Ingredients:

  • 2 (6 oz) cans of wild-caught salmon, drained (170g each)
  • 1 cup (150g) celery, diced
  • ½ cup (75g) red onion, finely chopped
  • ½ cup (120g) bell pepper, diced
  • ¼ cup (60g) dill pickles, chopped (optional)
  • ½ cup (120ml) Greek yogurt or mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 teaspoon dried dill or 1 tablespoon fresh dill, chopped
  • Salt and pepper, to taste

Instructions:

  1. Gather all ingredients and equipment.
  2. In a mixing bowl, combine the drained salmon with the diced celery, red onion, bell pepper, and pickles.
  3. In a separate bowl, whisk together the Greek yogurt (or mayo), Dijon mustard, lemon juice, dill, salt, and pepper.
  4. Pour the dressing over the salmon mixture and gently stir until all ingredients are coated.
  5. Taste and adjust seasoning if necessary.
  6. Serve chilled or at room temperature.