Print

Quick Canned Salmon Salad

Close-up of a bowl of fresh salmon salad mixed with chopped dill and lemon zest, served with a lemon wedge.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple, fresh recipe for salmon salad using canned salmon, perfect for sandwiches or lettuce wraps.

Ingredients

Scale
  • 1 (14.75 ounce) can salmon, drained and skin/bones removed
  • 1/4 cup mayonnaise or Greek yogurt
  • 2 tablespoons finely chopped celery
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon black pepper
  • Pinch of salt

Instructions

  1. Drain the canned salmon well. Remove any remaining skin or bones and flake the fish into a medium bowl.
  2. Add the mayonnaise (or Greek yogurt), celery, lemon juice, dill, Dijon mustard, pepper, and salt to the bowl.
  3. Mix all ingredients gently with a fork until just combined. Do not overmix; you want a slightly flaky texture.
  4. Taste the salad and adjust seasoning if needed.
  5. Serve immediately on bread, crackers, or in lettuce cups.

Notes

  • For a lower-fat option, substitute all mayonnaise with plain Greek yogurt.
  • Add 1 tablespoon of finely minced red onion for extra crunch and flavor.
  • To make this low carb, serve the salad in crisp lettuce cups instead of bread.

Nutrition

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