5-Minute Creamy Canned Salmon Salad for Quick Lunches
This creamy salmon salad uses canned salmon for a fast, protein-packed lunch. It is simple to make and perfect for sandwiches or low-carb lettuce wraps.
- Prep Time: 5 min
- Cook Time: 0 min
- Total Time: 5 min
- Yield: 2 servings 1x
- Category: Lunch
- Method: Mixing
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 1 (5 ounce) can salmon, drained and flaked
- 1/4 cup mayonnaise
- 1 stalk celery, finely chopped
- 1 tablespoon red onion, finely minced
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon black pepper
- Pinch of salt
Instructions
- Drain the canned salmon well. Place the salmon in a medium bowl and flake it thoroughly with a fork until it has a fine texture.
- Add the mayonnaise, chopped celery, minced red onion, Dijon mustard, and lemon juice to the bowl with the salmon.
- Mix all ingredients together until they are fully combined and the salad is creamy.
- Season the mixture with black pepper and salt to your taste.
- Serve immediately on bread for a salmon salad sandwich, or spoon into crisp lettuce cups for a low carb salmon salad option.
Notes
- For a brighter flavor, substitute half the mayonnaise with plain Greek yogurt for a healthier, protein packed lunch base.
- If you prefer a zestier profile, add 1/2 teaspoon of dried dill when mixing.
- This recipe is excellent for meal prep; store leftovers in an airtight container in the refrigerator for up to three days.
Nutrition
- Serving Size: 1/2 cup
- Calories: 240
- Sugar: 1
- Sodium: 350
- Fat: 15
- Saturated Fat: 2.5
- Unsaturated Fat: 12.5
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 0.5
- Protein: 23
- Cholesterol: 85