Check out this 15-minute, truly easy recipe for a tasty 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 wrap, 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!
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Ingredients
Happily, this salmon salad 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 salmon 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.
- 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.
- Capers: Sometimes I use minced black olives instead.
- 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
- 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.
- 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 that I like better is to use sour cream.
Salmon Salad Instructions
Scroll down to the recipe card for the full details. 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. (Photo 1).
Next, mix in the remaining ingredients. (Photos 2-4).
That's it! Your tasty lunch is ready. As you can see, I like to serve this salad on toasted low-carb bread. (Photos 5-6).
Expert Tip
You can either serve the salad 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.
Recipe FAQs
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.
Serving Suggestions
I usually serve this salad on toasted English muffins, keto almond flour bread, or keto bagels.
Sometimes I stuff it inside bell peppers, tomatoes, or a lettuce sandwich.
It's also good when scooped out with keto 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.
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Recipe Card
Easy Salmon Salad
Ingredients
- 7.5 oz canned salmon
- ¼ teaspoon black pepper
- ¼ cup mayonnaise I prefer avocado oil mayo
- 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. 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 for an hour to allow the flavors to meld.
Video
Notes
- The recipe assumes that the canned salmon contains salt. If it doesn't, add ½ teaspoon of 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, diced red onions, and chopped cilantro.
- 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.
- 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.
Add Your Own Notes
Nutrition per Serving
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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. 
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