Let’s turn that canned salmon into a knockout salad that’s popping with taste, crunch, and a creamy dressing!
You know those days. The kind where you come home from work tired, hungry, and certainly not in the mood to make a big fuss over dinner. Before you pick up the phone to order takeout, you might want to take a peek in your pantry and see if you happen to have a can of salmon hidden somewhere in the back. Not the case this time? Well, take it from us: a well-stocked pantry with everything from beans and grains to condiments and canned fish will be your saving grace on nights like this when you simply can’t bear the thought of spending a lot of time at the stove.
Perhaps you’re the organized type and found that can of salmon. Well lucky you, because our canned salmon salad is your answer! This easy dish is perfect for those hustle-bustle days when you want something lip-smacking on the table without too much fuss. This recipe can easily be tweaked and served in a multitude of ways, making it a must-add to your staple recipe list.
The fresh dill, crunchy celery bits, sharp red onion, creamy mayo, and zesty Dijon mustard are like a flavor orchestra on your plate that will have you applauding for an encore. You can eat this salad in any number of ways. Pile it on some greens. Stuff it into a wrap, sandwich, or pita. Even topping it on a hollowed-out avocado or tomato works. Use whole-grain crackers to scoop it up or toss it into a grain salad. Who said dinner needed to be complicated?
Make it your own
A question I receive is whether fresh salmon is okay. Absolutely! Just zhush it up with some salt and pepper, drizzle some olive oil, and bake, steam, or grill it until it’s flaky and cooked. Let it cool and swap it in for the canned salmon. And if you prefer fish other than salmon, try tuna, sardines, or mackerel. For a more interesting take, you can even swap in something like clams or crab.
Want to add even more flavor? Stir in some capers, chopped green olives, or sun-dried tomatoes. You can also try different herbs such as chives or flat-leaf parsley. Instead of red onions, you can try scallions or shallots. For a tad more punch, consider adding some horseradish sauce.
How do I store leftovers?
Put your salad in an airtight container in the fridge. It is best to eat it within 3 days. The celery and red onion might lose their crunch after a day or two, so if you’re feasting later, keep them separate and only add them right before serving.
Like any other dish that has mayo, I do not recommend freezing this salad. Freezing mayo can lead to a lumpy texture.
Serving suggestions
Why not serve your salad on this flavorful Irish Soda Bread? It’s easy to make and a delicious way to transport bites of salad to your mouth! Another simple solution is to serve it alongside this Greek Pasta Salad. Rotini pasta serves as a base for the earthy black olives, salty feta cheese, and crunchy cucumbers. The salmon salad adds extra flavor and creaminess. Lastly, for variety and a pop of color, include this recipe on your next charcuterie board. Simply follow our guidelines on How To Make A Charcuterie Board That Pops!
Easy Canned Salmon Salad
Ingredients
- 2 cans salmon (6 ounces each), drained
- 1/3 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1/4 cup red onion finely diced
- 1 celery rib diced
- 1 tablespoon fresh dill chopped
- 1/4 teaspoon black pepper ground
- 1 tablespoon lemon juice
Instructions
- Put all of your ingredients into a bowl.
- Mix together until everything is evenly coated and serve.
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