Move over tuna salad, this is my new favorite sandwich stuffer!
If you’re like this Southern gal, every time you see that big can of salmon, the one with the red label you always saw sitting on your mamma’s pantry shelf, you immediately think … salmon patties! But let’s just visit the idea of making something completely new with that canned salmon …. something light, airy, creamy, and with a bit of welcome crunch as well. Let’s use that nutritious canned salmon to make salmon salad instead!
Forget all that imitation crab salad and seafood salads with imitation seafood in them, and let’s make ourselves, instead, a salad that actually has some real seafood in it!
This salmon salad brings just right flavor infusions, like some tangy bitter notes that come from Dijon mustard and fresh dill, which so complements that oily salmon. Lemon juice helps your salmon stay fresh-tasting and adds a bit of brightness and acid that makes the fish really pop. Tangy onion gives this creamy salad a welcome bite, and your favorite mayonnaise will bring it all to creamy deliciousness, so you can have the perfect bite of all these flavors.
My favorite ways to enjoy salmon salad
Salmon salad is just the thing you need stuffed into a tomato, scooped onto a nice, green salad, or stuffed between two slices of toasted bread to make you a cool, satisfying, and delightful little sandwich to pair with a great soup. I love nothing better than toasting two slices of 21-seed bread, spreading them with a bit of extra mayonnaise, especially if it’s creamy, dreamy Hellman’s (my favorite), and stuffing that sandwich just full of chunky, moist, tender salmon salad.
I serve that salmon salad sandwich with a bowl of creamy tomato soup topped with a dollop of sour cream and maybe a few cheesy croutons floating on top of it, and I’m a happy camper indeed. Nothing tastes better to me than dunking that salmon sandwich right into that tomato soup, where the velvety red soup coats that salmon salad in tangy tomato flavor. So, yeah, move over same-old tuna salad! This salmon salad is an enticing new sandwich stuffer everyone in the family can get behind.
How do I store leftovers?
You can store this salmon salad in an airtight container in the fridge for up to 4 days tops, but I’d eat this up faster if possible. I do not recommend freezing this salad. The mayonnaise in it can separate a bit. To keep your refrigerated salmon salad tasting and looking delicious, add a squeeze of lemon juice and stir, both before refrigerating and when serving, to revive the flavors and keep your salad looking fresh.
Similar recipes to try
If you’d like to try another great seafood salad (this one’s made with canned or lump crab), try this delicious recipe for Crab Salad Stuffed In Avocados. If you’d like more great dishes using canned salmon, try these Southern-Style Salmon Patties. They’re crispy on the outside, and flaky and succulent on the inside. For a dreamy tuna sandwich experience, try these Yummy Tuna Melts. Just blanketed in melted cheese and oh-so-succulent, you’ll wonder how they manage to be low carb, too!
Salmon Salad
Ingredients
- 2 cans salmon drained
- 1/3 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1/4 cup red onion finely diced
- 1 spring onion finely sliced
- 1 large celery rib diced
- 1 tablespoon fresh dill chopped
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
- Place all the ingredients into a bowl.
- Mix together until everything is well-coated. Serve immediately or refrigerate to allow flavors to meld.
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