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If you’re looking for canned salmon recipes, this canned salmon salad is one of the easiest. Enjoy it as a salmon salad sandwich, stuffed in an avocado, or atop a green salad for a nutritious, high-protein, easy lunch.  A scoop of salmon salad made with canned salmon, celery, onion, mayo and dill on a plate with sliced avocado, radishes, pickles, lemon and greens for a high protein lunch.

If you’re looking for canned salmon recipes, this simple and delicious canned salmon salad needs to be at the top of your list. It’s one of my go-to high-protein lunch recipes—super quick to make, packed with flavor, and perfect for meal prep or busy weekdays. Whether you serve it over greens with avocado (my favorite low-carb option!) or tuck it into a sandwich, this salmon salad is a total lifesaver when you need something nourishing and easy.

WHY YOU’LL LOVE THIS CANNED SALMON SALAD

  • ✅ High Protein (30g per serving!)
  • ✅ Low Carb & Gluten-Free
  • ✅ Quick & Easy – ready in under 10 minutes
  • ✅ Meal-Prep Friendly – stays fresh in the fridge for up to 3 days
  • ✅ Healthy Fats from salmon and avocado (if adding)

Is Canned Salmon Healthy? 

A hand holds a can of Safe Catch canned wild salmon on marble counter.

Yes! Canned salmon is a fantastic pantry staple to keep on hand. It’s a great source of high-quality protein and heart-healthy omega-3s. One 5-ounce can of Safe Catch wild pink salmon contains about 30 grams of protein, only 150 calories, and just 4 grams of fat. It’s also naturally rich in Vitamin D, B12, selenium, and other essential nutrients.

Wild-caught canned salmon (like pink or sockeye) is very low in mercury compared to larger fish like tuna. That’s because salmon are lower on the ocean food chain and have shorter life spans.

How to Prepare Canned Salmon

A small white ceramic bowl filled with canned salmon, dill, onion, and celery before being mixed together for a healthy high protein lunch.

Just like canned tuna, canned salmon is fully cooked and ready to eat. You simply need to drain off any excess liquid, then flake it with a fork and you’re good to go. It’s incredibly versatile—use it in salmon patties, pasta, wraps, or this quick and easy salmon salad that takes just 5 minutes to throw together. It would be so good on a slice of Jalapeno Cheddar Sourdough. 

How to Make Salmon Salad with Canned Salmon

Diced celery, onions, dill, lemons, a salt cellar, mayo and canned salmon in a bowl sit on a wooden cutting board ready to make salmon salad.

To make a creamy, crunchy, flavorful salmon salad for sandwiches or salads, just drain the can of salmon and mix with your favorite additions. The recipe below includes classics like mayo, celery and more. 

A delicious, easy, high protein, low carb lunch on a white ceramic plate: canned salmon salad with celery and dill, sliced pickles, greens, sliced avocado, and radish, garnished with a lemon wedge and edible flower.

MORE CANNED SALMON RECIPES TO TRY:

  • Crispy Salmon Patties with Lemon Aioli
  • Salmon Stuffed Avocados
  • Canned Salmon Pasta with Lemon & Herbs

Let me know how you serve your salmon salad! Tag me on Instagram or drop a comment below—I’d love to hear how it turns out. 💛

Yield: 1 serving

Canned Salmon Salad

Prep Time 5 minutes
Total Time 5 minutes

This quick and easy Canned Salmon Salad is a high-protein, low carb lunch that’s perfect for meal prep or busy weekdays. Made with wild salmon, crunchy celery, red onion, dill, and a touch of heat, it’s creamy, fresh, and packed with flavor. Serve it over greens, with avocado, or in a sandwich!

Canned salmon salad made with celery, dill, onion, and mayo on a plate with greens, avocado, radish, and pickles for a healthy lunch.

Ingredients

  • 1 (5 ounce) can boneless & skinless wild salmon, drained
  • 1 tablespoon mayonaise
  • 1 stalk celery, diced
  • 1 tablespoon finely diced red onion
  • 1 tablespoon fresh dill, chopped
  • a few dashes hot sauce
  • sea salt, to taste
  • pepper, to taste

Instructions

  1. In a small bowl, combine the drained salmon, half of the mayo (add more to taste), celery, red onion, and dill. Canned salmon, diced celery, red onion, and dill in a small bowl to make salmon salad.
  2. Stir in a few dashes of hot sauce, then season with salt and pepper to taste.
  3. Serve however you like—on toast, in lettuce wraps, stuffed into half an avocado, on a salad, or straight from the bowl!

Notes

I recommend Safe Catch brand canned salmon.

Capers would be a tasty briny addition!

Storage: enjoy right away or, for meal prep, store in a glass food storage container in the refrigerator for up to 3 days.

Nutrition Information:
Yield: 1
Amount Per Serving: Calories: 250Protein: 30g
© Marina Delio
Cuisine: International / Category: lunch recipes