BEST SALMON SALAD | canned salmon recipe

Salmon Salad is easy to make and perfect for meal prep. It’s a great way to use a pantry staple to create a light, fresh salad that is perfect for sandwiches, lettuce wraps or served along side some crackers and fresh veggies.

This salmon salad is made with canned salmon, which is affordable, delicious, nutritious and super convenient.

2 6-ounce cans wild salmon (I like wild planet)
1 stalk celery, diced
3 tablespoons red onion, diced
1 Persian cucumber, diced
2 tablespoons capers, chopped
2 tablespoons mayonaise
2 tablespoons plain Greek yogurt
1/4 cup fresh chopped herbs (I like dill and parsley)
salt and pepper to taste

Drain the liquid for the salmon cans.

In a large bowl, combine salmon, celery, red onion, cucumbers, capers, parsley, dill, mayo, Greek yogurt, salt and pepper.

Stir to combine and enjoy!

If you want to keep this recipe dairy free, use all mayonnaise and skip the yogurt.

To keep the salad lighter, skip the mayo and use all Greek yogurt.

Salmon salad will last up to 3 days in your fridge when stored in an airtight container.


Calories: 177kcal | Carbohydrates: 2g | Protein: 21g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 74mg | Sodium: 491mg | Potassium: 351mg | Fiber: 1g | Sugar: 1g | Vitamin A: 115IU | Vitamin C: 1mg | Calcium: 253mg | Iron: 1mg

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