Salmon Salad is a simple, delicious sandwich filling that’s sure to be a favorite! Flavored with fresh dill and a hint of lemon, it’s the perfect alternative to tuna salad… and so easy to make!
When it comes to sandwiches, I LOVE a good sandwich salad. From chicken salad to egg salad and everything in between… there’s something about a delicious, creamy filling that always hits the spot.
And this Salmon Salad is no exception. It’s just like tuna salad, but different. And arguably better. Because not only is canned salmon milder than canned tuna, it’s also more moist. Which makes it the perfect base for any flavor combination!
Since salmon and dill always pair well together, I decided to use fresh dill and lemon juice in this Salmon Salad recipe. The end result is an extra creamy, flavor-packed sandwich filling that’s especially delicious on a fresh croissant!
Salmon Salad ingredients
Salmon – I used two 5 ounce cans of skinless, boneless salmon. This is different than traditional canned salmon, which is sold in a larger can and contains skin and bones that need to be removed.
Mayo – Mayo is the key ingredient for that creamy consistency we all know and love. I used 3 tablespoons of mayo, but you can adjust the amount according to your tastes.
Onion – Onion gives this recipe a little kick without overpowering the other ingredients. I used 2 tablespoons of finely chopped red onion. Red is my favorite to eat in salads and sandwiches, but you can substitute any type you prefer.
Dill – I LOVE the combination of salmon and dill, especially when the dill is fresh. I used 1 tablespoon of finely chopped dill, which pairs well with the red onion and lemon juice and gives this salmon salad amazing flavor.
Lemon juice – I used a squeeze of lemon juice – about 1 teaspoon – to help balance out the creaminess of the mayo.
Mustard – Mustard is optional, but also adds a delicious layer of flavor to the mix. I used 1 teaspoon of dijon mustard.
Salt & Pepper – Since the other flavors are so prominent, a pinch of salt and pepper is all you need.
How to make Salmon Salad
Drain the salmon – Canned salmon doesn’t contain much excess liquid, but I always like to drain it completely.
Combine the ingredients in a mixing bowl – Combine the drained salmon with the other ingredients and mix well to combine.
Chill or serve immediately – Salmon salad can be eaten immediately or chilled for up to 24 hours before serving. Enjoy it as a sandwich filling or on top of crackers or crostini.
Looking to mix things up a bit? These are some of our favorite ideas for substitutions or additions:
- Use any type of prepared salmon in place of canned
- Add 2 tablespoons chopped celery
- Substitute any type of fresh herbs for the dill (basil, oregano, parsley)
- Use dried herbs in place of fresh (decrease the amount to 1 teaspoon)
- Substitute Miracle Whip or plain Greek Yogurt for the mayo
- Eat it as a dip with crackers instead of a sandwich filling
More sandwich recipes you’ll love
If you love sandwich salads as much as we do, check out some more of our favorites!
- Tuna Salad
- Classic Egg Salad
- BLT Chicken Salad
- BLT Egg Salad
- Rotisserie Chicken Salad
- Bacon Cheddar Ranch Chicken Salad
- Pesto Chicken Salad
- 2 (5 ounce) cans boneless, skinless salmon
- 3 tablespoons mayo
- 2 tablespoons finely chopped red onion
- 1 tablespoon finely chopped fresh dill
- 1 teaspoon lemon juice
- 1 teaspoon dijon mustard
- 1/2 teaspoon pepper
- pinch of salt
- Drain the salmon.
- Combine the salmon the all other ingredients in a small mixing bowl. Mix well to combine.
- Enjoy immediately or chill until ready to serve.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 384Total Fat: 30gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 80mgSodium: 335mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 26g