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Quick Canned Salmon Salad

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

Make this simple and fresh salmon salad using canned salmon. It is ready fast and works well for sandwiches or lettuce wraps.

Ingredients

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

Instructions

  1. Drain the canned salmon well. Place the salmon in a medium bowl and flake it apart with a fork until mostly broken down.
  2. Add the mayonnaise (or yogurt), chopped celery, minced red onion, fresh dill, lemon juice, and Dijon mustard to the bowl.
  3. Mix all ingredients together until just combined. Do not overmix.
  4. Season the salad with salt and pepper to your liking.
  5. Serve immediately or chill for 15 minutes to let the flavors blend.

Notes

  • For a lower-fat option, substitute half the mayonnaise with plain Greek yogurt.
  • Serve this salad on toasted whole-grain bread for sandwiches, spoon it into crisp lettuce cups for a low-carb meal, or serve it over a bed of mixed greens.
  • If you prefer a less creamy texture, reduce the mayonnaise to 2 tablespoons.

Nutrition

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