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Homemade Canned Salmon Salad photo

Canned Salmon Salad

A quick, protein-packed salmon salad that's perfect for sandwiches or salads.
Print Recipe Save it
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings

Equipment

  • Mixing Bowl
  • Can opener
  • Measuring Spoons
  • Measuring cup
  • spoon or fork for mixing

Ingredients
  

  • 26 ounce wild salmon (canned), drained
  • 1/4 cup plain Greek yogurt
  • 1/4 cup celery, finely chopped
  • 2 tablespoons red onion, finely chopped
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon sea salt

Instructions
 

  • Open the cans of salmon and drain any liquid; transfer the salmon to a large mixing bowl and flake it with a fork to break up large pieces.
  • Add the Greek yogurt, chopped celery, chopped red onion, chopped dill, Dijon mustard, and lemon juice to the bowl.
  • Season with the black pepper and sea salt.
  • Mix thoroughly until all ingredients are evenly combined and the salmon is distributed throughout.
  • Serve on whole-grain bread for sandwiches, over a bed of greens, or enjoy as-is.

Notes

  • This salad keeps well refrigerated for up to 2 days.
  • Adjust lemon and mustard to taste for more tang.
  • Use low-fat or full-fat Greek yogurt based on preference.