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Two forks on a checkered napkin next to a white bowl of lettuce and salmon salad.

Salmon Salad with Mayo

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5 from 1 review

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 1x

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

Find it online: https://www.cleaneatingkitchen.com/salmon-salad-with-mayo/