
• 4 small corn or flour tortillas
• ¼ cup sour cream or Greek yogurt
• ½ tsp lime zest
• ½ tsp chili powder
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Rub salmon fillets with olive oil and Cajun seasoning. Heat a skillet over medium-high and cook salmon for 3–4 minutes per side until blackened and flaky. Remove and rest for 2 minutes.
2. In a bowl, combine shredded cabbage, carrots, vinegar, olive oil, and lime juice to create a tangy slaw. Toss well and set aside.
3. Warm tortillas in a skillet or directly over a gas flame for a slight char.
4. In a small bowl, mix sour cream (or yogurt), lime zest, and chili powder to make the lime crema.
5. Flake salmon into chunks. Assemble tacos by layering slaw, salmon, a drizzle of lime crema, and fresh cilantro.

These spicy Cajun salmon tacos pack a flavorful punch, making them a lively and satisfying lunch option.

They’re quick to prepare, colorful, and perfect for those who crave a little heat.

Salmon and Spinach Pasta Salad

This salmon and spinach pasta salad is a refreshing yet hearty lunch that’s perfect for meal prep or a quick midday bite.

With tender pasta, flaked salmon, fresh greens, and a light lemony dressing, it’s both filling and refreshing.

Ingredients:

• 2 cups cooked pasta (penne or fusilli works best)
• 1 cooked salmon fillet (about 6 oz, grilled or baked)
• 1 cup baby spinach leaves
• ½ cup cherry tomatoes, halved
• ¼ cup red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• 1 tbsp fresh parsley, chopped
• Salt and black pepper, to taste
• 2 tbsp grated Parmesan cheese (optional)

Instructions:

1. Cook pasta according to package instructions until al dente. Drain and let cool slightly.
2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, parsley, salt, and pepper to create a light dressing.
3. Flake the cooked salmon into chunks and set aside.
4. In a large bowl, combine pasta, spinach, cherry tomatoes, and red onion. Toss with the dressing until everything is evenly coated.
5. Gently fold in the flaked salmon, being careful not to break it up too much.
6. Sprinkle Parmesan cheese on top before serving (optional).

This salmon and spinach pasta salad is a refreshing, versatile dish that can be enjoyed warm or chilled.

It’s balanced, flavorful, and makes a great lunch that’s both nourishing and easy to pack.

Baked Salmon with Garlic Butter Veggies

This baked salmon dish is a one-pan wonder that’s perfect for a wholesome lunch.

The salmon bakes to tender perfection while garlic butter vegetables roast alongside, creating a balanced, hearty, and flavorful meal with minimal cleanup.

Ingredients:

• 2 salmon fillets (about 6 oz each)
• 2 tbsp unsalted butter, melted
• 2 garlic cloves, minced
• 1 tsp lemon juice
• 1 tsp fresh parsley, chopped
• 1 cup zucchini, sliced
• 1 cup bell peppers, sliced
• 1 cup broccoli florets
• 1 tbsp olive oil
• Salt and black pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place salmon fillets on the sheet. Mix melted butter, garlic, lemon juice, parsley, salt, and pepper in a small bowl, then brush generously over the salmon.
3. Toss zucchini, bell peppers, and broccoli with olive oil, salt, and pepper. Arrange around the salmon on the sheet pan.
4. Bake for 15–18 minutes, until salmon is cooked through and flakes easily with a fork.
5. Remove from the oven, let rest for 2 minutes, and serve warm.

This baked salmon with garlic butter veggies makes for a nourishing, satisfying lunch that’s rich in protein, fiber, and healthy fats—all in one easy-to-clean pan.

Smoked Salmon Avocado Toast

A modern and trendy lunch favorite, smoked salmon avocado toast combines creamy avocado, salty smoked salmon, and bright toppings for a light yet filling dish.

It’s quick, nutritious, and elegant enough to serve for a casual lunch gathering.

