10-Minute Canned Salmon Salad
Canned salmon salad is the kind of recipe you keep in your back pocket for busy nights. It comes together in about 10 minutes with no cooking, and it tastes like a brighter, more interesting version of classic tuna salad.
The salmon stays tender and flaky, the dressing is creamy with a little zip from lemon and Dijon, and fresh dill and celery add crunch. Use it in sandwiches, wraps, or on top of a pile of greens.
Why This Salmon Salad Works
Canned salmon has a richer flavor than tuna, and the bones are softened so you get a little calcium boost without any grit. I mash them right in with a fork, and they disappear into the creamy dressing.
The dressing uses a mix of mayonnaise and Greek yogurt to keep it light but still rich. Lemon juice and Dijon cut through the richness so nothing feels heavy, and a handful of fresh dill ties the salmon and lemon together.
Ingredients
- 2 (5 oz) cans salmon, drained: water-packed or oil-packed; drain well before using
- 1 stalk celery, finely chopped: about 1/4 cup
- 2 tbsp finely diced red onion: or a shallot for a milder bite
- 2 tbsp chopped fresh dill: plus more for garnish
- 3 tbsp mayonnaise: full-fat for the creamiest texture
- 2 tbsp plain Greek yogurt: or sour cream, or use extra mayo
- 1 tsp Dijon mustard: adds a little sharpness
- 1 tbsp fresh lemon juice: juice of half a lemon
- Salt and freshly ground black pepper: to taste
Variations / Substitutions
- Swap Greek yogurt: use sour cream or skip it entirely and stick with all mayo.
- Swap the herbs: fresh parsley or chives work well in place of dill.
- Add a briny kick: stir in 1 tablespoon capers or chopped cornichons.
- Make it dairy free: use all mayonnaise and skip the yogurt.
- Add heat: a few drops of your favorite hot sauce brighten the whole thing.
If you like this, you’ll love my Tuna and White Bean Salad.
How to Make Canned Salmon Salad
Step 1: Flake the Salmon
Open the 2 cans of salmon and drain well in a fine-mesh strainer. Turn the salmon into a medium bowl and use a fork to break it into large flakes. Pick out any large pieces of skin if you prefer, but the tiny, soft bones are edible and will mash right in. Keep mashing gently until the mixture looks evenly textured and no large chunks remain.
Step 2: Whisk the Dressing
In a separate small bowl, whisk together the 3 tablespoons mayonnaise, 2 tablespoons Greek yogurt, 1 teaspoon Dijon mustard, and 1 tablespoon lemon juice. Add a pinch of salt and a few grinds of black pepper. The dressing should be smooth and taste tangy from the lemon and mustard. Set it aside for a moment.
Step 3: Fold the Salad Together
Add the flaked salmon, the chopped celery, and the 2 tablespoons red onion to the bowl with the dressing. Sprinkle in the 2 tablespoons of chopped dill. Use a spatula to fold everything together until the salmon is evenly coated with the creamy dressing. Taste and adjust the salt, pepper, or lemon juice to your liking.
Step 4: Pile It On
Spoon the salmon salad onto toasted bread for sandwiches, pile it onto a bed of greens, or scoop it onto crackers. Garnish with a little extra dill if you have it, and serve right away while it is cold and creamy.
A Few Notes Before You Start
- Choose wild salmon if you can: sockeye has a deeper color and richer flavor than pink salmon, but any variety will work.
- Do not skip the drain: canned salmon holds a lot of liquid. If you do not press it out the salad will be watery. A fine-mesh strainer works best.
- Let it chill: the flavors meld even more after 30 minutes in the fridge. Make it ahead and it will taste even better.
- Use it as a dip: thin the salad with a little extra yogurt or a splash of milk and serve with crackers or cucumber rounds.
Double it for a crowd:
| Servings | Cans of salmon | Mayo | Greek yogurt |
|---|---|---|---|
| 4 | 4 | 6 tbsp | 4 tbsp |
| 8 | 8 | 12 tbsp | 8 tbsp |
Storing Leftovers
Refrigerate in an airtight container for up to 3 days. The salad is best served cold, so no need to reheat. Stir it well before serving to redistribute the dressing, and add a fresh squeeze of lemon if it needs a little brightness after a day or two.
What to Serve With Canned Salmon Salad
This salad is great stuffed into a buttery croissant or a toasted everything bagel, where the richness balances the crunch. A simple green salad with a sharp vinaigrette cuts through the creaminess. For a lower-carb option, spoon it into halved avocado or onto cucumber slices.
Frequently Asked Questions
Can I use fresh salmon instead?
Yes, but you will need to cook it first. Poach or bake a fillet until flaky, then cool and flake it. The texture will be a bit more delicate, but the flavor is excellent.
What if I do not have fresh dill?
Use 1 teaspoon dried dill, or swap in chopped fresh parsley or chives for a different but still bright flavor.
Is canned salmon safe to eat straight from the can?
Absolutely. Canned salmon is fully cooked during the canning process, so you can eat it cold without any extra cooking.
Can I make this without mayonnaise?
You can replace the mayo with mashed avocado for a different texture, or use all Greek yogurt. The flavor will be tangier and less rich, but still good.
How can I tell if the bones are too big to mash?
Most canned salmon has tiny, soft bones that crush easily with a fork. If you find a longer, stiff piece, just remove it. It is rare, but it happens.
Canned Salmon Salad Recipe
Ingredients
Method
- Drain the salmon, turn into a bowl, and flake with a fork, mashing the soft bones in.
- In a small bowl, whisk the mayo, yogurt, Dijon, lemon juice, a pinch of salt, and a few grinds of pepper.
- Fold in the salmon, celery, red onion, and dill until evenly coated. Taste and adjust seasoning.
- Spoon onto bread, greens, or crackers and serve cold.
