Canned Salmon Salad

Name: Canned Salmon Salad
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Ingredients: 7.5 ounces canned salmon; ¼ teaspoon black pepper; ¼ cup mayonnaise; 2 teaspoons Dijon mustard; ½ teaspoon hot pepper sauce; 1 tablespoon capers; ¼ cup scallions

User Reviews

5.0

78 reviews

Excellent

Prep Time
15 mins
Total Time
15 mins
Servings
2 servings
Calories
337 kcal
Course
Salad
Cuisine
American

Canned Salmon Salad

Winston Campbell

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This 15-minute salmon salad features canned salmon, mayonnaise, Dijon mustard, and hot pepper sauce. It's perfect for lunch!

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Ingredients

Servings

7.5 ounces canned salmon
¼ teaspoon black pepper
¼ cup mayonnaise
2 teaspoons Dijon mustard
½ teaspoon hot pepper sauce optional
1 tablespoon capers
¼ cup scallions thinly sliced, green part only

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Instructions

Drain the salmon well. Transfer it to a small bowl and flake it with a fork.
Add the black pepper, mayonnaise, Dijon mustard, and (if using) hot pepper sauce. Mix well.
Mix in the capers and scallions.
Serve immediately, or cover and chill for an hour to allow the flavors to meld.

Notes

The recipe assumes the canned salmon contains salt. If it doesn't, add ¼ teaspoon of salt.
I like to add capers and scallions to the salad, but you can use lots of other things. Over the years, I tried and liked chopped olives, chopped cucumber pickles, diced celery, diced red onions, and chopped cilantro.
You can also add chopped eggs for a filling and delicious meal - but then add a bit more mayonnaise.
Another tasty addition is to add a few drops of hot pepper sauce.
You can keep the leftovers in an airtight container in the fridge for up to three days. They keep quite well actually - just make sure to give them a quick stir before you use them. I don't recommend freezing the leftovers.

Nutrition Information

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Serving 0.5recipe Calories 337kcal (17%) Carbohydrates 1g (0%) Protein 21g (42%) Fat 26g (40%) Saturated Fat 4g (20%) Sodium 469mg (20%) Sugar 3g (6%)