Canned Salmon Salad
This salmon salad recipe is made with canned salmon and comes together quickly! It's similar to tuna salad, so it's great in sandwiches for easy lunches.
Servings: 4
Ingredients
- 2 (5 ounce) cans salmon drained
- 1/4 cup mayo
- 1 teaspoon Dijon mustard
- 1/2 tablespoon lemon juice + zest of 1/2 lemon
- 1 stick celery chopped small
- 1-2 tablespoons capers drained & chopped
- 1-2 tablespoon red onion chopped small
- 1 tablespoon fresh dill chopped
- Salt & pepper to taste
Instructions
- Drain the salmon and add it to a bowl. Mash it with a fork. Prep the other ingredients and add them to the bowl, then mix it all together. Taste and season with salt & pepper/adjust ingredients as needed.
- This recipe makes enough for 4 sandwiches (try adding some lettuce, tomato, cucumber, and/or sliced cheese to each sandwich). This canned salmon salad will keep in the fridge for 3-5 days.
Notes
- Recipe is easily halved (just use one can of salmon and cut other ingredients in half).
- This recipe is very forgiving. If you don't like an ingredient, you can definitely leave it out/sub as needed with what you've got on hand!
Nutrition
Calories: 197kcal | Carbohydrates: 1g | Protein: 17g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 65mg | Sodium: 437mg | Potassium: 262mg | Fiber: 1g | Sugar: 1g | Vitamin A: 91IU | Vitamin C: 1mg | Calcium: 205mg | Iron: 1mg
