This fast 15-minute salmon salad has salmon, mayonnaise, dijon mustard and pepper sauce in canned food. It is delicious in itself, filled in a sandwich, a salad packaging or in vegetables.
I often make this salmon salad for lunch. It’s simple and delicious and I always have the ingredients on hand. I almost always have salmon in the pantry and mayonnaise in the fridge. The remaining ingredients are flexible. So if you don’t have you, just use what you have! Another delicious way to use salmon in cans is these salmon cakes.
Ingredients
You can find precise measurements in the recipe card. Here are my comments on some ingredients.
- Salmon in canned goods: I like to use salmon that includes bones and skin, but if you prefer without bones and skinless, that’s okay.
- mayonnaise: I use avocado -Öl -Mayonnaise.
- Mustard: I strongly recommend using Dijon mustard. It’s creamy and delicious.
- Pepper sauce: This is optional and I don’t always add it, but it adds a nice, subtle kick to the salad.
- Spring onions: I only use the green parts – the whites are too sharp. If you label outside of the spring onions, use coriander or parsley.
Variations
- Add chopped eggs and more mayonnaise.
- Leave the sauce with pepper and use Sriracha Mayo.
- You can replace acid cream or Greek yogurt with mayonnaise (but mayonnaise is tastier and creamier).
- I like to capture this salad and add spring onions, but you can use many other things. Over the years I tried chopped olives, chopped cucumber cucumbers, diced celery and red onions. The photo below shows the salad with Kalamata olives.
I did this several times and love it !!! I use Sriracha for the hot sauce and instead of green onions I use chopped sweet onions.
Leigh
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Recipe tips
- You can serve or cover the salad immediately and put it in the fridge until it is ready. This improves the taste of the salad and enables the flavors to merge.
- It is important to drain the salmon thoroughly. This ensures a thick, creamy salad and prevents it from being souped.
- Storage: You can store the remains in an airtight container in the refrigerator for up to three days. Stir them quickly before using them. I do not recommend freezing this salad.
Recipe card
Salad in canned goods
This light 15-minute salmon salad has salmon, mayonnaise and dijon mustard in canned food. It’s creamy, tasty and perfect for lunch!
Portions: 2 Portions
Calories: 337Kcal
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Notes
- The recipe assumes that the salmon contains in doses of salt. If this is not the case, add ¼ teaspoon of salt.
- I like to add the salad to the salad and spring onions, but you can use many other things, including chopped olives, chopped cucumber cucumbers, diced celery, red onions and chopped coriander.
- You can also add chopped eggs and more mayonnaise.
- You can store the remains in an airtight container in the refrigerator for up to three days. Stir them quickly before using them. I do not recommend freezing this salad.
Nutrition per serving
Portion: 0.5 Recipe | Calories: 337 Kcal | Carbohydrates: 1 G | Protein: 21 G | Fat: 26 G | Saturated fat: 4 G | Sodium: 469 mg | Sugar: 3 G
Liability exclusions
Most recipes are low in carbohydrates and gluten -free, but some are not. Recommended and linked products are not guaranteed to be gluten -free. Nutritional information is approximately. Please check it independently. The carbohydrate number does not rule out nutritious sweeteners. Please read these terms of use before using one of my recipes.
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