A crisp, herby canned salmon salad that comes together in minutes — perfect for busy weeknights, quick lunches, or a light picnic filling. This version uses one drained can of salmon tossed with fresh dill, lemon, red onion, and celery for brightness and texture. If you like easy, vegetable-forward plates, this salad sits nicely alongside other light options like the 30-minute strawberry spinach salad for a simple, balanced meal.
Why you’ll love this dish
This canned salmon salad is fast, affordable, and surprisingly elegant for how little time it takes. It’s a pantry-and-fridge recipe: a single can of salmon plus a few fresh aromatics transforms into a protein-packed salad that’s ready in under ten minutes.
“Light, zesty, and kid-approved — I always make a double batch for lunches.” — a quick review from a regular cook
Reasons to try it:
- Ready in minutes for lunchboxes or last-minute guests.
- Budget-friendly compared with fresh salmon.
- Flexible: low-carb on lettuce leaves or heartier in sandwiches.
- High in protein and omega-3s, making it a nutritious, satisfying choice.
Step-by-step overview
You’ll drain and flake the salmon, chop the herbs and veg, then toss everything with lemon and seasoning. The whole process is cold-prep — no cooking required — and it’s ideal for when you want a fresh-tasting meal without turning on the stove.
What you’ll need
- 1 can salmon, drained (look for boneless or remove bones if preferred)
- 2 tablespoons fresh dill, chopped (substitute parsley if dill isn’t available)
- 1 tablespoon lemon juice (fresh is best for brightness)
- 1/4 cup red onion, finely diced (so it doesn’t overpower)
- 1/4 cup celery, diced (adds crunch)
- Salt and freshly ground black pepper, to taste
Optional serving items: - Lettuce leaves for low-carb wraps
- Sandwich bread, croissants, or crackers
Notes: If the salmon is very flaky, you can reserve a little of the liquid to moisten the salad. Canned skin is edible but you can discard it if you prefer.
Step-by-step instructions
- Open and drain the can of salmon. Use a fork to flake the fish into a mixing bowl. Remove any large bones or skin if you don’t want them.
- Add 2 tablespoons chopped fresh dill to the bowl.
- Sprinkle in 1 tablespoon fresh lemon juice for acidity.
- Stir in 1/4 cup finely diced red onion and 1/4 cup diced celery.
- Mix gently until ingredients are evenly combined.
- Season with salt and freshly ground black pepper to taste. Start with a small pinch and adjust.
- Serve immediately or chill for 15–30 minutes to let flavors meld.
Best ways to enjoy it
Serve chilled for the freshest flavor. Spoon the salad into butter lettuce leaves for a light, low-carb wrap. Use it as a sandwich filling on toasted bread with a smear of mayonnaise or a slice of ripe tomato. For a quick picnic plate, serve with crunchy cucumbers, pickles, and artisan crackers. For a complementary vegetable side, pair this with a bright slaw such as an Asian raw carrot salad for contrast in texture and flavor.
Storage and reheating tips
- Refrigeration: Store in an airtight container for up to 3 days. Because it’s a cold salad with citrus, it keeps well but tastes best within 24–48 hours.
- Freezing: Not recommended. Freezing will change the texture of the salmon and the crunchy vegetables.
- Reheating: This salad is designed to be eaten cold or at room temperature. If you want a warm variation, gently heat a scoop in a skillet with a touch of olive oil for 1–2 minutes, stirring; but note the celery and onion will soften.
- Food safety: Keep refrigerated below 40°F (4°C). Discard if left out at room temperature for more than two hours.
Helpful cooking tips
- Flaking technique: Use two forks to break the salmon into bite-sized flakes without turning it mushy.
- Onion mellowing: If raw red onion bites too hard, soak the diced pieces in cold water for 5–10 minutes, then drain and pat dry.
- Dill freshness: Fresh dill gives the salad a bright, anise-like lift. If you only have dried dill, use about 1 teaspoon and add a little more lemon.
- Salt control: Taste before adding too much salt. Canned salmon can be salty depending on the brand.
- Make-ahead: Mix the salmon, dill, and lemon in the morning and fold in onion and celery just before serving to keep crunch.
Creative twists
- Mayo or yogurt: Stir in 1–2 tablespoons mayonnaise or plain Greek yogurt for creaminess.
- Avocado boost: Fold in diced avocado for richness and extra healthy fats.
- Spicy kick: Add a pinch of cayenne or a teaspoon of Dijon mustard for heat and depth.
- Mediterranean: Swap dill for chopped dill and parsley, add capers, and use lemon zest.
- Pita pockets: Mix with chopped cucumber and tomato and tuck into warmed pita for a Mediterranean-style sandwich.
Common questions
Q: How long does this salad take to make?
A: About 5–10 minutes total. Most time is hands-on chopping; mixing is immediate.
Q: Can I use canned tuna instead of salmon?
A: Yes. Swap canned tuna 1:1. The flavor will change, and you may want to add a little more lemon or herbs to brighten the tuna.
Q: Is canned salmon safe for kids and pregnant people?
A: Canned salmon is generally safe and a good source of omega-3s. Choose low-mercury fish like salmon and follow local guidelines for fish consumption during pregnancy. If serving to young children, remove any noticeable bones and cut to small pieces.
Q: Can I make this ahead for lunches?
A: Yes. Store in an airtight container in the fridge for up to 3 days. Keep any bread or lettuce separate until serving to avoid sogginess.
Crisp Herby Canned Salmon Salad
Ingredients
Main Ingredients
- 1 can salmon, drained Look for boneless or remove bones if preferred
- 2 tablespoons fresh dill, chopped Substitute parsley if dill isn’t available
- 1 tablespoon lemon juice Fresh is best for brightness
- 1/4 cup red onion, finely diced So it doesn’t overpower
- 1/4 cup celery, diced Adds crunch
- Salt and freshly ground black pepper To taste
Optional Serving Items
- Lettuce leaves For low-carb wraps
- Sandwich bread, croissants, or crackers For serving
Instructions
Preparation
- Open and drain the can of salmon. Use a fork to flake the fish into a mixing bowl. Remove any large bones or skin if you don’t want them.
- Add 2 tablespoons chopped fresh dill to the bowl.
- Sprinkle in 1 tablespoon fresh lemon juice for acidity.
- Stir in 1/4 cup finely diced red onion and 1/4 cup diced celery.
- Mix gently until ingredients are evenly combined.
- Season with salt and freshly ground black pepper to taste. Start with a small pinch and adjust.
- Serve immediately or chill for 15–30 minutes to let flavors meld.