Description
This Canned Salmon Salad takes just minutes to make and is packed with fresh flavor and over 20 grams of protein per serving. Made with canned salmon, crisp celery and cucumber, capers, fresh dill, and a creamy mayo-and-Greek-yogurt dressing, it’s a light and healthy lunch that’s perfect for sandwiches, lettuce wraps, crackers, or easy meal prep.
Ingredients
Scale
- 2 6-ounce cans wild salmon
- 1 stalk celery, diced
- 3 tablespoons red onion, diced
- 1 Persian cucumber, diced
- 2 tablespoons capers, chopped
- 2 tablespoons mayonnaise
- 2 tablespoons plain Greek yogurt
- 1/4 cup fresh chopped herbs (dill)
- salt and pepper to taste
Instructions
- Step: Drain the liquid from the salmon cans.
- Step: In a large bowl, combine salmon, celery, red onion, cucumbers, capers, dill, mayonnaise, Greek yogurt, salt, and pepper.
- Step: Stir to combine and enjoy.
Notes
If you want to keep this recipe dairy-free, use all mayonnaise and skip the yogurt. To keep the salad lighter, skip the mayo and use all Greek yogurt. Salmon salad will last up to 3 days in your fridge when stored in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 177 kcal
- Sugar: 1 g
- Sodium: 491 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 21 g
- Cholesterol: 74 mg