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–+ servings
A bowl of canned salmon salad surrounded by crostini, with a slice of crostini in the dip.

Canned Salmon Salad

Canned salmon, fresh dill, creamy mayo, and other ingredients give this salmon salad its rich, smoky, sweet, slightly citrusy flavors. Inspired by the smoked salmon dip from J. Alexander's, but with no smoked salmon required!
Prep: 15 minutes
Total: 15 minutes
Yield:8 servings

Equipment

  • medium mixing bowl
  • Silicone spatula or large wooden spoon
  • small mixing bowl

Ingredients

For the Salmon

  • 2 14.75-ounce cans salmon drained well, flaked; see Notes
  • 1 ½ teaspoons liquid smoke
  • 4 teaspoons fresh lemon juice
  • 2 tablespoons maple syrup
  • 1 teaspoon salt more or less to taste

For the Creamy Dill Dressing

  • ⅓ cup mayonnaise
  • ¼ cup chopped fresh dill or 2 teaspoons dried dill
  • ¼ cup minced shallot
  • 1 clove garlic minced
  • 1 tablespoon dijon mustard
  • ¼ teaspoon freshly cracked black pepper more or less to taste

Serving Suggestions (All Optional)

  • crostini
  • buttery crackers
  • lettuce cups

Instructions

  • Add 2 14.75-ounce cans salmon, 1 ½ teaspoons liquid smoke, 4 teaspoons fresh lemon juice, 2 tablespoons maple syrup, and 1 teaspoon salt to medium mixing bowl. Stir gently until ingredients are well combined, then set bowl aside to let salmon "cure".
  • Add ⅓ cup mayonnaise, ¼ cup chopped fresh dill, ¼ cup minced shallot, 1 clove garlic, 1 tablespoon dijon mustard, and ¼ teaspoon freshly cracked black pepper to small bowl. Stir well until ingredients are fully incorporated into creamy mixture.
    Creamy dill dressing in a small glass bowl next to a bowl of canned salmon.
  • Transfer dill dressing into bowl of salmon. Gently fold dressing into salmon, stirring until all ingredients are well blended.
    Creamy dill sauce added to a bowl of canned salmon salad with a wooden spoon.
  • Serve salmon salad immediately, or cover bowl with lid or plastic wrap and refrigerate until ready to serve.

Notes

  • Canned Salmon: If you're using "traditional style" canned salmon, you may notice the salmon contains bones and skin. You can remove them if you want, or you can leave them in. They're safe to eat and typically not noticeable once the salmon's mixed with everything else in the recipe.
  • Leftovers: Refrigerate leftover salmon salad in an airtight container up to 3 days. I do not recommend freezing this recipe.

Nutrition

Serving Size: 1serving | Calories: 230cal | Protein: 25g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 0.05g | Cholesterol: 91mg | Sodium: 773mg | Potassium: 405mg | Total Carbs: 5g | Fiber: 0.4g | Sugar: 4g | Net Carbs: 5g | Vitamin A: 190IU | Vitamin C: 3mg | Calcium: 310mg | Iron: 1mg
Recipe By:Cheryl Malik