Ingredients:

• 2 slices of sourdough or whole-grain bread, toasted
• 1 ripe avocado
• ½ tsp lemon juice
• Salt and pepper, to taste
• 4 oz smoked salmon slices
• 2 tbsp cream cheese (optional)
• 1 tsp capers
• 2 radishes, thinly sliced
• Fresh dill or microgreens for garnish

Instructions:

1. Toast bread slices until golden and crisp. Spread cream cheese on top if using.
2. In a bowl, mash the avocado with lemon juice, salt, and pepper. Spread evenly on the toast.
3. Layer slices of smoked salmon neatly on top.
4. Garnish with radish slices, capers, and fresh dill or microgreens.
5. Serve immediately with a wedge of lemon on the side.

This smoked salmon avocado toast is light, flavorful, and nutrient-packed—perfect for a quick but elegant lunch that fuels your afternoon without feeling heavy.

Salmon Quinoa Power Bowl

This salmon quinoa power bowl is a nutrient-dense lunch option, packed with lean protein, whole grains, and colorful vegetables.

The lemon-tahini dressing ties it all together for a refreshing and energizing meal.

Ingredients:

• 1 salmon fillet (about 6 oz, grilled or baked)
• 1 cup cooked quinoa
• ½ cup roasted sweet potatoes
• ½ cup steamed broccoli
• ½ cup cucumber, diced
• ¼ cup cherry tomatoes, halved
• 2 tbsp hummus
• 1 tbsp olive oil
• 1 tbsp tahini
• 1 tsp lemon juice
• 1 garlic clove, minced
• Salt and black pepper, to taste

Instructions:

1. Cook quinoa according to package instructions and set aside.
2. Roast sweet potatoes with a drizzle of olive oil, salt, and pepper at 400°F (200°C) for 20 minutes, until golden.
3. In a small bowl, whisk together tahini, lemon juice, garlic, and a splash of water to make a creamy dressing.
4. Assemble the bowl by layering quinoa, roasted sweet potatoes, broccoli, cucumber, and cherry tomatoes.
5. Flake the salmon into chunks and add on top, alongside a spoonful of hummus.
6. Drizzle the tahini dressing over the bowl before serving.

This salmon quinoa power bowl is a balanced and wholesome lunch that’s both satisfying and energizing.

It’s ideal for meal prepping and keeps you full with clean, nourishing ingredients.

Honey Mustard Salmon Wrap

This honey mustard salmon wrap is a quick and flavorful lunch that combines flaky salmon with a creamy-sweet dressing, crisp vegetables, and soft tortillas.

It’s portable, light, and full of delicious contrast in every bite.

Ingredients:

• 1 cooked salmon fillet (about 6 oz, baked or grilled)
• 1 large whole wheat tortilla
• 2 tbsp Greek yogurt
• 1 tbsp Dijon mustard
• 1 tsp honey
• ½ cup baby spinach
• ¼ cup shredded carrots
• ¼ cup cucumber slices
• ¼ red bell pepper, thinly sliced
• Salt and pepper, to taste

Instructions:

1. In a small bowl, mix Greek yogurt, Dijon mustard, and honey to create the honey mustard dressing.
2. Flake the cooked salmon into medium chunks.
3. Warm the tortilla slightly to make it more pliable.
4. Spread the honey mustard dressing evenly on the tortilla.
5. Add spinach, carrots, cucumber, and bell pepper. Top with salmon chunks.
6. Roll the tortilla tightly into a wrap and slice in half before serving.

This honey mustard salmon wrap is a refreshing lunch that’s easy to make and great for busy days.

The sweet-tangy dressing perfectly balances the rich salmon flavor.

Salmon and Chickpea Salad Bowl

Packed with protein and fiber, this salmon and chickpea salad bowl is a vibrant, hearty lunch.

Fresh vegetables, nutty chickpeas, and tender salmon come together with a lemony olive oil dressing for a wholesome Mediterranean-inspired meal.

