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Canned Salmon Salad

A quick and delicious canned salmon salad, perfect for any occasion, made creamy and flavorful with mayonnaise and fresh ingredients.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Appetizer, Lunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans 14.75 ounce cans salmon, drained
  • 1/4 cup mayonnaise
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh dill
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Vegetable Additions
  • 1/4 cup chopped celery For added crunch
  • 1/4 cup chopped red onion For mild bite
Serving Options
  • to taste Crackers or bread for serving Optional

Method
 

Preparation
  1. In a medium bowl, gently flake drained canned salmon using a fork, keeping some texture.
  2. In a small bowl, whisk together mayonnaise, lemon juice, Dijon mustard, salt, and pepper until smooth.
  3. Pour the creamy sauce over the flaked salmon and gently fold together until evenly coated.
  4. Stir in chopped celery and red onion for crunch.
  5. Add fresh dill and gently mix to distribute evenly.
  6. Optionally, cover and refrigerate for at least 30 minutes to let flavors meld.
Serving
  1. Serve your salmon salad on crackers, toasted bread, in lettuce wraps, or with sides like cucumber slices.

Notes

For a lighter version, swap mayonnaise for Greek yogurt. This salad can be made ahead and stored in the refrigerator for up to 3 days. Don't over-mix to maintain texture.