This Keto Canned Salmon Salad is a convenient and easy paleo lunch recipe that is low in carbs. This protein-rich dish only has a few ingredients but it’s so satisfying. This recipe is naturally gluten-free, dairy-free, and yummy!

A plate of canned salmon salad with greens.

This easy salmon salad is great for meal prepping. You can make a big batch and store it in the fridge for up to several days.

Serve it several ways including by itself, with salad greens like romaine or baby spinach, or with any of my grain-free bread substitutes.

This keto salad is a great low carb meal that is satisfying and nutritious.

Recipe Notes

Key Ingredients

Ingredients for keto canned salmon salad.
  • Canned wild-caught salmon takes the place of tuna in this salad for a delicious and nutritious way to change up your salad game. I like the Wild Planet canned salmon.
  • Mayonnaise makes the salad creamy and brings everything together.
  • Grainy mustard packs a punch of flavor with only a small amount needed. See my list of Dijon mustard alternatives.
  • Lemon cuts the richness of the mayo with a bright and lemony flavor.
  • Relish adds more flavor, be sure to use a sugar-free version to keep this salmon salad recipe appropriate for a keto diet.
  • Celery adds crunch with hardly any calories or carbs. See my list of fresh celery substitutes.

Please see the full recipe card at the end of this post for the exact measurements.

Recipe Steps

ingredients for salmon salad in bowl.

Step One: In a medium bowl or large bowl, combine all the ingredients for the salad.

bowl with canned salmon mixture.

Step Two: Use a fork to break up the salmon and then use a spatula to stir everything together really well.

Serve immediately or chill and serve cold.

Recipe FAQs

Is canned salmon as healthy as fresh?

Both canned fish and fresh are an excellent source of protein and other important nutrients. Canned is more convenient because it stores easily and doesn’t require cooking. You can use cooked flaky salmon for this recipe.

Can I freeze salmon salad?

It’s not recommended to freeze it because mayo and fresh veggies don’t thaw well. If you must freeze it, leave out mayo and mix it in after thawing.

Can I eat this warm or cold?

It’s best served cold or at room temperature, but if you prefer warm salmon, you can gently heat the salmon before mixing it into the salad.

A bite of salmon salad on a fork

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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Canned salmon salad with greens

Keto Canned Salmon Salad Recipe

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5 from 1 review

Print Recipe

This Keto Canned Salmon Salad is a convenient and easy paleo lunch recipe that is low in carbs. This protein-rich dish only has a few ingredients but it’s so satisfying. Gluten-free, dairy-free, and yummy!

  • Total Time: 15 minutes
  • Yield: 4 1x

Ingredients

Units Scale
  • 2 6–ounce cans boneless and skinless wild-caught salmon, packed in its own juices (I used the Wild Planet Sockeye Salmon)
  • 2 celery stalks, diced
  • 1/4 onion, diced
  • 1/3 cup prepared mayonnaise
  • 1 teaspoon grainy mustard
  • 2 tablespoons sugar-free pickle relish or 1 finely diced dill pickle
  • 1 tablespoon chopped fresh dill or 1 teaspoon dried dill
  • 1 lemon, juiced

Instructions

  1. In a medium mixing bowl, combine the canned salmon, celery, onion, mayonnaise, mustard, pickle relish, dill, and lemon juice.
  2. Use a fork to break up the salmon and then use a spatula to stir together the ingredients until they are well combined.
  3. Serve immediately, or chill and serve cold.

Notes

  1. Store any leftover salad in a covered container in the refrigerator for up to 4 days.
  2. Most mayonnaise is naturally dairy-free, but you may want to read the label on the jar of mayonnaise that you use to make sure.
  3. Salmon salad can be served in variety of ways. Serve it plain, on top of romaine lettuce, or inside a low-carb wrap.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 259
  • Sugar: 1.4 g
  • Sodium: 557.3 mg
  • Fat: 18.7 g
  • Saturated Fat: 3 g
  • Carbohydrates: 3.6 g
  • Fiber: 1 g
  • Protein: 18.3 g
  • Cholesterol: 57.9 mg

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is a certified holistic nutritionist. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send her a message through her contact form.