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.
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!
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.
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.
Frequently asked questions
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.
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.
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.
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.
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Canned Salmon Salad
- 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
- 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.