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!

I aways keep a can of salmon in my pantry for my epic salmon chowder and salmon burgers. And now, for the best ever salmon salad!
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.
Ingredients
- Salmon: We're using a 14.75oz can (or you can use 2 6oz cans) of wild salmon.
- Greek yogurt: Just like in my healthy 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.
Substitutions
- 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.
Health benefits
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
Storage
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.
PrintEasy Salmon Salad (no mayo!)
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 3 servings 1x
- Category: Main Meals
- Method: No Cook
- Cuisine: American
- Diet: Gluten Free
Description
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!
Ingredients
- 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
Instructions
- 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!
Notes
*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!
Robin says
Alexis, this salmon salad is the bomb!!! I am not sure I didn't try it sooner. I will definitely be making this weekly.
Robin
Alexis Joseph, MS, RD says
Yeassss Robin you’re on a roll!
Anya says
Great, delicious 😋
Alexis Joseph, MS, RD says
Yayyy thanks, Anya!
Ellsworth2E says
Tried this one on 2/28/24. I'll be using this recipe for a long time I believe.
Alexis Joseph says
So glad to hear, thank you!
Robin Lucas says
Alexis, this salad is awesome! I put it in a wrap with some lettuce and tomatoes for a quick lunch. Will probably finish with triscuits, for a snack later:)
Thanks for all your wonderful, healthy recipes. Next, I will be making the tuna/apple recipe you just posted for next weeks pre made lunches.
All the best!
Robin
Alexis Joseph says
It's so delish with Tricuits! Thanks so much for letting me know you enjoyed it, Robin. That means a ton, and you're very welcome!
Alexis Joseph says
Right?! So glad it was a winner, thank you!