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!

A plate of canned salmon salad with greens.

No-cook meals that come together in a flash are perfect for a busy weeknight.

This canned salmon salad tastes amazing on a bed of greens with a handful of almond flour crackers.

If you are on a strictly low-carb diet, make it into lettuce wraps or try it on cloud bread (here’s a link to a dairy-free cloud bread).

Why You Need This Recipe

  • It’s gluten-free, dairy-free, low-carb, and keto! This recipe is also paleo-friendly and Whole30 if you use avocado oil mayonnaise by Primal Kitchen or another paleo friendly mayonnaise.
  • It’s healthy! Canned salmon is high in protein, calcium, Vitamin D, and heart healthy fats like Omega-3’s.
  • This recipe is ready to eat in 15 minutes! It also tastes just as good the next day if not better.

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.
  • Lemon cuts the richness of the mayo with a bright and lemony flavor.

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

Recipe Steps

Ingredients for salmon salad in a bowl.

Step One

In a medium bowl, combine all the ingredients for the salad.

Step Two

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

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

A bowl of keto salmon salad with a spatula.

Step Three

Serve immediately or chill and serve cold.

Recipe Tips

  • Store any leftover salad in a covered container in the refrigerator for up to 4 days.
  • Don’t drain the liquid from your canned salmon; it is rich in Omega-3 fatty acids and is meant to be included.
  • 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.
  • Salmon salad can be served in variety of ways. Serve it plain, on top of romaine lettuce, or inside a low-carb wrap.

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 though because it doesn’t perish quickly like fresh.

Is mayonnaise always paleo?

Mayonnaise is often paleo-friendly, but you need to buy a brand that only contains paleo ingredients without refined sugars or soybean oil. Primal kitchen brand is a great option.

A bite of salmon salad on a fork

More Keto Recipes You Might Like

Don’t Miss These Healthy Salads

Chick-fil-A Kale Crunch Salad (Copycat Recipe)

Whole Foods Broccoli Crunch Salad (Copycat Recipe)

Easy Carrot Cucumber Salad with Homemade Vinaigrette

Costco Chicken Salad (Copycat Recipe)

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

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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 studying to be a 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.