French Salmon Salad

French Salmon Salad

French Salmon Salad is for when you’re feeling fancy, but don’t want to put in a ton of work to make it happen. It’s the simplest way to elevate canned salmon. It tastes delicious, balances blood sugar, and is packed with body-loving nutrients.

Be Well Tip: Always choose wild-caught salmon over farmed salmon. The omega 3 content will be higher (brain-loving nutrition), and the likelihood of contamination with toxins is so much lower. I find my canned salmon (along with capers, Dijon, vinegar and olive oil from this recipe) at Thrive Market.

This French Salmon Salad is a complete Fab Four meal containing protein, fat, fiber and greens. This means it’ll balance your blood sugar, calm your hunger hormones, and leave you feeling full and energized for hours. That’s the magic of the Fab Four! No dieting or ditching huge food groups. Just leaning into the science of what works while enjoying food freedom.

Let’s take a look at how this recipe breaks down:

  • Protein: salmon
  • Fat: Primal Kitchen mayo (use code KELLYSFAVORITES), olive oil
  • Fiber and greens: dill, salad greens

Once you learn the Fab Four method, you can create any meal to balance your blood sugar and calm your cravings. If you’re interested in learning the how-to behind it, I’ve created video courses and written books to make it easy and attainable.

And if you’re interested in other healthy canned salmon recipes, check these ones out, too!

  • Prep Time

    5 minutes

  • Total Time

    15 minutes

  • Servings


  • Freezer Friendly



  • 1 (6-ounce) can wild salmon, drained
  • 1 tablespoon Primal Kitchen mayonnaise
  • 1 tablespoon whole-grain Dijon mustard
  • 4 tablespoons olive oil
  • 1 tablespoon capers
  • 1 tablespoon chopped shallot
  • 1 tablespoon chopped fresh dill
  • 1 bag organic salad greens
  • 1 tablespoon champagne vinegar
  • 1 tsp Pink Himalayan salt and freshly ground black pepper


  1. In a medium bowl, break up the salmon with a fork. Add the mayo, mustard, 1 tablespoon of the oil, the capers, shallot, and dill and mix carefully.
  2. In a salad bowl, whisk together the vinegar and remaining 3 tablespoons oil until emulsified. Season with salt and pepper. Add the salad greens and toss to coat in the dressing.
  3. Divide the greens between plates and top with the salmon salad or leave them in the bowl if you’re keeping this one all to yourself!