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 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 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 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 Easy 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
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Canned Salmon Salad
- 1/3 cup mayonnaise
- 1/4 cup dill fresh, chopped, or 2 teaspoons dried dill
- 1/4 cup shallot minced
- 1 1/2 teaspoons liquid smoke
- 1 clove garlic minced
- 4 teaspoons lemon juice
- 1 tablespoon dijon mustard
- 1 teaspoon salt
- 1/4 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.