Recipes

Canned Salmon Salad

Posted By: Brooke Siem

Brooke Siem is an athlete, chef, and Food Network "Chopped" Champion. After years of searching for a balance between eating great food and optimal athletic performance, Brooke found WAG and never looked back.

Canned salmon, cream cheese, and tangy capers come together in this high-protein, pantry-friendly take on the classic salmon and schmear.

Note that different kinds of canned salmon have different macro counts. Unless you’re following keto, look for sustainable sockeye salmon packed in water, not oil. Additionally, this recipe can be easily adapted for lower fat or keto macro plans based on the kind of cream cheese you use. For high-fat diets, use full-fat cream cheese. To keep fat grams down, use nonfat or light cream cheese. Just be sure to adjust the macros!

Protein

25 g

Carbs

2.5 g

Fat

12 g

Serves

2 (serving size = 118 g)

Calories

224

Ingredients

1 x 213 g can of sockeye salmon (170 g drained)
30 g light cream cheese
15 g skim milk
5 g of your favorite mustard
15 g thinly sliced scallions (1 stalk)
10 g capers, drained
Squeeze of lemon (about 1 tsp)
Optional Everything But The Bagel Seasoning, to taste

Prep Time 5 minutes
Cooking Time 0 minutes
Difficulty Easy

Instructions

In a bowl, whisk together the cream cheese, milk and mustard until smooth. Add the salmon, scallions, capers, and squeeze of lemon juice. Stir until well combined, then taste and add more lemon juice and seasoning as necessary.
Top with Everything But The Bagel seasoning to your liking and enjoy.