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Easy Protein-Packed Salmon Salad (Canned or Fresh)

A mound of creamy salmon salad mixed with chopped celery and red onion, topped with fresh dill.
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Make this simple, protein-packed salmon salad using canned salmon or leftover cooked salmon. It is quick to prepare and works well as a light lunch, a healthy snack, or a filling for sandwiches.

Ingredients

Scale
  • 1 (14.75 ounce) can wild salmon, drained and skin/bones removed OR 1.5 cups cooked, flaked salmon
  • 1/4 cup celery, finely chopped
  • 1/4 cup red onion, finely minced
  • 2 tablespoons fresh dill, chopped
  • 1/4 cup mayonnaise (or Greek yogurt for a lighter version)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon black pepper
  • Pinch of salt

Instructions

  1. If using canned salmon, drain it well and transfer it to a medium bowl. Remove any remaining skin or bones. Flake the salmon with a fork.
  2. If using cooked salmon, ensure it is cooled, then flake it into a medium bowl.
  3. Add the chopped celery, minced red onion, and fresh dill to the bowl with the salmon.
  4. In a small separate bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice.
  5. Pour the dressing over the salmon mixture. Add pepper and salt.
  6. Gently fold all ingredients together until just combined. Avoid overmixing.
  7. Taste the salmon salad and adjust seasoning if needed.
  8. Serve immediately, or chill for 30 minutes to allow flavors to meld.

Notes

  • For a salmon salad sandwich filling, serve on toasted sourdough or whole-grain bread with lettuce and tomato.
  • To make this a gluten free salmon salad, serve over mixed greens or use gluten-free bread.
  • For a keto salmon salad, substitute the mayonnaise with avocado oil mayonnaise or use a dairy-free, low-carb binder.
  • This recipe is excellent for meal prep salmon salad; store in an airtight container for up to 3 days.

Nutrition

Find it online: https://delicerecipe.com/easy-salmon-salad-recipe/