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Ultimate Easy Salmon Salad Recipe (Canned & Fresh Option)

Three lettuce cups filled with creamy salmon salad, garnished with fresh dill and celery.
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Make this quick and protein-packed salmon salad using either canned or freshly cooked salmon. It works perfectly as a sandwich filling, a light meal over greens, or for meal prep.

Ingredients

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

Instructions

  1. If using canned salmon, drain the liquid completely and flake the salmon into a medium bowl using a fork. Remove any visible bones or skin.
  2. Add the diced celery, minced red onion, mayonnaise (or yogurt), lemon juice, dill, parsley, Dijon mustard, pepper, and salt to the bowl with the salmon.
  3. Mix all ingredients gently until just combined. Do not overmix; you want some texture remaining.
  4. Taste the salad and adjust seasoning, adding more lemon juice or salt if needed.
  5. For the best flavor, cover the bowl and chill the salmon salad in the refrigerator for at least 15 minutes before serving.

Notes

  • For a low carb sandwich filling, serve this salad wrapped in large lettuce cups (like butter lettuce or romaine).
  • To make this Paleo salmon salad, substitute the mayonnaise with a Paleo-approved mayonnaise made with avocado oil.
  • This recipe is naturally gluten free seafood salad; no modifications are needed for gluten-free diets.
  • For a make ahead dips and spreads option, this salad keeps well in the refrigerator for up to 3 days.

Nutrition

Find it online: https://kitchenslang.com/salmon-salad-recipe-canned-fresh-option/