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Favorite Salmon Salad Sandwich

This salmon salad is packed with protein, healthy fats, and calcium and can be used as a dip or a spread for sandwiches. We use homemade relish in this recipe, but you can use any that you like the flavor of.
Course Dip
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 4
Calories 157kcal



  • 14.5 ounce can wild Alaskan salmon (with bones, drained or any liquid)
  • 1/4 cup plain whole milk Greek yogurt (or mayonnaise)
  • 2 tablespoons relish
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried parsley
  • bread, crackers, cucumbers for serving as desired


  • Drain the salmon.
  • Add all ingredients to a bowl.
  • Mix well with a fork to combine thoroughly. You want to mash and mix to ensure you crush the bones and incorporate the flavors.
  • Serve on toast or as a dip with dippers.


  • Store chilled for up to 5 days in an airtight container.
  • Mash and mix the ingredients to crush the bones. The salmon bones add calcium and will go unnoticed when you mash the ingredients well.
  • Use additional relish or mustard to taste as desired.
  • Use vegan mayo instead of Greek yogurt for a nondairy alternative.


Calories: 157kcal | Carbohydrates: 2g | Protein: 25g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 492mg | Potassium: 368mg | Fiber: 1g | Sugar: 1g | Vitamin A: 81IU | Vitamin C: 1mg | Calcium: 306mg | Iron: 1mg