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The Ultimate Flaky & Creamy Salmon Salad (Perfect for Sandwiches or Lettuce Wraps)

Close-up of creamy salmon salad served in crisp lettuce cups with celery and red onion.
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Make this easy salmon salad using canned salmon for a quick, protein-packed lunch. It achieves a perfect balance of flaky texture and creamy binding, ideal for sandwiches or low carb lettuce wraps.

Ingredients

Scale
  • 1 (14.75 ounce) can salmon, drained and skin/bones removed
  • 1/2 cup celery, finely diced
  • 1/4 cup red onion, finely minced
  • 1/4 cup mayonnaise (or Greek yogurt for lighter option)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh dill, chopped
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt

Instructions

  1. Drain the canned salmon well. Place the salmon in a medium bowl. Use a fork to gently break the salmon into large flakes.
  2. Add the diced celery and minced red onion to the bowl with the salmon.
  3. In a separate small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, black pepper, and salt until smooth.
  4. Pour the dressing mixture over the salmon and vegetable mixture.
  5. Gently fold all ingredients together until just combined. Avoid overmixing to keep the texture flaky.
  6. Stir in the fresh chopped dill.
  7. Taste and adjust seasoning, adding more salt or lemon juice if needed.
  8. Serve immediately on bread for salmon salad sandwiches, or spoon into crisp lettuce cups for a low carb salmon salad option.

Notes

  • For a richer, creamier salmon salad spread, use full-fat mayonnaise. For a lighter, high protein version, substitute half the mayonnaise with plain Greek yogurt.
  • If you prefer a stronger lemon dill salmon salad flavor, increase the fresh dill to 3 tablespoons.
  • This recipe works well for meal prep; store leftovers in an airtight container in the refrigerator for up to three days.

Nutrition

Find it online: https://cookerycommand.com/best-salmon-salad-recipe-quick-easy/