• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Healthy Recipes Blog
  • Subscribe
  • Recipe Index
  • About
  • Privacy Policy
  • Terms of Use
  • Accessibility Statement
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Subscribe
  • Recipe Index
  • About
  • Privacy Policy
  • Terms of Use
  • Accessibility Statement
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Seafood Recipes » Salmon Salad

    Salmon Salad

    Last updated: Feb 23, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    A 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 sandwich, or stuffed into vegetables.

    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
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    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 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. If out of scallions, you can use cilantro or parsley.
    The ingredients needed to make a salmon salad.

    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.

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

    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.

    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

    • 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.

    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

    Salmon Salad.
    4.97 from 236 votes
    Pin Recipe Share on Facebook Print Recipe

    Salmon Salad

    This is a quick and easy recipe for a tasty 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
    Prevent your screen from going dark

    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.

    WATCH THE 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 (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

    Click here to add your own private notes. They're only visible to you. If you clear your browser's cache, they'll be lost.
    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 non-nutritive sweeteners. 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
    NEVER MISS A RECIPE! I typically publish a new or updated recipe once a week. Want them in your inbox? Subscribe!
    Pinterest icon Facebook icon Youtube icon Instagram icon Twitter icon Tiktok icon

    ❤️ Let's connect! Follow me on Pinterest, Facebook, TikTok, YouTube, Instagram, or Twitter.

    More Keto Seafood Recipes

    • Bacon-Wrapped Scallops
    • Lobster Salad
    • Blackened Salmon
    • Baked Salmon

    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.

    Primary Sidebar

    A photo of Vered DeLeeuw.

    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.


    subscribe to healthy recipes blog
    Pinterest icon Facebook icon Youtube icon Instagram icon Twitter icon Tiktok icon


    Warm up with some soup!

    • Creamy Cauliflower Soup
    • Easy Tomato Soup
    • Egg Drop Soup
    • Cream of Broccoli Soup
    • Cabbage Soup
    • Butternut Squash Soup
    • Cream of Mushroom Soup
    • Easy Hamburger Soup

    Footer

    Media mentions

    Media mentions of Healthy Recipes Blog: logos

    The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease.


    By accessing or using this website, you agree to abide by the Terms of Service and Privacy Policy.


    Copyright © 2023