This salmon salad is creamy, fresh, and incredibly easy to make, using canned salmon and a Greek yogurt dressing for a flavorful lunch or light dinner that comes together in minutes.
For more easy salad recipes, check out our healthy chicken salad, creamy tuna salad, three bean tuna salad, Italian potato salad.
Why You’ll Love This Salmon Salad
This salmon salad is everything we want in an everyday meal: quick, creamy, and full of flavor, without feeling heavy. It’s made with pantry-friendly ingredients and comes together in minutes, making it perfect for busy lunches or simple dinners. 🥗
Louise and I make this easy salmon salad whenever we want something satisfying but still fresh. Canned salmon keeps it affordable and fuss-free, though it’s just as good with flaked baked salmon, and the crunchy vegetables add plenty of texture and brightness.
Instead of relying on lots of mayo, this creamy salmon salad uses Greek yogurt for a lighter, tangy dressing that’s still rich and comforting. It’s protein-rich, veggie-packed, and fits naturally into a Mediterranean-style eating pattern. 🫒
Spoon it onto toast, tuck it into a baked potato, or enjoy it straight from the bowl — this canned salmon salad is endlessly flexible and always a win. ✨
Nico Pallotta
Ingredients
For quantities, see recipe card at the bottom of the page.
- Boneless, skinless canned salmon: the base of this canned salmon salad, quick and pantry-friendly. Substitute flaked baked or grilled salmon if you have leftovers.
- Dill pickles: add tang and crunch. Swap with chopped cornichons or a splash of pickle juice if that’s what you have.
- Radishes: bring freshness and bite. Substitute diced fennel or extra celery for a similar crunch.
- Celery: classic texture for an easy salmon salad. Use finely chopped bell pepper if celery isn’t your thing.
- Green onion or red onion: adds mild sharpness. Shallots or chives work well too.
- Capers (optional): give a briny pop that elevates this salmon salad with yogurt. Olives are a great alternative.
- Greek yogurt: makes the dressing creamy and light. Substitute low-fat Greek yogurt or Skyr for even more protein.
- Mayonnaise: adds richness. Use more yogurt or olive oil if you prefer less mayo.
- Fresh dill: classic with salmon. Parsley, chives, or dried dill all work.
- Apple cider vinegar: balances the dressing. Lemon juice or white wine vinegar are great swaps.
- Mustard: adds depth. Dijon is ideal, but yellow mustard works.
- Honey: optional for balance. Maple syrup or skip it entirely.
How To Make Salmon Salad with Greek Yogurt
Make the Creamy Dressing
In a small bowl, whisk together the Greek yogurt, mayonnaise, dill, lemon juice, mustard, honey, salt, and black pepper until smooth and creamy. This quick dressing is what makes the salad rich and flavorful without feeling heavy.
Prep the Vegetables and Salmon
Add the chopped pickles, radishes, celery, onion, and capers to a large mixing bowl. The mix of crunchy vegetables gives this easy salmon salad great texture and freshness.
Drain the canned salmon well and gently flake it into the bowl with the vegetables. Keep the pieces a bit chunky for the best bite.
Mix Everything Together
Pour the dressing over the salmon mixture and gently stir until everything is evenly coated and creamy. Taste and adjust the salt and pepper as needed.
Serve and Enjoy
Serve right away on toasted bread, in a wrap or lettuce cups, with crackers, or spooned into a warm baked potato for an easy lunch or dinner.
Tips
- Drain the salmon very well. Excess liquid can water down the dressing and affect the texture.
- Flake gently, not finely. Leaving some larger pieces makes the salad feel more satisfying and less mushy.
- Chop the veggies evenly. Small, even pieces help every bite taste balanced.
- Taste the dressing before mixing. Pickles, capers, and mustard all add salt, so adjust slowly.
- Let it rest for 10–15 minutes if you have time. The flavors meld and the salad becomes even creamier.
- Use full-fat yogurt for best flavor. It gives richness without needing lots of mayo, perfect for a healthy salmon salad.
- Serve chilled or at room temperature. Both work well depending on how you’re serving it.
Frequently Asked Questions
Yes. Flaked baked or grilled salmon works well and gives this creamy salmon salad a slightly richer texture.
