Creamy Dill Pickled Salmon Salad {10 Minutes Protein Packed Lunch}

If you love dill pickles and need a quick, protein-containing lunch, this salmon salad is the way to go! It’s everything you love about the classic salmon salad, but with a rich dill twist that makes it fresh, soft and a little addictive. Even my kids are usually eye salmon and when I eat them with cookies it will devour it!

The mix of Greek yogurt and light cream cheese keeps it creamy, but chopped kimchi and celery brings this tightening factor. A splash of kimchi juice tied everything together to make the flavor pop. I sometimes throw a few capers for extra saltiness, but if you’re not a fan, you can leave them out.

Perfect for preparing meals. I like to do batches early this week. It was just as good on toast for lunch, just like being spooned into lettuce at dinner.

Want more salmon ideas? Try cilantro lime salmon with foil, salmon folic acid or crispy Asian salmon bowl!

Before you begin

Here are some things to know before starting this recipe:

• Choose salmon: Canned salmon (no skin and boneless) makes it super fast, but the remaining cooked salmon works well as well.
• Organized: Press any extra liquid in the salmon and then pickle so that your salad doesn’t turn into water.
• Soft cream cheese: Room temperature cream cheese blends it into the dressing. Cold cream cheese can leave a clump.
• Adjust the salt water: Add more or less kimchi juice and enjoy according to your pickling obsession level.

How to Make Dill Pickle Salmon Salad

Here’s how to make dill pickle salmon salad:

1. Mixed dressings

In a large bowl, whisk together Greek yogurt, light mayonnaise, cream cheese, cream, pickle juice, mustard, dill, salt and pepper until smooth. Taste and adjust the seasoning.

2. Add salmon and vegetables

Stir the flaky salmon, diced pickles, celery, green onions and capers (if used). Mix until evenly coated.

3. chill

Cover and refrigerate for at least 1 hour for optimal flavor.

4. Serve

Spoon the lettuce, sprinkle on toast, serve with cookies, or stack on salad.

Recipe changes

Want to change it? Here are some of our favorite variations =:

• Spicy Salmon Salad: Add 1-2 tablespoons of marinated marinated jalapeno and squeeze Sriracha or a pinch of Cayenne Pepper for a fiery kick.
• Mediterranean style: Mix 1/4 cup chopped kalamata olives, 1/4 cup diced cucumber, and squeeze in lemon juice to refresh it.
• Avocado Cream Edition: Use 1/2 of the ripe earth mixed with avocado instead of cream cheese. It adds creamy, healthy fat and mild buttery flavor.
• Additional Vegetarian Tightening: Fold the chopped Bell peppers, chopped carrots or radishes to make it crisper and more colored.
• Egg and salmon combination: Stir 1-2 chopped hard boiled eggs to stir egg-egg-meets-salmon-salad salad atmosphere, which is extra filling.
• Herbal lover’s version: Add 2-3 tablespoons of fresh dill, parsley or chives. Fresh herbs brighten the salad and give it a garden-like flavour.
• Dairy-free options: Swap Greek yogurt, cream cheese and mayonnaise for dairy-free alternatives or mashed avocados. Choose unsweetened dairy-free yogurt to keep the flavor balanced.

How to serve dill pickle salmon salad

There are many ways to eat chicken salad! Here are some of our favorites:

• Low Carbs: Pile into lettuce or Cucumber boat Light, low-carb meal.
• On the bread: On toast or whole wheat bread as an open sandwich.
• Pita and parcel: Stuff into pita bags or wrap in Naan bread with cucumbers and greens.
• As dipping sauce: Comes with cookies, potato chips, vegetarian fries, tortilla chips or vegetarian bars for snack lunch.
• On the salad: Place a simple salad bowl on the mixing green.

Store chicken salad

Here’s how to keep the chicken salad fresh for a few days:

• Shop: Keep the refrigerator in an airtight container for up to 3 days.
• Leftovers: Use as a filling for the wrap, make salmon “pinwheels” in tortillas, or pour it into mini bell peppers for snacks.