Canned Salmon Salad (Classic Recipe) Recipe
This classic canned salmon salad recipe is a quick and easy dish perfect for a light lunch or snack. Combining canned salmon with creamy mayonnaise and sour cream, fresh lemon, and crisp vegetables like celery and red onion, it offers a flavorful, protein-rich meal that can be enjoyed on bread, lettuce leaves, or crackers. Ready in just 5 minutes, it’s an ideal no-cook recipe for those seeking convenience without sacrificing taste.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
Ingredients
Salmon Salad Ingredients
- 1 can salmon (drained)
- 1/2 cup mayonnaise
- 2 Tablespoons sour cream
- 1 lemon (zest and juice)
- 1/3 cup diced celery (including celery leaves)
- 1/4 cup diced red onion
- 2 Tablespoons fresh parsley (minced)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Drain and Flake Salmon: Begin by draining the canned salmon thoroughly. Flake the salmon into a medium mixing bowl, making sure to remove any bones you find to ensure a smooth and pleasant texture.
- Combine Ingredients: Add the mayonnaise, sour cream, lemon zest and juice, diced celery with leaves, diced red onion, minced fresh parsley, garlic powder, kosher salt, and black pepper to the bowl with the salmon. Stir everything together until the mixture is evenly combined and creamy.
- Serve: Serve the salmon salad immediately, spooned onto bread slices, fresh lettuce leaves, or crackers. It also pairs wonderfully with fresh vegetables for a healthy, satisfying snack or light meal.
Notes
- For extra zest, add a splash of hot sauce or a pinch of cayenne pepper.
- Make sure to remove any salmon bones for safety and texture.
- Use low-fat mayonnaise or yogurt as a lighter alternative to mayonnaise and sour cream.
- Can be stored covered in the refrigerator for up to 2 days.
- Use fresh lemons for best flavor instead of bottled lemon juice.
