Crisp Herby Canned Salmon Salad
A quick, delicious canned salmon salad featuring fresh herbs, lemon, and crunchy vegetables, perfect for busy weeknights or light lunches.
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.
Notes
Store in an airtight container for up to 3 days. Not recommended for freezing as it changes the texture. It tastes best within 24–48 hours.