Step 1: Prepare the Salmon Open the canned salmon and drain thoroughly using a fine-mesh strainer. Transfer to a medium mixing bowl and gently flake with a fork, breaking apart any large chunks. Remove skin or bones if preferred. Pat dry with paper towels to remove excess moisture.

Step 2: Create the Creamy Dressing In a small bowl, whisk together Greek yogurt, mayonnaise, lemon juice, Dijon mustard, garlic powder, salt, and black pepper until smooth and well-combined. Taste and adjust seasonings as needed.

Step 3: Prepare the Vegetables Finely dice celery stalks into uniform 1/4-inch pieces. Mince red onion into small pieces (soak in cold water for 5 minutes if you prefer a milder flavor, then drain). Chop fresh dill, keeping pieces relatively large to preserve aromatic oils.

Step 4: Combine Ingredients Add the flaked salmon to the creamy dressing and gently fold together using a rubber spatula. Add celery, red onion, dill, and capers, mixing with a light folding motion to maintain the salmon’s flaky texture. If using hard-boiled eggs, fold them in last.

Step 5: Chill and Rest Taste the salmon salad and adjust seasonings as needed. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld (though it’s perfectly delicious immediately).

Step 6: Serve Plate your canned salmon salad on a bed of mixed greens, scoop into whole wheat pita pockets, spread on toasted bread, or serve in crisp lettuce cups. Garnish with additional fresh dill, lemon wedges, cherry tomatoes, or sliced avocado.