Ingredients:

• 1 salmon fillet (about 6 oz, grilled or baked)
• 1 cup canned chickpeas, rinsed and drained
• 1 cup cherry tomatoes, halved
• ½ cucumber, diced
• ¼ red onion, finely chopped
• 2 cups mixed greens (arugula, spinach, or romaine)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp red wine vinegar
• 1 garlic clove, minced
• Salt and pepper, to taste
• 2 tbsp feta cheese, crumbled

Instructions:

1. Prepare the dressing by whisking olive oil, lemon juice, vinegar, garlic, salt, and pepper in a small bowl.
2. Flake the cooked salmon into chunks.
3. In a large salad bowl, combine chickpeas, cherry tomatoes, cucumber, onion, and mixed greens.
4. Toss with the lemon dressing until well coated.
5. Add the salmon chunks and gently fold them in. Top with crumbled feta cheese.

This salmon and chickpea salad bowl is colorful, refreshing, and nutrient-packed.

It’s an energizing lunch that leaves you satisfied without being overly heavy.

Creamy Pesto Salmon Pasta

This creamy pesto salmon pasta is a cozy yet elegant lunch.

With tender pasta, rich pesto sauce, and chunks of perfectly cooked salmon, it offers a comforting dish that’s both quick and indulgent.

Ingredients:

• 2 salmon fillets (about 6 oz each)
• 8 oz pasta (penne or fettuccine)
• 2 tbsp olive oil
• ½ cup basil pesto
• ¼ cup heavy cream (or half-and-half)
• 2 garlic cloves, minced
• ½ cup cherry tomatoes, halved
• 2 tbsp Parmesan cheese, grated
• Fresh basil, for garnish
• Salt and pepper, to taste

Instructions:

1. Cook pasta in salted boiling water until al dente. Reserve ½ cup of pasta water, then drain.
2. Heat olive oil in a skillet over medium heat. Season salmon with salt and pepper, then cook 3–4 minutes per side until golden and flaky. Remove and set aside.
3. In the same skillet, sauté garlic for 1 minute, then stir in pesto and cream. Add reserved pasta water to loosen the sauce.
4. Toss in the cooked pasta and cherry tomatoes, mixing until coated.
5. Flake the salmon into chunks and gently fold into the pasta.
6. Sprinkle Parmesan cheese on top and garnish with fresh basil before serving.

This creamy pesto salmon pasta is rich, flavorful, and satisfying—perfect for a lunch that feels gourmet but comes together quickly.

Salmon Caesar Salad

A twist on the classic Caesar, this salmon Caesar salad is a refreshing and protein-rich lunch.

The creamy Caesar dressing pairs beautifully with crisp romaine and smoky, flaky salmon for a balanced and satisfying dish.

Ingredients:

• 1 salmon fillet (about 6 oz, grilled or baked)
• 3 cups romaine lettuce, chopped
• ¼ cup Caesar dressing (homemade or store-bought)
• ¼ cup Parmesan cheese, shaved
• ½ cup croutons
• ½ lemon wedge (for squeezing)
• Salt and pepper, to taste

Instructions:

1. Cook salmon until golden and flaky, then set aside to cool slightly.
2. In a large bowl, toss chopped romaine with Caesar dressing until well coated.
3. Add shaved Parmesan and croutons, mixing lightly.
4. Flake the salmon into large chunks and place on top of the salad.
5. Squeeze a wedge of lemon over everything before serving.

This salmon Caesar salad is a lighter yet filling lunch, combining the creaminess of Caesar dressing with the rich omega-3s from salmon for a wholesome midday meal.

Asian Ginger Soy Salmon Stir-Fry

This Asian-inspired stir-fry is a flavorful salmon lunch that comes together in minutes.

The ginger soy glaze enhances the salmon while crunchy vegetables add freshness and texture, making it both vibrant and nourishing.

