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1 1/2 cup
Prep time:
10 minutes


1 can (14.75 ounce) salmon, drained
¼ cup pickle relish (dill or sweet) or chopped pickles
¼ cup plain nonfat or low-fat yogurt
2 Tablespoons mayonnaise
2 Tablespoons lemon juice (about 1/2 lemon)


1. In a medium bowl, break up salmon and skin and mash small bones with a fork.
2. Add relish, yogurt, mayonnaise and lemon juice.
3. 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).