Name: Canned Salmon Salad
Prep time: 15 min
Total time: 15 min
Ingredients: ¾ cup mayonnaise; 1 tablespoon stone ground mustard; 2 teaspoon apple cider vinegar (or champagne vinegar); ½ teaspoon salt (plus more to taste); ½ teaspoon ground black pepper (plus more to taste); 3 (5-ounce) cans chunk salmon (drained well); 1-2 ribs celery (minced); 1 tablespoon chives (chopped); 1 teaspoon fresh dill (minced, optional)

Jump to Recipe

This quick and easy Salmon Salad Recipe is made with canned salmon in a creamy mayonnaise dressing. Similar to tuna salad, it’s perfect with crackers or in sandwiches for an easy lunch or afternoon snack.

You may also like my Easy Chicken Salad and Creamy Egg Salad.

Small plate with golden buttery crackers topped with homemade canned salmon salad and garnished with fresh minced dill.

Reasons to Love This Canned Salmon Salad

Ready in just 15 minutes, this delicious (and nutritious!) canned salmon salad consists of flaky canned salmon, creamy mayonnaise, stone ground mustard, vinegar, crunchy celery and onion, and fresh herbs.

Canned chunk salmon is an undeniably easy way to add healthy omega-rich protein to most diets. Plus, it’s fairly inexpensive (yay!). However, this salad can just as easily be made with freshly baked salmon filets or leftovers from the week.

Enjoy this flavorful salmon salad with crackers or by the spoonful. You could even load it onto toasted bagels with cream cheese.

All of the ingredients for canned salmon Salad presented in individual measuring cups and ramekins.

Key Ingredients and Substitutions

Find the printable recipe with measurements in the recipe card below.

Mayonnaise – For creaminess. Use homemade or store-bought mayonnaise. Sour cream or full-fat plain Greek yogurt could be used instead.
Stone ground mustard – This mustard is made with brown mustard seeds and is milder than Dijon. Yellow mustard is a safe substitute if you don’t have stone ground mustard, or use Dijon mustard if you like a little kick.
Vinegar – Apple cider vinegar or champagne vinegar is milder than harsh white vinegar and is best for this salad. The vinegar adds a lovely zing. Fresh lemon juice could be used instead.
Salt and ground black pepper – Salt and pepper are classic seasonings used in most seafood dishes. Add in some smoked paprika if you want a slightly spicy salmon salad.
Canned Salmon – I’ve used canned chunk salmon in water. Drain the cans of salmon well to avoid a watery salad. I prefer boneless and skinless, but it’s ok to use canned salmon with the bones and skin, too. My favorite brand is Wild Planet.
Celery – Celery is perfect for adding extra crunchy texture. Adjust the size of your cut celery to match your preference.
Red onion – Adds a touch of sweetness and crunch.
Herbs – I’ve used sliced chives and freshly minced dill. Both of these herbs pair really well with fish. Parsley is another option.

Medium mixing bowl filled with mayonnaise, stone ground mustard, apple cider vinegar, salt, and pepper.

Canned salmon flakes, diced celery, red onion, chives, and fresh dill in a medium mixing bowl.

Chilled canned salmon salad made with mayonnaise and stone ground mustard in a medium mixing bowl.

How to Make the Best Canned Salmon Salad

Combine the salad ingredients: Whisk together the mayonnaise, mustard, apple cider vinegar, salt, and pepper in a large bowl. Gently stir in the salmon, onion, celery, chives, and minced dill.

Chill (optional): Cover the assembled salmon salad and refrigerate for 30 minutes.

Stir and serve: Give the chilled salad a stir just before serving. Garnish with fresh dill, parsley, or green onions, if desired.

Large white serving bowl with a silver spoon filled with creamy salmon salad.

What Else Can I Add To Salmon Salad?

Use this recipe as a delicious blank canvas getting creative with different additions. Some favorites include,

Cucumber
Avocado
Slivered almonds
Dried fruits: raisins, currants, or cranberries
Crumbled feta cheese
Capers
Pepperoncini
Artichoke hearts
Hard-boiled eggs
Green onions.

Can I Make This Canned Salmon Salad Without Mayonnaise?

Absolutely. The most popular substitutions include plain yogurt (Greek yogurt or regular yogurt) and mashed avocado. You can use one or the other or a combination of each.

How to Serve Salmon Salad

I usually enjoy this recipe as a nutritious snack or a light lunch alongside crackers, pita bread, freshly sliced vegetables (bell peppers, carrots, cucumber, and celery), or spread between my favorite whole-grain bread with crisp lettuce and sliced tomato. You can add cooked pasta, rice, or other grain to make a hearty main meal or scoop it onto crisp lettuce leaves to make lettuce wraps for a healthy low-carb dish.

Storage

Salmon salad stores well in the refrigerator for up to 3 days or so. Transfer leftovers to an airtight container or divide them among smaller “meal prep” containers and place them in the refrigerator until ready to enjoy.

Freezing isn’t recommended.

Canned Salmon Salad