I put together a 10-minute Pink Salmon Salad using canned salmon that doubles as a versatile sandwich filling or a light lettuce cup for a low carb option.
I stumbled on this summer thing when I wanted something bright and no fuss. Using canned salmon and a good scoop of mayonnaise I made a mix that somehow sits perfectly between a Pink Salmon Sandwich and the Creamy Salmon Salad I keep craving.
It’s light but filling, a little briny, and somehow feels like a treat even when I eat it for lunch alone. I get why people say this is one of those best kept secrets, I mean it vanishes from the bowl every time.
If you’re skeptical, I get it, but one bite usually wins people over.
Ingredients
- Salmon, rich in protein and omega 3s, keeps you full and brain happy.
- Mayonnaise or Greek yogurt, creamy binder, mayo adds fat, yogurt adds protein.
- Celery, crunchy low calorie, adds fiber and hydration from water.
- Red onion, sharp bite, adds flavor and antioxidants, a little spice.
- Capers or sweet relish, salty or sweet tang that lifts the whole salad.
- Lemon juice, bright acid that freshens flavors and adds vitamin C.
- Hard boiled egg, optional, adds extra protein and creamy texture, good fats.
- Whole grain bread or butter lettuce, bread adds carbs, lettuce keeps it light.
Ingredient Quantities
- 1 (14 to 15 oz) can salmon, drained and flaked, boneless skinless
- 1/3 cup mayonnaise (or plain Greek yogurt for a lighter version)
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/2 cup celery, finely chopped
- 2 tablespoons red onion, finely chopped or use green onions
- 2 tablespoons chopped fresh parsley or dill
- 1 tablespoon capers or sweet pickle relish, drained
- 1 hard boiled egg, chopped (optional, i usually add it)
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 4 large butter lettuce leaves or 4 slices whole grain bread for serving
How to Make this
1. Drain the canned salmon well, pat it dry with paper towels and flake it with a fork into a medium bowl; check for any stray bones and remove if you find them.
2. Add 1/3 cup mayonnaise or plain Greek yogurt, 1 tablespoon Dijon mustard and 1 tablespoon fresh lemon juice to the salmon and mix gently until combined.
3. Stir in 1/2 cup finely chopped celery and 2 tablespoons finely chopped red onion or green onions for bite.
4. Add 2 tablespoons chopped fresh parsley or dill and 1 tablespoon capers or drained sweet pickle relish, mix again.
5. If you like extra richness chop 1 hard boiled egg and fold it in, I usually add it and it makes it so good.
6. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, then taste and adjust salt, pepper or lemon if needed.
7. For a creamier salad add a little more mayo, for lighter use more Greek yogurt or squeeze extra lemon, its up to you.
8. Let the salad sit in fridge 5 minutes if you can so the flavors meld, but it’s fine to serve right away if you’re hungry.
9. Serve scoops on 4 large butter lettuce leaves for a low carb option or pile between 4 slices of whole grain bread (toast the bread if you want crunch).
Equipment Needed
1. Can opener for the canned salmon
2. Fine mesh strainer or small colander to drain the fish
3. Paper towels and a fork to pat dry and flake (you can use the fork to check for bones)
4. Medium mixing bowl and a spoon or rubber spatula to mix everything together
5. Measuring spoons and a 1/3 cup measure for mayo or yogurt and lemon juice
6. Cutting board and sharp knife for chopping celery, onion, herbs and the optional egg
7. Small saucepan if you want to hard boil an egg, or an egg cooker if you got one
8. Plates or a toaster and a butter knife for serving on bread, or a platter for lettuce leaves
FAQ
Salmon Salad Recipe Substitutions and Variations
- Salmon: swap for 1 (14–15 oz) can tuna, drained and flaked, or about 12 oz cooked fresh salmon, flaked. Tuna is a bit drier so add a splash more lemon or mayo.
- Mayonnaise: equal amount plain Greek yogurt, or 1 mashed avocado for creaminess. Avocado makes it richer and it might brown if left too long.
- Capers: replace with 1–2 tbsp chopped cornichons or green olives, drained, for that same salty tang.
- Butter lettuce / Bread: use baby spinach or arugula leaves for wraps, or crisp crackers/toast points if you want crunch instead of a sandwich.
