Say goodbye to boring old tuna salad and hello to the new kid on the block: canned salmon salad! Packed with fresh herbs and perfect for piling onto a sandwich or serving over a bed of greens, this elevated take on a classic lunchtime favorite is about to become your new go-to. Get ready to take your taste buds on a wild canned salmon ride!
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Easy lunchtime salads are a staple but I like to change things up. From adding grilled chicken to my kale slaw with cashew dressing to my vegan jackfruit salad. Variety is the name of the game!
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📖Why My Recipe Works
If you love canned tuna then trying this easy salmon salad is a no-brainer. It is nutrient-rich and packed with omega-3s and healthy proteins.
It only takes 5-minutes to make and you can serve it in a variety of ways. It is an easy-to-make meal prep lunch or light dinner.
🧾Ingredient Notes
Canned Salmon- Use red or pink wild canned salmon. I typically use packed in water but packed in olive oil works as well. You can also use leftover baked salmon, just break it up with a fork.
Mayonnaise- If you are avoiding eggs then use Greek yogurt in place of the mayo and sour cream.
Sour Cream- You can substitute plain Greek yogurt for the sour cream.
Lemon- I prefer to use fresh lemon because you can use the lemon zest and lemon juice for maximum flavor.
Celery- Look for celery stalks that have their leaves intact. Mince up the leaves and add to the salad for more flavor.
Red Onion- Minced shallot, pickled onions, or scallions can be substituted.
Fresh Parsley- You can use a variety of fresh herbs, I always add parlsey but will add chives or fresh dill if I have them on hand.
Garlic Powder- I prefer garlic powder in this recipe because it is lighter in flavor.
Optional Add-Ins
Customize your salmon salad with a da of Dijon mustard, a tablespoon of capers, diced cucumber, shredded carrot, minced roasted red bell peppers or pimento, or a handful of olives.
💭 Can you eat the bones and skin in canned salmon?
Unlike canned tuna, canned salmon will contains small bones and skin. It is totally acceptable and expected to eat the bones and skin. You simply mash them up with a fork to incorporate them into the meat.
⏲️ How to Make Salmon Salad with Canned Salmon
Draining the salmon is optional but I prefer to drain out the liquid to prevent the salad from becoming too runny. I also pick out any large bones and incorporate the small ones.
Add the salmon to a mixing bowl with the remaining ingredients. Stir gently to combine.
Season to taste with salt and pepper. Chill until serving.
🥗What to Serve with Canned Salmon
Try serving as a classic salad on a bed of fresh greens with sliced tomatoes or piled between slices of whole-grain bread for a wholesome sandwich. You can also roll into lettuce cups for a low-carb option.
Turn it into a dip by serving with crackers or Turkish flatbreads during gatherings.
Expert Tip
Enhance flavor by allowing the salad to chill for at least an hour before serving.
🌡️Storing Leftovers
For optimal freshness, store the salmon salad in an airtight container in the refrigerator for up to 2 days.
More Quick and Easy Lunch Recipes
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📖 Recipe Card
Canned Salmon Salad (Classic Recipe)
Ingredients
- 1 can salmon drained
- ½ cup mayonnaise
- 2 Tablespoons sour cream
- 1 lemon zest and juice
- ⅓ cup diced celery add celery leaves
- ¼ cup diced red onion
- 2 Tablespoons fresh parsley minced
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Drain and flake the salmon into a medium bowl, removing any bones.1 can salmon
- Add the remaining ingredients and stir to combine.½ cup mayonnaise, 2 Tablespoons sour cream, 1 lemon, ⅓ cup diced celery, ¼ cup diced red onion, 2 Tablespoons fresh parsley, ½ teaspoon garlic powder, ½ teaspoon kosher salt, ½ teaspoon black pepper
- Serve salmon salad on bread, lettuce leaves or crackers. Also great paired with fresh veggies.
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