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Quick & Easy Canned Salmon Salad for Sandwiches

A mound of creamy salmon salad, mixed with celery and herbs, topped with fresh dill, served on a white plate.
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Make a protein-packed salmon salad using canned salmon. This recipe is fast, flavorful, and perfect for quick lunches, meal prep, or simple salmon salad sandwiches.

Ingredients

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

Instructions

  1. Drain the canned salmon well. Place the salmon in a medium bowl and flake it apart using a fork, removing any remaining bones or skin.
  2. Add the chopped celery, minced red onion, and fresh dill to the bowl with the salmon.
  3. In a small separate bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, black pepper, and salt until smooth.
  4. Pour the dressing mixture over the salmon and vegetable mixture. Gently fold everything together until just combined. Avoid overmixing.
  5. Taste the salmon salad and adjust seasoning if needed, adding more lemon juice for zest or salt for flavor.
  6. Serve immediately on toasted sourdough, lettuce wraps, or crackers for a low carb salmon salad option.

Notes

  • For a fresh salmon salad, substitute 1 cup of cooked, flaked salmon for the canned variety.
  • To make this gluten free salmon salad, serve it on gluten free bread or in lettuce cups.
  • This mixture keeps well for meal prep seafood; store in an airtight container in the refrigerator for up to three days.

Nutrition

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