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A bowl of creamy canned salmon salad mixed with fresh dill, celery, and red onion, ready to be served.

Creamy Dreamy Canned Salmon Salad

A quick and effortless salmon salad that transforms a pantry staple into a vibrant, crave-worthy meal. It strikes the perfect balance between flaky wild salmon, a rich and tangy dressing, and the essential crunch of fresh vegetables for a satisfying dish perfect for lunch, dinner, or an appetizer.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Appetizer, Lunch, Side Dish
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup high-quality full-fat mayonnaise
  • 1 large celery stalk, finely diced
  • 1/4 cup red onion, finely diced
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon black pepper, or to taste

Equipment

  • Can opener
  • Medium mixing bowl
  • Small mixing bowl
  • Fork
  • Whisk
  • Rubber spatula or large spoon
  • Cutting board
  • Chef's knife

Method
 

  1. Open the can of salmon and drain it thoroughly, pressing gently with a fork to remove all excess liquid. If using salmon with skin and bones, remove them if desired. Place the drained salmon in a medium-sized bowl.
  2. Use a fork to gently flake the salmon into bite-sized pieces. Be careful not to mash it into a paste to maintain its flaky texture.
  3. In a separate, smaller bowl, whisk together the mayonnaise, Dijon mustard, and fresh lemon juice until smooth and creamy. Season the dressing with salt and pepper.
  4. Add the diced celery, red onion, and chopped dill to the bowl with the flaked salmon. Pour the prepared dressing over the top.
  5. Using a rubber spatula, gently fold all the ingredients together until just combined. Avoid over-mixing.
  6. Taste the salad and adjust seasoning with more salt, pepper, or lemon juice as needed. For the best flavor, cover and chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Notes

Pro-Tips: For a milder onion flavor, soak the diced red onion in cold water for 10 minutes, then drain well before adding. The most common mistake is not draining the salmon enough, which leads to a watery salad; be sure to press out all the liquid.
Variations & Add-ins: For extra richness, add 1-2 chopped hard-boiled eggs. For a briny pop, add 1 tablespoon of rinsed capers. For a sweet-and-sour element, add a spoonful of sweet pickle relish. For heat, add a pinch of red pepper flakes or a drizzle of sriracha.
Ingredient Substitutions: Mayonnaise can be replaced with full-fat Greek yogurt or sour cream for a tangier flavor. Shallots or green onions can be used instead of red onion. If fresh dill is unavailable, use 1 teaspoon of dried dill. Finely diced cucumber or crisp apple can substitute for celery.
Serving Suggestions: Serve as a sandwich on toasted bread, in lettuce cups (butter or romaine) for a low-carb option, as a dip with crackers or vegetables, or on top of a green salad.
Storage: Store in an airtight container in the refrigerator for up to 3 days.