Canned Salmon Salad

Let’s just go ahead and say it—tuna salad has ruled the lunchbox long enough. But there’s a new fish in town, and it’s time we gave it the spotlight it deserves. This canned salmon salad is not only delicious and satisfying, it’s also one of the easiest healthy recipes you can throw together with pantry staples. Whether you’re looking for a quick bite between Zoom meetings, a meal prep hero for the week, or a sandwich filling that’ll blow your mind, this one’s got your back.

Canned salmon salad is basically what happens when convenience meets flavor and nutrition. It’s like your favorite tuna salad, but richer, more flavorful, and loaded with healthy fats. Here’s why you’ll be making this over and over again:

• Affordable: Canned sockeye salmon is easy to find and won’t break your grocery budget.
• Healthy: This salad is packed with protein, omega-3s, and calcium (especially if you use the skin-and-bone-in kind).
• Fast: We’re talking 10 minutes from can to plate.
• Flexible: Great in sandwiches, lettuce wraps, or eaten with crackers.

This canned salmon salad is perfect for busy parents, home cooks, students, and even travelers needing a no-heat lunch option. It’s a great high-protein meal to have on hand.

this recipe

Ingredients You’ll Need for Canned Salmon Salad

Let’s walk through the basics. You probably have most of this in your kitchen already.

• Canned Sockeye Salmon (6–7 oz): Opt for wild-caught if you can. Bones and skin are totally edible and add nutrients.
• Mayonnaise (3 tbsp): Use regular, light, or even avocado mayo.
• Dijon Mustard (1 tsp): Adds a little zing.
• Lemon Juice + Zest (1 lemon): For brightness and balance.
• Capers (1 tbsp): Tangy and salty—these little guys add a burst of flavor.
• Celery (1 stalk, chopped): Crunch factor, activated.
• Red Onion (2 tbsp, chopped): Adds bite and color.
• Fresh Dill (1 tbsp, chopped): Classic pairing with salmon.
• Salt and Pepper: To taste.

Pro Tip: Don’t Toss the Bones or Skin

This might sound weird if you’re new to canned fish recipes, but the bones and skin in canned salmon are super nutritious. The bones mash right into the mixture (you won’t even notice them), and the skin adds richness. Plus, they’re great sources of calcium and omega-3s. So unless it really freaks you out, leave ’em in.

How to Make This Creamy Canned Salmon Salad

1. Drain the salmon: Place it in a mixing bowl and mash with a fork. If it has bones and skin, mash those in too.
2. Add the creamy ingredients: Stir in mayo, Dijon, lemon juice, and zest.
3. Add the flavor builders: Mix in chopped celery, red onion, capers, and dill.
4. Season and taste: Add salt and pepper as needed. Want heat? A dash of hot sauce works wonders.
5. Serve it up: Eat right away or chill for 30 minutes for deeper flavor.

This canned salmon salad is incredibly forgiving. Don’t have capers? Skip them. Prefer scallions over red onion? Do it. Want to bulk it up? Add a chopped hard-boiled egg.

Substitutions and Variations for Your Canned Salmon Salad

• Fresh Salmon: You can use cooked, flaked salmon if you have leftovers. Cool it completely before mixing.
• Greek Yogurt Instead of Mayo: For a lighter, tangy twist.
• Add-ins: Pickles, jalapeños, hard-boiled eggs, or chopped herbs like parsley or chives.
• Spicy Version: Add a dash of sriracha or cayenne.

This healthy canned salmon idea can be customized endlessly. Use what you’ve got, and make it yours.

How to Serve Canned Salmon Salad

This is where the fun begins. Here are some tasty ways to serve your canned salmon salad:

• Sandwiches: Pile onto whole grain bread with lettuce, tomato, and cucumber. It also makes a fantastic salmon sandwich filling.
• Lettuce Wraps: For a low-carb, crisp option.
• Crackers: Snack board favorite.
• Over Greens: Instant omega-3 rich salad.
• Stuffed in Avocados or Tomatoes: Fancy, fast, and fun.
• Paired with Soup: Try it with a hearty soup to pair with a sandwich.

Don’t forget to check out our easy smoked salmon appetizers for more ways to get your seafood fix.

Meal Prep & Travel Tip

This creamy salmon salad is ideal for meal prep. Make a batch on Sunday and scoop it into containers for a protein-packed lunch all week. Travelers and office workers will love this—no reheating, just good food, fast.

Storage Tips for Canned Salmon Salad

Got leftovers? Store your canned salmon salad in an airtight container in the fridge for 3–5 days. If you used fresh salmon, aim to eat it within 2 days. It’s great for sandwiches, wraps, and snacking straight from the fridge.

Looking for other quick seafood meals? Check out our garlic shrimp and broccoli for another fast, flavorful option.

Why Canned Salmon Salad Deserves a Spot in Your Rotation

Canned salmon salad isn’t just a backup plan—it’s the main event. It’s budget-friendly, full of flavor, incredibly nutritious, and endlessly adaptable. Whether you’re whipping it up for yourself or feeding a crew, this recipe is here to make lunch (or dinner, or snack time) easier and more delicious.

Related recipes

• fresh side salad for fish dishes
• baked salmon recipes for dinner
• hearty soup to pair with a sandwich
• easy smoked salmon appetizers
• quick seafood meals
  

Canned Salmon Salad: The Easy, Protein-Packed Lunch You’ll Make on Repeat

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Jake
• Total Time: 10 minutes
• Yield: 2 servings

Print Recipe

Pin Recipe

Description

This creamy canned salmon salad is a quick, protein-packed, and nutritious recipe that comes together in just 10 minutes. Perfect for sandwiches, wraps, or enjoying with crackers, it’s a healthy and flavorful meal you’ll make on repeat.

---

Ingredients

Scale 1x2x3x

• 1 can (6-7 oz) canned sockeye salmon (with bones & skin)
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard
• Juice and zest of 1 lemon
• 1 tbsp capers
• 1 celery stalk, chopped
• 2 tbsp red onion, chopped
• 1 tbsp fresh dill, chopped
• Salt and pepper to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Drain the canned salmon and place in a bowl, mashing with a fork (include bones and skin if desired).
2. Add mayonnaise, Dijon mustard, lemon juice, and zest. Mix well.
3. Stir in capers, chopped celery, red onion, and dill.
4. Season with salt and pepper to taste. Add hot sauce if desired.
5. Serve immediately or chill for 30 minutes for deeper flavor.

Notes

Store in an airtight container in the fridge for 3–5 days (2 days if using fresh salmon). Great for sandwiches, lettuce wraps, crackers, or on top of salads.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No Cook
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 280
• Sugar: 1g
• Sodium: 580mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 3g
• Fiber: 1g
• Protein: 22g
• Cholesterol: 50mg

Final Thoughts

Tuna may be the default, but this creamy, tangy, flavor-packed canned salmon salad is about to become your go-to. It’s everything you want in a quick lunch: easy, tasty, nutritious, and totally adaptable. Try it once and you’ll understand the hype. Share it with friends, pack it for lunch, or eat it straight from the bowl—you really can’t go wrong.

And when you’re ready to branch out, don’t miss our baked salmon recipes for dinner or explore our pan-seared fish ideas for your next seafood adventure.

Follow us for more drool-worthy comfort food on Pinterest and join the conversation on Facebook.