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 my tuna salad recipe, so I figured why not make a version with 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 You’ll Love This Recipe
Once your veggies are chopped this salad comes together in about 5 minutes!
It’s made with Greek yogurt instead of mayo!
It’s perfect for meal prep. Make a batch over the weekend so you have lunches ready to go for the week.
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.
dijon mustard– adds great flavor to this salad.
lemon juice – for a little brightness.
sea salt and pepper – for seasoning.
How to Make
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.
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.