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Easy Canned Salmon Mediterranean Salad

Easy Canned Salmon Mediterranean Salad is a family favorite! Full of freshly chopped vegetables and a creamy dill lemon mayonnaise dressing! This colorful, healthful salmon salad is a perfect meal prep recipe.

Easy Canned Salmon Salad full of colorful veggies and a creamy Dijon Mayonnaise!

My Family Experience with Canned Salmon Salad

My husband wanted to call this Canned Salmon Salad Key Biscayne Beach Salad as it was a fam favorite growing up in Miami. Mom would whip this up and put it in a large glass jar. We would place it in the cooler full of ice and eat it with crackers on the beach after swimming. I remember dipping into it with Saltine Crackers or Pita Bread. Yum! It brings back beautiful memories of swimming and a young and innocent time. Nowadays, I make this simple healthy lunch for my family. I can prep this on Sunday and have something ready for several days.

I love eating Salmon for its healthy heart friendly Omega 3 fat. According to American Family Physicians  “Fatty fish, such as salmon and tuna, and fish oil are rich sources of the omega-3 fatty acids eicosapentaenoic acid and docosahexaenoic acid”.

Salmon and all Seafood are anti-inflammatory and delicious. This recipe with all the fresh vegetables is perfect for a Mediterranean Diet.


  • Salmon – I used Wild Planet Wild, Alaskan Salmon. It’s sustainably sourced and delicious. My niece just got her Master’s in Sustainability and has made me aware of Sustainably Sourced Seafood.
  • Vegetables – I added crunchy vegetables such as Red Peppers, Cucumbers, Red Onions, Celery, and Carrots.
  • Fresh Herbs – Delicious Fresh Chopped Dill
  • Dressing – Dijon Mustard, Sir Kensington Mayonnaise, Lemon, and Cracked Pepper add a creaminess and zest!

These healthy, tasty ingredients would be delicious as a Tuna Salad or an Egg Salad.

Assorted Chopped Vegetables and Herbs with Mayonnaise and Dijon Mustard


  • Mix Lemon, Mayonnaise, and Dijon Mustard with Fresh Lemon Juice, Salt, Pepper, and Fresh Chopped Dill in a small bowl until smooth and creamy!


  • Place all the chopped vegetables in a large bowl.
  • Add the creamy salad dressing and chopped Dill.
  • Add drained Canned Salmon. We used Wild Planet Canned Salmon.
  • Toss until well combined.
Large overhead photograph of white bowl of salmon salad and chopped vegetables with lemons and dill on top


  • I love dipping crackers in the Salmon Salad as I did as a child.
  • Salmon Salad is delicious in a pita pocket.
  • Serve layered in a jar with greens and vinaigrette.
  • Heaped over mixed greens.
  • Stuffed into a tortilla with avocado and tomato.
  • Eat Salmon Chopped Salad in a Butter Lettuce Cup for a Paleo Style Meal.


  • You can use Parsley if you don’t have access to Dill.
  • I used 1/2 cup of Red Onion. If you don’t like Red Onions, Chopped Spring Onions or Yellow Onions would work.
  • You could substitute Greek Yoghurt for the Mayonnaise, but it will change the flavor.
  • You can also use this Recipe for Canned Tuna.
  • You can also use Olive Oil Mayonnaise or any Mayonnaise of choice.

Frequently Asked Questions

Can you use canned Tuna in this recipe?

I love this recipe with canned Wild Planet Albacore Tuna or any good quality Canned Tuna.

Can you use Fresh Salmon or Halibut in this recipe?

I have made this Salmon Salad with Fresh Baked Salmon and with Halibut. It’s delicious!

Is Canned Salmon as healthy as Fresh Salmon?

Yes! Canned Salmon has the Omega 3 fats and vitamins such as Vitamin D that Fresh Salmon offers. I love that it’s so easy to make.

Salmon Salad on a white plate with crackers and lemon


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Easy Canned Salmon Mediterranean Salad

Easy Canned Salmon Mediterranean Salad is a family favorite! Full of healthy chopped vegetables and a creamy fresh dill lemon mayonnaise dressing!

  • Author: Sherie Friedlander and Steve Clark
  • Prep Time: 15 Minutes
  • Cook Time: 0 Minutes
  • Total Time: 15 Minutes
  • Yield: 6 servings 1x
  • Category: Salad Recipes
  • Method: Chopped Salad
  • Cuisine: Mediterranean Diet
  • Diet: Gluten Free


Units Scale

2 Cans of Wild Canned Salmon without bones

1/2 cup Chopped Red Onion

1 cup Chopped Red Bell Pepper

1 cup Shredded or Chopped Carrots

1 cup Chopped Celery Hearts

1 cup Chopped deseeded Cucumber

Juice of 1/2 Lemon – approximately 1 Tablespoon

1 Tablespoon Chopped Fresh Dill

1/2 cup Mayonnaise – I used Sir Kensington

1 Heaping Tablespoon Dijon Mustard – I used Grey Poupon


Salad Dressing: Whisk Mayonnaise, Dijon Mustard, Dill, Lemon, and Pepper in a small bowl until smooth and creamy!

Salad Ingredients: Cut all vegetables into small dice, and place them in a large mixing bowl.

Assemble Canned Salmon Salad: Add Canned Salmon, Diced Vegetables, and Salad Dressing to a large Salad Bowl. Toss well and enjoy!

Serve inside a Pita Pocket, over Mixed Greens, or with good crackers.



This salad keeps well in the refrigerator for several days. Store in a tightly covered container.

Keywords: Salmon, Mediterranean Diet, Anti-inflammatory Diet, Seafood Salad, Canned Salmon Salad Recipe

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