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Ultimate Salmon Salad: Quick Canned or Fresh Dinner Style

A beautiful scoop of creamy salmon salad mixed with celery, served on a bed of mixed greens and topped with fresh dill.
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Make this versatile salmon salad recipe. Use canned salmon for a fast sandwich filling or adapt it with cooked fresh salmon for a light, healthy dinner salad.

Ingredients

Scale
  • 1 (14.75 ounce) can salmon, drained and skin/bones removed (for sandwich style)
  • 1 cup cooked, flaked salmon fillet (for fresh dinner style)
  • 1/4 cup mayonnaise (or Greek yogurt for lighter version)
  • 2 tablespoons finely chopped celery
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon black pepper
  • Pinch of salt
  • Optional: 2 tablespoons finely chopped red onion

Instructions

  1. If using canned salmon, drain it well and place it in a medium bowl. Remove any remaining skin or bones. Flake the salmon lightly with a fork.
  2. If using fresh salmon, ensure it is cooked (baked or poached) and cooled. Flake the fillet into bite-sized pieces.
  3. Add the mayonnaise (or yogurt), celery, lemon juice, dill, Dijon mustard, pepper, and salt to the bowl with the salmon. Add red onion if desired.
  4. Gently mix all ingredients until just combined. Avoid overmixing to keep some texture.
  5. Taste and adjust seasoning, adding more lemon juice or salt if needed.
  6. For sandwiches: Serve immediately on bread, lettuce wraps, or crackers.
  7. For a fresh dinner salad: Serve the mixture over a bed of mixed greens, adding sliced cucumber or tomato if you wish.

Notes

  • For a low-carb or keto option, substitute mayonnaise with avocado oil mayonnaise or use plain Greek yogurt.
  • To make this recipe gluten free, serve it on lettuce cups or with gluten-free bread.
  • This salad keeps well for meal prep in the refrigerator for up to three days.

Nutrition

Find it online: https://kitchnkudos.com/best-salmon-salad-recipe-quick-lunch/