This salmon salad is made with canned salmon and comes together quickly! It's similar to tuna salad, so it's great in sandwiches for easy lunches.
I think canned salmon is somewhat underrated. Tuna gets all the glory, so if you want to change things up a bit, give this a try. Canned salmon is healthy and fairly inexpensive, and it's something I like to include in my diet every now and then.
Can I use fresh salmon?
Yes! I recommend using about 1 pound of fresh salmon (you could definitely use leftover cooked salmon for this recipe). I would probably eat any leftovers faster than if using canned salmon, however (within a couple of days).
A note on canned salmon
You can buy canned salmon without skin/bones, but I usually buy it with. Why? Because it's more flavorful, contains extra vitamins/minerals, and you don't even notice when you mash it all up. I know the idea may not be super appealing to some people (or if you think too much about it haha), but give it a try if you're curious! My mom always bought canned salmon that way, and so I continued as an adult. I used canned sockeye salmon (Cloverleaf brand here in Canada).
Recipe notes & tips:
- This salmon salad recipe is pretty flexible. Just like with tuna salad, feel free to add/omit ingredients based on what you've got on hand or prefer. I encourage you to taste and adjust ingredient quantities as needed!
- I use my Microplane zester/grater to zest the lemon. I add lemon zest to many of my salmon recipes - it really adds a ton of freshness that pairs well with the fish.
- If you can't get fresh dill, dried dill will work in a pinch (but I do prefer the flavor of the fresh stuff). I'd start with 1 teaspoon, taste it, and add more if needed.
- I just included butter leaf lettuce in the sandwiches pictured, but feel free to add more stuff... tomatoes, arugula, cucumber, a different kind of lettuce, a slice of cheese... anything goes.
More salmon recipes to try:
Let me know if you'll give these canned salmon salad sandwiches a go! Questions? Ask me in the comments below.
Canned Salmon Salad
- 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
- Drain the salmon and add it to a bowl. Mash it with a fork. Prep the other ingredients and add them to the bowl, then mix it all together. Taste and season with salt & pepper/adjust ingredients as needed.
- This recipe makes enough for 4 sandwiches (try adding some lettuce, tomato, cucumber, and/or sliced cheese to each sandwich). This canned salmon salad will keep in the fridge for 3-5 days.
- Recipe is easily halved (just use one can of salmon and cut other ingredients in half).
- This recipe is very forgiving. If you don't like an ingredient, you can definitely leave it out/sub as needed with what you've got on hand!
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.