Dairy-Free Salmon Salad for Sandwiches, Greens, and More

Are you searching for a quick, healthy, and satisfying lunch that’s naturally dairy-free? Look no further! This dairy-free salmon salad recipe is your nutritious new go-to. It’s packed with flavor, surprisingly light, rich in omega-3s and protein, and can even be a good source of calcium. Plus, it’s ready in just 10 minutes for enjoying immediately or easy meal prepping.

The Best Dairy-Free Salmon Salad Recipe

This recipe was shared with us a decade ago by an organization called Wild Alaska Salmon. We’ve since updated it, added nutrition facts and options, and have added a whole list of serving suggestions! I also have some key information and tips to share. 

Why You’ll Love This Easy Salmon Salad Recipe

• Quick & Convenient: With just 10 minutes of preparation, this recipe is perfect for busy weekdays or last-minute meal prep.
• Incredibly Flavorful: Fresh dill, zesty lemon, tangy relish, optional capers, and a hint of Dijon create a vibrant taste profile that’s anything but bland.
• Nutrient Powerhouse: Canned salmon is an excellent source of lean protein and heart-healthy omega-3 fatty acids. It also provides a good dose of vitamin D3 and astaxanthin, a potent antioxidant.
• Versatile Serving Options: This modernized deli favorite definitely makes great sandwiches, but there are so many ways to serve it. I have included several ideas below the recipe. 
• Naturally Dairy-Free: Lighter versions often use yogurt – and dairy-free yogurt can taste a little off in recipes like this one. We stick with a light mayonnaise (or vegan mayo!) to keep the flavor cohesive.
• Budget-Friendly: Canned salmon is a more economical way to enjoy the benefits of fish.

Key Ingredients for Your Easy Salmon Salad

• Canned Salmon: I recommend using Wild Alaskan salmon for optimal taste and nutrition. I also like to purchase the type with bones. The bones are very soft and smash right in, adding around 200mg of dairy-free calcium (give or take) to each serving!
• Light Mayonnaise: This keeps the salad creamy and delicious while remaining dairy-free. Feel free to use your favorite regular mayo or a vegan mayonnaise for an egg-free option.
• Fresh Celery: Celery really does add a fresh flavor. If you aren’t a fan, mince it or you can omit it.
• Onion: Use purple onion for color and a more potent bite, or yellow onion or sweet onion to keep it mellow.
• Dill Pickle Relish: Adds a wonderful tangy, briny element. Draining it well prevents a watery salad.
• Fresh Lemon Juice: Brightens all the flavors and adds a little zest to the overall taste.
• Capers: These add briny, salty bursts of flavor, which we think tastes fantastic. But you can omit them if needed. It will reduce the sodium per serving by 50 to 60 milligrams.
• Fresh Dill: No herb pairs better with salmon than dill, IMHO. Fortunately, dried dill still packs a punch if you don’t have any fresh dill on hand.
• Dijon Mustard: This helps elevate the base flavor and tie together the rich and salty elements. You can substitute stone ground mustard if you don’t have any Dijon on hand.

Recipe FAQs

• Salmon: Can I use fresh cooked salmon instead of canned? Absolutely! If using fresh cooked salmon, ensure it’s fully cooled and flaked before adding to the dressing mixture. Also, you want to debone it. Fish bones do not soften when cooked traditionally. They soften when pressure cooked for canning.
• Taste: Is this dairy-free salmon salad spicy? No, don’t let the hot sauce fool you! It’s just a dash to amp up the flavor. You can use black pepper, to taste, instead.
• Nutrition: How can I reduce the sodium in this recipe? To lower the sodium, you can rinse the capers (or omit them entirely), choose a low-sodium pickle relish or chop fresh dill pickles instead, look for low-sodium Dijon mustard, and choose a “no added salt” canned salmon. Keep in mind that the salmon itself still contains some sodium.

Special Diet Notes: Dairy-Free Salmon Salad

By ingredients, this recipe is dairy-free / non-dairy, optionally egg-free, gluten-free, nut-free, peanut-free, sesame-free, optionally soy-free, and coconut-free. Just be sure to select your mayonnaise wisely, as many brands are made with soy oil and some light and vegan versions contain soy protein.

Wild Alaska Seafood

Dairy-Free Salmon Salad

5 from 1 vote

This delicious salmon salad is lighter than most recipes, but doesn't require any yogurt! It's flavorful, nutritious, and an easy lunchtime solution.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4 servings

Course: Entree

Cuisine: American

Calories: 195

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• ⅓ cup light mayonnaise can sub regular mayo or vegan mayo, for egg-free
• ⅓ cup finely diced celery
• ⅓ cup finely diced onion
• ¼ cup dill pickle relish drained
• 1 tablespoon lemon juice
• 1 tablespoon capers drained, chopped if large (optional)
• 1 tablespoon chopped fresh dill or 1/2 to 1 teaspoon dried dill weed
• 2 teaspoons Dijon mustard
• Dash hot sauce or pinch black pepper
• 1 15-ounce can salmon, drained and chunked

Method

 

1. In a medium bowl, stir together the mayonnaise, celery, onion, relish, lemon juice, capers (if using), dill, mustard, and hot sauce until well combined.
2. Add the salmon and stir to combine.
3. Store in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 3/4 cupCalories: 195kcalCarbohydrates: 4gProtein: 19gFat: 10gSaturated Fat: 2gSodium: 485mgFiber: 1gSugar: 2g

Notes

Salmon Salad Sandwiches: Divide the salmon salad among 4 slices of whole grain bread (wheat or gluten-free). Top each with 6 cucumber slices (optional) and a leaf of green or red leaf lettuce. Top with 4 slices of bread, and cut in half.

Tried this recipe?

Let us know how it was!

Serving Suggestions Beyond Sandwiches

• Wraps – Keep it simple, spreading a scoop of the salmon salad onto a dairy-free wrap, topping with lettuce, and rolling it up. Or add some more greens, like julienned cucumber or shredded carrot.
• Lettuce Wraps – Just roll some up in a bibb lettuce leaf or a sturdy green lettuce leaf for a snack-style wrap.
• Green Salad – Make it a healthier diner-style salad with a scoop of this dairy-free salmon salad on a bed of greens. Additional toppings can mimic the salad – celery or onion – or you can add new flavors with cherry tomatoes, avocado, bell peppers, shredded carrot, toasted nuts or seeds. Top with a Lemon Vinaigrette or my favorite Dairy-Free Ranch Salad Dressing.
• Crackers – Put the salad in a bowl, and dip away with your favorite dairy-free crackers.
• Avocado – For a keto-style lunch, put a scoop of this salad into each half of a pitted and halved avocado.
• Crudité – Stuff mini bell peppers or celery sticks with this dairy-free salmon salad. 
• Pasta – Cook 8 to 10 ounces of pasta and stir in this salmon salad. Refrigerate it for a delicious pasta salad.

Our Dairy-Free Salmon Cakes also Use Canned Salmon!