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Easy Canned Salmon Salad for Quick Lunches

A mound of creamy salmon salad mixed with red onion and celery, topped with fresh dill, served on a white plate.
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This recipe provides a simple, flavorful salmon salad using canned salmon. It is perfect for a quick lunch, a healthy sandwich filling, or served in lettuce cups for a low carb option.

Ingredients

Scale
  • 1 (5 ounce) can salmon, drained and flaked
  • 1/4 cup mayonnaise (or Greek yogurt for lighter version)
  • 1 stalk celery, finely chopped
  • 2 tablespoons red onion, finely minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon black pepper
  • Pinch of salt
  • Optional: 1 tablespoon fresh dill, chopped

Instructions

  1. Drain the canned salmon well. Place the salmon in a medium bowl and flake it apart with a fork until you achieve your desired texture, either creamy or flaky.
  2. Add the mayonnaise, chopped celery, minced red onion, lemon juice, Dijon mustard, pepper, and salt to the bowl with the salmon.
  3. Mix all ingredients gently until just combined. Do not overmix.
  4. Stir in fresh dill, if using.
  5. Taste the salmon salad and adjust seasoning, adding more lemon juice or salt as needed for a zesty salmon salad dressing flavor.
  6. Serve immediately on bread for a salmon salad sandwich, with crackers, or spooned over crisp lettuce for a low carb salmon salad.

Notes

  • For a creamy salmon salad, use slightly more mayonnaise or substitute half the mayonnaise with mashed avocado for an avocado salmon salad variation.
  • If you prefer a lighter texture, use canned salmon packed in water and drain it thoroughly.
  • This recipe is excellent for meal prep; store it in an airtight container in the refrigerator for up to three days.

Nutrition

Find it online: https://dishicious.com/easy-salmon-salad-quick-lunch-recipe/