Canned Salmon Salad

This 15-minute salmon salad features canned salmon, mayonnaise, Dijon mustard, and hot pepper sauce. It's 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.
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.

The recipe assumes the canned salmon contains salt. If it doesn't, add ¼ teaspoon of salt.
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 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 an airtight container in the fridge for up to three days. They keep quite well actually - just make sure to give them a quick stir before you use them. I don't recommend freezing the leftovers.