Creamy and Light Salmon Salad with Yogurt and Dill

Tinned fish is convenient, economical, and nutrient-rich so don’t limit your options to just tuna fish. Canned salmon is a pantry staple of mine because I love it as an alternative to tuna. It’s rich in omega-3 fatty acids, protein and calcium (if it’s not boneless). For quick and healthy weeknight dinners, I use it for salmon burgers, I add it to pasta and here, I’m using it in a creamy, herby, deliciously light salmon salad. Mixing mayonnaise with yogurt gives this salad a lighter, fresher taste and texture.

Creamy and Light Salmon Salad with Fresh Dill and Yogurt


7.5 ounce can salmon, drained

2 tablespoons plain, 0% Greek yogurt

1 tablespoon mayonnaise

1 teaspoon Dijon or grainy-type mustard

2 tablespoons minced scallions, shallots or red onion

2 teaspoons capers

1/4 cup fresh dill, finely chopped

ground black pepper


  1. In a medium bowl, add salmon and flake with a fork.
  2. Add the remaining ingredients and stir until combined.
  3. Serve over salad greens, scoop into half of a bell pepper, on top of cucumber slices or on toasted whole grain bread.

Note: Canned salmon can be purchased as pink or red. Most canned salmon is wild-caught. 3 ounces of canned salmon provides over 20 grams of protein and a big dose of omega-3 fatty acids. If it contains edible bones (they are very soft and you won’t notice them) it also provide 20% of your daily value of calcium.

2 Comments Add yours

  1. Barbara Graham says:

    Made this last week. We both loved it. Next, the anchovy and pasta. Keep it coming Judy, I make so many of your recipes. Thank you!!


    1. Judy Matusky says:

      Thanks, Barbara! I really appreciate your comments!


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