Ingredients:

  • 2 cans (6 oz / 170g each) canned salmon, drained
  • 1/2 cup (60g) celery, finely diced
  • 1/4 cup (40g) red onion, minced
  • 2 tbsp (8g) fresh dill, chopped
  • 1/4 cup (60ml) mayonnaise
  • 1/4 cup (60g) plain Greek yogurt
  • 1 tbsp (15ml) Dijon mustard
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Drain the canned salmon thoroughly using the lid to press out excess liquid. Transfer to a bowl and use a fork to flake the fish into bite-sized chunks, removing any large bones or skin if desired.
  2. Fold in the diced celery, minced red onion, and fresh dill. Stir gently to ensure the aromatics are evenly distributed throughout the salmon without over-mashing the fish.
  3. Add the mayonnaise, Greek yogurt, Dijon mustard, and lemon juice. Mix until the salmon is coated in a velvety layer. Season with salt and pepper, tasting as you go to ensure the citrus pops against the savory salmon.