Ingredients:

  • 2 cans (14.75 oz / 418g each) skinless, boneless salmon, drained
  • 1/2 cup (50g) celery, finely diced
  • 1/4 cup (40g) red onion, minced
  • 2 tbsp (15g) fresh dill, chopped
  • 1/4 cup (60g) plain Greek yogurt
  • 2 tbsp (30g) mayonnaise
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5ml) Dijon mustard
  • 1/2 tsp (3g) garlic powder
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Drain the canned salmon thoroughly using a fine-mesh strainer. Transfer to a large mixing bowl and use a fork to flake the fish into small, uniform chunks.
  2. Stir the diced celery and minced red onion into the flaked salmon to create the structural foundation.
  3. In a separate small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, and Dijon mustard until smooth.
  4. Stir the garlic powder, salt, and pepper into the dressing until fully incorporated.
  5. Pour the creamy dill dressing over the salmon mixture and gently fold the ingredients together using a silicone spatula to keep the salmon chunks intact.
  6. Fold in the fresh dill at the final moment to preserve the vibrant color and aroma.