Ready in lower than 10 minutes, this canned salmon salad is a go-to for a nutrition-packed lunch. Made with fresh dill, capers, celery and onion, it’s full of delicious flavor.

Why I Love This Recipe

A fast and simple weekday lunch, this Canned Salmon Salad is ideal while you’re short on time and low on groceries.

Made with ingredients you likely have already got readily available, it comes together in lower than 10 minutes and is full of nutrition like protein and omega-3 fatty acids. Omega-3 fatty acids are helpful for heart, brain, and cardiovascular health, and are present in fatty fish like salmon.

I like this Canned Salmon Salad recipe because like tuna salad, it’s so versatile. You possibly can eat it in a sandwich, on a bed of lettuce, with crackers, or alongside veggies like cucumbers or bell peppers.

Tuna salad definitely sits within the highlight but I feel canned salmon salad is so underrated. When you’re on the lookout for a latest easy lunch staple, give this a try! 

Ingredients You’ll Need

Notes on Ingredients

canned salmon: a straightforward source of protein to maintain in your pantry that equally provides the dietary advantages of fresh salmon

red onion: sharp, pungent flavor, adds crunch and depth to the dish. White, yellow, or sweet onion can even work.

celery: also provides a pleasant crunch to the salad 

capers: add a briny, salty pop of flavor that helps cut through the richness of the salmon and mayonnaise 

fresh dill: has a tangy flavor that compliments the salmon perfectly and is extremely fragrant

mayonnaise: helps to carry the salmon together and contributes to the creamy texture of the salad

dijon mustard: adds a tangy, sharp flavor with a little bit of spice and pairs well with the lemon juice 

lemon juice: brightens up the salad with slightly acidity

Equipment You’ll Need (affiliate links – if you happen to make a purchase order I receive a small commission):

Mixing Bowl

Tips on how to Make Canned Salmon Salad

1. Mix ingredients. Add salmon, red onion, celery, capers, fresh dill, mayonnaise, dijon mustard, lemon juice, and pepper to a small mixing bowl. 
2. Mix and adjust. Stir ingredients together and add additional mayonnaise or seasoning as desired.
3. Serve. Serve canned salmon salad on a bed of lettuce, with veggies like cucumbers, crackers, or on a sandwich. 

Expert Suggestions

1. When you’re not a mayonnaise fan or need an egg-free version of the recipe, you should utilize plain Greek yogurt in its place.
2. I search for wild-caught pink canned salmon, packed in water.
3. If vegan, use a vegan mayo alternative.

Recipe FAQs

Is salmon out of a can good for you?

Absolutely! Canned salmon is every bit as nutritious as fresh salmon. Salmon is an incredible source of lean protein and heart-healthy omega-3 fatty acids. 

Is canned salmon able to eat?

As with canned tuna, canned salmon is fully cooked and able to eat. It may possibly be eaten straight out of the can or utilized in a wide range of recipes like this one, salmon burgers, poke bowls, or mixed in with homemade fried rice. 

How often are you able to eat canned salmon?

The Dietary Guidelines for Americans recommends that adults eat a minimum of 8 ounces, or about 2 servings, of seafood per week.

Why must you all the time have canned salmon in your pantry?

Canned salmon has an extended shelf-life, which makes it an incredible pantry staple. You possibly can top off on canned salmon and use it every time you wish.

I find it especially helpful and convenient after I haven’t gone to the food market in a couple of days and am in need of a fast lunch. It’s also much more cost-effective than fresh salmon, making it an incredible budget-friendly option for individuals who love salmon.

Storage and Preparation

Canned Salmon Salad leftovers will be stored in an airtight container within the refrigerator for as much as 3-4 days.

Recipes That Pair Well

Kohlrabi Fries (Baked or Air Fryer)

Air Fryer Sweet Potato Fries

Creamy Broccoli Salad

Quick Pot Baked Beans

Asparagus Pea and Feta Salad with Lemon Balm Vinegar

For more lunch inspiration, try my other recipes below!

Moroccan-Inspired Chickpea Bowl (Meal Prep Lunch)

Thai-Inspired Chicken Salad with Thai Peanut Dressing

Kohlrabi Fritters with Herb Yogurt Sauce

5 Ingredient Kale and Quinoa Bowl

Grilled Cauliflower Hummus Sandwich

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Print

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Description

Ready in lower than 10 minutes, this canned salmon salad is a go-to for a nutrition-packed lunch. Made with fresh dill, capers, celery and onion, it’s full of delicious flavor.

• 2 (5-6 ounce) cans salmon, drained
• 3 tablespoons chopped red onion
• 3 tablespoons chopped celery
• 1 1/2 tablespoons capers
• 1 tablespoon fresh dill
• 1/3 cup mayonnaise
• 2 tablespoons dijon mustard
• 1 tablespoon lemon juice
• pepper, to taste

1. In a small mixing bowl, add salmon, red onion, celery, capers, dill, mayonnaise, dijon mustard, lemon juice, and pepper, and stir to mix. Add additional mayonnaise or seasoning as desired.
2. Serve on a bed of lettuce, with veggies like cucumbers, crackers, or serve on a sandwich.

Notes

1. To make vegan, use a vegan mayo.
2. To make egg-free, use Greek yogurt as an alternative of mayonnaise.

• Prep Time: 7 minutes
• Category: Snack

Keywords: canned salmon salad, salmon salad, salad with canned salmon