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Salmon Salad Mix

Total Time: 10 minutes
Course: Mains & Sides
Servings: 2 cups


  • 1 can 4.75 ounce salmon, drained
  • 1/4 cup pickle relish dill or sweet or chopped pickles
  • 1/4 cup plain nonfat yogurt
  • 2 Tablespoons light mayonnaise
  • 2 Tablespoons lemon juice about 1/2 lemon


  • Add relish, yogurt, mayonnaise and lemon juice.
  • Mix together until well combined.
  • Chill before serving. Serve on a bed of salad greens or use as a sandwich filling.
  • Refrigerate leftovers within 2 hours.


  • Small bones are soft after canning. They can be mashed and eaten for more calcium.
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