5-Minute Salmon Salad (with Greek yogurt!)

Quick, foolproof, and mega flavorful Salmon Salad with canned salmon uses Greek yogurt and olive oil instead of mayo for a healthier take on the classic! Enjoy it for a protein-packed lunch or simple dinner with crackers, over lettuce, as a sandwich, or straight up with a spoon. Great for meal prep!

I aways keep a can of salmon in my pantry for wildly easy lunches when I'm in my no cook zone. Just like my healthy tuna salad with veggies, we're talkin' minimal effort with maximum flavor. What more could you ask for in a weekday lunch?

This recipe actually came to be on a Friday afternoon when I had nothing planned for lunch because hello, high-protein pantry staples are always a win.

Tangy, bright, crunchy, creamy...it's simply the best.

The low down on star ingredients

• Canned Salmon: Canned salmon is a super accessible, healthy, and tasty alternative to pricier fresh salmon. I love that this in this recipe, the wild salmon is loaded with brain-boosting omega-3's and vitamin D, which is pretty rad to have in salmons salad!
• Greek yogurt: Most homemade salmon salad doesn't include Greek yogurt but you know I take a different approiach! Just like in my canned salmon burgers with veggies, yogurt is supreme for creaminess and tanginess instead of heavier mayo. I tested this recipe with nonfat, but 2% and full fat also work great. I don't recommend regular yogurt here since it's too thin. Dairy free: I'd use ¼ cup mayo and omit the yogurt and oil.
• Dill pickle and dried dill: These adds amazing bright flavor and texture; in my option they really set this salmon salad recipe apart from the rest! You could also use a tablespoon of fresh dill.
• Olive oil: When I developed this recipe it was clear that the yogurt + oil combo makes a great stand in for mayo as it adds necessary fat for that creamy mouthfeel. I'm a sucker for extra virgin oil here but you could do avocado oil for a more neutral flavor.
• Onion + celery: For a sharp, flavorful bite and much-needed crunch. One time I made this I was out of onion and let me tell you, big mistake!
• Dijon: This is truly my secret weapon for bright flavor, so don't skip it!

Let's make it!

Place all ingredients in a bowl. How easy?!

Combine with a fork. Serve!

Storing leftovers

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.

5-Minute Salmon Salad (with Greek yogurt!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews

• Author: Alexis Joseph
• 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

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Description

Quick, foolproof, and mega flavorful Salmon Salad with canned salmon uses Greek yogurt and olive oil instead of mayo for a healthier take on the classic! Enjoy it for a protein-packed lunch or simple dinner with crackers, over lettuce, on bread, or with a spoon. Great for meal prep!

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Ingredients

Units USM Scale 1x2x3x

• 1-14.75oz can salmon*, drained
• ⅓ cup red onion, finely chopped
• ¼ cup celery, finely chopped
• ⅓ cup plain Greek yogurt (I like FAGE 2%)
• 1 tbsp extra virgin olive oil or 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

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Instructions

1. Place all ingredients in a large mixing bowl.
2. 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!

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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!