Healthy Salmon Salad With Dill, Radish and Celery

salmon salad in a bowl with spinach leaves

razmarinka / Istockphoto

Total Time: 7 min
Prep Time: 7 min
Cook Time: 0 min
Servings: 2 (1/2 cup each)

Nutrition Highlights (per serving)

169 calories
9g fat
11g carbs
19g protein
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Nutrition Facts
Servings: 2 (1/2 cup each)
Amount per serving  
Calories 169
% Daily Value*
Total Fat 9g 12%
Saturated Fat 1g 5%
Cholesterol 57mg 19%
Sodium 629mg 27%
Total Carbohydrate 11g 4%
Dietary Fiber 0g 0%
Total Sugars 7g  
Includes 1g Added Sugars 2%
Protein 19g  
Vitamin D 14mcg 70%
Calcium 210mg 16%
Iron 1mg 6%
Potassium 361mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Are you looking for an alternative to tuna salad? Whether you are concerned about the mercury in tuna or simply want to get more variety in your diet, salmon can make a great substitute in a traditional tuna salad recipe. Similar to canned tuna, canned salmon is a great pantry staple and also has tremendous health benefits.

This healthier version of traditional salmon salad replaces mayonnaise with a combination of plain Greek yogurt and olive oil for additional healthy fat. It also incorporates the fragrant and tasty flavors of mustard, shallot, fresh dill, and lemon, all of which pair beautifully with the salmon.


  • 1 6-oz. can of wild sockeye salmon
  • 2 tbsp red radish, minced
  • 2 tbsp celery, minced
  • 1 tbsp shallot, minced
  • 1 tbsp fresh dill, chopped
  • 2 tsp Dijon mustard
  • 1.5 tbsp lemon juice
  • 2 tsp extra virgin olive oil
  • 2 tbsp plain Greek yogurt
  • 1 tsp capers, chopped
  • 1/4 tsp dried oregano
  • Zest from 1/2 lemon
  • Pinch of salt (if salmon is unsalted)


  1. Drain excess liquid from can and place the salmon in a bowl. Break up with a fork.

  2. Add the remaining ingredients and gently mix all together. Adjust seasoning to taste.

  3. Serve over mixed greens or salad of your choice.

Variations and Substitutions

Customize your salmon salad to suit your personal tastes and preferences:

  • Make it low-sodium by using a no-salt-added salmon, omitting the Dijon mustard, capers, and added salt. Increase the other ingredients to your taste. Add dry mustard powder to replace the Dijon if you enjoy the mustard flavor.
  • Replace fresh dill with fresh tarragon, parsley, or chervil for a slightly different flavor profile.
  • Make it dairy-free by using regular mayonnaise or mayonnaise substitute such as an aquafaba-based mayo.

Cooking and Serving Tips

This salmon salad recipe calls for canned salmon but you can also use fresh, cooked salmon if you prefer (or have leftover in the fridge). If you buy canned, look for wild sockeye salmon for the best flavor. If you want some added calcium, purchase canned salmon with bones. If you prefer boneless, however, that works just as well. Here are a few more things to consider:

  • Drain excess liquid from the canned salmon before using. This will ensure you get the right creamy texture.
  • Try a combination of yogurt and mayonnaise if you miss that mayonnaise flavor, but you may be surprised at how creamy the recipe is without it due to the natural oils in the salmon and the combination of yogurt and olive oil.
  • Serve on top of a green salad or in a sandwich with healthy whole-grain bread. You could also try filling an avocado half or scooping in a lettuce wrap.

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2 Sources
Verywell Fit uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.
  1. U.S. Department of Health and Human Services and U.S. Department of Agriculture. 2020–2025 Dietary Guidelines for Americans. Ninth Edition. December 2020.

  2. National Osteoperosis Foundation. A guide to calcium rich foods.