Canned Salmon Salad

Ingredients

• 2 cans (142 g each; 5 oz each), drainedcanned salmon
• 60 ml (¼ cup)mayonnaise
• 5 ml (1 teaspoon)Dijon mustard
• 7.5 ml (½ tablespoon) lemon juice, plus the zest of ½ lemonlemon
• 1 stickcelery, finely chopped
• 1–2 tablespoonscapers, drained and chopped
• 1–2 tablespoonsred onion, finely chopped
• 1 tablespoonfresh dill, chopped
• to tastesalt and pepper

Instructions

1. 1

   Mix the salad

   Drain the salmon and put it in a bowl. Mash it with a fork, then prepare the remaining ingredients and add them to the bowl. Mix everything together, taste and season with salt and pepper, adjusting the ingredients as needed.

2. 2

   Serve or store

   This makes enough for 4 sandwiches. Add lettuce, tomato, cucumber and/or sliced cheese to each sandwich if you like. Keep the salmon salad in the fridge for 3–5 days.

What is canned salmon salad?

Canned salmon salad is a simple American-style mixture that takes its cue from tuna salad: flaked fish is dressed and served cold, often in a sandwich. This version pairs creamy mayonnaise with lemon and Dijon, while celery, capers, red onion and dill add freshness and savoury bite.

Nutrition and macros by portion

The nutrition label shows one serving as written: 197 calories, 17g protein, 1g carbs, 14g fat.

The salmon supplies most of the protein, while the mayonnaise contributes most of the fat; the small amount of carbohydrate comes mainly from the vegetables and seasonings. Serve a sandwich with extra lettuce, tomato or cucumber to add vegetables and crunch.

Choosing the ingredients

Salmon: Drain the cans well so the salad stays cohesive rather than watery. Mash with a fork, leaving some small flakes for texture.

Flavourings: Lemon zest and juice brighten the rich fish, while Dijon, capers and red onion bring tang and sharpness. Start with the lower amount of capers and onion, then add more to taste.

Getting the texture right

Mashing: Break up the salmon with a fork, but stop before it becomes a paste. A few larger flakes give the finished salad a more substantial bite.

Mixing: Fold the ingredients together until the fish is evenly coated. If it seems too dry, adjust the mayonnaise to your preference; if it tastes too rich, a little extra lemon can balance it.

Seasoning and timing

Chop the celery and red onion finely so they distribute through the mixture rather than dominating a bite. Chop the capers and dill too, and zest the lemon before juicing it.

The recipe takes about 10 minutes and needs no cooking. Taste at the end, since capers can be salty, and add salt and pepper gradually.

Serving ideas

Sandwiches: Spread the salad into 4 sandwiches, adding lettuce, tomato, cucumber and/or sliced cheese if desired. Toasted bread gives a contrast to the soft filling.

Alongside: Serve it with crisp salad leaves, sliced vegetables or crackers for a lunch without bread. A simple vegetable side also adds colour and crunch to the plate.

Recipe notes & tips

• Drain the salmon thoroughly before adding it to the bowl.
• Keep some salmon flakes intact instead of mashing the mixture smooth.
• Chop the celery, onion and capers finely for an even distribution.
• Begin with 1 tablespoon of capers and onion, then add more after tasting.
• Season with salt only after mixing, as the capers may already add saltiness.

Variations

• Extra lemon: Add a little more juice for a brighter, sharper salad.
• More herbs: Increase the dill for a stronger fresh-herb flavour.
• Crunchy sandwich: Layer in lettuce and cucumber just before serving.
• Cheesy filling: Add sliced cheese to each sandwich as suggested in the recipe.

Common mistakes to avoid

• Wet salmon: Drain it well before mixing so the filling does not turn watery.
• Over-mashing: Stop while some flakes remain to avoid a paste-like texture.
• Too much salt: Taste after adding the capers and season gradually.
• Large vegetable pieces: Chop the celery and onion small so they blend into the salad.

How to store

Store the salmon salad in a covered container in the fridge for 3–5 days. Keep it chilled, and stir before serving if any liquid separates.

Frequently asked questions