Looking for an easy, high-protein lunch idea? This Canned Salmon Salad is creamy, bright and full of texture. Made with canned wild salmon, crunchy vegetables, fresh lemon and dill, it comes together in about 10 minutes. It’s perfect for meal prep and works well in sandwiches, lettuce wraps, or served with crackers and fresh veggies.
This Canned Salmon Salad recipe has been a favorite for quick lunches and post-workout meals. It’s filling, protein-rich and easy to customize based on what you have in the pantry. I keep canned wild salmon on hand because it’s an affordable, convenient source of protein and healthy fats.
You can enjoy this salad in many ways: spoon it into a sandwich, fill lettuce cups for a lower-carb option, or serve it as an appetizer with crackers and sliced vegetables. The recipe is flexible—swap mayo for plain Greek yogurt to add protein, or omit capers if you prefer.
The steps are straightforward: drain and mash the salmon, stir in crunchy veggies and briny capers (if using), whisk together a lemony, dill-flecked dressing, and combine. The horseradish is optional but adds a subtle, savory edge when included.
Why you’ll love this recipe
- This is a quick no-cook summer meal that packs a lot of protein and flavor.
- Using canned wild salmon (including soft, edible bones) adds calcium and keeps the recipe affordable.
- It’s easy to adapt—swap mayonnaise for Greek yogurt, add different herbs, or vary the vegetables.
- Extremely versatile: use it for sandwiches, lettuce wraps, appetizers, or on top of greens.
Recipe ingredients
This canned salmon salad relies on pantry staples and simple fresh ingredients. It takes minutes to prepare and can be tweaked to suit your taste.
- Canned salmon. I recommend canned wild salmon with bones for extra calcium and value. The bones are soft and mash into the salad.
- Veggies. Celery and red onion add crunch and brightness; swap or add your favorites.
- Capers. Rinsed and drained capers give a briny lift; olives or pickle relish can be used instead.
- Mayonnaise. Replace with plain Greek yogurt for more protein, or use mashed avocado plus olive oil for a dairy-free option.
- Dijon mustard. Adds savory depth—yellow mustard can substitute.
- Lemon. Fresh zest and juice brighten the salad.
- Dill. Fresh herbs are ideal; parsley or tarragon also work.
- Horseradish (optional). Adds a gentle background tang when mixed into the dressing.
See the recipe card below for exact amounts and full instructions.
How to make salmon salad
This recipe is ready in about 10 minutes. Drain the salmon, mash it in a bowl, fold in the chopped vegetables and capers, whisk the dressing, and combine. Chill briefly if you prefer it cold.
Pro tip: If using canned salmon that includes skin and bones, you can remove them but they are soft and provide extra omega-3s and calcium. Once mixed, they’re barely noticeable.
Recipe FAQs
Raw wild salmon is sealed in cans and heat-processed in a pressure cooker (retort) at high temperature. This cooks and sterilizes the fish, making it shelf-stable. The cooking process also softens bones, making them edible and a source of calcium.
Canned wild salmon with bones is generally more affordable than boneless varieties. The bones increase calcium content and the larger cans offer good value.
Plain Greek yogurt is a great swap for mayo and adds protein. For a dairy-free option, use mashed avocado combined with olive oil.
Serving suggestions
This salmon salad is delicious as-is, but here are some extra ideas:
- Spoon into your favorite bread for a classic sandwich or use lettuce leaves for a light wrap.
- Serve as an appetizer on crackers or crostini, or alongside crunchy sliced vegetables.
- Halve a cucumber lengthwise, scoop out seeds and stuff with the salad, or top cucumber rounds for bite-sized snacks.
- Place over a bed of mixed greens and add sliced avocado for a heartier meal.
Recipe notes
- Pro tip: Canned salmon with skin and bones is budget-friendly and nutritious; the bones are soft and mash into the salad.
- Adjust the salad to your taste—add herbs, swap veggies, or switch the dressing base.
- Store the salad in an airtight container in the refrigerator for 3–5 days.
Easy Canned Salmon Salad — Recipe Card
Ingredients
- 15 ounces canned wild salmon, drained well
- 1 stalk celery, chopped (about 1/3–1/2 cup)
- 1/3 cup chopped red onion (or shallot/green onion)
- 2 tablespoons capers, rinsed and drained (optional)
- 1/4 cup mayonnaise (or plain Greek yogurt)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice (or more to taste)
- 1 tablespoon freshly chopped dill (or other fresh herbs)
- 1 tablespoon prepared horseradish (optional)
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
Instructions
- Place the drained salmon in a medium bowl and mash with a fork. If present, bones and skin can be left in; they soften when mashed and add nutrition.
- Add the chopped celery, red onion and capers to the bowl and set aside.
- In a small bowl, whisk together the mayonnaise (or yogurt), Dijon, lemon zest and juice, dill, horseradish (if using), salt and pepper until smooth.
- Pour the dressing over the salmon mixture and stir until everything is well coated. Taste and adjust seasoning as needed. Serve immediately or chill before serving.
Nutrition (per serving, estimated)
Calories: 255 kcal; Carbohydrates: 3 g; Protein: 25 g; Fat: 16 g; Sodium: 811 mg; Calcium: 317 mg. Nutrition is estimated and intended as a guideline.
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