Canned Salmon Salad
As kids get older, I find myself buying packs of canned salmon and tuna every Costco trip. Time seems to be slipping away from me. That’s why 10 minute canned salmon salad is often on the menu.
In Ukraine, we always made meat and fish salads. Soups and salads, see the similarities?! Because they are poor people’s meals where you throw everything you have on hand and mix. Almost anything will taste delicious mixed together, I swear.
This canned salmon salad recipe is light and crunchy, heavy on vegetables and healthy fats. I also added capers, a few tablespoons of avocado mayo and a bit of Greek yogurt.
The juices from salmon are added to the salad as well which leaves no waste and no need to add much more salt.
Pink Vs. Sockeye Salmon:
Good news is majority of canned salmon is wild – pink or sockeye. And it is very affordable. However, canned sockeye salmon is more expensive. And for salad it doesn’t matter which one to choose. So I often buy pink salmon because it is twice cheaper.
Tips for Best Canned Salmon Salad:
- I add just a few tablespoons of mayo to kick up yogurt and avocado a notch. You can skip if you don’t have any. But I wouldn’t.
- Replace matchstick carrots with shredded carrots.
- Use any pickled vegetables like asparagus, olive or pickles in place of capers.
How to Eat Canned Salmon?
Canned salmon is fish that has been cooked and preserved with salt and water. You can eat the bones which are super soft and good for you. And skin as well. They are both soft and contain essential vitamins and nutrients. Also, in Ukraine we often boiled whole potatoes, mashed them a bit right on a plate and then topped with canned salmon and its juices.
What Else to Make with Canned Salmon?
I don’t have many more canned salmon recipes. Because we often eat it with potatoes described above. Or make this easy canned salmon salad. But if you are feeling adventurous, try my canned salmon cakes. Uses for canned salmon are truly limitless.
And If You Can Afford Fresh Salmon:
- Baked salmon recipe in foil with super simple sauce!
- Honey garlic salmon – delicious sweet pan fried salmon.
- Lime ginger salmon – this combo is the bomb dot com.
- Healthy shrimp salad – meal prep for easy lunches.
Canned Salmon Salad
Hungry and lazy? Make my Healthy Canned Salmon Salad crunchy bell peppers, creamy avocado and tangy capers. It’s my go-to when I’m tired.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: No cook
- Cuisine: American Ukrainian
- 1 package (10 oz) carrot matchsticks*
- 3 large bell peppers, thinly sliced
- 3 oz jar capers, drained**
- 2 cans (8 oz each) wild salmon
- 1/4 cup parsley, finely chopped
- 1/4 tsp salt
- Ground black pepper, to taste
- 2 tbsp mayo
- 1/4 cup Greek yogurt, plain
- 2 large avocados, diced
- In a large mixing bowl, add carrots, bell peppers and capers. Mash salmon a bit with a fork inside the can and add to the salad.
- Add parsley, salt, pepper, mayo, Greek yogurt and gently toss to coat. Add avocado and give a few more stirs. Serve cold.
Store: Refrigerate in an airtight container for up to 2 days.
*A few cups of coarsely shredded carrots would work. **Use any pickled goodies like asparagus, beans, olives etc.
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