As a dietitian, I care deeply about feeding my family dishes that aren’t just delicious – they need to be packed with quality nutrition, too. This recipe is my spin on a classic canned tuna salad, but with a flavorful, protein-rich twist: salmon!
This salmon salad is one of my favorite make-ahead options for busy weekdays. It comes together in just 5 minutes, is gluten- and dairy-free, and keeps me satisfied longer than a typical salad. It’s also incredibly versatile, making it easy to repurpose leftovers into fresh, new meals for weekly meal planning. When I need a high-protein, easy lunch or dinner, this dish is always at the top of my list.
Recipe Highlights
- It takes only a total time of 5 minutes from start to finish to mix up.
- This easy salmon salad offers many health benefits. Salmon is an excellent source of protein, while celery helps provide extra potassium, and red onion is a source of vitamin C.
- Each serving boasts 15 grams of protein, mainly from monounsaturated fats (similar to those in olive oil and avocados) and omega-3 fatty acids.
It’s super versatile, as I can easily adjust the recipe to make more or fewer servings and even change how I serve and present the salmon salad.
Ingredient Highlight: Salmon
It’s no surprise that salmon is the superstar ingredient of this recipe. Salmon fillets are not only delicious, but they:
- Are rich in polyunsaturated fats, like omega-3s, which help with lowering inflammation and can benefit heart and cholesterol health.
- Contain several important vitamins and minerals, including B vitamins, vitamin D, selenium, and potassium.
- Are a known source of high-quality protein.
Find the ingredient list with exact measurements in the recipe card below.
How To Make Canned Salmon Salad
Balance Out The Dish
Although this salmon salad is packed with protein, it’s on the low side when it comes to carbs, meaning it lacks fiber. To balance out the nutritional profile of this low-carb dish, I’ll often pair it with a fiber-rich food from this Dietitian-approved list.
Make It Egg-Free
To create an egg-free version of this salmon salad, I can simply swap out traditional mayonnaise made with eggs for vegan mayo or opt for plain Greek yogurt instead.
One Of Our 5-Star Reviews ⭐⭐⭐⭐⭐
“Needed a quick meal and had some canned smoked salmon. This was DELICIOUS and all my people liked it.”
– Robin S.
All Of My Favorite Serving Variations
As I said earlier, one reason I enjoy this recipe so much is because of its versatility. Here are a few fun and different ways I like to serve it:
- As a salmon salad sandwich. My favorite method is using toasted sourdough bread as a bun for extra flair.
- As lettuce wraps. I’ll put the salad inside Bibb or Boston lettuce and sprinkle it with feta cheese on top.
- As a “dip” for cucumbers and crackers. This is my go-to serving option for parties or events where I need to bring hors d’oeuvres.
- As a main dish salad. I’ll put the salmon on top of crispy romaine lettuce with other chopped veggies (e.g. diced tomatoes, cucumbers, or bell peppers).
- As a roll-up with grain-free tortillas or corn tortillas.
- On top of a bed of quinoa. This is great for when I’m needing a change-up from lettuce-based salads.
There’s also the option to change things up by simply adding extra ingredients. Here are a few I personally like to mix into mine:
- Capers
- Dijon mustard
- Fresh herbs, like shallots or chives
- Seasonings, such as paprika or garlic powder
- Sliced almonds
Storage Details
Leftovers will stay fresh in an airtight container in the refrigerator for up to 5 days. For added convenience, I’ll use meal prep containers with separate compartments for sides such as veggies or fruits, making it easy to prepare a complete, ready-to-eat meal.
Frequently Asked Questions
When buying canned salmon, I look for brands that test for and minimize mercury. I opt for canned, wild-caught Alaskan or Pacific salmon versus farmed or Atlantic salmon. For these reasons, two of the brands I’ve used most are Wild Planet and Safe Catch canned salmon.
Absolutely! I can add salmon to a salad when it’s hot (right after cooking, grilling, or sautéing), at room temperature, or chilled and cold on top of a salad. I prefer it chilled, but some of my friends tend to like their salmon air-fried and hot on a salad. No matter the temp, though, the salmon will flake after it’s been cooked, whether it’s hot or cold.
A couple of my favorite dressings that pair well with salmon salad are lemon vinaigrette dressing and citrus vinaigrette with thyme. With these, I get an extra punch of flavor and the bonus of extra, healthy fats without having to worry about any of the additives and unwanted sugars found in the typical store-bought dressings. That said, my recipe already has dressing built-in (in the form of mayonnaise), so I typically just serve it over greens without adding an additional dressing.
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5-Minute Salmon Salad Recipe
This quick and delicious salad, made with canned or leftover cooked salmon, is packed with essential nutrients like protein and omega-3 fatty acids. My family loves it for quick lunches, and it’s great for meal prep.
Ingredients
- 2 (5-6 oz) cans of salmon, drained*
- ⅓ cup mayonnaise**
- 1 medium stalk celery, finely chopped
- 3 tablespoons red onion, finely chopped
- 1 tablespoon fresh dill or 1 teaspoon dried dill
- 1–3 teaspoons fresh lemon juice (optional, add to taste)
Instructions
- In a medium or large bowl, combine the drained salmon, mayonnaise, celery, red onion, dill, lemon juice (if using), and black pepper.
- Stir until well mixed and add additional mayo to reach desired consistency.
- Serve salmon salad as a sandwich, in a lettuce wrap, on a bed of greens, or enjoy with cucumber slices, crackers, or chips.
- Store leftovers in an airtight container in the fridge for up to 5 days.
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Notes
*Two brands of canned salmon I like and have used a lot are Wild Planet and Safe Catch.
**To make this recipe egg-free, choose a vegan mayo or use plain Greek yogurt.
Nutrition Information
- Serving Size: 1/4 of recipe
- Calories: 232
- Fat: 16 g
- (Sat Fat: 3 g)
- Sodium: 393 mg
- Carbohydrate: 1 g
- (Fiber: 0 g
- Sugar: 0 g)
- Protein: 15 g
- Cholesterol: 48 mg
Dietary
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So simple, quick and delicious! I used half lo fat mayo and half FF plain greek yogurt. A little extra spice as well, only because we like spicy food, but it was wonderful even before the spices were added. This is a keeper for canned salmon, thank you.
You are so welcome!
great! easy
Perfect Margarita!
This recipe is Delicious ! I tweeted it a bit, using sweet pickle relish and some raspberry honey mustard. We spread it on Firehook Garlic-Thyme crackers, flour tortillas with romaine lettuce, and even put it on whole wheat toast. Great recipe!
Thanks so much, Rhonda!