Canned Salmon Salad
This easy 15-minute salmon salad features canned salmon, mayonnaise, and Dijon mustard. It's creamy, delicious, and perfect for lunch!
Servings 2 servings
Calories 337kcal
Ingredients
- 7.5 ounces canned salmon
- ¼ teaspoon black pepper
- ¼ cup mayonnaise
- 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 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.
Video
Notes
- 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, 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.
Nutrition
Serving: 0.5recipe | Calories: 337kcal | Carbohydrates: 1g | Protein: 21g | Fat: 26g | Saturated Fat: 4g | Sodium: 469mg | Sugar: 3g
