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Salmon Salad

By Brittany Mullins

5

13

Last updated on Jul 30, 2024

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GFGluten-FreePPaleoLCLow CarbHPHigh-Protein

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
• Salmon Burgers
• Easy Salmon Meal Prep Bowl
• Baked Pesto Salmon
• Grilled Salmon

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!

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5 from 3 votes

Salmon Salad

By: Brittany Mullins

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.

Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 2

Ingredients  

1x2x3x

• ▢ 2 6 oz cans of salmon, drained (I used Wild Planet)
• ▢ ⅓ 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.
  

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Nutrition

Serving: 1/2 recipe | Calories: 241kcal | Carbohydrates: 7g | Protein: 40g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 64mg | Sodium: 685mg | Potassium: 1003mg | Fiber: 1g | Sugar: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad

Cuisine: American

Keyword: salmon salad

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