Description
A quick and easy canned salmon salad perfect for light lunches or sandwiches. This recipe combines tender canned salmon with creamy mayo, tangy Dijon mustard, fresh lemon, and vibrant veggies like celery, capers, red onion, and dill to create a flavorful and healthy spread. Ready in just 10 minutes, it’s a nutritious option that balances protein and freshness for a delightful meal.
Ingredients
Scale
Salmon Salad Ingredients
- 2 (5 ounce) cans salmon, drained
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 tablespoon lemon juice
- Zest of 1/2 lemon
- 1 stick celery, chopped small
- 1-2 tablespoons capers, drained and chopped
- 1-2 tablespoons red onion, chopped small
- 1 tablespoon fresh dill, chopped
- Salt and pepper, to taste
Instructions
- Prepare the salmon: Drain the canned salmon thoroughly to remove excess liquid. Place the salmon in a medium bowl and mash it gently with a fork to break up any large chunks.
- Combine ingredients: Chop the celery, capers, red onion, and dill into small pieces. Add these vegetables and herbs to the mashed salmon along with mayonnaise, Dijon mustard, lemon juice, and lemon zest. Mix everything thoroughly to combine the flavors evenly.
- Season and adjust: Taste the mixture and season with salt and pepper according to your preference. Adjust the amounts of mayo, mustard, or lemon juice if needed to balance the flavor.
- Serve and store: This salad is perfect for making 4 sandwiches. Try layering it with lettuce, tomato, cucumber, or sliced cheese for a more filling meal. Store any leftovers in an airtight container in the refrigerator for up to 3-5 days.
Notes
- Use skinless, boneless canned salmon for best texture.
- Adjust capers and red onion quantities based on your taste preference; they can add a salty and pungent bite.
- Lemon zest adds brightness—be sure to zest only the yellow part to avoid bitterness.
- This salad can be served on bread, crackers, or over a green salad.
- Keeps well refrigerated in an airtight container for up to 5 days.
