Creamy Dill Pickle Salmon Salad

If you love dill pickles and need a quick, protein-packed lunch, this salmon salad is the way to go! It's everything you love about a classic salmon salad, but with a tangy dill twist that makes it fresh, zippy, and a little addictive. Even my kids, who usually side-eye salmon, gobble this up when I serve it with crackers!

The mix of Greek yogurt and light cream cheese keeps it creamy but light, while the chopped pickles and celery bring that crunch factor. A splash of pickle juice ties everything together and makes the flavors pop. I sometimes toss in a few capers for extra briny goodness, but you can leave them out if you're not a fan.

It's perfect for meal prep. I love making a batch at the start of the week. It's just as good on toast for lunch as it is scooped into lettuce wraps for dinner.

Want more salmon ideas? Try Cilantro Lime Salmon in Foil, Salmon Fajitas, or Crispy Asian Salmon Bowls!

Before You Get Started

Here are some things to know before starting this recipe:

• Choose your salmon: Canned salmon (skinless and boneless) makes this super quick, but leftover cooked salmon works beautifully too.
• Drain well: Press out any extra liquid from the salmon and pickles so your salad doesn't turn watery.
• Soften cream cheese: Room temperature cream cheese blends smoothly into the dressing. Cold cream cheese can leave lumps.
• Adjust the brine: Add more or less pickle juice and relish depending on your pickle obsession level.

How to Make Dill Pickle Salmon Salad

Here's how to make Dill Pickle Salmon Salad:

1. Mix the Dressing

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

2. Add Salmon and Veggies

Stir in the flaked salmon, diced pickles, celery, green onions, and capers (if using). Mix until evenly coated.

3. Chill

Cover and refrigerate for at least 1 hour for the best flavor.

4. Serve

Scoop into lettuce wraps, spread on toast, serve with crackers, or pile onto a salad.

Recipe Variations

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

• Spicy salmon salad: Add 1–2 tablespoons of diced pickled jalapeños, a squeeze of sriracha, or a pinch of cayenne pepper for a fiery kick.
• Mediterranean style: Mix in 1/4 cup chopped kalamata olives, 1/4 cup diced cucumber, and finish with a squeeze of lemon juice for a refreshing twist.
• Avocado creamy version: Replace the cream cheese with 1/2 of a ripe mashed avocado. It adds creaminess, healthy fats, and a mild, buttery flavor.
• Extra veggie crunch: Fold in finely chopped bell peppers, shredded carrots, or radishes for more crunch and color.
• Egg and salmon combo: Stir in 1–2 chopped hard-boiled eggs for a deviled-egg-meets-salmon-salad vibe that's extra filling.
• Herb lover's version: Add 2–3 tablespoons of fresh dill, parsley, or chives. Fresh herbs brighten the salad and give it a garden-fresh flavor.
• Dairy-free option: Swap the Greek yogurt, cream cheese, and mayo for dairy-free alternatives or mashed avocado. Choose unsweetened, plain dairy-free yogurt to keep flavors balanced.

How to Serve Dill Pickle Salmon Salad

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

• Low-carb: Piled into lettuce wraps or cucumber boats for a light, low-carb meal.
• On bread: On toasted sourdough or whole-grain bread as an open-faced sandwich.
• Pitas and wraps: Stuffed into pita pockets or wrapped up in naan bread with cucumbers and greens.
• As a dip: With crackers, potato chips, veggie chips, tortilla chips, or veggie sticks for a snacky lunch.
• On a salad: Over mixed greens for a simple salad bowl.

Storing Chicken Salad

Here's how to keep your chicken salad fresh for days:

• Store: Keep in the fridge in an airtight container for up to 3 days.
• Leftovers: Use as a filling for wraps, make salmon "pinwheels" in tortillas, or spoon into mini bell peppers for a snack.