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Creamy Dill Pickle Salmon Salad

A delightful and creamy salad combining flaky salmon with a tangy dressing and crunchy dill pickles, perfect for summer picnics or family gatherings.
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Prep Time 20 minutes
Total Time 1 hour
Servings: 5 servings
Course: Appetizer, Lunch, Salad
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Dressing
  • 1/4 cup plain nonfat Greek yogurt Provides a creamy base rich in protein.
  • 2 tbsp light mayonnaise Adds richness without unnecessary fat.
  • 2 tbsp light cream cheese (room temperature) Enhances the creaminess.
  • 2 tbsp relish (sweet or dill) Choose based on preference.
  • 1 tbsp dill pickle juice Brightens the flavors.
  • 1 tsp whole grain mustard (or Dijon) Adds a subtle bite.
  • 1/2 tsp dried dill Must-have for distinct dill flavor.
  • to taste salt and pepper Essential for seasoning.
For the Salad
  • 20 oz canned salmon (drained) Use high-quality or leftover flaked salmon.
  • 2/3 cup dill pickles, chopped (well drained) The star ingredient—don't skip this!
  • 1/2 cup celery, diced Provides crunch.
  • 1/4 cup green onions, sliced Adds fresh, mild flavor.
  • 1 tbsp capers (to taste, optional) Adds a briny kick.

Method
 

Preparation
  1. In a large bowl, combine the Greek yogurt, light mayonnaise, cream cheese, relish, dill pickle juice, whole grain mustard, dried dill, salt, and pepper. Mix until smooth and creamy, about 2-3 minutes.
  2. Taste the dressing and adjust salt, pepper, and pickle juice as needed.
  3. Fold in the drained salmon, chopped pickles, diced celery, and sliced green onions gently to ensure even coating.
  4. Cover and refrigerate for at least 1 hour to meld flavors, or serve immediately if desired.
  5. Serve the salad on toast, in lettuce wraps, or with crackers.

Notes

For best results, use fresh ingredients. Store in an airtight container in the fridge for up to 3 days. The salad can be made ahead without pickles, adding them just before serving.