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Easy Canned Salmon Salad for Sandwiches

A close-up of creamy salmon salad mixed with red onion and celery, topped with fresh dill, served in a white bowl.
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Make a quick, protein-packed salmon salad using canned salmon. This recipe mimics a classic deli-style spread, perfect for sandwiches, crackers, or lettuce wraps. It uses simple ingredients and requires no cooking.

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 chopped
  • 1/4 cup mayonnaise (or Greek yogurt for a lighter version)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh dill, chopped
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Drain the canned salmon well. Place the salmon in a medium bowl and flake it apart using a fork, removing any remaining skin or bones.
  2. Add the chopped celery and red onion to the bowl with the salmon.
  3. In a small separate bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, and fresh dill.
  4. Pour the dressing mixture over the salmon and vegetables.
  5. Gently mix all ingredients until just combined. Avoid overmixing to keep some texture.
  6. Season with salt and black pepper to your preference.
  7. Taste and adjust seasoning or add more lemon juice if desired.
  8. Serve immediately on bread or crackers, or chill for 30 minutes to allow flavors to meld.

Notes

  • For a Paleo or Whole30 compliant version, substitute the mayonnaise with avocado oil mayonnaise or mashed avocado.
  • If you prefer a tangier flavor, add 1 teaspoon of sweet pickle relish.
  • This salmon salad keeps well in an airtight container in the refrigerator for up to 3 days.
  • You can substitute canned salmon with cooked, flaked fresh salmon or canned tuna.

Nutrition

Find it online: https://yumdrizzle.com/easy-canned-salmon-salad-for-sandwiches/