This simple sardine salad is a fresh, flavorful way I like to transform a pantry staple into a vibrant meal. With bright citrus, creamy mustard, fresh herbs, and the natural richness of sardines, it’s a quick dish that delivers both on nutrition and taste. Whether I serve it over toast, mixed with greens, or eaten straight from the bowl, it’s always satisfying and surprisingly light.

Why You’ll Love This Recipe

Even if I wasn’t always a sardine fan, this recipe completely changed my mind. The lemon juice and zest brighten up the natural oils in the fish, while Dijon mustard adds a bold, tangy depth. Dill and green onions bring freshness, and the capers give each bite a salty, briny punch. It’s a protein-packed salad I can throw together in minutes, and it always leaves me feeling good.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cans of sardines in olive oil (I prefer Wild Planet sardines)
Olive oil from 1 can of sardines
Dijon mustard
Lemon juice
Lemon zest
Fresh dill
Salt
Black pepper
Capers
Green onions

Directions

I start by opening the sardine cans and draining the olive oil from one can into a mixing bowl.
I add Dijon mustard, lemon juice, and lemon zest to the bowl and whisk until well combined.
I chop the fresh dill and green onions, then stir them into the dressing.
I gently fold in the sardines, breaking them up slightly with a fork but keeping some larger chunks for texture.
I season with salt and black pepper to taste, then stir in the capers.
I like to chill the salad for a few minutes before serving to let the flavors meld, but it’s delicious right away too.

Servings and timing

This sardine salad serves 2–3 people and takes about 10–15 minutes to prepare, making it an ideal quick lunch or light dinner.

Variations

Sometimes I mix in a chopped hard-boiled egg for extra richness, or toss the salad with cooked quinoa or chickpeas to bulk it up. If I’m craving creaminess, I stir in a spoonful of Greek yogurt or mayo. A few cherry tomatoes or sliced cucumber also add a refreshing crunch. For spice, I’ll throw in a pinch of chili flakes.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. Because it’s a cold salad, I don’t reheat it—I just give it a quick stir and maybe a squeeze of fresh lemon before serving again.

FAQs

Can I use sardines in water instead of olive oil?

Yes, but I prefer those packed in olive oil for a richer flavor. If using sardines in water, I add a bit of extra olive oil to the salad for balance.

What’s the best way to serve sardine salad?

I like it over toasted sourdough, stuffed in lettuce wraps, or mixed into greens for a salad bowl. It’s also great on crackers or even in a sandwich.

Can I make this salad ahead of time?

Yes, I often prepare it a few hours in advance. The flavors develop nicely in the fridge. I just wait to add extra lemon juice until serving so it stays bright.

What can I substitute for dill?

If I don’t have fresh dill, parsley or chives work well. Tarragon adds a unique twist too.

Are sardines healthy?

Absolutely. Sardines are packed with omega-3 fatty acids, protein, calcium, and vitamin D. They’re one of the most nutrient-dense foods I can eat.

Conclusion

This sardine salad is one of my favorite ways to turn a humble can of fish into something truly delicious. It’s quick, nourishing, and endlessly adaptable. Whether I’m looking for a light lunch or a high-protein snack, this recipe always hits the mark. I keep it in my rotation for good reason—it’s simple, satisfying, and always full of flavor.

Simple Sardine Salad Recipe Made with Canned Sardines