Say hello to your new go-to salmon salad—packed with protein, bursting with flavor and ready in 5 minutes. Using canned wild salmon makes this dish a total weeknight hero: sustainable, low in mercury and kind to the planet. Whether you pile it on a sandwich, wrap it in crisp lettuce or scoop it up with crunchy veggies, this versatile salad is ready to jazz up your lunch or snack game. Plus, with easy add-ins like pesto or kimchi, it’s customizable to fit whatever mood you’re in. Get ready for a fast, fresh and flavor-packed staple that’ll have you reaching for seconds (or thirds)!
5-Minute Salmon Salad
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Ingredients
- 3 cans (5 oz.) wild salmon drained
- 1/4 cup mayonnaise
- 1 Tbsp. Dijon mustard
- 2 Tbsp. bread and butter pickles chopped
- 2 Tbsp. liquid from pickles
- 2 tsp. dried chives or 2 Tbsp. fresh chives, chopped
- Fresh ground pepper to taste
Optional variations
- 1-2 Tbsp. pesto
- 1 Tbsp. kimchi drained and chopped
- Dash hot sauce
- Substitute chives with dill tarragon or parsley
Instructions
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In bowl, place salmon and gently break apart with fork.
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Add mayonnaise, Dijon mustard, chopped pickles, liquid from pickles and chives. Gently mix to combine, add fresh ground pepper to taste.
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Serve as is or add in one of optional variations.
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Refrigerate leftover mixture in sealed container 3-4 days.
Notes
Nutrition
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