Best Salmon Salad
BEST SALMON SALAD is a easy American recipe that serves 2. 300 calories per serving. Recipe by Clean & Delicious on YouTube.
Prep: 15 min | Cook: PT0M | Total: 20 min
Cost: $89.83 total, $44.92 per serving
Ingredients
- 1 can (6 oz) Wild Sockeye Canned Salmon (drained, flaked)
- 1 can (6 oz) Wild Pink Canned Salmon (drained, flaked)
- 1 large stalk Celery (chopped)
- 1 Persian Cucumber (seedless, sliced lengthwise then chopped)
- 2 tablespoons Red Onion (finely diced)
- 2 tablespoons Capers (chopped)
- 2 tablespoons Fresh Dill (chopped)
- 2 tablespoons Fresh Parsley (chopped)
- 2 tablespoons Mayonnaise (real, full‑fat)
- 2 tablespoons Plain Greek Yogurt (full‑fat or low‑fat)
- 1/4 teaspoon Kosher Salt (or to taste)
- 1 pinch Black Pepper (freshly ground)
Instructions
Drain the canned salmon
Open each can, pour out any liquid, and let the salmon drain in a colander for about a minute.
Time: PT1M
Flake the salmon
Transfer the drained salmon to a large mixing bowl and break it up with a fork until mostly flaked.
Time: PT2M
Prep the celery
Roughly chop one large stalk of celery and add it to the bowl.
Time: PT2M
Prep the cucumber
Slice the Persian cucumber lengthwise, then slice each half into half‑moons and chop into bite‑size pieces. Add to the bowl.
Time: PT2M
Add red onion and capers
Finely dice 2 tablespoons of red onion and chop 2 tablespoons of capers, then stir them into the bowl.
Time: PT2M
Incorporate fresh herbs
Chop 2 tablespoons each of fresh dill and fresh parsley, then add to the salad.
Time: PT2M
Make the creamy dressing
In a small side bowl, whisk together 2 tablespoons of real mayonnaise and 2 tablespoons of plain Greek yogurt until smooth.
Time: PT1M
Season the salad
Add a pinch of kosher salt and a pinch of freshly ground black pepper to the bowl.
Time: PT1M
Combine everything
Pour the dressing over the salmon mixture, then gently fold everything together until evenly coated.
Time: PT2M
Nutrition Facts
- Calories
- 300
- Protein
- 30 g
- Carbohydrates
- 10 g
- Fat
- 20 g
- Fiber
- 1 g
Dietary info: High protein, Gluten‑free, Pescatarian
Allergens: Fish, Eggs, Dairy
Ingredient Substitutions
- Instead of Wild Sockeye Canned Salmon: Canned Pink Salmon, Canned Tuna
- Instead of Wild Pink Canned Salmon: Canned Sockeye Salmon, Canned Tuna
- Instead of Celery: Fennel, Celery stalks
- Instead of Persian Cucumber: English cucumber, regular cucumber
- Instead of Red Onion: White onion, sweet onion
- Instead of Capers: Green olives, brined olives
- Instead of Fresh Dill: Tarragon, chives
- Instead of Fresh Parsley: Cilantro, basil
- Instead of Mayonnaise: Vegan mayo, extra‑light mayo
- Instead of Plain Greek Yogurt: Plain yogurt, dairy‑free yogurt
- Instead of Kosher Salt: Table salt
- Instead of Black Pepper: White pepper
Equipment Needed
- Can Opener
- Large Mixing Bowl
- Cutting Board
- Chef's Knife
- Measuring Spoons
- Spatula or Large Spoon
Critical Steps — Do Not Skip
- Drain canned salmon thoroughly to avoid a watery salad.
- Chop fresh dill and parsley finely for maximum flavor.
- Whisk mayonnaise and Greek yogurt together for a smooth dressing.
- Gently fold the salad to keep the salmon texture intact.
Chef Tips from the Video
- Wild sockeye salmon gives the richest color and flavor; use it when possible.
- A splash of fresh lemon juice brightens the whole salad.
- For extra crunch, toss in toasted slivered almonds or pumpkin seeds just before serving.
Troubleshooting
Salad is watery.
