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Canned salmon salad served in a bowl with fresh vegetables and herbs

Canned Salmon Salad

A creamy, quick, and budget-friendly salad that combines canned salmon with crunchy celery, zesty lemon, and savory seasonings, perfect for lunch or dinner.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Dinner, Lunch, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can salmon (drained) Make sure to remove any bones
  • 1/2 cup mayonnaise
  • 2 Tablespoons sour cream Greek yogurt can be used as a substitute
  • 1 lemon (zest and juice) Do not skip the lemon zest!
  • 1/3 cup diced celery (add celery leaves) Adds crunch
  • 1/4 cup diced red onion Zesty flavor
  • 2 Tablespoons fresh parsley (minced) Can be replaced with dill
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt Adjust to taste
  • 1/2 teaspoon black pepper Adjust to taste

Method
 

Preparation
  1. Drain and flake the salmon into a medium bowl, making sure to remove any bones.
  2. Add the mayonnaise, sour cream, lemon juice, and zest. Stir to combine.
  3. Add the diced celery, red onion, garlic powder, salt, and pepper. Mix well.
  4. Taste and adjust seasoning if needed.
Serving
  1. Serve the salmon salad on bread, lettuce leaves, or crackers. It can also be served with fresh veggies.

Notes

Store in an airtight container in the fridge for up to 3 days. Flavors improve with time. Freezing is not recommended due to mayonnaise texture changes.