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5-Minute Canned Salmon Salad: The Ultimate Quick & Healthy Lunch

A mound of creamy salmon salad mixed with chopped red onion and celery, served on a white plate.
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Make this simple, protein-packed canned salmon salad in just five minutes. It is perfect for a fast lunch, a healthy sandwich filling, or low-carb lettuce wraps.

Ingredients

Scale
  • 1 (14.75 ounce) can pink salmon, drained and flaked
  • 1/2 cup celery, finely chopped
  • 1/4 cup red onion, finely minced
  • 1/4 cup mayonnaise (or Greek yogurt for lighter option)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon dried dill
  • Salt and black pepper to taste

Instructions

  1. Open the can of salmon, drain off the liquid completely, and place the salmon in a medium bowl. Use a fork to flake the salmon into small pieces.
  2. Add the chopped celery and minced red onion to the bowl with the salmon.
  3. In a separate small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, and dried dill.
  4. Pour the dressing mixture over the salmon and vegetables.
  5. Gently fold all ingredients together until just combined. Do not overmix.
  6. Season with salt and pepper to your preference.
  7. Serve immediately on bread for a salmon salad sandwich, over fresh greens, or in lettuce cups for a low carb salmon salad option.

Notes

  • For meal prep salmon salad, store the mixture in an airtight container in the refrigerator for up to three days.
  • To make this a zesty salmon salad dressing variation, add 1/2 teaspoon of horseradish.
  • Use this mixture as a high protein low carb lunch base.

Nutrition

Find it online: https://rosatasty.com/salmon-salad-5-minute-creamy-quick-lunch/