Need a healthy lunch idea that’s rich in protein and omega 3’s? This quick and healthy canned salmon salad is the new lunch in town! It’s packed with protein, flavor, and a kid-friendly recipe that doesn’t taste fishy!
Kid-Friendly Salmon Salad Recipe
Sometimes it can be a little difficult to get the kids to eat salmon for dinner, so turning it into something that’s a little more familiar to them and easy to pack in a lunchbox is a smart way to make sure they get their omega 3’s and protein.
It’s similar to tuna and chicken salad texture, but the salmon is heartier and has a richer flavor. Use it as a sandwich filling, a protein for salads, or to eat along with crackers; there’s no wrong way.
Canned Salmon Salad Ingredients
Here’s everything you need to make this easy salmon salad for lunch:
- canned boneless & skinless salmon
- diced celery
- lemon juice
- black pepper
Canned salmon is an inexpensive option ounce per ounce and since it’s ready to eat there’s no cooking required.
You can also use a 4-ounce cooked salmon fillet for this recipe. It’s an excellent way to use up leftovers from dinner and makes the salad taste great too!
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What Type of Canned Salmon is Best?
The best type of canned salmon is boneless and skinless salmon. It has a similar texture to tuna and you won’t be sorting through the meat to make this salad recipe.
I like canned salmon because it’s less expensive than fresh salmon and a great source of protein with long-lasting shelf life.
How to Make Canned Salmon Salad
All you need are a few delicious ingredients and a bowl to make this canned salmon salad. Here is how you do it:
Drain the liquid
Once the salmon is all is left in the can, add it to a large bowl and break up the meat into smaller pieces.
To the bowl, add the mayo, celery, lemon juice, cumin, salt, and black pepper. Stir to combine until the mixture is cohesive.
Check out this recipe video where I show you just how easy it is to make canned salmon salad!
How to Serve Salmon Salad for Lunch
My kids prefer it in a pita pocket; and who can blame them since pitas are handheld edible pockets stuffed with all the good things! Double the points if you’re home and can toast it.
Salmon salad also makes a great sandwich filling, topping for salads, or packed into a bento box with fruit and veggies. There’s no wrong way to serve it, and if you want to keep lunch low-carb you can serve it in lettuce cups or over a bed of lettuce.
How to Prep Ahead
Once you’ve prepared the canned salmon salad, you can refrigerate it in an airtight container for up to 3 days. This salmon salad is a perfect meal prep recipe for lunches throughout the week.
From the fridge, you can use it in wraps, over a salad, or scooped into a pita pocket.
If you’re making this recipe for a family, I recommend doubling the batch so you’ll have enough to feed up to 4 people.
Canned Salmon Salad Lunch
Refresh your lunch with this Canned Salmon Salad! This delicious recipe is packed with all things good like protein, omega-3’s, vitamin D and flavor!
- Prep Time: 5 mins
- Total Time: 10 mins
- Yield: 2 servings 1x
- Category: Lunch
- 5-ounce can salmon, drained
- 1 tablespoon mayonnaise
- ¼ cup diced celery
- 1 teaspoon lemon juice
- ¼ teaspoon cumin
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- In a large bowl, use a fork to break the large salmon chunks into smaller flake-like pieces.
- Add the mayonnaise, diced celery, lemon juice, cumin, salt, and pepper to the bowl, and stir to combine.
- Use immediately or refrigerate in an airtight container for up to 3 days.
- Serving Size: ½ cup
- Calories: 318
- Sugar: 2.2g
- Sodium: 953.7mg
- Fat: 9.4g
- Saturated Fat: 1.4g
- Trans Fat: 0 g
- Carbohydrates: 37g
- Fiber: 4.4g
- Protein: 24.1g
- Cholesterol: 61.7mg