Packed with flavor, this foolproof Salmon Salad with canned salmon takes 5 minutes and is so simple to make! It uses Greek yogurt instead of mayo for a healthier take on the classic that's absolutely delicious. Enjoy it for a protein-packed lunch or quick dinner with crackers, over lettuce, on bread, or with a spoon. Great for meal prep!
Talk about a pantry staple. I love this recipe because I usually have everything on hand for it. In fact, this came to be on a Friday afternoon when I had nothing planned for lunch!
Tangy, bright, crunchy, creamy...it's simply the best.
- Salmon: We're using a 14.75oz can (or you can use 2 6oz cans) of wild salmon.
- Greek yogurt: Just like in my tuna salad, I love using yogurt for creaminess and tanginess instead of mayo. I used nonfat, but 2% and full fat also work great. I don't recommend regular yogurt here since it's too thin.
- Dill pickle and dried dill: These adds amazing bright flavor and texture; they really set this salmon salad recipe apart from the rest! You could also use a tablespoon of fresh dill.
- Oil: The yogurt + oil combo makes a great stand in for mayo as it adds necessary fat. I like avocado oil for its neutral flavor but you can use any mild oil or even olive oil.
- Onion: For a sharp, flavorful bite. Red, yellow and white all work well.
- Celery: I love the crunch and flavor.
- Dijon: For great flavor and acidity.
- Fresh salmon: You can certainly use fresh cooked salmon. Just flake with a fork and proceed with the recipe.
- Dairy free: I'd use ¼ cup mayo and omit the yogurt and oil.
How to make (step-by-step)
Place all ingredients in a bowl.
Combine with a fork. Serve!
Canned versus fresh salmon
I developed this recipe specifically with canned salmon since it's such an easy, affordable, and accessible protein source.
As an added bonus, most canned salmon is wild-caught (versus farmed or "Atlantic salmon"), which I recommend for overall health and sustainability.
As a dietitian, I love that canned salmon is:
- an excellent source of protein (18g per 3oz serving)
- packed with 524 mg brain-boosting EPA and DHA omega-3's
- rich in bone-strengthening vitamin D (50% DV) thanks to those pesky (yet edible!) bones
- budget-friendly and easy to find
Store leftovers in an airtight container in the fridge for up to 4 days.
Don't forget to leave a star rating and comment letting me know you made this recipe! I'm so grateful for your feedback always.Print
Packed with flavor, this foolproof Salmon Salad with canned salmon takes 5 minutes and is so simple to make! It calls for Greek yogurt instead of mayo for a healthier take on the classic that's absolutely delicious. Enjoy it for a protein-packed lunch with crackers, over lettuce, on bread, or with a spoon. Great for meal prep!
- 1-14.75oz can salmon*, drained
- ⅓ cup red onion, finely chopped
- ¼ cup celery, finely chopped
- ⅓ cup plain Greek yogurt (I used nonfat)
- 1 tbsp oil (I used avocado oil)
- 1 tbsp Dijon mustard
- 2 tbsp chopped dill pickle
- 1 tsp dried dill
- ¼ tsp fine sea salt + freshly ground black pepper, to taste
- Place all ingredients in a large mixing bowl.
- Combine with a fork. Taste and adjust seasoning if needed, adding more salt and pepper to suit your tastes. Serve over greens, on toasted bread, or with crackers!
*Canned salmon contains skin and bones. They are perfectly fine to eat, but I prefer to remove them after draining. You can also buy boneless salmon to avoid this!