A quick and tasty recipe that is super tasty! This recipe is done in no time, great for lunch, or your next party. I used wild canned salmon that is perfect for this salmon salad. You can add your favorite ingredients just like with my tuna salad recipe. So, are you ready to learn how to make a canned salmon salad? Join me in the bistro kitchen!
Quick And Easy Canned Salmon Salad Recipe
Canned salmon is cooked salmon that is preserved with salt and water or you have a can with salmon and oil. Everybody has them in their kitchen pantry those canned salmon.
Both types of canned salmon can be used for this recipe as you drain the liquid the salmon is preserved in.
Sometimes they are there for years and you have no idea what to do with it.
Besides canned salmon cakes, you can now make this 10-minute canned salmon salad recipe whenever you come across a can of salmon.
Omit the egg and we are talking about a 5-minute salmon salad!
This recipe fits perfectly on the bistro menu. Serve it with fresh bread, a bun, toast, a bagel, or on a cracker. You can’t go wrong with this salad.
It also looks so festive and colorful.
The best-canned salmon for this recipe is canned wild salmon which has a different flavor and color compared to farm-raised salmon.
When you open the can, you will see a lot of skin and bones. The first thing is to remove all of the skin and bones from the salmon.
This recipe calls for lemon to give the salad a fresh taste.
If you are on a low-carb or keto diet you can eat this recipe because it fits perfectly in this diet.
Canned Salmon Salad Ingredients
If you want to make this canned salmon salad recipe you need several ingredients.
Have the following ingredients ready to turn into this tasty recipe:
- Canned wild salmon
- Egg
- Mayonnaise
- Dijon mustard
- Parsley
- Red onion
- Smoked paprika
- Lemon juice
- Salt and pepper
How To Make Salmon Salad Using Canned Salmon
To make this salmon salad recipe start boiling the egg. If you want to have a hard-boiled egg, boil it for 7 to 8 minutes.
To easily peel the shell of the egg put it in cold water right after the boil and leave the egg in the cold water for a couple of minutes.
In the meanwhile, finely chop the red onion and the parsley. Put the onion in a big bowl. Remove the shell of the egg and finely dice the egg and add it to the bowl as well.
Then drain the salmon from the can and remove the skin and fish bones. This can be quite a task but worth it if you prefer a boneless salad as I do.
Put the cleaned salmon in the large bowl as well. Take a fork and pull apart the salmon. Add the mayo and Dijon mustard.
Squeeze some fresh lemon juice on the salmon. Now combine the salmon with the mayo, mustard, and red onion until fully combined.
Sprinkle the finely chopped parsley and smoked paprika powder on the salad. Put it in the fridge for 30 minutes.
Your salmon salad is ready to serve.
How To Store Salmon Salad
The best way is to make this salad fresh and serve it immediately. If you have leftover salmon salad store it in an airtight container and keep it in the refrigerator.
You can keep it for up to 3 days. This salad stores really well. Stir before serving and it is ready to serve.
How Much Salmon Per Person
When preparing this salad how much salmon per person do you need?
If you want to serve it on a milk bun, a bagel, a big slice of bread, or a tortilla you can calculate 1-1.75 oz. (30-50 grams).
Want to serve it on crackers you can calculate about 0.25 oz per cracker.
If you use 1.5 oz. salmon as the serving size per person you are good to go.
Is Canned Salmon As Good For You As Fresh Salmon?
You might wonder if canned salmon is healthy. Canned fish is just as good as fresh because both are a great source of protein.
It seems that canned fish has a higher level of healthy Omega-3 fatty acids than fresh. Canned salmon is not only rich in protein but also in vitamin D, and calcium (from the bones).
That being said canned salmon is cooked salmon and preserved. The texture and color are different from fresh fish being cooked and used for a salmon salad.
Still, you get a great salad when you make it with canned salmon.
Why Is My Canned Salmon Not Pink?
This is the result of what a salmon has eaten and if it is wild salmon or farmed salmon. Salmon just like flamingoes get their pink color from eating shrimp.
If they use farm-raised salmon that did not have a lot of shrimp in their diet they will be less pink.
Can I Use Fresh Salmon Instead Of Canned Salmon?
Absolutely. If you have leftover grilled, broiled, baked, or steamed salmon you can use it in this recipe.
Just break up the salmon and follow the recipe.
If you do not have canned salmon but canned tuna you can use it as well. Take a look at this canned tuna salad recipe.
Serve Salmon Salad With
This salmon recipe is great to serve with e.g.:
- French baguette – crusty oven-baked French bread is great with this salad
- Dinner rolls – serve on soft, fluffy dinner rolls and eat for lunch
- No-knead bread – cut a thick slice of bread and spread it with this salad
- Homemade crackers – having a party put the salmon salad on these homemade tortilla crackers
- Flour tortillas – you can serve this salad in a flour tortilla. Wrap it like a burrito and serve
More Salad Recipes
If you like this salad recipe you will love these salad recipes on Fast Food Bistro. Take a look a the following recipes:
Have fun making this easy and fast wild canned salmon salad recipe!
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Canned Salmon Salad
This canned salmon salad recipe is done in 10 minutes. It is so easy to make and you can serve it on toast, crackers or bread.
Ingredients
- 1 can salmon 7 oz.
- 1 hard-boiled egg
- ¼ cup mayonnaise
- ½ red onion
- ¼ teaspoon smoked paprika
- 1 teaspoon fresh lemon juice
- 1 teaspoon dijon mustard
- ½ tablespoon fresh chopped parsley
- a pinch of salt and pepper to taste
Instructions
- Boil the egg hard in 7 minutes. Drain and put in ice-cold water. Peel the shell, finely dice and set aside
- Finely chop the red onion
- Drain the excess water from salmon. Remove the salmon skin and fish bones. Put the cleaned salmon in a large bowl
- Add the mayo and Dijon mustard. Pull apart the salmon with a fork. Squeeze the fresh lemon on top of the salmon
- Now combine the salmon with the mayo, mustard, and red onion.
- Finely chop the parsley and sprinkle on the salad was well as the smoked paprika
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 237Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 88mgSodium: 190mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 14g
Please note: Nutrition information isn’t always accurate.
