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Salmon Salad

5 from 2 votes
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posted: 07/24/21

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This post may contain affiliate links. Please read my disclosure policy

Salmon Salad is an easy delicious meal that makes for a healthy sandwich. Serve it in lettuce cups for a great low carb lunch!

a bowl of salmon salad

If you are looking for more great take to work or school lunches this fall, let me introduce you to a new favorite. This easy Salmon Salad recipe is incredibly easy to make, and so delicious. I love making this and eating it in lettuce cups for a really light lunch recipe that is filling and satisfying.

overhead of a bowl of ingredients to make canned salmon salad

How to Make Salmon Salad

  1. Combine the ingredients in the bowl. In a large bowl combine the salmon, red onion, and celery.
  2. Make the dressing. Whisk together the mayonnaise, lemon juice, fresh dill, and salt. Taste and add more seasonings to taste.
  3. Mix the dressing into the other ingredients.

Canned Salmon Salad

Canned salmon is a really affordable and easy way to make this recipe. It does, however, often still have small pieces of bone in it. I like to put it into a bowl and use a fork to sort it and take out any bone pieces I find. This takes a few minutes tops, and is worth the tiny bit of extra effort.

overhead of a bowl of salmon salad recipe

Fresh Dill vs. Dry Dill

If you are making this dish in the winter months, use dry dill instead of fresh dill. You will need a 1 teaspoon instead of a 1/2 tablespoon.

Salmon Salad Sandwich

As mentioned above, I love eating this in lettuce cups, but this works great as a salmon salad sandwich too! This recipe makes about two cups, which is perfect for four sandwiches. If you make this recipe Monday morning, it should be good for work lunches through Thursday.

salmon salad sandwich on a croissant

Swaps and Substitutions

One of the things I really love about recipes like this is how easy they are to switch up.

  • Make it low carb! I love serving this in lettuce cups. The crunch of the romain rib works perfectly with this and I don’t even miss the bread.
  • Take out the celery and put in peas instead. If you don’t like celery, take them out and put in 1/2 a cup of frozen peas instead. No need to even thaw them first.
  • Make it a little lighter and use Greek yogurt. Swap 1/4 cup of the mayonnaise for Greek yogurt.

FAQ

Can I use leftover cooked salmon?

Absolutely! If you have fresh salmon on hand after making our Baked Salmon in Foil, you can use it for this great recipe. You will need about 1 1/2 cups of flaked salmon to make this.

How much does this make?

This recipe makes 2 cups. This works out to about four sandwiches depending on how big you make them.

How long does this recipe last?

This recipe will keep in the refrigerator for 3 to 4 days. You will need to give it a good mix before serving it. As always, use your best judgement when it comes to leftovers.

salmon salad in lettuce cups

Other Great Lunch Recipes

  • Crab Salad is perfect if you are craving seafood. So easy to make and delicious.
  • Chicken Wraps are amazing for lunch or a fast dinner recipe.
  • Chicken Salad is the perfect stand by for lunch recipes.
  • This Egg Salad recipe is the absolute best and I have great tips for hard boiling eggs!

If you make this Salmon Salad recipe or any of my other recipes leave me a comment and let me know what you think!

a bowl of salmon salad
5 from 2 votes

Salmon Salad

Serves: 4 servings
(tap # to scale)
Prep: 10 minutes
Total: 10 minutes
Salmon Salad is an easy delicious meal that makes for a healthy sandwich. Serve it in lettuce cups for a great low carb lunch!

Ingredients

  • 15 ounces canned salmon drained
  • 1/2 small red onion diced small
  • 1 stalk celery diced
  • 1/2 cup mayonnaise (I used light)
  • 1 tablespoon lemon juice
  • 1/2 tablespoon fresh dill or 1 teasoon dry dill
  • 1/2 teaspoon salt
  • black pepper to taste

Instructions

  • In a large bowl, combine the salmon, red onion, and celery.
  • In a small bowl whisk together the mayonnaise, lemon juice, fresh dill, and salt. Taste and add pepper to taste.
  • Stir the dressing into the main ingredients and serve. This recipe can be stored in the refrigerator for up to four days in an air tight container.
Serving: 0.5cup Calories: 145kcal (7%) Carbohydrates: 5g (2%) Protein: 14g (28%) Fat: 8g (12%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 4g Monounsaturated Fat: 2g Cholesterol: 10mg (3%) Sodium: 696mg (30%) Potassium: 56mg (2%) Sugar: 1g (1%)
Author: Lisa Longley
Course: Side Dish
Cuisine: American
a bowl of salmon salad

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Salmon Salad

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Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

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  1. Donna Roberts says

    Do you have Nutrition Information for this.
    The only thing that comes up is 0.5 cup

    • Lisa Longley says

      It’s in there now!

  2. Diana says

    Can put a little ranch dressing if you don’t have lemon. Juice

  3. FresnoOldie says

    5 stars
    I made this today and was so simple and very good. I made into lettuce wraps. I have plenty for tomorrow’s lunch too!
    I love croissants and may pickup a couple and see which I like best. Wraps are healthier!!

    • Lisa Longley says

      I’m so glad you liked it!

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