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Classic Canned Salmon Salad for Sandwiches

A generous scoop of creamy salmon salad with red onion and dill served on a slice of toasted bread.
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Make a fresh, protein-packed salmon salad using canned wild salmon. This easy recipe is perfect for quick lunches, healthy meal prep, or serving on bread or lettuce wraps.

Ingredients

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

Instructions

  1. Drain the canned salmon well. Transfer the salmon to a medium bowl and flake it apart using a fork, removing any remaining bones or skin.
  2. Add the chopped celery, minced red onion, mayonnaise, lemon juice, fresh dill, Dijon mustard, pepper, and salt to the bowl with the salmon.
  3. Gently mix all ingredients together until just combined. Avoid overmixing to keep some texture in the salad.
  4. Taste the salmon salad and adjust seasoning if needed, adding more lemon juice or salt as desired.
  5. Use this salmon sandwich filling immediately on sourdough, ciabatta, or lettuce cups. For meal prep, store covered in the refrigerator for up to three days.

Notes

  • For a low carb salmon salad, serve this mixture inside crisp lettuce cups instead of bread.
  • If you prefer a brighter flavor, increase the fresh lemon juice to 2 tablespoons.
  • This recipe works well when repurposing leftover salmon, though canned salmon provides the classic texture.

Nutrition

Find it online: https://cookingzenith.com/salmon-salad-recipe-quick-easy-canned/