Canned Salmon Salad

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This 15-minute salmon salad features canned salmon, mayonnaise, Dijon mustard, and hot pepper sauce. It's delicious on its own, in a sandwich, a lettuce wrap, or stuffed into vegetables.

Salmon salad is served on bread slices with parsley for garnish.

I make this salmon salad often for lunch. It's easy and delicious, and I always have the ingredients on hand. I almost always have canned salmon in the pantry and mayonnaise or Greek yogurt in the fridge. The remaining ingredients are flexible, so if you don't have them, simply use what you have!

Ingredients

The full list of ingredients and exact measurements are listed in the recipe card below. Here are my comments on some of the ingredients.

Canned salmon: I like to use salmon that includes the bones and skin, but if you prefer boneless and skinless, that's fine, too.
Mayonnaise: I like to use avocado oil mayonnaise.
Mustard: I highly recommend using Dijon mustard in this recipe. It's creamy and delicious.
Hot pepper sauce: This is optional, and I don't always add it, but it does add a nice subtle kick to the salad.
Scallions: I only use the green parts - the white parts are a bit too sharp. If out of scallions, you can use cilantro or parsley.

Variations

Add chopped eggs for a filling and delicious meal - but then you should add a bit more mayonnaise.
Add a few drops of hot pepper sauce.
You can substitute sour cream or Greek yogurt for mayonnaise, although mayonnaise is tastier and creamier.
I like to add capers and scallions to this salad, but you can use lots of other things. Over the years, I tried and liked chopped olives, chopped cucumber pickles, diced celery, and diced red onions. The photo below shows the salad with pitted kalamata olives.

Instructions

Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:

You start by draining the salmon well - you don't want a soupy salad - then flake it with a fork.

Mix in the remaining ingredients.

That's it! Lunch is ready. I like to serve this salad on toasted low-carb bread.

Expert Tip

You can serve the salad immediately or cover it and place it in the fridge until ready to serve. This will improve the salad's flavor, allowing the flavors to meld.

Recipe FAQs

What is the best way to eat canned salmon?

I'll go ahead and confess: I like to eat it straight out of the can, sprinkled with sea salt. I like the rich taste. But if you're looking for recipes to make with it, this one is good, and so are these salmon cakes.

Should I use boneless and skinless salmon?

This is purely a matter of preference. I prefer salmon with skin and bones and use it in most of my recipes. But if you prefer boneless and skinless, that's absolutely fine.

Can I make a salmon salad without mayo?

Yes. You can use sour cream instead of mayonnaise. However, I feel that mayo is better in terms of flavor and texture.

Serving Suggestions

I usually serve this salad on toasted English muffins, keto almond flour bread, or keto bagels. Sometimes, I stuff it in bell peppers, tomatoes, or a lettuce sandwich.

It's also good when scooped out with keto crackers or pork rinds (as shown in the photo below). But when I'm super lazy, I just eat it out of a bowl with a spoon!

Storing Leftovers

You can keep the leftovers in an airtight container in the fridge for up to three days. They keep quite well actually - just make sure to give them a quick stir before you use them. I don't recommend freezing the leftovers.

Salmon salad is served on toast, with a napkin in the background.

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Recipe Card

5 from 26 votes

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This 15-minute salmon salad features canned salmon, mayonnaise, Dijon mustard, and hot pepper sauce. It's perfect for lunch!

Prep Time15

Total Time15

Course: Salad

Cuisine: American

Servings: servings

Calories: 337kcal

Author: Vered DeLeeuw

Video

Ingredients

▢ 7.5 ounces canned salmon
▢ ¼ teaspoon black pepper
▢ ¼ cup mayonnaise
▢ 2 teaspoons Dijon mustard
▢ ½ teaspoon hot pepper sauce - optional
▢ 1 tablespoon capers
▢ ¼ cup scallions - thinly sliced, green part only

Instructions

Drain the salmon well. Transfer it to a small bowl and flake it with a fork.
Add the black pepper, mayonnaise, Dijon mustard, and (if using) hot pepper sauce. Mix well.
Mix in the capers and scallions.
Serve immediately, or cover and chill for an hour to allow the flavors to meld.

Notes

The recipe assumes the canned salmon contains salt. If it doesn't, add ¼ teaspoon of salt.
I like to add capers and scallions to the salad, but you can use lots of other things. Over the years, I tried and liked chopped olives, chopped cucumber pickles, diced celery, diced red onions, and chopped cilantro.
You can also add chopped eggs for a filling and delicious meal - but then add a bit more mayonnaise.
Another tasty addition is to add a few drops of hot pepper sauce.
You can keep the leftovers in an airtight container in the fridge for up to three days. They keep quite well actually - just make sure to give them a quick stir before you use them. I don't recommend freezing the leftovers.

Nutrition per Serving

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Disclaimers

Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.

Salmon Salad

Ingredients

Variations

Instructions

Expert Tip

Recipe FAQs

Serving Suggestions

Storing Leftovers

More Salmon Recipes

Recipe Card