5-Minute Creamy Canned Salmon Salad Recipe
Make this simple, creamy salmon salad in just five minutes. It uses canned salmon and is perfect for quick, healthy lunches, sandwiches, or low carb lettuce wraps.
- Prep Time: 5 min
- Cook Time: 0 min
- Total Time: 5 min
- Yield: 2 servings 1x
- Category: Lunch
- Method: Mixing
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 1 (14.75 ounce) can pink salmon, drained and flaked
- 1/2 cup mayonnaise
- 2 tablespoons finely chopped celery
- 1 tablespoon finely chopped red onion
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- Drain the canned salmon well. Place the salmon in a medium bowl and flake it apart with a fork.
- Add the mayonnaise, chopped celery, red onion, lemon juice, Dijon mustard, salt, and pepper to the bowl.
- Mix all ingredients together until just combined. Do not overmix; some texture is desirable.
- Taste the salmon salad and adjust seasoning if needed.
- Serve immediately on bread for salmon salad sandwiches, in lettuce cups for a low carb salmon salad, or enjoy as a protein packed lunch on its own.
Notes
- For a brighter flavor, substitute half the mayonnaise with plain Greek yogurt for a lighter salmon salad.
- If you prefer a Lemon Dill Salmon Salad flavor, add 1 teaspoon of dried dill or 1 tablespoon of fresh, chopped dill.
- This recipe is excellent for meal prep salads; store leftovers in an airtight container in the refrigerator for up to three days.
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 1
- Sodium: 450
- Fat: 22
- Saturated Fat: 4
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 0
- Protein: 26
- Cholesterol: 110