Make sure the canned salmon is well drained; you can pat it dry with paper towels.
Salad feels too dry.
Add an extra tablespoon of mayonnaise or Greek yogurt to achieve desired creaminess.
Flavor is bland.
Increase the amount of fresh herbs, add a squeeze of lemon juice, or season with a little more salt and pepper.
Found hard bone pieces.
Remove any visible bones before mixing; they are safe to eat but can be unpleasant.
Storage
Refrigerator: Airtight container, up to 3 days.
Freezer: Not recommended; texture changes.
Room temperature: Do not leave out longer than 2 hours.
Make-Ahead Tips
- Store the salad in an airtight container; it stays fresh for up to three days.
- If preparing several days ahead, keep the dressing separate and combine just before serving.
Frequently Asked Questions
What is the cultural significance and history of Canned Salmon Salad in American cuisine?
Canned salmon salad became popular in the United States during the mid‑20th century as an affordable, shelf‑stable source of protein. It was a staple in wartime and post‑war pantry cooking, offering a quick, nutritious meal without fresh fish.
What traditional regional variations of salmon salad exist in American cuisine?
In the Pacific Northwest, salmon salads often feature dill, capers, and a mustard‑yogurt dressing, while Southern versions may add pickles, hard‑boiled eggs, and a sweeter mayo base. The Clean & Delicious version leans toward a light, herb‑forward style.
How is Canned Salmon Salad traditionally served in the United States?
It is commonly served on lettuce leaves, as a sandwich filling on whole‑grain bread, or alongside crackers and fresh veggies. It also appears on buffet spreads as a protein‑rich side dish.
What occasions or celebrations is Canned Salmon Salad traditionally associated with in American culture?
Because it stores well, it is a popular choice for picnics, potlucks, and quick weekday lunches. It also appears on holiday brunch tables as a lighter alternative to heavier meat dishes.
How does Canned Salmon Salad fit into the broader American clean‑eating tradition?
The dish emphasizes whole, minimally processed ingredients—wild salmon, fresh herbs, and Greek yogurt—aligning with the clean‑eating movement that prioritizes nutrient density and simplicity.
What are the authentic traditional ingredients for Canned Salmon Salad versus acceptable substitutes?
Authentic ingredients include wild‑caught canned salmon, fresh dill, parsley, capers, and a mayo‑Greek yogurt dressing. Acceptable substitutes are canned tuna for salmon, regular cucumber for Persian cucumber, and vegan mayo for a dairy‑free version.
What other American dishes pair well with Canned Salmon Salad?
It pairs nicely with hearty soups like tomato bisque, grain bowls featuring quinoa or brown rice, and crisp side salads with vinaigrette. A slice of whole‑grain toast or a handful of roasted nuts also complements the flavors.
What makes Canned Salmon Salad special or unique in American cuisine?
The combination of wild canned salmon’s rich flavor with fresh herbs and a light mayo‑yogurt dressing creates a bright, protein‑dense salad that feels both comforting and modern, bridging pantry convenience with fresh‑ingredient quality.
What are the most common mistakes to avoid when making Canned Salmon Salad?
Common errors include not draining the salmon fully, over‑mixing which makes the fish mushy, and using too much dressing which can drown the fresh flavors. Proper drainage and gentle folding are key.
Can I make Canned Salmon Salad ahead of time and how should I store it?
Yes, store the mixed salad in an airtight container in the refrigerator for up to three days. For longer storage, keep the dressing separate and combine just before serving to maintain texture.
What does the YouTube channel Clean & Delicious specialize in?
The YouTube channel Clean & Delicious, hosted by Danny, focuses on simple, wholesome recipes that use pantry staples, emphasize clean‑eating principles, and provide step‑by‑step guidance for busy home cooks.
How does the YouTube channel Clean & Delicious' approach to American pantry cooking differ from other cooking channels?
Clean & Delicious prioritizes nutrient‑dense, budget‑friendly meals using canned and shelf‑stable ingredients while still incorporating fresh herbs and vegetables. The channel’s style is straightforward, with minimal equipment and clear visual cues, unlike many channels that rely on elaborate techniques or specialty tools.
Last updated: September 3, 2026
