This quick 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 in the fridge. The remaining ingredients are flexible, so if you don't have them, simply use what you have! Another delicious way to use canned salmon is these salmon cakes.

Ingredients

See the recipe card for exact measurements. 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 use avocado oil mayonnaise.
Mustard: I highly recommend using Dijon mustard. 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 ones are too sharp. If out of scallions, use cilantro or parsley.

Variations

Add chopped eggs plus more mayonnaise.
Omit the hot pepper sauce and use sriracha mayo.
You can substitute sour cream or Greek yogurt for mayonnaise (but 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 chopped olives, chopped cucumber pickles, diced celery, and diced red onions. The photo below shows the salad with pitted kalamata olives.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Drain the salmon and 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.

I have made this several times and love it!!! For the hot sauce, I use sriracha and instead of green onions, I use chopped sweet onion.
Leigh
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Recipe Tips

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.
It's important to drain the salmon thoroughly. This ensures a thick, creamy salad and prevents it from being soupy.
Storage: You can keep the leftovers in an airtight container in the fridge for up to three days. Give them a quick stir before you use them. I don't recommend freezing this salad.

Serving Suggestions

I usually serve this salad on toasted English muffins, 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!

Recipe Card

5 from 26 votes

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Canned Salmon Salad

This easy 15-minute salmon salad features canned salmon, mayonnaise, and Dijon mustard. It's creamy, delicious, and 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, including chopped olives, chopped cucumber pickles, diced celery, diced red onions, and chopped cilantro.
You can also add chopped eggs plus more mayonnaise.
You can keep the leftovers in an airtight container in the fridge for up to three days. Give them a quick stir before you use them. I don't recommend freezing this salad.

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

Recipe Tips

Serving Suggestions

Recipe Card