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This quick and easy Salmon Salad Recipe is made with canned salmon in a creamy mayonnaise dressing. Similar to tuna salad, it’s perfect with crackers or in sandwiches for an easy lunch or afternoon snack.
You may also like my Easy Chicken Salad and Creamy Egg Salad.
Reasons to Love This Canned Salmon Salad
Ready in just 15 minutes, this delicious (and nutritious!) canned salmon salad consists of flaky canned salmon, creamy mayonnaise, stone ground mustard, vinegar, crunchy celery and onion, and fresh herbs.
Table of Contents
Canned chunk salmon is an undeniably easy way to add healthy omega-rich protein to most diets. Plus, it’s fairly inexpensive (yay!). However, this salad can just as easily be made with freshly baked salmon filets or leftovers from the week.
Enjoy this flavorful salmon salad with crackers or by the spoonful. You could even load it onto toasted bagels with cream cheese.
Key Ingredients and Substitutions
Find the printable recipe with measurements in the recipe card below.
- Mayonnaise – For creaminess. Use homemade or store-bought mayonnaise. Sour cream or full-fat plain Greek yogurt could be used instead.
- Stone ground mustard – This mustard is made with brown mustard seeds and is milder than Dijon. Yellow mustard is a safe substitute if you don’t have stone ground mustard, or use Dijon mustard if you like a little kick.
- Vinegar – Apple cider vinegar or champagne vinegar is milder than harsh white vinegar and is best for this salad. The vinegar adds a lovely zing. Fresh lemon juice could be used instead.
- Salt and ground black pepper – Salt and pepper are classic seasonings used in most seafood dishes. Add in some smoked paprika if you want a slightly spicy salmon salad.
- Canned Salmon – I’ve used canned chunk salmon in water. Drain the cans of salmon well to avoid a watery salad. I prefer boneless and skinless, but it’s ok to use canned salmon with the bones and skin, too. My favorite brand is Wild Planet.
- Celery – Celery is perfect for adding extra crunchy texture. Adjust the size of your cut celery to match your preference.
- Red onion – Adds a touch of sweetness and crunch.
- Herbs – I’ve used sliced chives and freshly minced dill. Both of these herbs pair really well with fish. Parsley is another option.
How to Make the Best Canned Salmon Salad
Combine the salad ingredients: Whisk together the mayonnaise, mustard, apple cider vinegar, salt, and pepper in a large bowl. Gently stir in the salmon, onion, celery, chives, and minced dill.
Chill (optional): Cover the assembled salmon salad and refrigerate for 30 minutes.
Stir and serve: Give the chilled salad a stir just before serving. Garnish with fresh dill, parsley, or green onions, if desired.
What Else Can I Add To Salmon Salad?
Use this recipe as a delicious blank canvas getting creative with different additions. Some favorites include,
- Cucumber
- Avocado
- Slivered almonds
- Dried fruits: raisins, currants, or cranberries
- Crumbled feta cheese
- Capers
- Pepperoncini
- Artichoke hearts
- Hard-boiled eggs
- Green onions.
Can I Make This Canned Salmon Salad Without Mayonnaise?
Absolutely. The most popular substitutions include plain yogurt (Greek yogurt or regular yogurt) and mashed avocado. You can use one or the other or a combination of each.
How to Serve Salmon Salad
I usually enjoy this recipe as a nutritious snack or a light lunch alongside crackers, pita bread, freshly sliced vegetables (bell peppers, carrots, cucumber, and celery), or spread between my favorite whole-grain bread with crisp lettuce and sliced tomato. You can add cooked pasta, rice, or other grain to make a hearty main meal or scoop it onto crisp lettuce leaves to make lettuce wraps for a healthy low-carb dish.
Storage
Salmon salad stores well in the refrigerator for up to 3 days or so. Transfer leftovers to an airtight container or divide them among smaller “meal prep” containers and place them in the refrigerator until ready to enjoy.
Freezing isn’t recommended.
More Easy Salad Recipes
- Cherry Tomato Salad
- Italian Pasta Salad
- Avocado Egg Salad
- Chicken Caesar Pasta Salad
- Cucumber Salad Recipe
- Arugula Salad with Shaved Parmesan
Canned Salmon Salad Recipe
Ingredients
- ¾ cup mayonnaise
- 1 tablespoon stone ground mustard
- 2 teaspoon apple cider vinegar, or champagne vinegar
- ½ teaspoon salt, plus more to taste
- ½ teaspoon ground black pepper, plus more to taste
- 3 (5-ounce) cans chunk salmon, drained well
- ½ red onion, finely chopped
- 1-2 ribs celery, minced
- 1 tablespoon chives, chopped
- 1 teaspoon fresh dill, minced, optional
Instructions
- Add the mayonnaise, mustard, apple cider vinegar, salt, and pepper to a large bowl and mix well to combine. Stir in the salmon, celery, onion, chives, and dill.
- Cover and transfer to the refrigerator to chill for 15-30 minutes.
- Stir before serving. Garnish with fresh chopped dill or parsley, if desired.
Notes
- The mayo can be substituted with plain yogurt or mashed avocado.
- Stored leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
FYI: Iโm making this right now, but โonionsโ arenโt listed in the โIngredientsโ – so I left them out not knowing how many to add.
(No stars as Iโm literally making it right now for the 1st time.)
Thank you so much for catching that! Youโre absolutely rightโI forgot to include the red onion in the ingredient list. Iโve just updated the recipe to include ยฝ a red onion, finely chopped. I really appreciate you taking the time to leave a note, and I hope you enjoyed the salad!