Ingredients:

• 2 salmon fillets (about 6 oz each, cut into chunks)
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1 tsp fresh ginger, grated
• 1 garlic clove, minced
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• ½ cup snap peas
• 1 tbsp olive oil
• 2 cups cooked rice or noodles
• Sesame seeds and green onions, for garnish

Instructions:

1. In a small bowl, whisk soy sauce, honey, sesame oil, ginger, and garlic to create the glaze.
2. Heat olive oil in a skillet or wok over medium heat. Sear salmon chunks for 2–3 minutes until lightly golden, then remove and set aside.
3. In the same pan, stir-fry broccoli, bell pepper, and snap peas for 3–4 minutes until crisp-tender.
4. Add the glaze to the pan, stir well, and return salmon. Toss everything together until evenly coated.
5. Serve over rice or noodles, garnished with sesame seeds and green onions.

This Asian ginger soy salmon stir-fry is a flavorful, colorful dish that’s perfect for a quick lunch.

It’s packed with protein, veggies, and bold umami flavors.

Salmon Stuffed Avocados

For a light, low-carb lunch, salmon stuffed avocados are both creamy and filling.

The combination of fresh salmon salad tucked inside buttery avocado halves makes this dish refreshing, nutrient-dense, and satisfying.

Ingredients:

• 1 cooked salmon fillet (about 6 oz, flaked)
• 2 ripe avocados, halved and pitted
• 2 tbsp Greek yogurt (or mayo)
• 1 tsp lemon juice
• 1 tsp Dijon mustard
• 1 tbsp red onion, finely chopped
• 1 tbsp celery, finely chopped
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Scoop a little avocado flesh out from the center to create space for the filling. Dice and set aside.
2. In a bowl, mix flaked salmon, Greek yogurt, lemon juice, Dijon mustard, onion, celery, and diced avocado.
3. Season with salt and pepper to taste.
4. Spoon the salmon mixture into the avocado halves, filling generously.
5. Garnish with parsley before serving.

These salmon stuffed avocados are a creamy, refreshing, and nutrient-rich lunch.

They’re quick to prepare, low in carbs, and perfect for a light yet satisfying meal.

Mediterranean Salmon Grain Bowl

This Mediterranean salmon grain bowl is a wholesome, balanced lunch that brings together warm grains, flaky salmon, and fresh vegetables topped with a tangy tzatziki sauce.

It’s refreshing, colorful, and nutrient-rich.

Ingredients:

• 1 salmon fillet (about 6 oz, grilled or baked)
• 1 cup cooked farro, bulgur, or quinoa
• ½ cup cherry tomatoes, halved
• ½ cup cucumber, diced
• ¼ cup Kalamata olives, sliced
• ¼ cup red onion, thinly sliced
• 2 tbsp feta cheese, crumbled
• 2 tbsp tzatziki sauce (store-bought or homemade)
• 1 tbsp olive oil
• Juice of ½ lemon
• Salt and black pepper, to taste

Instructions:

1. Cook the grain of choice (farro, bulgur, or quinoa) according to package instructions and let it cool slightly.
2. Grill or bake the salmon until tender and flaky. Season with olive oil, lemon juice, salt, and pepper.
3. In a bowl, layer the grain base followed by cherry tomatoes, cucumber, olives, and red onion.
4. Place flaked salmon on top and sprinkle with crumbled feta.
5. Drizzle tzatziki sauce over the bowl and garnish with extra lemon juice before serving.

This Mediterranean salmon grain bowl is a satisfying, balanced lunch option with bold flavors and nourishing ingredients—perfect for both meal prep and fresh servings.

Salmon & Sweet Potato Cakes

These salmon and sweet potato cakes are crispy on the outside, tender inside, and full of flavor.

Served with a light yogurt dip or fresh greens, they make a protein-packed lunch that’s both filling and comforting.

