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Canned 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.
Course Appetizer
Cuisine American
Keyword meal prep, pantry staples, seafood
Prep Time 5 minutes
Servings 8
Calories 222kcal


  • 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.


Serving: 1serving | Calories: 222kcal | Carbohydrates: 5g | Protein: 23g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 86mg | Sodium: 754mg | Potassium: 377mg | Fiber: 1g | Sugar: 4g | Vitamin A: 178IU | Vitamin C: 3mg | Calcium: 292mg | Iron: 1mg | Net Carbs: 4g