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    Home » Seafood Recipes » Canned Salmon Salad

    Canned Salmon Salad

    Last updated: Feb 11, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies · Terms of Use · Privacy Policy · Accessibility

    Jump to Recipe Card

    A 15-minute, truly easy recipe for a tasty canned salmon salad made with mayonnaise, Dijon mustard, and hot pepper sauce.

    I make it often for lunch, and it keeps well for several days. It's great on its own, in a sandwich, a lettuce sandwich, or stuffed into vegetables.

    Canned salmon salad served on toast.

    I make this tasty salad often for lunch. It's so 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 very flexible, so if you don't have them, you can simply use what you have!

    Jump to:
    • Ingredients
    • Instructions
    • Frequently asked questions
    • Variations and substitutions
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

    Happily, this recipe only has six simple ingredients. Here's an overview of what you'll need. The exact measurements are listed in the recipe card below.

    Canned salmon: I like to use fish that includes the bones and skin, but if you prefer boneless and skinless, that's fine too.

    Black pepper: Freshly ground tastes best.

    Mayonnaise: I like to use avocado oil mayonnaise. Sir Kensington's is my favorite brand.

    Dijon mustard: This traditional French mustard is creamier, thicker, and less vinegary than yellow mustard. I highly recommend using Dijon mustard in this particular recipe. It does make a difference.

    Hot pepper sauce: This is purely optional and I don't always add it (I didn't in the video below). But it does add a nice subtle kick to the salad. My favorite brand is Frank's.

    Capers: Sometimes I use minced black olives instead.

    Scallions: I only use the green parts - the white parts are a bit too sharp.

    Instructions

    Making this salmon salad is so easy! Scroll down to the recipe card for the full details. Here are the basic steps:

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

    Next, mix in the remaining ingredients.

    That's it! Your tasty lunch is ready. You can either serve it immediately or cover it and place it in the fridge until ready to serve. This will improve the salad's flavor, as it will allow the flavors to meld.

    A photo collage showing the steps for making a canned salmon salad.

    Frequently asked questions

    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 some sea salt. I like the rich taste.

    But if you're looking for recipes to make with canned salmon, 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 that in most of my recipes. But if you prefer boneless and skinless fish, that's absolutely fine.

    Can I make a salmon salad without mayo?

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

    Variations and substitutions

    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.

    You can also add chopped eggs for a super filling and delicious meal - but then you should add a bit more mayonnaise.

    As mentioned above, another tasty addition is to add a few drops of hot pepper sauce (such as Frank's).

    You can substitute Greek yogurt for mayonnaise if you'd like. But mayonnaise is tastier and creamier. Greek yogurt is a bit too tangy, in my opinion. Another option is to use sour cream.

    Serving suggestions

    I usually serve this salad on toasted English muffins. Sometimes I stuff it inside bell peppers, tomatoes, or a lettuce sandwich.

    It's also good when scooped out with almond flour crackers or pork rinds. 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 the fridge, in an airtight container, for up to 3 days. They keep quite well actually - just make sure to give them a quick stir before you use them.

    Canned salmon salad served on toast, with a napkin in the background.

    Related recipes

    • Salmon Cakes
    • Smoked Salmon Mousse
    • Keto Tuna Salad
    • Crab Salad

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Canned Salmon Salad
    4.97 from 211 votes
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    Canned Salmon Salad

    A very easy and quick recipe for a tasty canned salmon salad made with mayonnaise, Dijon mustard, and hot pepper sauce. The perfect lunch!
    Prep Time15 mins
    Total Time15 mins
    Course: Salad
    Cuisine: American
    Servings: 2 servings
    Calories: 337kcal
    Author: Vered DeLeeuw

    INGREDIENTS

    • 7.5 oz canned salmon
    • ¼ teaspoon black pepper
    • ¼ cup avocado oil mayonnaise
    • 2 teaspoons Dijon mustard
    • ½ teaspoon hot pepper sauce (optional)
    • 1 tablespoon capers
    • ¼ cup thinly sliced scallions green part

    INSTRUCTIONS

    • Drain the salmon. Transfer to a small bowl. Flake 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 to allow the flavors to meld.

    WATCH THE VIDEO:

    NOTES

    The recipe assumes that the canned salmon contains salt. If it doesn't, add ½ teaspoon kosher salt to the remaining ingredients.
    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, and diced red onions.
    You can also add chopped eggs for a super filling and delicious meal - but then add a bit more mayonnaise.
    Another tasty addition is to add a few drops of hot pepper sauce (such as Frank's).
    You can substitute Greek yogurt for mayonnaise if you'd like. But mayonnaise is tastier and creamier. Greek yogurt is a bit too tangy, in my opinion. Another option is to use sour cream. 

    ADD YOUR OWN NOTES

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    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes sugar alcohols. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 0.5recipe | Calories: 337kcal | Carbohydrates: 1g | Protein: 21g | Fat: 26g | Saturated Fat: 4g | Sodium: 469mg | Sugar: 3g
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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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