Ingredients:

• 1 cooked salmon fillet (about 6 oz, flaked)
• 1 cup mashed sweet potato (cooked and cooled)
• 1 egg, beaten
• ½ cup breadcrumbs (or almond flour for low-carb)
• 1 garlic clove, minced
• 1 green onion, chopped
• 1 tsp smoked paprika
• Salt and black pepper, to taste
• 2 tbsp olive oil (for frying)
• ¼ cup Greek yogurt (for dipping)
• 1 tsp lemon juice

Instructions:

1. In a mixing bowl, combine flaked salmon, mashed sweet potato, egg, breadcrumbs, garlic, onion, smoked paprika, salt, and pepper. Mix until well combined.
2. Form into small patties, about ½ inch thick.
3. Heat olive oil in a skillet over medium heat. Fry salmon cakes for 3–4 minutes per side until golden brown and crisp.
4. Mix Greek yogurt and lemon juice for a simple dipping sauce.
5. Serve salmon cakes warm with yogurt dip or on a bed of greens.

These salmon and sweet potato cakes are hearty, flavorful, and versatile—delicious on their own or as part of a salad or wrap.

They’re a perfect make-ahead lunch option.

Salmon Pita Pocket with Tzatziki

This salmon pita pocket is a handheld Mediterranean-inspired lunch.

Filled with salmon, crisp veggies, and cool tzatziki, it’s refreshing, portable, and satisfying without being heavy.

Ingredients:

• 1 salmon fillet (about 6 oz, grilled or baked)
• 2 whole wheat pita pockets
• ½ cup lettuce or spinach
• ¼ cup cucumber slices
• ¼ cup cherry tomatoes, halved
• 2 tbsp red onion, thinly sliced
• 3 tbsp tzatziki sauce
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Cook salmon until flaky and season with olive oil, salt, and pepper. Break into chunks.
2. Warm pita pockets slightly in the oven or skillet.
3. Open each pita and spread a spoonful of tzatziki inside.
4. Stuff with lettuce, cucumber, cherry tomatoes, red onion, and salmon chunks.
5. Add an extra drizzle of tzatziki on top before serving.

This salmon pita pocket with tzatziki is a light yet filling lunch that’s fresh, zesty, and easy to eat on the go.

It’s perfect for busy afternoons or a healthy packed meal.

Salmon Fried Rice

Salmon fried rice is a quick and flavorful lunch option that uses leftover salmon to create a satisfying dish.

With garlic, soy sauce, and fresh vegetables, this stir-fry is hearty yet light enough for midday fuel.

Ingredients:

• 1 cup cooked salmon, flaked
• 2 cups cooked rice (preferably day-old)
• 2 eggs, lightly beaten
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• ½ cup peas and carrots (fresh or frozen)
• 2 green onions, chopped
• Salt and black pepper, to taste

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add garlic and sauté for 30 seconds.
2. Add peas and carrots, cooking for 2–3 minutes until tender.
3. Push vegetables to the side and scramble eggs in the skillet. Once cooked, mix them into the veggies.
4. Add the rice and soy sauce, stirring to combine. Cook for 3–4 minutes, allowing rice to crisp slightly.
5. Fold in flaked salmon and green onions, cooking for another 1–2 minutes.
6. Season with salt and pepper before serving.

This salmon fried rice is quick, filling, and perfect for using up leftovers. It’s a balanced one-pan meal that delivers comfort and flavor in every bite.

Salmon Lettuce Wraps with Peanut Sauce

These salmon lettuce wraps are a light, refreshing lunch packed with bold Asian flavors.

The tender salmon is paired with crisp lettuce and drizzled with a creamy, nutty peanut sauce for a satisfying, low-carb meal.

Ingredients:

• 1 salmon fillet (about 6 oz, grilled or baked)
• 6 large butter lettuce leaves
• ½ cup shredded carrots
• ½ cup cucumber, julienned
• ¼ cup red bell pepper, thinly sliced
• 2 tbsp chopped peanuts (for garnish)

For the peanut sauce:

• 2 tbsp peanut butter
• 1 tbsp soy sauce
• 1 tsp honey
• 1 tsp rice vinegar
• 1 tsp sesame oil
• Warm water, as needed for thinning

Instructions:

1. Flake the cooked salmon into chunks.
2. In a small bowl, whisk together peanut butter, soy sauce, honey, vinegar, sesame oil, and a splash of warm water until smooth.
3. Lay out lettuce leaves and fill each with salmon, carrots, cucumber, and bell pepper.
4. Drizzle peanut sauce over the top and sprinkle with chopped peanuts.
5. Serve immediately as handheld wraps.

