Salmon Salad

This canned Salmon Salad recipe is a delicious combination of canned salmon, celery, carrot, onion, parsley, kalamata olives and a delicious creamy dressing.  It’s an easy recipe for salmon salad that you can pull together in a pinch.

If you don’t already have a favorite go-to salmon salad recipe, this one just might become your new fave.

There are so many variations of salmon salad recipes out there.  Some like to add dill to the mix while others aren’t a fan of it. Some people like a lot of mayo added while others want less. And some people aren’t fond of canned salmon at all because of the fishy taste. The secret ingredient in the dressing for this salad is curry powder. We add just a little bit of curry powder (1 teaspoon) to the dressing to mellow the fishy taste of the canned salmon, but it’s not enough curry powder to make the salad taste like curry. So, for those of you who wish you liked canned salmon, this salad is for you! We like it so much that we make it at least once a week for lunch or we’ll have it with crackers for a healthy late afternoon snack.

Salmon Salad Recipe Ingredients

• Canned Salmon. We use canned pink salmon for this recipe.
• Kalamata Olives. Kalamata olives add a lot of flavor to this salad!
• Vegetables. We add chopped celery and grated carrot to the mix for color, nutritional value and flavor.
• Herbs. We add chopped curly parsley to the mix, but Italian parsley works fine too!
• Dressing. This dressing is a simple mix of mayonnaise, curry powder, onion powder and black pepper.

Find printable recipe with the measurements below.

Variations

• Add 1 clove garlic, finely minced.
• Add 2-3 tablespoons chopped pepperoncini.
• Toss in 1/4 cup chopped artichoke hearts.
• Sprinkle in a 2-3 tablespoons chopped red bell pepper.
• Add 2-3 tablespoons chopped fresh basil.
• Swap out the curry and add 1/2 teaspoon dried oregano or 2 teaspoons fresh oregano and 1-2 tablespoons fresh lemon juice when making the dressing.

How To Make Canned Salmon Salad

• Make Dressing. In a small bowl, whisk together the mayonnaise and spices.
• Combine Ingredients. In a large bowl, combine the canned salmon, sliced kalamata olives, chopped celery, grated carrot, red and green onion and parsley. Spoon in the dressing 1 tablespoon at a time until you reach your desired consistency.

A Few Ways To Enjoy Salmon Salad

• Sandwich. This salmon salad is delicious stuffed inside a light fluffy croissant, but it works well in a baguette, slices of focaccia  or in between two slices of bread!
• Tortilla Wrap. Spread a scoop on a flour tortilla with some lettuce and roll into a wrap.
• Lettuce Wrap. If you want to cut the carbs, serve it on butter leaf lettuce or Romaine to make lettuce wraps.
• Salad. Add a scoop or two on top of a large green salad. 
• Crackers. Simply serve it in a bowl with crackers for a light lunch.

How To Store Leftovers

Store leftover salmon salad in an airtight container in the refrigerator. If properly stored, it should last up to 3 to 4 days.

Can I Use Cooked Salmon Instead Of Canned?

This salad is really delicious when made with cooked salmon!! You’ll need about 1/2 pound of salmon. We use either wild caught king or sockeye salmon. After the fish is cooked, let it cool completely and then flake it apart to add to the other salad ingredients. You may not need to add as much of the dressing because cooked salmon is a little more oily than canned salmon. So start out by adding a little dressing and then increase it to reach your desired consistency.

Looking For More Easy Salad Recipes To Make?

• Greek Tzatziki Chicken Salad
• Curried Chicken Salad
• Healthy Italian Chicken Salad
• Blueberry Chicken Salad
• Lighter Curried Chicken Salad With Mango
• Tuna Salad
• Tarragon Chicken Salad
• Avocado Egg Salad 

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Yield: 4 servings

Salmon Salad

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

This canned Salmon Salad recipe is a delicious combination of canned salmon with celery, carrot, onion, parsley, kalamata olives and a delicious creamy dressing.  It’s an easy recipe for salmon salad that you can pull together in a pinch.

Ingredients

• 2 cans pink salmon
• 1/3 cup kalamata olives, chopped
• 1/3 cup celery, chopped
• 3 tablespoons carrot, grated
• 3 tablespoons red onion, chopped
• 1-2 green onions, chopped (light green part)

For The Dressing

• 1/4 cup mayonnaise (like Best Foods or Hellmann's)
• 1 teaspoon curry powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper

Instructions

1. In a small bowl, whisk together the ingredients for the dressing.
2.  In a large bowl, combine the canned salmon, sliced kalamata olives, chopped celery, grated carrot, red and green onion and parsley. Spoon in the dressing 1 tablespoon at a time and mix. Add more dressing until you reach the desired consistency.

Notes

Variations

• Add 1 clove garlic, finely minced.
• Add 2-3 tablespoons chopped pepperoncini.
• Toss in 1/4 cup chopped artichoke hearts.
• Sprinkle in a 2-3 tablespoons chopped red bell pepper.
• Add 2-3 tablespoons chopped fresh basil.
• Swap out the curry and add 1/2 teaspoon dried oregano or 2 teaspoons fresh oregano and 1-2 tablespoons fresh lemon juice in the dressing.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 365Total Fat: 27gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 77mgSodium: 243mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 26g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.