Store it in an airtight container in the fridge for up to 3 days. It’s great for meal prep and makes an excellent easy salmon salad for quick lunches.
Absolutely. The flavors improve after about 30 minutes in the fridge, making it perfect to prep earlier in the day.
It’s balanced, not overpowering. You can adjust the lemon juice or mustard to taste.
It’s delicious in lettuce cups, with crackers, or spooned into a warm baked potato.
Yes. The honey is optional and only adds a touch of balance — the salad will still taste great without it.
More Easy Dinner Recipes
- Mediterranean Chicken Lentil Soup
- Salmon Quinoa Bowl
- Easy Greek Lemon Chicken and Potatoes
- Greek Chicken and Bean Stew
- Mediterranean Chicken and Rice Stir Fry
- Honey Harissa Chicken
- Chicken Souvlaki
- Mediterranean Chicken Kebabs
Tried this Salmon Salad recipe? We'd love to hear what you think! Leave a 🌟 star rating and drop a comment below—we read every single one. 💬💛
Recipe
Salmon Salad with Creamy Greek Yogurt Dressing
Ingredients
- 2 cans salmon boneless & skinless - 6 oz each can (about 12 oz / 350 g in total)
- ½ cup dill pickles or regular pickles
- 1 cup radishes thinly sliced
- 1 rib celery thinly sliced
- 1 green onion or small red onion - finely chopped
- 2 tablespoons capers optional - drained and roughly chopped
Dressing
- ½ cup Greek yogurt full-fat
- 2 tablespoons mayonnaise or more to taste
- 3 tablespoons fresh dill sub parsley, chives, or 1 tablespoon dried dill
- 1½ tablespoon lemon juice or apple cider vinegar
- 1 tablespoon Dijon mustard or yellow mustard
- 2 teaspoons honey optional but nice
- ½ teaspoon salt or more to taste + black pepper
Instructions
- Make the dressing: In a medium bowl, whisk together ½ cup Greek yogurt, 2 tablespoons mayonnaise, 3 tablespoons fresh dill (chopped), 1½ tablespoon lemon juice, 1 tablespoon Dijon mustard, 2 teaspoons honey, ½ teaspoon salt, and black pepper until smooth.
- Prep the vegetables and salmon: To a large mixing bowl, add ½ cup dill pickles, 1 cup radishes, 1 rib celery, 1 green onion, and 2 tablespoons capers.Drain 2 cans salmon well and gently flake it into the bowl with the vegetables. Don't flake it too small - leave it chunky.
- Combine: Pour the dressing over the salmon mixture and gently stir until creamy and well combined. Taste and adjust salt and pepper before serving.
- Serve: Serve right away on toasted bread, in a wrap or lettuce cups, with crackers, or spooned into a warm baked potato.
Notes
- Boneless, skinless canned salmon –> Flaked baked or grilled salmon leftovers
- Dill pickles –> Chopped cornichons or a splash of pickle juice
- Radishes –> Diced fennel or extra celery
- Celery –> Finely chopped bell pepper
- Green onion or red onion –> Shallots or chives
- Capers (optional) –> Chopped olives
- Greek yogurt –> Low-fat Greek yogurt or Skyr
- Mayonnaise –> More yogurt or a drizzle of olive oil
- Fresh dill –> Parsley, chives, or dried dill
- Lemon Juice –> Apple cider vinegar or white wine vinegar
- Mustard –> Dijon (best) or yellow mustard
- Honey (optional) –> Maple syrup or omit altogether
- Drain it well – excess liquid = watery salad
- Flake gently – bigger pieces, better texture
- Chop evenly – balanced flavor in every bite
- Taste before mixing – pickles + capers add salt fast
- Let it rest – 10–15 minutes = creamier, better flavor
- Go full-fat yogurt – richer taste, less mayo needed
- Serve chilled or room temp – both totally work
- Store in an airtight container in the fridge for up to 3 days; freezing isn’t recommended.
Ediebeth Victoriano says
Thank you so much! I still have to watch your other recipes!
It helps me and made it easy on me to prep.what to eat.❤️🙏👏
Louise Vestergaard says
Thank you so much, Ediebeth - YAY! I’m really happy the recipe made meal prep easier for you.
Thanks for taking the time to leave such a kind comment. Kindest,
Louise