This Salmon Macaroni Salad recipe is made with canned salmon and is ready in just 30 minutes. It’s a quick and easy lunch or dinner from pantry staples, but it can also be made ahead of time.
I distinctly remember the tall cans of deep pink salmon that sat in our pantry when I was a kid.
Although we could open a can of tuna or sardines at any time and eat to our heart’s content without permission, the canned salmon was taboo.
Nothing lasted that long in the pantry of a family of six!
One of my favorite things to do with canned salmon is to make an easy salmon and macaroni salad with it, a twist on our family’s favorite tuna and macaroni salad.
You can also add sliced lettuce (iceberg works best) to the salad, but it works best as is, without the lettuce, if you plan to take it to a picnic or use it as leftovers.
More recipes for canned salmon
- Salmon Patties
- Salmon burger with chives and lemon mayonnaise
- salmon mousse
- Smoked salmon dip
- Fried rice with salmon
From the editors of Simply Recipes
Salmon Macaroni Salad
Tip: Add the macaroni to the salmon mayonnaise mixture while it is still warm. It absorbs the flavors better that way.
While the pasta water is heating and the macaroni cooking, prepare the salad ingredients.
ingredients
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1/2 lb (about 2 cups) dry macaroni
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Kosher salt
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2 (7-ounce) cans Salmon
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1/2 Cup mayonnaise (plus more to taste or for extra smoothness)
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1 teaspoon Mustard
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1 teaspoon Lemon peel
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1 tablespoon lemon juice
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1/3 Cup chopped shallotsred onions or spring onions (with onion greens)
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2 tablespoon chopped fresh parsley
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1 tablespoon chopped fresh dill (or 1/2 teaspoon dried dill)
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2 ribs celerychopped
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Tabasco, taste (we used about 10 drops)
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Fresh ground black pepper
method
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Cook Macaroni:
Bring a pot of water (2 liters) to a boil. Add 1 tablespoon of salt. Add the dry macaroni pasta and cook, uncovered, about 10 minutes or until the macaroni is al dente (slightly firm). Remove from heat, drain, rinse briefly with cold water (macaroni should still be warm after rinsing) and drain again.
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Mix salmon and other ingredients in a large bowl:
In a large bowl, combine salmon, mayonnaise, mustard, lemon zest, and lemon juice. Mix in the shallots, parsley, dill, and celery.
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Stir in drained, warm macaroni:
Mix in the cooked macaroni while they are still warm. Add Tabasco and freshly ground black pepper to taste. Since the macaroni will soak up the mayonnaise, you may need to add some water to the salad to keep it from drying out. Adjust spices.
Chill before serving.
| nutritional information (per serving) | |
|---|---|
| 552 | calories |
| 27g | Fat |
| 47g | carbohydrates |
| 31g | protein |
