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salmon salad sandwich
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3.74 from 61 votes

Salmon Salad

Canned salmon makes a great pantry staple! Make some on the weekend and have it as a head-start ingredient for an easy lunch or light dinner during the week.
Prep Time10 mins
Total Time10 mins
Course: DIET, fish + seafood, gluten free, low carb + keto, LUNCH, meal prep, salad + dressing, VIDEO
Cuisine: American
Servings: 4 people
Calories: 177kcal
Author: Dani Spies


  • 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


  • 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!



  • 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.


Calories: 177kcal | Carbohydrates: 2g | Protein: 21g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 74mg | Sodium: 491mg | Potassium: 351mg | Fiber: 1g | Sugar: 1g | Vitamin A: 115IU | Vitamin C: 1mg | Calcium: 253mg | Iron: 1mg