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Salmon Salad Mix

Prep time: 10 minutes
Cook time: 0 minutes
Total time: 10 minutes
Number of Servings: 6


  • 1 can (14.75 ounce) salmon, drained
  • 1/4 cup pickle relish (dill or sweet) or chopped pickles
  • 1/4 cup nonfat or low-fat plain yogurt
  • 2 Tablespoons mayonnaise
  • 2 Tablespoons lemon juice (about 1/2 lemon)


  1. Wash hands with soap and water.
  2. In a medium bowl, break up salmon and skin and mash small bones with a fork.
  3. Add relish, yogurt, mayonnaise and lemon juice. Mix together until well combined.
  4. Chill before serving. Serve on a bed of salad greens or use as a sandwich filling.
  5. Refrigerate leftovers within 2 hours.


  • Small salmon bones are soft after canning. They can be mashed and eaten for more calcium.
  • Salmon skin is also soft after canning. Stir it in for healthy fats (omega-3 fatty acids).

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