Easy Canned Salmon Salad

Let’s turn that canned salmon into a knockout salad that’s popping with taste, crunch, and a yummy creamy dressing! It’s as easy as pie, yet oh-so delicious.

Looking for an easy to make meal that’s both healthy and delicious? Our canned salmon salad is your answer! It’s all about embracing simplicity and showcasing that easy CAN be drool-worthy. The perfect dish for those hustle-bustle days when you want something lip-smacking on the table without much ado, our canned salmon salad is a must-add to your staple recipe list!

Imagine fresh dill tickling your nose, celery bits adding that crispy crunch, red onion sneaking in some zesty notes, all while mayo and Dijon mustard smooth things over — it’s like a flavor orchestra on your plate that will have you applauding for an encore.

Why You Will Love This Recipe

• I don’t need to tell you that salmon is rich in omega-3 fatty acids, there is extensive research showing how good for you it is.
• The ingredients you’ll need are so easy to find. You probably have most in your pantry already,
• It’s an incredibly quick recipe, you can be in and out of the kitchen in under 10 mins and still put a healthy and delicious meal on the table.
• It works with so many different diets.

Ingredients

See? Easy to find. You’ll be in and out of your local grocery store in no time!

• 2 cans salmon, drained
• 1/3 cup mayonnaise
• 2 tsp Dijon mustard
• ¼ cup red onion, finely diced
• 1 large stick of celery, diced
• 1 tbsp fresh dill, chopped
• ¼ tsp black pepper
• 1 tbsp lemon juice

Instructions

Prep time: 10 minutes
Cooking time: N/A
Yields: 4 servings

• Put all of your ingredients into a bowl.
• Mix together until everything is evenly coated.

Variations

• If you want some extra tang, go ahead and add chopped pickles or capers.
• Got room for more veggies? Go crazy with bell peppers, grated carrots, cherry tomatoes, or corn; all of them work well in this salad.
• Love that crunch? Throw in some nuts. Almonds, pistachios, walnuts, pecans, cashews, and/or macadamia nuts would taste great with the other ingredients.
• To make it even healthier, substitute the mayo with Greek yogurt. You’ll not only be doing your waistline a favor, but also adding a zest that fits right in. Or go for a low-fat or egg-free mayo, if you prefer.
• Add in some paprika to give it a little more depth of flavor.

Serving Suggestions

You can eat this salad in any number of ways. Pile it on salad greens, stuff it into a wrap, sandwich or even a hollowed-out avocado or tomato. Use a pita or whole-grain crackers and scoop it up, or toss it into a pasta or grain salad or a macro bowl. If none of those sound intriguing, why not take a look at these AAM-approved dishes:

Irish Soda Bread: You don’t need anything to exotic flavor-wise to pair with your salad — it’s tasty enough! So why not go for this flavorful, no-yeast bread. It’s easy to make and can transport bites of salad to your mouth!

Charcuterie Board: Give your guests the option of which veggies to pair with your salad. Lay out an assortment of crackers, too, for anyone who wants to use them as a scoop.

Greek Pasta Salad: A simple solution but by no means a flavorless one. Rotini pasta serves as a bed for the Greek staples of black olives, feta cheese, and cucumbers.

Tips and Tricks

• Drain the canned salmon well to avoid excess moisture in the salad. You don’t want a soggy salad before you’ve even had a bite.
• If you prefer a creamier texture to your salmon, mash it up slightly with a fork.
• Before serving, chill the salad for 30 minutes to let the flavors really blend together.

FAQs

How to Store Canned Salmon Salad

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.