Ready in less 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 packed with delicious flavor.
Why I Love This Recipe
A quick and easy weekday lunch, this Canned Salmon Salad is perfect when you’re short on time and low on groceries.
Made with ingredients you likely already have on hand, it comes together in less than 10 minutes and is packed with nutrition like protein and omega-3 fatty acids. Omega-3 fatty acids are helpful for heart, brain, and cardiovascular health, and are found in fatty fish like salmon.
I love this Canned Salmon Salad recipe because like tuna salad, it is so versatile. You 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 in the spotlight but I think canned salmon salad is so underrated. If you’re looking for a new easy lunch staple, give this a try!
Ingredients You’ll Need
Notes on Ingredients
canned salmon: an easy source of protein to keep in your pantry that equally provides the nutritional benefits of fresh salmon
red onion: sharp, pungent flavor, adds crunch and depth to the dish. White, yellow, or sweet onion will also work.
celery: also provides a nice 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 highly aromatic
mayonnaise: helps to hold the salmon together and contributes to the creamy texture of the salad
dijon mustard: adds a tangy, sharp flavor with a bit of spice and pairs well with the lemon juice
lemon juice: brightens up the salad with a little acidity
Equipment You’ll Need (affiliate links – if you make a purchase I receive a small commission):
How to Make Canned Salmon Salad
- Combine ingredients. Add salmon, red onion, celery, capers, fresh dill, mayonnaise, dijon mustard, lemon juice, and pepper to a small mixing bowl.
- Mix and adjust. Stir ingredients together and add additional mayonnaise or seasoning as desired.
- Serve. Serve canned salmon salad on a bed of lettuce, with veggies like cucumbers, crackers, or on a sandwich.
Expert Tips
- If you’re not a mayonnaise fan or need an egg-free version of the recipe, you can use plain Greek yogurt as a substitute.
- I look for wild-caught pink canned salmon, packed in water.
- 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 a great source of lean protein and heart-healthy omega-3 fatty acids.
Is canned salmon ready to eat?
As with canned tuna, canned salmon is fully cooked and ready to eat. It can be eaten straight out of the can or used in a variety of recipes like this one, salmon burgers, poke bowls, or mixed in with homemade fried rice.
How often can you eat canned salmon?
The Dietary Guidelines for Americans recommends that adults eat at least 8 ounces, or about 2 servings, of seafood per week.
Why should you always have canned salmon in your pantry?
Canned salmon has a long shelf-life, which makes it a great pantry staple. You can stock up on canned salmon and use it whenever you want.
I find it especially helpful and convenient when I haven’t gone to the grocery store in a few days and am in need of a quick lunch. It’s also much more affordable than fresh salmon, making it a great budget-friendly option for those who love salmon.
Storage and Preparation
Canned Salmon Salad leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
Recipes That Pair Well
Kohlrabi Fries (Baked or Air Fryer)
Asparagus Pea and Feta Salad with Lemon Balm Vinegar
For more lunch inspiration, check out 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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Description
Ready in less 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 packed with 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
- In a small mixing bowl, add salmon, red onion, celery, capers, dill, mayonnaise, dijon mustard, lemon juice, and pepper, and stir to combine. Add additional mayonnaise or seasoning as desired.
- Serve on a bed of lettuce, with veggies like cucumbers, crackers, or serve on a sandwich.
Notes
- To make vegan, use a vegan mayo.
- To make egg-free, use Greek yogurt instead of mayonnaise.
- Prep Time: 7 minutes
- Category: Snack
Keywords: canned salmon salad, salmon salad, salad with canned salmon
