free from: gluten and dairy (low fodmap, paleo, keto & whole30 friendly options)
This salmon salad is now a weekly staple in my lunches. Probably not the best way to start a recipe, but I always want to be honest with you all. I HATE fish. There are some shellfish I tolerate, but otherwise I’ve always been disgusted with anything that tastes fishy.
HOWEVER, this recipe has me loving salmon. I’m not kidding. All the other flavors blend together so well that a fish hater (me) can’t get enough of the salad.
I had the salmon salad on a gluten free bun, but you could put this on a rice cake, bagel, lettuce wrap, cucumber slices, etc. It’s pretty versatile so choose what fits best in your diet!
I used Primal Kitchen‘s mayo for a sugar and canola free option.
This is best eaten within 1-2 days and should stay refrigerated.
- Pink salmon
- Lemon juice
- Spices: dill, basil, paprika, ground mustard, salt and pepper
- Optional: dried cranberries
Besides the bun, there aren’t many substitutions to be made for this recipe. Choose a mayo that works best for you. The cranberries are optional if you don’t want dried fruit, you could also try halved grapes!
- 1 can pink salmon
- 2 tbsp mayo
- 1/4 tsp lemon juice
- A dash of dill, basil, paprika, ground mustard, salt and pepper
- 1 tbsp dried cranberries
- Drain salmon and put into medium bowl. Debone if needed (some cans will have bones, read your labels!).
- Add mayo and lemon juice to bowl, mix until salmon is fully coated. Now slowly add a dash of each spice. Be generous with the spices, except for the ground mustard. Keep adding spices until the taste is to your liking.
- Mix in dried cranberries for a little bit of sweetness. Serve as desired.