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 recipe 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 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.
Canned salmon has a long shelf-life, which makes it a great pantry staple. 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.
Tuna salad definitely sits in the spotlight but I think 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
Nutrition Benefits of Canned Salmon
Canned salmon is every bit as nutritious as fresh salmon. It’s 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.
The Dietary Guidelines for Americans recommends that adults eat at least 8 ounces, or about 2 servings, of seafood per week.
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 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.
Storage and Preparation
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
If you like this recipe, please be sure to comment and give it a 5 star rating below. If you make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you want to save this recipe for later, be sure to pin it on Pinterest!
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Quick Canned Salmon Salad
(2 votes, average: 5.00 out of 5)
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- Total Time: 7 minutes
- Yield: 2-4 servings 1x
- Diet: Gluten Free
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.
Ingredients
- 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
Instructions
- 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 egg-free, use Greek yogurt instead of mayonnaise.
- I look for wild-caught pink canned salmon, packed in water.
- Prep Time: 7 minutes
- Category: Snack
- Method: No cook
- Cuisine: American
How can i get a nutrition lost fir this recipe?
Hi Lori! I don’t include the nutritional information for my recipes. Here’s why: https://karalydon.com/intuitive-eating/why-i-dont-include-the-nutrition-information-for-my-recipes/
Recipe looks really good, and I plan to make it for lunch. I don’t think you need to add the whole vegan mayo alternative note here…. Vegans wouldn’t eat salmon.
Would love to hear what you think, Diane! That’s a great point – will remove that.
It would be helpful if nutritional information was added to your posts. Calories fat, protein, sodium, etc..
Hi Karen! I don’t include the nutritional information for my recipes. Here’s why: https://karalydon.com/intuitive-eating/why-i-dont-include-the-nutrition-information-for-my-recipes/