Canned Salmon Salad

One of the things I really love about this salad – besides the fact that it’s served cold – is that it’s super healthy AND it tastes great. Plus, it’s easy to throw together and stores well.

canned salmon salad

Let’s talk about canned salmon for a minute, because it’s somewhat unusual as far as ingredients go. Canned tuna? No one bats an eye. Canned salmon, on the other hand, just sounds strange. Salmon is more sustainable than tuna, is less likely to contain mercury and other pollutants, and is higher in calcium – even more so if it is canned with the bones. Granted, the bones can be a little off-putting and I discard the largest pieces, but I picked up 14.25oz cans for $2 each, making it a very cost-effective way to increase fish intake. Fresh salmon is amazing, but for a quarter of the price, I’ll happily enjoy some canned salmon as well.

This salad might be made with canned salmon, but every other ingredient on the list is as fresh as you can get. Diced tomato, cucumber, red onion and avocado come together to create a colorful palette of fresh flavors.

fresh salmon salad

Add in a dressing of extra virgin olive oil, lime juice, dill and freshly cracked pepper to create an incredibly flavorful salad. There’s something about salmon, cucumber and dill that I just love – fresh herbs make everything better.

paleo canned salmon salad

I ate this salad for lunches so I didn’t have to heat anything up, but it would also be a great side dish. If you’re eating a Paleo diet or trying to cut carbs, this goes well on a bed of arugula, or if carbs aren’t an issue, this is a great filling for tacos.

canned salmon salad

Canned Salmon Salad

Canned Salmon Salad

Canned salmon is a cost-effective method of getting all the good benefits of fish, combined with fresh veggies and herbs to make an eye-catching and delicious fresh salad.


  • 1 can (14.25 oz) wild salmon
  • 1 cucumber, diced
  • 1/2 red onion, chopped
  • 1 large tomato, diced
  • 1 avocado, diced
  • 1/4 c. extra virgin olive oil
  • Juice of 1 lime (about 1/4 cup)
  • 2 tbsp chopped fresh dill
  • Freshly cracked black pepper


  1. Drain the salmon. Discard any large bones, then break the salmon into bite-sized chunks.
  2. Gently mix the remaining ingredients with the salmon.
  3. Serve over a bed of arugula or on taco shells.

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