Salmon Salad
11
Published Apr 04, 2024
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This easy salmon salad is made with canned salmon, red onion, celery, fresh dill and Greek yogurt instead of mayo. It’s loaded with flavor and perfect for meal prep.
I’m obsessed with tuna salad, so I figured why not make a version with canned salmon! And if I do say so myself, this salmon salad recipe might just be my new favorite!
It’s packed with a ton of flavor and is so simple to make. Plus, it can be eaten so many different ways, which makes it perfect for meal prep.
Why I Love This Recipe
- Quick and easy – Once your veggies are chopped this salad comes together in about 5 minutes!
- Made healthier – It’s made with Greek yogurt instead of mayo!
- Meal prep – It’s perfect for meal prep. Make a batch over the weekend so you have lunches ready to go for the week.
Ingredients Needed
This salmon salad only requires a handful of simple ingredients! Here’s what you need:
- canned salmon – my go-to brand is the Wild Planet wild pink salmon. You’re draining the salmon but if you are concerned with the sodium content of canned salmon you can use no salt added!
- plain Greek yogurt – ditch the mayo for Greek yogurt! It’s packed with healthy fats and the perfect creamy base for this salad. I like using full-fat, but you can use fat-free if you’d like. It will be tangier though! If you don’t have Greek yogurt on hand or aren’t a fan you can definitely use mayo. When using mayo I prefer the Primal Kitchen avocado oil mayo.
- chopped celery – adds a nice crunch to the salad.
- red onion – for more crunch and a little zest.
- fresh dill – I love adding fresh herbs to my salads and dill is the perfect pairing for salmon. If you don’t have dill you can swap it with fresh parsley or chives instead.
- dijon mustard – adds great flavor to this salad.
- lemon juice – for a little brightness. Apple cider vinegar is a good substitute if you don’t have a lemon on hand.
- sea salt and pepper – for seasoning.
How to Make Salmon Salad
Drain salmon – Most canned fish comes packed in water or oil and even if it’s not, there will likely be a bit of liquid in the can. If this is the case, you’ll just want to drain it off. I have this little can colander that works like a charm for draining tuna and salmon!
Chop vegetables – Start by chopping the celery, onion and fresh dill if you haven’t already.
Combine ingredients – Add the drained salmon, yogurt, chopped celery, diced onion, fresh dill, mustard, lemon juice, salt and pepper into a large bowl. Toss to combine, breaking up any large chunks of salmon.
Serve – Enjoy right away or chill before serving.
How to Serve Salmon Salad
There are so many ways to serve this salmon salad. Here are some serving suggestions:
- Eat as is: It’s definitely a complete meal on its own.
- With crackers: Serve this salad with crackers for a snack or an appetizer. Try my almond flour crackers.
- As a sandwich: I love this as both an open-faced sandwich on toasted sourdough bread or a more traditional sandwich with a slice of tomato, red onion and lettuce.
- Over greens: Top a bed of greens with this salmon salad for a meal-sized salad or serve it in butter or romaine lettuce leaves for lettuce wraps.
Prepping and Storing
This salmon salad is the perfect meal prep recipe! Double or triple this recipe for healthy meals and snacks all week long. After mixing all of the ingredients together, store leftovers in an airtight container in the fridge. The salad will keep for 3-5 days.
More Salmon Recipes
- Superfood Salmon Salad
- Mediterranean Salmon Salad
- Teriyaki Salmon Bowls
- Salmon Burgers
- Easy Salmon Meal Prep Bowl
More Protein Salad Recipes
- Greek Yogurt Chicken Salad
- Tuna Salad
- Healthy Egg Salad
- Curry Chicken Salad
- Rotisserie Chicken Salad
Be sure to check out all of the salmon recipes as well as the full collection of salad recipes on EBF!
Salmon Salad
Ingredients
- 2 6 oz cans of salmon, drained (I used Wild Planet)
- â…“ cup plain Greek yogurt
- 1 stalk diced celery, about 1/4 cup
- ¼ cup diced red onion
- 1 Tablespoon fresh dill
- 1 Tablespoon Dijon mustard
- 1 Tablespoon fresh lemon juice
- ½ teaspoon ground pepper
- ¼ teaspoon sea salt
Instructions
- Add drained salmon, yogurt, chopped celery, diced onion, dil, mustard, lemon juice, pepper and salt into a large bowl. Mix to combine, breaking up any large chunks of salmon meat.
- Enjoy right away or chill before serving. Serve with crackers for a snack or appetizer, on bread or a wrap for a sandwich or over a bed of greens.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is that supposed to be 2 6 oz cans?
Can you use leftover cooked salmon instead of can?
Hi Kyley – I have not tried this recipe with leftover cooked salmon, but I don’t see why it wouldn’t work. If you give this a try, I’d love to know how it works out for you and how you like it!
Quadrupled the batch so I can take it to work with me for lunch for the week. Absolutely delicious!!!
WOO! Sounds like a delicious week of lunches, Rachel, enjoy! Thank you for your review & star rating, I really appreciate it!
Absolutely delicious!!!
So glad you enjoyed this salad, Belinda! Thanks for making it and for coming back to leave a review. I so appreciate it!
It sounds great except for the Dijon. Do you have any suggestions on something I can use besides Dijon in this recipe and/or your chicken salad recipe?
Thanks!
You could omit it and add some additional greek yogurt. Enjoy!
Looks delicious! Is there a brand or type of dairy free yogurt you’d recommend for us that are dairy free?
Hi Crystal! KiteHill has a really good dairy free greek style yogurt. Let me know if you give this a try!