Description
This easy salmon dip is quick and simple—no cooking required! Made with canned salmon, avocado oil mayo, and whole grain mustard, it’s packed with flavor and healthy fats. Enjoy it as a snack, appetizer, or salad protein for lunch.
Ingredients
2 (5 ounce) cans salmon
2 tablespoons avocado oil mayo
1 tablespoon + 2 teaspoons whole grain mustard
1/4 teaspoon fine salt
1 teaspoon pure maple syrup or 5-8 drops pure liquid monk fruit (optional)
Instructions
1. Flake the Salmon: Empty the canned salmon into a medium mixing bowl, keeping the liquid. Use a fork to break up the salmon while stirring to reabsorb the liquid.
2. Season: Add the mayo, mustard, and salt, and mix until well combined.
3. Sweeten: If desired, stir in your sweetener of choice.
4. Storage: Refrigerate leftovers in an airtight glass container for 3 to 5 days.
Notes
Don’t drain the canned salmon! The liquid is rich in omega-3s. Flake the salmon well, and the liquid will mix in naturally.
Serving for a party? Keep the dip refrigerated and don’t leave it out for more than two hours.
Try my Canned Salmon Patties next.