Print

Quick Canned Salmon Salad

A mound of creamy salmon salad mixed with red onion and fresh dill, served on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Prepare this simple and protein-packed salmon salad using canned salmon. It makes a great sandwich filling or topping for crackers.

Ingredients

Scale
  • 1 (7.5 ounce) can salmon, drained and skin/bones removed
  • 1/4 cup celery, finely chopped
  • 2 tablespoons red onion, finely minced
  • 2 tablespoons mayonnaise (or Greek yogurt for lighter version)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 1 tablespoon fresh dill, chopped (optional)

Instructions

  1. Drain the canned salmon well. Place the salmon in a medium bowl.
  2. Use a fork to flake the salmon thoroughly, removing any remaining bones or skin pieces.
  3. Add the chopped celery, minced red onion, mayonnaise, lemon juice, Dijon mustard, pepper, salt, and dill (if using) to the bowl.
  4. Mix all ingredients together until just combined. Do not overmix.
  5. Taste the mixture and adjust salt or lemon juice as needed.
  6. Serve immediately on bread, crackers, or lettuce cups, or chill for later use.

Notes

  • For a gluten-free or low-carb option, serve this salmon salad in lettuce wraps instead of bread.
  • Substitute Greek yogurt for mayonnaise to reduce fat content.
  • If you prefer a tangier flavor, add 1 teaspoon of sweet pickle relish.

Nutrition

Find it online: https://tastytribune.com/salmon-salad-recipe-easy-quick/