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This salmon salad with Greek yogurt is a fresh, flavorful, and protein-packed dish that’s perfect for easy lunches, light dinners, or meal prep! It’s made with wild canned salmon, crisp veggies, fresh herbs, and a creamy Greek yogurt dressing that brings it all together. We love enjoying this in lettuce wraps, on whole grain crackers, or as a sandwich filling. It also makes a great make-ahead option for busy days!
If you love easy, high-protein salads, also check out our healthy tuna salad and cottage cheese chicken salad!
Why You Will Love This Canned Salmon Salad
- Easy: This recipe is quick and easy to make with canned salmon!
- Healthy: The dressing is made with Greek yogurt, and there is no mayo in this recipe!
- Flavorful: It’s bursting with flavor from the celery, red bell pepper, green onions, and fresh herbs.
- High-Protein: It’s a delicious, protein-packed meal!
- Meal Prep: This salmon salad is great for meal prep!
Ingredients Needed
- Canned Salmon: Use two cans of boneless, skinless wild pink salmon with no salt added. Using canned salmon keeps this salmon salad recipe super quick and easy to make! For another delicious recipe with canned salmon, try our salmon burgers!
- Veggies: Add chopped celery, red bell pepper, and green onions for flavor and texture.
- Fresh Herbs: Fresh chopped dill and parsley add incredible flavor and freshness to the salad.
- Dressing: The base of the creamy dressing is non-fat plain Greek yogurt. Also, add fresh lemon juice, Dijon or stone-ground mustard, garlic powder, salt, and pepper to the dressing.
Find the full measurements in the recipe card below.
Substitutions & Variations
- Fresh Salmon Option: You can use fresh salmon instead of canned. Just fully cook it, let it cool, and flake it into the bowl before mixing it with the other ingredients.
- Salmon Substitution: Use tuna instead of salmon for a classic tuna salad twist with the same creamy base.
- Green Onions Substitution: You can substitute the green onions with 1-2 tablespoons of diced red onion.
- Dried Herbs: If you don’t have fresh herbs, substitute with 1/2 teaspoon of dried dill and 1 teaspoon of dried parsley.
- Dairy-Free Option: You can swap the Greek yogurt with a dairy-free yogurt.
How To Make Salmon Salad
Step 1: Drain the canned salmon. Then, flake it into a bowl. After that, add the chopped celery, chopped red bell pepper, sliced green onions, chopped fresh dill, and chopped fresh parsley to the bowl.
Next, lightly mix these ingredients in the bowl.
Step 2: In a separate small bowl, mix the Greek yogurt, lemon juice, mustard, garlic powder, salt, and pepper.
Step 3: Add the dressing to the salmon mixture.
Then, gently stir until everything is well combined.
Step 4: Enjoy this salmon salad right away or refrigerate it for 30 minutes before serving to allow the flavors to further meld together.
Serving Suggestions
There are so many ways to serve this salmon salad. Here are some ideas!
- Bowl: Enjoy it straight out of the bowl for a high-protein lunch or dinner.
- Crackers: Serve this salmon salad with your favorite crackers or make our lavash crackers.
- Sandwich: Make a salmon salad sandwich with your favorite bread or a pita pocket.
- Stuffed Avocado or Tomato: Scoop it into a halved avocado or tomato for a fun serving idea.
- Greens: For a low-carb option, serve it over mixed greens. Or, make lettuce wraps with lettuce leaves.
Expert Tips
- Canned Salmon To Use: For this recipe, use canned wild pink salmon that is boneless, skinless, and contains no added salt. If your canned salmon does include salt, simply omit the salt from this recipe.
- Greek Yogurt To Use: Any plain Greek yogurt will work. We like using 0-fat Greek yogurt, but 2% or whole milk versions also work if you prefer a richer flavor.
- Extra Creaminess: You can add 1 tablespoon of mayo to the dressing for a little more richness. It blends beautifully with the Greek yogurt.
Storage Instructions
Store any leftover salmon salad in an airtight container in the refrigerator for 2-3 days. We don’t recommend freezing this salad, as the texture of the yogurt and veggies won’t hold up well after thawing.
Frequently Asked Questions
Can I Use Fresh Salmon Instead Of Canned?
Yes, you can make this salmon salad with fresh salmon instead of canned. Just cook your salmon, let it cool, and flake it into the salad.
Is Salmon Salad Healthy?
This salmon salad recipe is a healthy option. It’s high-protein, packed with fresh vegetables, and the dressing is made with Greek yogurt. There is no mayonnaise or oil in this recipe.
More Recipes To Try Next!
- Ginger Miso Salmon
- Salmon Burgers With Canned Salmon
- Tuna Burgers
- Healthy Tuna Salad
- Mediterranean Tuna Salad
- Cranberry Apple Tuna Salad
If you try this recipe please be sure to leave us a comment and star rating ★★★★★ letting us know how it turns out for you.
SALMON SALAD
Ingredients
For The Salmon Salad
- 2, 6 ounce cans of boneless skinless wild pink salmon, no salt added, (12 ounces total)
- 1/4 cup chopped celery
- 1/4 cup chopped red bell pepper
- 3 tablespoons sliced green onions, green part only
- 1 teaspoon fresh dill, chopped
- 2 teaspoons fresh parsley, chopped
For The Dressing
- 1/3 cup 0-fat Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon stone-ground mustard or Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Drain the canned salmon and flake it into a bowl. Then, add the chopped celery, chopped red bell pepper, sliced green onions, chopped fresh dill, and chopped fresh parsley to the bowl. Lightly mix these ingredients in the bowl.
- In a separate small bowl, mix the Greek yogurt, lemon juice, mustard, garlic powder, salt, and pepper.
- Add the dressing to the salmon mixture and gently stir until everything is well combined.
- Enjoy this salmon salad right away or refrigerate it for 30 minutes to let the flavors further meld together.
Video
Notes
- Canned Salmon To Use: For this recipe, use canned wild pink salmon that is boneless, skinless, and contains no added salt. If your canned salmon does include salt, simply omit the salt from this recipe.
- Fresh Salmon Option: You can use fresh salmon instead of canned. Just fully cook it, let it cool, and flake it into the bowl before mixing it with the other ingredients.
- Dried Herbs: If you don’t have fresh herbs, substitute with 1/2 teaspoon of dried dill and 1 teaspoon of dried parsley.
- Storage: Store leftovers in an airtight container in the refrigerator for 2-3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You have to try my quick salmon salad recipe. It’s made with canned salmon, packed with protein, and uses simple pantry staples! I’m seriously obsessed with how easy, fresh, and satisfying it is, perfect for a no-fuss lunch or dinner!