I aways keep a can of salmon in my pantry for my epic salmon chowder and salmon burgers. And now, for the best ever salmon salad! Talk about a pantry staple. I love this recipe because I usually have everything on hand for it. In fact, this came to be on a Friday afternoon when I had nothing planned for lunch! Tangy, bright, crunchy, creamy…it’s simply the best.
Ingredients
Salmon: We’re using a 14.75oz can (or you can use 2 6oz cans) of wild salmon. Greek yogurt: Just like in my healthy tuna salad, I love using yogurt for creaminess and tanginess instead of mayo. I used nonfat, but 2% and full fat also work great. I don’t recommend regular yogurt here since it’s too thin. Dill pickle and dried dill: These adds amazing bright flavor and texture; they really set this salmon salad recipe apart from the rest! You could also use a tablespoon of fresh dill. Oil: The yogurt + oil combo makes a great stand in for mayo as it adds necessary fat. I like avocado oil for its neutral flavor but you can use any mild oil or even olive oil. Onion: For a sharp, flavorful bite. Red, yellow and white all work well. Celery: I love the crunch and flavor. Dijon: For great flavor and acidity.
Substitutions
Fresh salmon: You can certainly use fresh cooked salmon. Just flake with a fork and proceed with the recipe. Dairy free: I’d use ¼ cup mayo and omit the yogurt and oil.
How to make (step-by-step)
Canned versus fresh salmon
I developed this recipe specifically with canned salmon since it’s such an easy, affordable, and accessible protein source. As an added bonus, most canned salmon is wild-caught (versus farmed or “Atlantic salmon”), which I recommend for overall health and sustainability.
Health benefits
As a dietitian, I love that canned salmon is:
an excellent source of protein (18g per 3oz serving) packed with 524 mg brain-boosting EPA and DHA omega-3’s rich in bone-strengthening vitamin D (50% DV) thanks to those pesky (yet edible!) bones budget-friendly and easy to find
Storage
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.
