5-Ingredient Salmon Salad

A canned salmon salad with five ingredients and no cooking. Drained wild-caught salmon is mixed with mayonnaise and Dijon mustard, then diced celery and lemon juice go in for crunch and brightness. It takes 10 minutes, serves 2, and has about 2 grams of carbohydrates per serving.

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You can eat it as it is, wrapped in lettuce, or alongside cucumber slices. It can go straight to the table, or it can chill for 30 minutes first so the flavors blend.

The Five Ingredients

Amounts are in the recipe card.

• Wild-caught salmon (1 can, 14.75 ounces, drained): the base of the salad. Choose wild-caught if you can, because it improves the flavor.
• Mayonnaise (1/4 cup): it binds the salad. An avocado oil-based mayonnaise is preferred.
• Dijon mustard (1 tablespoon): adds a tangy bite.
• Celery (1/4 cup, diced): gives crunch and balances the creaminess of the mayonnaise.
• Lemon juice (1 tablespoon, fresh): adds acidity that brightens the whole salad.

Salt and pepper are optional, added to taste at the end.

Mixing

In a medium bowl, mix the drained salmon, mayonnaise and mustard until the salmon is fully coated. Add the celery and lemon juice and stir until evenly mixed. Taste, and add salt and pepper if you want them. Serve right away or chill for 30 minutes.

Ways to Change It

• Herbs and spices: chopped fresh dill or parsley, or garlic powder, paprika or a dash of cayenne.
• Spicy avocado: diced avocado with a pinch of cayenne.
• Greek-style: chopped cucumbers, Kalamata olives and crumbled feta, with a drizzle of olive oil and a sprinkle of oregano.
• Asian-style: diced bell peppers, green onions and a splash of soy sauce or tamari.
• Lemon and herbs: a tablespoon of lemon zest with basil or cilantro.
• Nuts: chopped walnuts or pecans for texture.
• Other fish or meat: canned tuna or chicken in place of the salmon.
• Lighter binder: Greek yogurt or sour cream in place of the mayonnaise, with a tangier result.

Serving Ideas

Served over mixed greens, cherry tomatoes and artichoke hearts with a balsamic vinaigrette, the salad becomes a bowl. It also goes well with garlic butter asparagus, cauliflower rice, roasted Brussels sprouts with olive oil and Parmesan, cheese crisps or a little olive tapenade. A halved avocado filled with the salad makes a stuffed avocado. For drinks, sparkling water with lemon or unsweetened iced herbal tea such as mint or hibiscus.

Storing

Keep the salad in an airtight container in the refrigerator for up to three days. You can chop the celery ahead and store it separately for quick assembly.

Nutrition per Serving

One serving has about 320 calories, 24 grams of fat, 2 grams of carbohydrates, 0 grams of fiber, 0 grams of sugar and 23 grams of protein.

FAQ

Can I use fresh salmon?

Yes. Cook it, flake it and let it cool completely before mixing it with the other ingredients.

How do you make it more filling?

Add avocado, or serve it over leafy greens.

What can replace the mayonnaise?

Greek yogurt or sour cream. Both keep the salad creamy with a different flavor.

How do you add more flavor?

Fresh dill or parsley, or spices such as garlic powder or paprika.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us