Description
This salmon salad recipe is made with canned salmon and comes together quickly! It’s similar to tuna salad, so it’s great in sandwiches for easy lunches.
Ingredients
Scale
- 2 (5 ounce) cans salmon (drained)
- 1/4 cup mayo
- 1 teaspoon Dijon mustard
- 1/2 tablespoon lemon juice
- zest of 1/2 lemon
- 1 stick celery (chopped small)
- 1–2 tablespoons capers (drained & chopped)
- 1–2 tablespoon red onion (chopped small)
- 1 tablespoon fresh dill (chopped)
- Salt & pepper (to taste)
Instructions
- Mash: Drain the salmon and add it to a bowl. Mash it with a fork.
- Combine: Prep the other ingredients and add them to the bowl, then mix it all together.
- Season: Taste and season with salt & pepper/adjust ingredients as needed.
Notes
Recipe is easily halved. This recipe is very forgiving; you can omit or substitute ingredients based on preference. This canned salmon salad will keep in the fridge for 3-5 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 197 kcal
- Sugar: 1 g
- Sodium: 437 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 1 g
- Protein: 17 g
- Cholesterol: 65 mg
Keywords: canned salmon, salmon salad, seafood salad, easy lunch, sandwich filling