A very easy and quick recipe for a tasty canned salmon salad. I make it often for lunch, and it keeps well for several days.
I make this recipe 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!
The ingredients you’ll need
Happily, this canned salmon recipe only has six simple ingredients. Here’s what you’ll need (exact amounts are 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.
Capers: Sometimes I use chopped black olives instead.
Scallions: I only use the green parts.
How to make canned salmon salad
Scroll down to the recipe card for the full details. It’s a truly easy recipe! Here are the basic steps:
1. You start by draining the salmon well – you don’t want a soupy salad – then flake it with a fork.
2. Next, mix in the remaining ingredients. That’s it! Your tasty lunch is ready.
3. You can either serve it immediately or cover and place in the fridge until ready to serve. This will improve the salad’s flavor, as it will allow the flavors to meld.
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.
You can substitute Greek yogurt for the mayonnaise if you’d like. But mayonnaise is tastier and creamier, and I believe that mayonnaise made with avocado oil is fine to use.
Another option is to use sour cream. I haven’t tried that, but it sure sounds good.
How to serve canned salmon salad
I usually serve it on toasted low carb 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. But when I’m super lazy, I just eat it out of a bowl with a spoon!
Is canned as good for you as fresh?
Yes! Like many, I tend to be suspicious of canned foods. But as it turns out, canned and fresh salmon are equally nutritious. The canning process doesn’t affect the nutrients in fish.
I would recommend, however, that you try to find a BPA-free can, and that you try to use sustainable fish.
What about leftovers?
Keep leftovers in the fridge, in an airtight container, for up to 3 days. Give the leftovers a quick stir before you use them.
More tasty recipes
I have several more tasty canned salmon recipes that you might like. A couple of my favorites are these salmon muffins, which are essentially baked little salmon quiches. And these salmon cakes are so easy to make and so delicious!
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Canned Salmon Salad
INGREDIENTS
- 1 (7.5 oz can) canned salmon
- 1/4 teaspoon black pepper
- 1/4 cup avocado oil mayonnaise
- 2 teaspoons Dijon mustard
- 1 tablespoon capers
- 1/4 cup thinly sliced scallions, green part
INSTRUCTIONS
- Drain the salmon. Transfer to a small bowl. Flake with a fork.
- Add the black pepper, mayonnaise and Dijon mustard. Mix well.
- Mix in the capers and scallions.
- Serve immediately, or cover and chill to allow flavors to meld.
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NOTES
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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, Reader's Digest, and Better Homes and Gardens.