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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.
You may also like my Easy Chicken Salad and Canned Salmon Pasta next.
Why you’ll love it
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!
I love how flavorful this easy canned salmon salad is with bright lemon juice, fresh dill, and crunchy onion. They might be your new favorite way to use a can of salmon. It may even rival my Easy Tuna Salad recipe.
What you’ll need
- Salmon – I used canned sockeye salmon (Cloverleaf brand here in Canada)
- Mayo – for creaminess without drenching it
- Dijon mustard – it gives savory depth but doesn’t make it taste like mustard!
- Lemon juice and zest – I add lemon zest to many of my salmon recipes since it really adds a ton of freshness that pairs well with the fish
- Capers – a burst of bright, briny flavor
- Celery and red onion – it adds crunch
- Fresh dill – it’s the perfect complement to salmon
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.
How to make salmon salad
This is an overview, and full ingredients & instructions are in the recipe card below.
- Drain the salmon, and mash it in a prep bowl. Prep the other ingredients and add to the bowl.
- Mix together, season with salt & pepper, and adjust as needed.
- Assemble into sandwiches.
Substitutions and variations
- Can you use fresh salmon? Yes! I recommend using about 1 pound of fresh salmon (you could definitely use leftover Cooked Salmon for this recipe).
- 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!
- 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.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I use my Microplane zester/grater to zest the lemon.
- Here’s a quality bread knife if you don’t have one and a chef’s knife for chopping.
What to serve with salmon salad
- I just included butter lettuce in the sandwiches pictured, but feel free to add more stuff like tomatoes, arugula, cucumber, a different kind of lettuce, a slice of cheese… anything goes!
- Try my light Potato Leek Tomato Soup for a soup and sandwich combo, or make this Super Simple Parmesan Arugula Salad on the side for more fresh goodness.
Leftovers and storage
- Store any leftovers in an airtight container in the fridge for 3-5 days. I would probably eat any leftovers faster if using fresh salmon, however (within a couple of days).
- Make sure to not leave it sitting out and refrigerate promptly.
Leave a star rating and review if you made these canned salmon salad sandwiches! Questions? Talk to me. Give me a follow on Instagram as well.
Canned Salmon Salad
Ingredients
- 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
- 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.
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This looks yummy. What kind of sliced cheese would you recommend going on top of it?
Thank you! Actually, I am not someone who enjoys cheese on sandwiches, so I am the wrong person to ask unfortunately – sorry lol. My best guess is maybe you could do a slice of cheddar and perhaps even broil it tuna melt style, but other than that, I am not sure!
My favorite tasty satisfying delicious
What a great recipe! Snowed in here and thought I had tuna but no, salmon, glad I did and very flavorful! Thank you!
I’m so glad it worked out! Stay warm! 😀
Looks good, thanks for sharing !
You’re welcome! Let me know if you try it, Patti! 🙂