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Canned salmon salad in a serving bowl with lemon.
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Easy Canned Salmon Salad

This Canned Salmon Salad is creamy, flavorful and high in protein. It comes together in about 10 minutes for an easy meal prep lunch or dinner!
Prep Time10 minutes
Cook Time0 minutes
0 minutes
Total Time10 minutes
Course: Appetizers, Lunch
Cuisine: American
Diet: Gluten Free
Servings: 4 servings
Calories: 255kcal
Author: Marcie

Ingredients

  • 15 ounces canned wild salmon drained well; see note 1
  • 1 stalk celery chopped; about 1/3-1/2 cup
  • 1/3 cup chopped red onion sub with shallot or green onion
  • 2 tablespoons capers rinsed and drained; sub with dill pickle relish
  • 1/4 cup mayonnaise sub with plain Greek yogurt as desired
  • 1 tablespoon dijon mustard
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice or more to taste
  • 1 tablespoon freshly chopped dill sub with your favorite fresh herbs
  • 1 tablespoon prepared horseradish optional
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon black pepper

Instructions

  • Place the salmon in a medium bowl and mash well with a fork. If using canned salmon with the bones and skin, you can remove the bones and skin, but the skin adds extra Omega3's and the bones are very high in calcium. Once the salmon is mashed and mixed with the other ingredients, the bones and skin aren't noticeable at all. Add the celery, red onion and capers to the bowl and set aside.
    15 ounces canned wild salmon, 1 stalk celery, 1/3 cup chopped red onion, 2 tablespoons capers
  • Whisk together the mayo, Dijon mustard, lemon zest and juice, dill, horseradish, salt and pepper in a small bowl until well incorporated.
    1/4 cup mayonnaise, 1 tablespoon dijon mustard, 1 tablespoon lemon zest, 1 tablespoon lemon juice, 1 tablespoon freshly chopped dill, 1 tablespoon prepared horseradish, 1/4 teaspoon sea salt, 1/8 teaspoon black pepper
  • Pour the dressing over the salmon mixture and stir until well coated with the dressing. Serve and enjoy!

Notes

  1. Pro tip: Using canned salmon with the skin and bones is the most affordable option. The skin and bones may be removed, but I recommend using the bones as they're high in calcium (up to 20% daily value), and they're soft and mash-able.
  2. Customize this salad with your favorite pantry staples and fresh veggies and herbs.
  3. This recipe is great served as sandwiches, in lettuce wraps, or as an appetizer with crackers and crunchy veggies.
  4. Store salmon salad in the refrigerator for up to 3 days.

Nutrition

Calories: 255kcal | Carbohydrates: 3g | Protein: 25g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 811mg | Potassium: 424mg | Fiber: 1g | Sugar: 1g | Vitamin A: 141IU | Vitamin C: 6mg | Calcium: 317mg | Iron: 1mg