Salmon Salad

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

1. 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.”
2. 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. 

Canned salmon salad in a bowl surrounded by toasties

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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Print

Canned Salmon Salad

Course Appetizer

Cuisine American

Keyword meal prep, pantry staples, seafood

Prep Time 5 minutes

Servings 8 servings

Calories 222 kcal

Author Cheryl Malik

Ingredients

• 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

Instructions

1. Mix salmon, liquid smoke, lemon juice, maple syrup, and salt in medium bowl. Set to the side to let salmon "cure."

2. Mix other ingredients together in separate bowl. Add to first bowl and stir to combine well.

Recipe Notes

• 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.

Nutrition Facts

Canned Salmon Salad

Amount Per Serving

Calories 222 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 2g13%

Cholesterol 86mg29%

Sodium 754mg33%

Potassium 377mg11%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 4g4%

Protein 23g46%

Vitamin A 178IU4%

Vitamin C 3mg4%

Calcium 292mg29%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.