Easy Canned Salmon Salad Sandwich Filling
A simple and quick recipe for creamy salmon salad, perfect for sandwiches or serving over greens.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min
- Yield: 4 servings
- Category: Lunch
- Method: Mixing
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 1 (14.75 ounce) can salmon, drained and skin/bones removed
- 1/4 cup celery, finely chopped
- 2 tablespoons red onion, finely minced
- 1/4 cup mayonnaise (or Greek yogurt for a lighter version)
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons fresh dill, chopped
Instructions
- Drain the canned salmon well. Place the salmon in a medium bowl and flake it apart using a fork, removing any remaining bones or skin.
- Add the chopped celery, minced red onion, mayonnaise, lemon juice, and Dijon mustard to the bowl with the salmon.
- Mix all ingredients gently until just combined. Do not overmix.
- Stir in the salt, pepper, and fresh dill. Taste and adjust seasoning if needed.
- Use immediately on bread or crackers, or chill for later use.
Notes
- For a fresh salmon version, cook 8 ounces of salmon until done, then flake it before mixing with the other ingredients.
- To make this dairy-free, use a dairy-free mayonnaise substitute.
- For a low-carb option, serve this salad over lettuce cups instead of bread.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 190
- Sugar: 1
- Sodium: 350
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 18
- Cholesterol: 65