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Canned salmon salad with greens

Keto Canned Salmon Salad

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5 from 1 review

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


Units Scale
  • 2 6ounce 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


  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.


  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.


  • Serving Size:
  • 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