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Salmon Salad - An Alternative to Tuna

User Rating 4.5 Star Rating (3 Reviews)


Updated May 19, 2014

salmon salad in tomato

Tomato Stuffed with Salmon Salad

Photo © Sebastian Vera
Salmon has many nutritional advantages over tuna. It three times the omega-3 fat of tuna, plus twice the vitamins E, three times the folate, and a full day's supply of vitamin D. Canned salmon is also a good source of calcium, with a 4 ounce serving having about 250 mg of calcium.

You don't need nearly as much mayonnaise for salmon salad as tuna, as salmon is naturally oily. Serve in a sandwich with low-carb bread such as flax meal bread, on top of a green salad, stuffed into a tomato or avocado, or any other way you'd eat tuna salad.


  • 1 can salmon (about 16 oz)
  • ¼ cup minced onion
  • 1 medium stalk celery, minced (including leaves)
  • ¼ cup mayonnaise
  • 1/3 cup sugar-free pickle relish (see note below)
  • fresh herbs, if desired (see below)


Mix all ingredients together.

Notes: I like to use Mt. Olive Sugar-Free Sweet Pickle Relish for this recipe (it is available at my local Safeway). If you don't have sugar-free sweet relish available, you can use dill relish or chopped up dill pickle -- sweeten if you wish with zero-carb sweetener.

If you have fresh herbs, by all means add 3 or so Tablespoons, chopped. Dill, chives, parsley, and tarragon all work well.

Makes 4 servings

Nutritional Information: Each serving has 2 grams effective carbohydrate plus half a gram of fiber, 23 grams protein, and 270 calories.

User Reviews

Reviews for this section have been closed.

 5 out of 5
Salmon Salad Recipe, Guest jcookie4696

This salmon salad is delicious. I especially love the crunch from the sweet relish and the celery. I will be making this salad a lot.

5 out of 5 people found this helpful.

See all 3 reviews

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