Description
A bright and zesty canned salmon salad that’s quick to make, bursting with fresh flavors and texture contrast.
Ingredients
- 1 can salmon, drained
- 2 tablespoons fresh dill, chopped (or 2 teaspoons dried dill)
- 1 tablespoon lemon juice (about 1/2 lemon)
- 1/4 cup red onion, finely diced
- 1/4 cup celery, diced
- Salt and freshly ground black pepper, to taste
- Lettuce leaves, sandwich bread, croissants, or crackers for serving
Instructions
- Drain and flake the salmon by opening the can and transferring it to a mixing bowl; use a fork to break it into bite-sized pieces.
- Add the chopped dill and lemon juice to the bowl and toss gently to combine.
- Stir in the finely diced red onion and celery until evenly distributed.
- Combine all ingredients gently using a fork until mixed, maintaining the salmon flakes’ texture.
- Season with salt and black pepper to taste, adjusting lemon or dill as needed.
- Serve immediately or chill for 15–30 minutes before serving.
Notes
Drain salmon thoroughly to avoid a watery salad; mix gently to retain the salmon flakes.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: American