Pro Tips
– Dry it really well and pick for bones. Pat the salmon with paper towels, press a little to squeeze out extra liquid, then flake gently with a fork. Run your fingers through as you go, you’ll feel any little bones and can pull them out with tweezers or your nails.
– Taste before you salt. Canned salmon and capers can be surprisingly salty so add salt slowly, then give the salad 10 to 30 minutes to sit so the flavors settle, taste again and bump up lemon or mustard if it needs brightening.
– Keep some crunch and don’t overmix. Fold the mix just enough to combine or the flakes turn to mush, and if you want extra texture toss in toasted sunflower seeds, diced apple, or thin radish slices at the end.
– For creaminess without too much mayo try mashing the hard boiled yolk into the dressing, or if you used Greek yogurt stir in a teaspoon of olive oil to round out the flavor. And always assemble on lettuce or toast right before eating so it stays crisp.
Salmon Salad Recipe
I put together a 10-minute Pink Salmon Salad using canned salmon that doubles as a versatile sandwich filling or a light lettuce cup for a low carb option.
4
servings
297
kcal
Equipment: 1. Can opener for the canned salmon
2. Fine mesh strainer or small colander to drain the fish
3. Paper towels and a fork to pat dry and flake (you can use the fork to check for bones)
4. Medium mixing bowl and a spoon or rubber spatula to mix everything together
5. Measuring spoons and a 1/3 cup measure for mayo or yogurt and lemon juice
6. Cutting board and sharp knife for chopping celery, onion, herbs and the optional egg
7. Small saucepan if you want to hard boil an egg, or an egg cooker if you got one
8. Plates or a toaster and a butter knife for serving on bread, or a platter for lettuce leaves
Ingredients
-
1 (14 to 15 oz) can salmon, drained and flaked, boneless skinless
-
1/3 cup mayonnaise (or plain Greek yogurt for a lighter version)
-
1 tablespoon Dijon mustard
-
1 tablespoon fresh lemon juice
-
1/2 cup celery, finely chopped
-
2 tablespoons red onion, finely chopped or use green onions
-
2 tablespoons chopped fresh parsley or dill
-
1 tablespoon capers or sweet pickle relish, drained
-
1 hard boiled egg, chopped (optional, i usually add it)
-
1/2 teaspoon kosher salt, or to taste
-
1/4 teaspoon freshly ground black pepper
-
4 large butter lettuce leaves or 4 slices whole grain bread for serving
Directions
- Drain the canned salmon well, pat it dry with paper towels and flake it with a fork into a medium bowl; check for any stray bones and remove if you find them.
- Add 1/3 cup mayonnaise or plain Greek yogurt, 1 tablespoon Dijon mustard and 1 tablespoon fresh lemon juice to the salmon and mix gently until combined.
- Stir in 1/2 cup finely chopped celery and 2 tablespoons finely chopped red onion or green onions for bite.
- Add 2 tablespoons chopped fresh parsley or dill and 1 tablespoon capers or drained sweet pickle relish, mix again.
- If you like extra richness chop 1 hard boiled egg and fold it in, I usually add it and it makes it so good.
- Season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, then taste and adjust salt, pepper or lemon if needed.
- For a creamier salad add a little more mayo, for lighter use more Greek yogurt or squeeze extra lemon, its up to you.
- Let the salad sit in fridge 5 minutes if you can so the flavors meld, but it’s fine to serve right away if you’re hungry.
- Serve scoops on 4 large butter lettuce leaves for a low carb option or pile between 4 slices of whole grain bread (toast the bread if you want crunch).
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 150g
- Total number of serves: 4
- Calories: 297kcal
- Fat: 24.5g
- Saturated Fat: 6g
- Trans Fat: 0g
- Polyunsaturated: 6g
- Monounsaturated: 12g
- Cholesterol: 108mg
- Sodium: 490mg
- Potassium: 303mg
- Carbohydrates: 3g
- Fiber: 1g
- Sugar: 1g
- Protein: 19g
- Vitamin A: 300IU
- Vitamin C: 3mg
- Calcium: 60mg
- Iron: 0.7mg
