Canned Salmon Salad

This easy 15-minute salmon salad features canned salmon, mayonnaise, and Dijon mustard. It's creamy, delicious, and perfect for lunch!

Course Salad

Cuisine American

Prep Time 15

Total Time 15

Servings servings

Calories 337kcal

Drain the salmon well. Transfer it to a small bowl and flake it with a fork.
7.5 ounces canned salmon
Add the black pepper, mayonnaise, Dijon mustard, and (if using) hot pepper sauce. Mix well.
¼ teaspoon black pepper, ¼ cup mayonnaise, 2 teaspoons Dijon mustard, ½ teaspoon hot pepper sauce
Mix in the capers and scallions.
1 tablespoon capers, ¼ cup scallions
Serve immediately, or cover and chill for an hour to allow the flavors to meld.

The recipe assumes the canned salmon contains salt. If it doesn't, I like to add ¼ teaspoon of salt. However, seasonings, especially salt, are guidelines. Adjust to taste.
I like to add capers and scallions to the salad, but you can use lots of other things, including chopped olives, chopped cucumber pickles, diced celery, diced red onions, and chopped cilantro.
You can also add chopped eggs plus more mayonnaise.
You can keep the leftovers in an airtight container in the fridge for up to three days. Give them a quick stir before you use them. I don't recommend freezing this salad.