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Made with simple ingredients, this salmon salad is great over a bed of greens, in a sandwich, or in your favorite wrap!
Canned Salmon Salad Recipe
Canned salmon is a terrific protein I always keep on hand to toss with veggies, make salmon patties, or this quick salad for lunch. When I have leftover baked salmon, I often repurpose it with this recipe. Easy, healthy, and delicious!
Ingredients
You can make this recipe with canned salmon (I recommend boneless skinless salmon) or cooked salmon leftovers. Then, I include a dab of mayonnaise, celery, fresh lemon juice, cumin powder, salt, and pepper. If you want a little "spicy," add ½ teaspoon of Creole seasoning, a pinch of cayenne pepper, or a dash of hot sauce.
Canned Salmon or Cooked Salmon
You can use either canned salmon or fresh salmon you've cooked, cooled, and shredded. Both taste great, but fresh-cooked salmon adds a flakier, thicker texture. For one serving, you'll need a 4-ounce fillet, which yields about a ½ cup.
How to Make Easy Salmon Salad
To make this easy salad, break up the salmon meat into smaller flake-like pieces. Then, add the mayonnaise, diced celery, lemon juice, cumin, salt, and pepper to the salmon and fold to combine.
More Ways to Serve This Salad
Using this recipe as a healthier sandwich filling is just one epic way to enjoy it. You could also:
- pack it in a bento box with crackers and veggies
- serve it in a pita pocket
- wrap it up with lettuce and avocado in a tortilla
- create a salmon salad melt, similar to tuna melts but with salmon salad.
- make a simple nicoise salad
How Long does Salmon Salad Last?
Like chicken salad’s shelf life, this will keep in the refrigerator for up to 3 days if refrigerated at 35F to 40F in an airtight container, lidded jar, or zip bag. I recommend doubling or tripling the batch if you are feeding a family since the recipe below is based on two servings.
Easy Salmon Salad Recipe
Watch how it’s made:
Ingredients
- 5- ounce can salmon, drained
- 1 tablespoon mayonnaise
- ¼ cup celery, diced
- 1 teaspoon lemon juice
- ¼ teaspoon cumin
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a large bowl, use a fork to break the large salmon chunks into smaller flake-like pieces.
- Add the mayonnaise, diced celery, lemon juice, cumin, salt, and pepper to the bowl, and stir to combine.
- Use immediately or refrigerate in an airtight container for up to 3 days.
Notes
- If using cooked salmon leftovers, you'll need a 4-ounce fillet, which yields about a ½ cup.
Mary says
I enjoy canned tuna and canned salmon and, if I take the time to add anything, it’s celery.