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–+ servings
Small plate with golden buttery crackers topped with homemade canned salmon salad and garnished with fresh minced dill.
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5 from 2 votes

Canned Salmon Salad Recipe

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.
Prep Time15 minutes
Total Time15 minutes
Course: Fish, Lunch, Salad, Seafood, Snack
Cuisine: American
Diet: Gluten Free, Low Lactose
Keyword: Canned Salmon Salad, Salmon Salad, Salmon Salad Recipe
Servings: 4 servings
Author: Jessica Randhawa

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
US Customary - Metric

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

Calories: 437kcal | Carbohydrates: 1g | Protein: 25g | Fat: 37g | Saturated Fat: 6g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 106mg | Sodium: 1012mg | Potassium: 402mg | Fiber: 0.4g | Sugar: 0.5g | Vitamin A: 180IU | Vitamin C: 1mg | Calcium: 313mg | Iron: 1mg
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