These salmon lettuce wraps are crisp, flavorful, and nutrient-dense, offering a lighter alternative to sandwiches while still keeping lunch satisfying.

Salmon Minestrone Soup

This salmon minestrone soup is a hearty, warming lunch that combines the classic Italian vegetable soup with tender salmon chunks.

It’s nourishing, comforting, and packed with protein and fiber.

Ingredients:

• 1 salmon fillet (about 6 oz, cut into chunks)
• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 zucchini, diced
• 1 cup diced tomatoes (canned or fresh)
• 4 cups vegetable or chicken broth
• ½ cup small pasta (like ditalini or macaroni)
• 1 cup baby spinach
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and black pepper, to taste
• Parmesan cheese, for garnish (optional)

Instructions:

1. Heat olive oil in a pot and sauté onion, garlic, carrot, and celery until softened.
2. Add zucchini, diced tomatoes, oregano, and basil, cooking for 2 minutes.
3. Pour in broth and bring to a boil. Add pasta and cook until al dente.
4. Gently add salmon chunks and simmer for 5–6 minutes, until cooked through.
5. Stir in spinach just before serving. Season with salt and pepper.
6. Garnish with Parmesan if desired.

This salmon minestrone soup is hearty yet healthy, offering a comforting lunch filled with vegetables, pasta, and protein-packed salmon.

It’s perfect for cooler days.

Salmon Noodle Bowl with Miso Broth

This salmon noodle bowl brings together tender noodles, flaky salmon, and a savory miso broth for a nourishing and warming lunch.

It’s light yet deeply flavorful, making it perfect for when you want comfort without heaviness.

Ingredients:

• 1 salmon fillet (about 6 oz, grilled or baked)
• 4 cups chicken or vegetable broth
• 2 tbsp white miso paste
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 garlic clove, minced
• 1 tsp fresh ginger, grated
• 5 oz soba noodles (or ramen noodles)
• 1 cup bok choy, chopped
• ½ cup mushrooms, sliced
• 1 soft-boiled egg (optional)
• Green onions and sesame seeds, for garnish

Instructions:

1. Cook noodles according to package directions, drain, and set aside.
2. In a pot, heat broth with miso paste, soy sauce, sesame oil, garlic, and ginger. Simmer gently for 5 minutes.
3. Add bok choy and mushrooms, cooking until tender.
4. Flake salmon into chunks and add to the broth just before serving.
5. Divide noodles into bowls, pour the broth over, and top with salmon.
6. Garnish with a soft-boiled egg, green onions, and sesame seeds.

This salmon noodle bowl with miso broth is nourishing, balanced, and comforting. It’s a flavorful way to enjoy salmon in a lighter, soup-based lunch.

Salmon & Goat Cheese Flatbread

This salmon and goat cheese flatbread is a deliciously light lunch option that feels gourmet yet is easy to make.

With a crisp flatbread base, creamy cheese, and smoky salmon, it’s perfect for a quick yet elegant meal.

Ingredients:

• 1 pre-baked flatbread or naan
• 2 tbsp olive oil
• 2 tbsp goat cheese, crumbled
• ½ cup arugula
• 3 oz smoked salmon slices
• 1 tbsp capers
• ¼ red onion, thinly sliced
• ½ tsp lemon zest
• Fresh dill, for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Brush flatbread lightly with olive oil.
2. Bake for 5–6 minutes until slightly crisp.
3. Remove from oven and sprinkle goat cheese evenly over the flatbread.
4. Layer with arugula, smoked salmon, capers, and red onion.
5. Finish with lemon zest and a sprinkle of fresh dill.
6. Slice into portions and serve warm or at room temperature.

This salmon and goat cheese flatbread is a light, flavorful, and elegant lunch.

It’s quick to prepare yet feels restaurant-quality, making it perfect for both casual and special lunches.