Best Wild Salmon Salad Sandwich


When I was a kid I thought salmon from a can was gross because you eat the bones and skin. Now that I am grown up, it’s a staple in my pantry. Why? Salmon salad, like tuna salad, is super quick and easy to make. Nutritionally, canned salmon trumps tuna as it is a source of omega 3 fatty acids, vitamin D and dairy-free calcium.

The secret to a good canned fish salad is to use fresh herbs and celery for texture. This recipe is great in a sandwich, served on crackers, or a green salad. I always choose wild salmon over farmed.


Prep time: 5 minutes
Makes 2 servings


1 213g can wild salmon (sockeye or pink)
1 tbsp finely diced celery
1 tbsp finely diced red onion
2 tbsp mayonnaise
2 tbsp minced fresh parsley
1/2 tsp dried dill
1/4 tsp curry powder
Salt and pepper to taste


  1. Drain liquid from salmon. 2.Place all ingredients in bowl and mash with fork until no bones visible.



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Alice Wyche Registered Dietitian Recipes Nanaimo BC