Easy Salmon Recipe

Written by: Kristin Jekielek

This post will be fast and simple, just like this salmon recipe. Let’s get to it, shall we?

Easy Paleo Canned Salmon Recipe


  • 1 can (7.5oz) wild caught salmon
  • 1 inch Daikon radish (can sub any radish)
  • Several stalks of parsley
  • 8 leaves of red leaf lettuce
  • ½ inch fresh ginger, peeled
  • Juice of 1 small lime (~2 tsp)
  • 1 scallion (aka green onion)
  • 1 Tbsp dulse seaweed
  • 2 Tbsp Paleo mayo (or mashed avocado)
  • Salt, to taste


First drain your canned salmon. Add to a medium sized mixing bowl, and break into small pieces with a fork.

Then, very finely mince the peeled ginger, and thinly slice the scallion. Add ginger, scallion, dulse seaweed, and Paleo mayo to salmon. Mix thoroughly. Add lime juice, mix thoroughly, and add salt to taste. Mix again. For best flavor, let the salmon mixture sit for at least 20 minutes, or overnight. This is not necessary, but it will give the flavors time to meld.

While salmon is resting, prepare 2 serving bowls with torn lettuce. Chop the radish into matchsticks by slicing first into thin discs, then chopping lengthwise. Tear parsley leaves off of stems, and finely chop if desired. Arrange radish and parsley in lettuce bowls.

Add half of the salmon mixture to each bowl, and serve.

This recipe works great as a work lunch option because it keeps well in the fridge.


  • Use canned tuna or crab
  • Wrap salmon in whole lettuce leaves for wrap-style finger food
  • Add dried, unsweetened coconut for more texture
  • Top with spicy sriracha
  • Sub Paleo mayo with mashed avocado


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