Quick and Easy Canned Salmon Salad for Sandwiches
Make a fresh, protein-packed salmon salad using canned wild salmon. This recipe is simple, fast, and perfect for quick lunches, healthy meal prep, or serving in lettuce wraps.
- Prep Time: 5 min
- Cook Time: 0 min
- Total Time: 5 min
- Yield: 2 servings 1x
- Category: Lunch
- Method: Mixing
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 (7.5 ounce) can wild salmon, drained and flaked
- 1/4 cup mayonnaise (or Greek yogurt for a lighter version)
- 2 tablespoons finely chopped celery
- 1 tablespoon finely chopped red onion
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon black pepper
- Pinch of salt
- Optional: 1 tablespoon fresh dill, chopped
Instructions
- Drain the canned salmon well. Place the flaked salmon in a medium bowl.
- Add the mayonnaise, chopped celery, chopped red onion, lemon juice, Dijon mustard, pepper, and salt to the bowl.
- If using, stir in the fresh dill.
- Mix all ingredients gently with a fork until just combined. Avoid overmixing to keep some texture in the salmon.
- Taste the salad and adjust seasoning, adding more lemon juice or salt if needed.
- Serve immediately on bread for salmon salad sandwiches, over lettuce, or use for meal prep.
Notes
- For a paleo or whole-30 option, substitute the mayonnaise with avocado oil mayonnaise or mashed avocado.
- You can substitute canned salmon with an equal amount of cooked, flaked fresh salmon or canned tuna.
- To make this a low carb salmon salad, serve in large lettuce cups instead of bread.
- This salad keeps well in the refrigerator for up to 3 days for meal prep.
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 1
- Sodium: 350
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 0
- Protein: 25
- Cholesterol: 85