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Quick Creamy Canned Salmon Salad

A close-up of a perfectly scooped portion of creamy salmon salad topped with diced red onion and celery.
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Prepare this simple, creamy salmon salad using canned salmon for a fast, high-protein lunch. It works well in sandwiches or lettuce cups.

Ingredients

Scale
  • 1 (5 ounce) can salmon, drained and flaked
  • 1/4 cup mayonnaise
  • 1 stalk celery, finely chopped
  • 2 tablespoons red onion, finely minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon dried dill
  • Salt to taste
  • Black pepper to taste

Instructions

  1. Drain the canned salmon well. Place the flaked salmon in a medium bowl.
  2. Add the mayonnaise, chopped celery, minced red onion, lemon juice, Dijon mustard, and dried dill to the bowl.
  3. Mix all ingredients together gently until just combined. Avoid overmixing to keep some texture.
  4. Season with salt and pepper to your preference.
  5. Serve immediately on bread, crackers, or in lettuce cups, or chill for later use.

Notes

  • For a lower-carb option, serve this salad in crisp romaine or butter lettuce cups instead of bread.
  • If you prefer a tangier flavor, substitute half of the mayonnaise with plain Greek yogurt.
  • To make this recipe gluten-free, serve it over greens or with gluten-free crackers.

Nutrition

Find it online: https://whiskdaily.com/quick-creamy-canned-salmon-salad/