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Feature image of creamy salmon salad close up served in a bowl.

Salmon Salad with Creamy Greek Yogurt Dressing

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 4 people
Author: Nico Pallotta
This salmon salad is creamy, fresh, and easy to make with canned salmon and a Greek yogurt dressing, perfect for quick lunches, light dinners, or simple meal prep.
USA - Metric

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.
    Step 1 Greek yogurt dressing whisked smooth in a bowl with dill lemon and mustard.
  • 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.
    Step 2 Chopped pickles radishes celery onion and capers mixed with flaked salmon a large bowl.
  • Combine: Pour the dressing over the salmon mixture and gently stir until creamy and well combined. Taste and adjust salt and pepper before serving.
    Step 3 Dressing poured over salmon and vegetables before mixing until creamy.
  • Serve: Serve right away on toasted bread, in a wrap or lettuce cups, with crackers, or spooned into a warm baked potato.
    Step 4 Finished salmon salad served in a bowl with herbs on top.

Notes

Substitutions
  • 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
 
Tips
  • 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.
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