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salmon salad wrap | BusyWifeBusyLife

This meal can be prepared with fresh roasted salmon or your go-to canned brand. Tuna and chicken salad are loaded with mayonnaise which can be very unhealthy. This recipe using just 1 tablespoon of mayo is packed with flavor and crunch. 

Course Salad
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 people


  • 1 lb Salmon
  • 1 Tbsp Mayo
  • 1 Tbsp Dijon Mustard
  • 1 tsp Capers
  • 1/2 stalk Celery chopped
  • 1/2 Lemon juice fresh squeezed
  • Your Favorite Wrap or bread
  • Dry slaw mixture for garnish in wrap


  1. Season salmon with salt, pepper, and dill generously and drizzle with olive oil. Roast fillet of salmon in the oven at 400 degrees for about 15-20 mins or until medium well.

    -Alternatively, you can use pre-cooked can salmon or leftovers you have from the night before

  2. Let cool and then use a fork to separate the pieces of salmon and add to a bowl. Then add chopped celery, capers, mayo, and mustard.

  3. Taste and adjust seasoning, add more mustard or mayo if desired. Finish by squeezing lemon into the bowl.

  4. Add to your wrap and serve atop a slaw mixture (mine is kale and Brussel sprouts) for some added crunch. Eat immediately!