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I used wild canned salmon which is perfect for this salmon. This salad is a great lunch recipe. It is fresh and so tasty. So, are you ready to learn how you can make this salmon salad at home? Let’s get started!
What You Need For This Recipe
If you want to make this salmon salad recipe you need the following ingredients. With just a handful of ingredients, you can turn it into this tasty recipe:
- Salmon – I use canned salmon in water
- Parsley – fresh and finely chopped
- Red onion – a small onion finely diced
- Mayonnaise
- Smoked paprika
- Egg – a large egg
- Lemon juice – use fresh lemon juice
- Dijon mustard
- Salt and pepper – to taste
Note that the full ingredients list, including measurements, can be found in the recipe card below.
How To Make Salmon Salad
- To make this salmon salad recipe we start by boiling the egg for 7 minutes. To easily peel the skin, we put the egg in cold water.
- Finely chop the egg as well as the red onion. Then we drain the salmon from the can. Remove all of the salmon skin and fish bones.
- Put the cleaned salmon in a large bowl. Now add the mayo and Dijon mustard. Take a fork and pull apart the salmon.
- Squeeze the fresh lemon on top of the salmon. Now combine the salmon with the mayo, mustard, and red onion.
- Finely chop the parsley and sprinkle it on the salad and the smoked paprika. Your salmon salad is ready to serve.
Tasty Salmon Salad Recipe
You need to first clean the salmon from the fish bones and remove the skin. By adding the lemon, you get a fresh taste to it.
Just like the egg salad recipe, we would always eat a salad with a birthday. A big bowl of salad and crackers would disappear in no time.
You can easily adjust this recipe to your liking. My mom adds some pickles but you can also add some finely chopped cherry tomatoes or finely chopped bell peppers.
Just add what you like. Good news for everyone who is on a low-carb/keto diet this recipe fits perfectly.
Just like my egg salad and low-carb tuna salad, you can eat this in a lot of varieties.
How To Store Salmon Salad
If you have leftover salad, you have several ways to store it:
- Refrigerator – the preferred way to keep this salad is in the fridge. Put the salad in an airtight food container and you can keep it for at least 2 days
- Freezer – you can freeze this salad but as it contains mayonnaise the appearance after thawing might differ. When mayonnaise thaws the emulsion breaks and can separate. So always stir the salad after thawing and before serving. You can store it in the freezer for at least a month
Serve Salmon Salad With
You can eat your salmon salad with e.g.:
- No-knead bread – cut a thick slice of bread and spread it with this salad
- Homemade crackers – having a party put the salmon salad on these homemade tortilla crackers
- Turkish pide bread – this salad tastes great with Turkish pide bread
- Venezuelan arepas – homemade arepas are also great to eat with this salad
- Homemade bagels – easy to make without yeast so no proofing is needed
More Salad Recipes
If you love salads, we have a lot of different salad recipes on the Tortilla Channel. Take a look a the following recipes:
Have fun making this easy and fast wild salmon salad recipe!
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Salmon Salad
Great homemade salmon salad without lettuce is excellent for your sandwich or crackers. Serve for lunch or at your next party!
Ingredients
- 1 can of salmon
- ¼ cup mayonnaise
- ½ red onion
- ¼ teaspoon smoked paprika
- 1 hard-boiled egg
- 1 teaspoon fresh lemon juice
- 1 teaspoon dijon mustard
- ½ tablespoon fresh chopped parsley
- Salt and pepper to taste
Instructions
- Boil the egg for 7 minutes until it is hard boiled and peel the skin after you put in cold water
- Finely chop the egg as well as the red onion
- Drain the exces water from salmon. Then remove all of the salmon skin and fish bones. Put the cleaned salmon in a large bowl
- Add the mayo and Dijon mustard. Take a fork and pull apart the salmon. Squeeze the fresh lemon on top of the salmon
- Now combine the salmon with the mayo, mustard and red onion. Finely chop the parsley and sprinkle on the salad was well as the smoked paprika
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Nutrition facts
Calories: 232; Fat: 13g; Carbs: 3.8g; Protein: 24g;
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6 Comments
Lyuda
08/23/2019 at 2:33 amGoing to try this (might omit the egg though). But just wanted to point out that red onion is missing from the original ingredient lists at the top, though it is present in the directions and pictures.
Mireille
08/23/2019 at 8:01 amHi Lyuda,
You are totally right just added it back in because the red onion is part of the recipe. Have fun making this recipe!
Mimi
09/25/2020 at 12:41 amI have some wild caught salmon in my freezer, do I just cook it, let it cool and then proceed?
Mireille
09/25/2020 at 4:14 pmMimi,
The canned wild salmon I used is also cooked so I think you are good if you cook your salmon first, cool and then proceed with the recipe.
Tiffany
03/01/2022 at 3:49 pmHow many ounces of salmon is that? My store carries 6.5, 7 and 8 ounce cans
Mireille
03/01/2022 at 4:45 pmTiffany,
This is a can with about 7-ounce.