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

Total Time 5

Servings

Calories 157kcal

Author Amy Palanjian

Equipment

Ingredients

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

US Customary - Metric

Instructions

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.

Notes

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.

Nutrition