Made from canned salmon (or other leftover cooked salmon), this salmon salad is fast and full of healthful nutrients, including protein and omega-3 fatty acids. Enjoy it for easy lunches and make-ahead meal preps, too. 

Prep: 5 minsTotal: 5 mins
Servings: 4 servings 1x


  • 2 (5-6 oz) cans of salmon, drained
  • ⅓ cup mayonnaise*
  • 1 medium stalk celery, finely chopped
  • 3 tablespoons finely chopped red onion
  • 1 tablespoon fresh dill or 1 teaspoon dried dill
  • 13 teaspoons fresh lemon juice (optional, added to taste)
  • ¼ teaspoon black pepper


  1. 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 your desired consistency.
  2. Serve salmon salad as a sandwich, in a lettuce wrap, on a bed of greens, or enjoy with cucumber slices, crackers, or chips.
  3. Store leftovers in an airtight container in the fridge for up to 5 days.


*For egg-free, choose a vegan mayo or use plain Greek yogurt.

Two brands of canned salmon we like are Wild Planet or Safe Catch.

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


© The Real Food Dietitians
Recipe By: Stacie Hassing