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Easy Canned Salmon Salad Sandwich Filling

A close-up of creamy salmon salad mixed with celery and red onion, garnished with dill, served in a white bowl with toast.
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Prepare a quick, protein-packed salmon salad using canned salmon, perfect for sandwiches or as a light lunch. This recipe is simple and uses fresh flavors.

Ingredients

Scale
  • 1 (14.75 ounce) can wild salmon, drained and skin/bones removed
  • 1/4 cup celery, finely chopped
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons fresh dill, chopped
  • 1/4 cup mayonnaise (or Greek yogurt for a lighter version)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Drain the canned salmon well. Remove any visible skin or bones. Place the salmon in a medium bowl.
  2. Use a fork to flake the salmon until it reaches your desired consistency.
  3. Add the chopped celery, red onion, and fresh dill to the bowl with the salmon.
  4. In a small separate bowl, whisk together the mayonnaise, lemon juice, and Dijon mustard.
  5. Pour the dressing mixture over the salmon and vegetable mixture.
  6. Gently fold all ingredients together until just combined. Do not overmix.
  7. Season with salt and pepper to taste.
  8. Serve immediately on bread, crackers, or over lettuce for a healthy salmon salad lunch.

Notes

  • For a dairy-free salmon salad, substitute the mayonnaise with an equal amount of dairy-free mayonnaise or mashed avocado.
  • If you prefer using fresh salmon, cook about 6 ounces of salmon fillet until done, let it cool, and then flake it before mixing.
  • This recipe works well for meal prep salmon salad; store in an airtight container for up to three days.

Nutrition

Find it online: https://cookingbycarla.com/easy-salmon-salad-recipe/