This salmon salad is shockingly good! It’s made from canned salmon, fresh dill, creamy mayo, and other ingredients that give this salmon salad or dip smoky, sweet, slightly citrusy flavors. Inspired by the smoked salmon dip from J. Alexander’s, but with no smoked salmon required! This recipe is easy to make, cheap, and budget and pantry friendly, and the salmon does NOT taste canned! You can serve it as a sandwich, on leafy greens, or with crackers or toasts as a dip.
Why This Canned Salmon Salad Recipe Is So Good
- This salmon salad is so delicious and doesn’t taste like it was made from canned salmon at all! The liquid smoke, maple syrup, lemon juice, and salt mimic the flavors of a cured and smoked salmon, which is then tossed with flavorful but simple ingredients that perfectly complement the salmon.
- There are so many ways to eat salmon salad. Delicious on a sandwich, lettuce wraps, or as an appetizer with veggies or crackers, this recipe is fancy enough for parties, but easy enough for meal prep, too!
- Canned salmon makes this recipe super easy! No cooking or prepping!
How To Make Salmon Salad from Canned Salmon
- In a medium bowl, mix together the salmon, liquid smoke, lemon juice, maple syrup, and salt. Set to the side to let the salmon “cure.”
- Mix the other ingredients together in a separate bowl. Add to first bowl and stir to combine well.
Top Tips For Making
- We love our canned salmon salad with crostinis. To make your own, preheat your oven to 375º F. Slice a baguette into 1/4 inch slices and brush with oil, like olive or avocado. You can add other seasonings if you wish, such as salt, garlic, or rosemary. Bake in the oven until nice and crispy.
- To store your canned salmon salad, keep in an airtight container in the fridge for up to 3 days. We don’t recommend freezing!
- Can’t find canned salmon? You can make this recipe with cooked salmon as well.
More Delicious Recipes
- Easy Black Bean Soup
- 5 Minute Lemon Garlic Shrimp
- 8 Can Taco Soup
- Sous Vide Smoked Salmon with Hack
- Black Bean Brownies
- Dreamy Crockpot Chicken and Rice
- Amish Broccoli Salad
- Salmon Meuniere
- Blackened Salmon
- Air Fryer Salmon with Brown Sugar Crust
- ⅓ cup mayonnaise
- ¼ cup dill fresh, chopped, or 2 teaspoons dried dill
- ¼ cup shallot minced
- 1 ½ teaspoons liquid smoke
- 1 clove garlic minced
- 4 teaspoons lemon juice
- 1 tablespoon dijon mustard
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons maple syrup
- 2 14-ounce cans salmon drained, skin removed, and flaked
- Mix salmon, liquid smoke, lemon juice, maple syrup, and salt in medium bowl. Set to the side to let salmon "cure."
- Mix other ingredients together in separate bowl. Add to first bowl and stir to combine well.
- Crostinis for serving: Preheat your oven to 375º F. Slice a baguette into 1/4 inch slices and brush with oil, like olive or avocado. You can add other seasonings if you like, such as salt, garlic, or rosemary. Bake in the oven until nice and crispy.
- Store salmon salad: Keep in an airtight container in the fridge for up to 3 days. Do not freeze.
- No canned salmon: Can use cooked salmon for recipe.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.