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Quick and Easy Canned Salmon Salad

A mound of creamy salmon salad mixed with chopped red onion, celery, and herbs, served on a white plate.
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Prepare this protein-rich salmon salad in minutes using canned salmon. It is a versatile recipe perfect for sandwiches, lettuce wraps, or as a light lunch base.

Ingredients

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

Instructions

  1. Open the can of salmon. Drain the liquid completely. Transfer the salmon to a medium bowl and flake it apart with a fork, removing any remaining bones or skin.
  2. Add the chopped celery, red onion, and fresh parsley to the bowl with the salmon.
  3. In a small separate bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice until smooth.
  4. Pour the dressing mixture over the salmon and vegetables.
  5. Gently fold all ingredients together until just combined. Avoid overmixing to maintain some texture.
  6. Season with black pepper and salt to your taste.
  7. Serve immediately on bread for a salmon salad sandwich, over mixed greens for a healthy salmon salad lunch, or use as a meal prep salmon salad base.

Notes

  • For a low carb salmon salad, serve this mixture inside hollowed-out bell peppers or large lettuce cups instead of bread.
  • If you prefer a dairy free salmon salad, ensure you use a dairy-free mayonnaise substitute.
  • This recipe is naturally gluten free.
  • To make a lemon dill salmon salad, add 1 teaspoon of dried dill or 1 tablespoon of fresh dill to the mixture.

Nutrition

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