Salmon Salad is easy to make and perfect for meal prep. It’s a great way to use a pantry staple to create a light, fresh salad that is perfect for sandwiches, lettuce wraps or served along side some crackers and fresh veggies.
Canned salmon is a delicious and super nutritious alternative to canned tuna. It has a lot more flavor than tuna and pairs really well with celery, onions, capers and fresh herbs.
Canned salmon also makes a great base for homemade salmon burgers and salmon sliders.
I consider it one of my top 10 pantry essentials.
Is Canned Salmon Healthy?
Canned salmon is a super nutritious choice.
Canned salmon is rich in protein, vitamin D, calcium (from the bones) and healthy omega-3 fatty acids.
I like to look for wild sockeye salmon. It has a beautiful bright color and rich, full, delicious flavor.
Can You Eat Canned Salmon Right Out of The Can?
Yes! Open your canned salmon and enjoy it right out of the can. Making salmon salad is delicious, but right out of the can with a squish of lemon works too. Such an easy, delicious source of high quality protein.
How Do You Spice Up Canned Salmon?
There are so many ways to spice up your canned salmon. My favorite way to make canned salmon salad is this:
- Combine canned salmon, chopped celery, chopped red onions, chopped cucumbers, capers, parsley, dill, mayo, greek yogurt, salt and pepper in a large bowl.
- Stir together until well combined.
- Serve on your favorite whole grain bread, in a lettuce wrap, or along side some crackers and fresh veggies.
More Clean & Delicious Salads:
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Salmon Salad
Ingredients
- 2 6-ounce cans wild salmon
- 1 stalk celery, diced
- 3 tablespoons red onion, diced
- 1 Persian cucumber, diced
- 2 tablespoons capers, chopped
- 2 tablespoons mayonaise
- 2 tablespoons plain Greek yogurt
- 1/4 cup fresh chopped herbs (I like dill and parsley)
- salt and pepper to taste
Instructions
- Drain the liquid for the salmon cans.
- In a large bowl, combine salmon, celery, red onion, cucumbers, capers, parsley, dill, mayo, Greek yogurt, salt and pepper.
- Stir to combine and enjoy!
Notes
- If you want to keep this recipe dairy free, use all mayonnaise and skip the yogurt.
- To keep the salad lighter, skip the mayo and use all Greek yogurt.
- Salmon salad will last up to 3 days in your fridge when stored in an airtight container.
Comments
John K says
Great use for leftover grilled salmon as well! I’ve actually started grilling an extra filet just to have the leftover salmon.