Pink Salmon Canned Salad
The fastest, simplest, and most affordable salad made from everyday ingredients! Pink salmon canned salad takes only minutes to prepare and includes just three components. It works as a filling snack or a light dinner, and by adding extra ingredients you can create new flavors each time.
Updated : 25 November, 2025
Easy
About 20 min.
Ingredients
240 grams
Canned pink salmon
2
Eggs
30 grams
Green onion
2 tablespoon
Mayonnaise
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Choose natural canned pink salmon without added oil. The ingredients should contain only fish and salt. Shake the can before buying - the more liquid inside, the less fish it contains.
Step 2
Boil the eggs. To cook hard-boiled eggs: place them in cold water, bring to a gentle boil, cook for 9 minutes, then cool them in cold water. Peel and dice the eggs into small cubes.
Step 3
Wash the green onions well, then dry with paper towels. Chop finely. You may add any herbs you like - dill pairs especially well with fish.
Step 4
Open the canned salmon and drain the liquid. Transfer the fish to a bowl and mash with a fork. Remove any large bones. You should have a uniform mixture of small fish pieces.
Step 5
Add the chopped herbs and diced eggs to the bowl. Season with black pepper to taste.
Step 6
Add mayonnaise and mix the salad well. Taste and add salt if needed, keeping in mind that both salmon and mayonnaise already contain salt.
Step 7
The salad is ready. Serve it in a salad bowl, individual glasses, or shape it on a plate using a ring mold. Enjoy!
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