Description
A quick, healthy, and incredibly versatile salmon salad bursting with fresh dill and tangy lemon, perfect for sandwiches, lettuce wraps, or a light lunch.
Ingredients
2 (6-ounce) cans wild-caught salmon, drained and flaked (or 12 oz cooked salmon, flaked)
1/2 cup mayonnaise (or plain Greek yogurt for a lighter option)
1/4 cup finely diced celery
2 tablespoons finely diced red onion
1 tablespoon fresh lemon juice
2 tablespoons fresh dill, chopped
1 teaspoon Dijon mustard
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
Instructions
Step 1: In a medium bowl, gently flake the drained salmon using a fork, ensuring no large chunks remain. Remove any skin or bones if using canned salmon.
Step 2: Add the finely diced celery and red onion to the bowl with the flaked salmon.
Step 3: In a small separate bowl, whisk together the mayonnaise (or Greek yogurt), Dijon mustard, fresh lemon juice, chopped fresh dill, salt, and black pepper until smooth and well combined.
Step 4: Pour the prepared dressing over the salmon and vegetable mixture.
Step 5: Gently fold all ingredients together until the salmon is evenly coated with the dressing. Taste and adjust seasoning as needed.
Step 6: For best flavor, cover the bowl and refrigerate the salmon salad for at least 15-30 minutes to allow the flavors to meld. Serve chilled.
Notes
For an even lighter version, substitute half of the mayonnaise with plain Greek yogurt. This salmon salad can also be made with leftover baked or grilled salmon. Adjust dill and lemon juice to your personal preference.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sides & Salads
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 55 mg
