Salmon Salad Sandwich
This salmon salad is creamy without feeling heavy, thanks to a combination of Greek yogurt and just a little mayonnaise. Fresh dill, lemon, and capers brighten every bite, making it perfect for sandwiches, wraps, or meal prep.
Servings: 4
Ingredients
- 1/3 cup plain Greek yogurt
- 1 tablespoon mayonnaise
- 1 tablespoon dijon mustard
- 1 teaspoon lemon juice
- 1 clove garlic finely minced / microplaned
- 1 tablespoon fresh dill finely chopped (more to taste)
- 1/8 teaspoon freshly ground black pepper
- Salt to taste
- 3 (5 ounce) cans boneless skinless salmon drained
- 1 stalk celery minced
- 3 tablespoons red onion minced
- 2 tablespoons capers drained and roughly chopped
Instructions
- In a medium bowl, combine the Greek yogurt, mayo, mustard, dill, lemon juice, garlic, dill, pepper, and salt.
- Add the salmon, celery, onion, and capers. Mix until well combined. Adjust seasonings to taste.
- Enjoy as a sandwich or wrap, with crackers or on a salad.
Notes
- Drain the salmon well before mixing so the dressing stays creamy.
- Leave some larger flakes of salmon for the best texture.
- Taste before serving. You may want an extra squeeze of lemon or a little more fresh dill.
- Store the salad separately from the bread if you're making sandwiches ahead of time.
Nutrition
Calories: 190kcal | Carbohydrates: 2g | Protein: 27g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 91mg | Sodium: 594mg | Potassium: 428mg | Fiber: 1g | Sugar: 1g | Vitamin A: 133IU | Vitamin C: 2mg | Calcium: 331mg | Iron: 1mg
