Canned Salmon Salad takes just 5 minutes to make and is 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.
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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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Canned Salmon Salad (5-Minute Recipe!)
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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.
Patti says
This looks delicious. I can’t wait to try it. Could I make it into salmon patties and cook them in a skillet?
Thanks!
Patti
Dani Spies says
I bet you could – but you may need a binder like and egg or some breadcrumbs (or both!)
Reen Gavin says
Can you tell me how to make this salmon salad for one person?
Dani Spies says
On the blog if you scroll down to the recipe card, you’ll see where it says servings and can click the number that is provided. A bar should pop up above it and you can move the little line thats in the bar, this will allow you to switch the serving size so the recipe will then show you the appropriate instructions on how to make this salad for one person.
Jeffrey D Austin says
Hi Dani! First, just wanted to say that I love your recipes and have been watching you on Youtube for years. I picked up a copy of your new clean and delicious cookbook and noticed, what I’m pretty sure, is an error in the nutrition facts for the ‘Salmon Salad in Butter Lettuce cups’. It is nearly identical to recipe above but in the book it reads: Calories 517, Carbs 57g, Protein 42g, Fat 17g, and Fiber 15g. I wasn’t sure how to otherwise let anyone know and just wondered if this an editorial oversight or if I’m missing something. Otherwise, great book! Thanks