This healthy Salmon Salad with Mayo is a perfect easy lunch or dinner. It’s flavorful and satisfying, with only five ingredients. This recipe can be made with leftover cooked salmon or canned salmon.

Salmon salad with celery and mayo topping lettuce in a large white bowl.

In warmer weather, a fresh chilled salad is so refreshing.

This Salmon Salad with Mayo is easy to make, and can be served in a variety of ways. This recipe is paleo, gluten-free, grain-free, and dairy-free.

Salmon Salad Benefits

  • This is a really versatile salad recipe that can be made using homemade cooked salmon, or canned salmon. I usually cook frozen salmon in the Instant Pot or Air Fryer Frozen Salmon, and then use the leftovers to make this salad. But, as I mentioned, it can be made using canned salmon as well. See my related recipe for Keto Canned Salmon Salad.
  • You only need a few other ingredients to make this simple yet delicious recipe. It’s a perfect meal prep lunch and can last in the fridge for up to 4 days.

Ingredients for Salmon Salad

Salmon salad ingredients in small bowls on a white surface.
  • Mayonnaise adds creaminess and flavor. I recommend buying a brand that includes ingredients that meet your needs. Can’t eat eggs? Buy a vegan mayo. Are you paleo? Then be sure to buy a brand that uses healthy fats like avocado oil or coconut oil. Primal Kitchen mayo is perfect for real food diets. Or, you can even make homemade mayo and use that for this salad.
  • Salmon contains omega-3 fatty acids which are healthy and anti-inflammatory. Try this recipe for Lemon Salmon.
  • Celery adds so much crunch among the creamy ingredients. Sometimes celery is hard to eat plain, but dicing it makes it easier to eat.
  • Chives and relish add a bit more flavor and texture to this cold salad.

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

How to Make Salmon Salad

Step One

Add all prepared ingredients to a large mixing bowl. You’ll need about 10 ounces of cooked salmon.

Please see the recipe card below for the exact ingredients and measurements.

Diced salmon salad ingredients in a large white mixing bowl.

Step Two

Mix well with a rubber spatula and taste for seasoning.

Salmon salad mixed up with mayo in a large white mixing bowl.

You can serve the salad right after you make it, or chill it in the refrigerator to help marinate the flavors.

Either way, I know you are going to love this one!

Recipe Tips & Substitutions

  • If you want to use canned salmon, be sure to buy a sustainable brand. You’ll need two 5-ounce cans.
  • Serve this Salmon Salad with Mayo on top of greens, on toast, or as a dip with crackers.
  • Feel free to get creative with this salad. You can add other vegetables like red bell pepper for more color, or chopped onion if you want some extra kick.
  • You can also easily double or triple this recipe, as needed.
  • Store any leftover salad in an airtight container in the refrigerator for up to 4 days.
A fork holding a bite of salmon salad over a filled bowl.

Recipe FAQs

What kind of salmon do you use in this recipe?

You can use either cooked or canned Atlantic salmon or Sockeye Salmon. I do recommend only buying wild-caught salmon as opposed to farmed salmon. Prepare it using my recipe for Air Fryer Frozen Salmon.

Can I leave out the pickle relish?

Yes, you can. This will reduce the sugar content. Or, you can buy a brand of pickle relish that has no sugar.

How many cans of salmon do I use for this recipe?

If you want to use canned salmon for this recipe, you will need two 5-ounce cans.

A large white salad bowl filled with greens topped with salmon salad.

More Healthy Salad Recipes You Might Like

Or, see my entire index of clean eating salads.

Don’t Miss These Salmon Recipes!

Air Fryer Frozen Salmon

Salmon Stir-Fry With Vegetables and Sauce (Gluten-Free)

Instant Pot Salmon and Rice With Teriyaki Sauce

Costco Stuffed Salmon (Copycat Recipe)

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

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
Two forks on a checkered napkin next to a white bowl of lettuce and salmon salad.

Salmon Salad with Mayo

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Print Recipe

This healthy Salmon Salad with Mayo is a perfect easy lunch or dinner. It’s flavorful and satisfying, with only five ingredients. This recipe can be made with leftover cooked salmon or canned salmon.

  • Total Time: 7 minutes
  • Yield: 4

Ingredients

Units Scale
  • 2 cooked salmon fillets, chilled and broken up into bite-sized pieces, about 10 ounces (skin removed and discarded)
  • 1/3 cup chopped celery, from about 3 stalks
  • 1/4 cup mayo
  • 2 tablespoons pickle relish
  • 1 tablespoon fresh chopped chives (optional, for topping)

Instructions

  1. Place the crumbled salmon, celery, mayo, and pickle relish in a medium mixing bowl.
  2. Use a spatula to stir together.
  3. Serve immediately, or cover and refrigerate.

Notes

  1. Store any leftovers in a tightly sealed container in the refrigerator for up to 4 days.
  2. If you want to use canned salmon, be sure to buy a sustainable brand. You’ll need two 5-ounce cans.
  3. Serve this Salmon Salad with Mayo on top of greens, on toast, or as a dip with crackers.
  4. Feel free to get creative with this salad. You can add other vegetables like red bell pepper for more color, or chopped onion if you want some extra kick.
  5. You can also easily double or triple this recipe, as needed.

Nutrition

  • Serving Size:
  • Calories: 171
  • Sugar: 2.4 g
  • Sodium: 193.9 mg
  • Fat: 12.7 g
  • Saturated Fat: 2 g
  • Carbohydrates: 3 g
  • Fiber: 0.2 g
  • Protein: 11.5 g
  • Cholesterol: 31.7 mg

Don’t forget to join my newsletter list to get exclusive clean eating recipes and tips. The newsletter is 100% free with no spam; unsubscribe anytime.

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.