What is the best canned salmon to get?

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.

Can you eat salmon cold on a salad?

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.

What are some healthy dressings to use on a salmon salad?

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.

5-Minute Salmon Salad

Servings: 4 servings 1x

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)

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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.

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

Dairy-Free Gluten-free Grain-Free Nut-free Paleo Whole30

Recipe By: Stacie Hassing