Healthy Salmon Salad With Dill, Radish and Celery Recipe

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 for salmon in a traditional tuna salad recipe. Similar to canned tuna, canned salmon is a great pantry staple and has tremendous health benefits. This 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 however if you prefer boneless, that works just as well.

This version of salmon salad replace mayonnaise with a combination of plain greek yogurt and olive oil for additional healthy fat. You can also make it with 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. This salmon salad incorporates flavors of mustard, shallot, fresh dill, and lemon which pair beautifully with the salmon.

This salad can be serve in a sandwich with healthy whole grain bread, on top of a green salad, filled in an avocado half, or in a lettuce wrap.

Ingredients

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

Preparation

  1. Place the salmon in a bowl and break up with a fork.

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

Variations and Substitutions

  • 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 and to compensate for the omitted ingredients. 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.

Tips

  • Drain excess liquid from the canned salmon before using.

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Article 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, U.S. Department of Agriculture. 2015-2020 Dietary Guidelines for Americans. 8th ed. December 2015.

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