Print

Easy Canned Salmon Salad for Sandwiches and Light Lunches

A mound of creamy salmon salad mixed with celery, red onion, and green onions served on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a quick, protein-packed salmon salad using canned salmon. This recipe works well as a creamy sandwich filling or as a light, healthy salad base.

Ingredients

Scale
  • 1 (7.5 ounce) can wild salmon, drained and flaked
  • 1/4 cup celery, finely chopped
  • 2 tablespoons red onion, finely minced
  • 2 tablespoons fresh dill, chopped
  • 1/4 cup mayonnaise (or Greek yogurt for a lighter version)
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • Salt and black pepper to taste

Instructions

  1. Drain the canned salmon well and place it in a medium bowl. Flake the salmon apart using a fork.
  2. Add the chopped celery, minced red onion, and fresh dill to the bowl with the salmon.
  3. In a small separate bowl, whisk together the mayonnaise, lemon juice, and Dijon mustard until smooth.
  4. Pour the dressing mixture over the salmon and vegetable mixture.
  5. Gently fold all ingredients together until just combined. Avoid overmixing.
  6. Season the salmon salad with salt and black pepper to your preference.
  7. Serve immediately on bread for a salmon salad sandwich, or chill for 30 minutes to let flavors meld before serving over lettuce greens.

Notes

  • For a gluten-free or Paleo salmon salad, serve this mixture in lettuce cups or over mixed greens instead of bread.
  • If you prefer a no mayo salmon salad, substitute the mayonnaise with mashed avocado or plain Greek yogurt.
  • This recipe is excellent for meal prep; store it in an airtight container in the refrigerator for up to three days.

Nutrition

Find it online: https://cookingbyjade.com/easy-salmon-salad-recipe-canned-salmon/