Salmon Salad – An Upgrade to Tuna Salad

Salmon Salad

Salmon Salad: A Tuna Salad Upgrade

While Tuna Salad is a classic American favorite, Salmon Salad is an upgrade you won’t want to miss.

Tuna Salad is quick and simple to make, easy to store, and packed with good nutrition. Here’s a little tip to upgrade it a bit – Use canned salmon in place of tuna.

Salmon is high in Omega-3 fatty acids, lower mercury risk, and a bit more fatty in general which makes it a bit more satiating. Good quality fats are essential to a healthful way of eating that keeps you from being Always Hungry.

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Salmon Salad

Sometimes you need something quick and easy using ingredients that are already in your kitchen. Salmon salad can be as simple as opening a can of salmon and mixing in some mayo and maybe a chopped dill pickle or a spoon of pickle relish. All of these ingredients are easy to keep on hand for months at a time. I keep these basics stocked in my fridge and cabinet. I’m always ready with this go-to recipe as a back-up when I haven’t had time to plan or make anything else.

If you want to get a bit fancy, add chopped or shredded vegetables like celery, carrots, red onion, or scallions. Serve with some lettuce or chopped cucumbers. Add a bit of lemon and some garlic powder spice it up a bit. Ultimately, though, keeping it simple can be just as good.

This simple dish is packed with nutrition, and easy to make when you don’t have time to prep anything else.

Click here to see a video of us making a Basic Mayonnaise.

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Salmon Salad

Salmon Salad

Using salmon as an alternative to the traditional tuna is a great way to get heart-protective omega-3 fats in your diet, reduce mercury exposure, and enjoy a delicious and easy dish.
Prep Time 7 minutes
Total Time 7 minutes
Servings 2 servings
Calories 475 kcal


  • 7.5 oz can sockeye salmon or red salmon
  • 1/2 cup Tartar Sauce or Mayonnaise (if using mayo, add a finely chopped dill pickle or pickle relish )
  • 1 cup minced vegetables like celery, carrots, parsley, red onion
  • 1-2 teaspoons lemon juice
  • 1/4 teaspoon garlic powder
  • salt and pepper, to taste


  • Combine all ingredients in a large bowl and season to taste with salt and pepper.


Vegetarian Version: Substitute 8 ounces extra-firm tofu, crumbled and seasoned with 1/2 teaspoon salt and 1/2 teaspoon paprika for the salmon.
Recipe Adapted by Dawn Ludwig from Always Hungry? Conquer Cravings, Retrain Your Fat Cells, and Lose Weight Permanently

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