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canned mackerel salad on open faced sandwiches with lettuce and tomato on a plate

Canned Mackerel Salad

This canned mackerel salad recipe is quick and simple to make and delicious in sandwiches or wraps. It's a tasty alternative to tuna salad!
Course Salad
Cuisine American
Keyword canned mackerel salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 2
Calories 378kcal


  • 2 (4 ounce) cans mackerel drained, see note
  • 1/4 cup mayo
  • 1 teaspoon Dijon mustard
  • 1/2 tablespoon lemon juice + zest of 1/2 lemon
  • 1 stick celery chopped
  • 1 tablespoon capers drained & chopped
  • 1-2 tablespoons red onion or scallions chopped
  • 1 tablespoon parsley chopped
  • 2 tablespoons cucumber chopped (optional, see note)
  • Salt & pepper to taste


  • Prep the ingredients and add them to a bowl. Gently mash/stir together. Give it a taste and adjust ingredients as needed (e.g. add more lemon juice or salt & pepper).
  • Serve in a sandwich, wrap, lettuce wraps, etc.


  • Makes about 2 sandwiches (up to 4 if you don't fill them much). To halve the recipe, use 1 can of mackerel and halve each ingredient (it's fine to eyeball this recipe... it's very flexible).
  • Mackerel taste/quality can vary a lot from brand-to-brand. The best one I've tried is King Oscar. 
  • Skip the cucumber if you don't plan on eating it right away (it'll make it more watery if it sits).
  • 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.


Calories: 378kcal | Carbohydrates: 2g | Protein: 27g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 764mg | Potassium: 325mg | Fiber: 1g | Sugar: 1g | Vitamin A: 786IU | Vitamin C: 7mg | Calcium: 293mg | Iron: 3mg