Salmon Salad

This recipe is a twist on the more traditional tuna salad. Canned salmon and dill sauce are combined to make an easy snack. This recipe also makes a great appetizer.


  • 6 oz. canned pink salmon
  • ½ tsp. dry dill mixture (Personal favorite: Hidden Valley Creamy Dill Dips Mix)
  • 2 tbsp. sour cream
  • 1 cup sliced cucumber


  1. Drain water from canned salmon
  2. Empty canned salmon into small bowl
  3. In another small bowl combine sour cream and dry dill mixture
  4. Transfer sour cream mixture into bowl with salmon
  5. Mix ingredients using a fork, this will help break up the salmon into fine pieces
  6. Slice cucumber
  7. Top cucumber slices with salmon salad
  8. Enjoy!

*Optional: make a little extra dill sauce to top salmon with*

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Nutrition facts

Per Serving

  • calories: 250
  • carbohydrates: 5g
  • dietary fiber: 1g
  • protein: 32g
  • sugars: 0g
  • total fat: 11g
Photograph by Meryl Krochmal. All rights reserved. Used with permission.

Disclaimer: cannot guarantee a recipe that has been scaled to make a different number of servings from the original.

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