Quick Canned Salmon Salad for Sandwiches and Wraps
Make this simple, protein-packed canned salmon salad in minutes. It is perfect for fast lunches, serving on bread, or using in low carb lettuce wraps.
- Prep Time: 5 min
- Cook Time: 0 min
- Total Time: 5 min
- Yield: 2 servings 1x
- Category: Lunch
- Method: Mixing
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 1 (7.5 ounce) can salmon, drained and skin/bones removed
- 1/4 cup mayonnaise
- 1 stalk celery, finely chopped
- 2 tablespoons red onion, finely minced
- 1 tablespoon fresh dill, chopped
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon black pepper
- Pinch of salt
Instructions
- Drain the canned salmon well. Place the salmon in a medium bowl and flake it apart using a fork until it reaches your desired texture.
- Add the mayonnaise, chopped celery, minced red onion, fresh dill, Dijon mustard, and lemon juice to the bowl with the salmon.
- Season the mixture with black pepper and salt.
- Mix all ingredients gently until they are just combined. Avoid overmixing to keep some texture in the salad.
- Taste the salmon salad and adjust seasoning if needed.
- Serve immediately on bread for a classic salmon salad sandwich, or spoon into crisp lettuce cups for a low carb option.
Notes
- For a flakier texture, use less mayonnaise. For a creamier salmon salad spread, add one extra tablespoon of mayonnaise.
- If you prefer a zesty flavor, increase the lemon juice to 1.5 teaspoons.
- This recipe works well for meal prep; store leftovers in an airtight container in the refrigerator for up to three days.
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 1
- Sodium: 350
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 26
- Cholesterol: 95