Can I use Greek yogurt instead of cottage cheese?

Yes. Greek yogurt will work and is also high in protein. However, using blended cottage cheese will result in a thicker and creamier texture. If using Greek yogurt, use whole milk plain Greek yogurt instead of low-fat or fat-free.

Can you taste the cottage cheese texture in the salmon salad?

Not really! Blended cottage cheese is creamy and thick and meant to replace large amounts of mayonnaise in this recipe. The curd texture associated with cottage cheese that some people aren’t a fan of is completely gone if you blend the cottage cheese well. Having said that, different cottage cheese brands will have varying levels of saltiness and tang so use a brand you like the flavor of. I love Daisy and Good Culture cottage cheese (both are made in the USA) and Bulla cottage cheese (made in Australia but widely available in Asia). They aren’t overly salty or tangy and have the best flavor.

Can I use canned salmon in oil?

Yes, you can, if you prefer making this salmon salad with oil-packed salmon. The salmon will be more tender and flavorful, especially if packed in extra virgin olive oil. However, be sure to drain the can well so that the texture and flavor is not overly greasy. You may want to leave out the mayonnaise if using oil-packed salmon.

Cottage Cheese Salmon Salad

High protein salmon salad with dill pickles in a bowl with a silicone spatula.

Print Recipe

Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Cottage Cheese Salmon Salad is a high protein salmon salad made with blended cottage cheese, dill pickles, mustard and simple seasonings. It’s easy to make, customizable with your favorite herbs and veggies, and perfect for meal prep and a protein-packed weekday lunch!

Author: Lavina
Prep Time: 10
Total Time: 10 minutes
Yield: 3 1x
Category: Lunch
Method: Mix
Cuisine: American
Diet: Gluten-Free

Ingredients

Scale

3 5-ounce / 3 x 142 grams canned Salmon, skinless and boneless – drained
½ cup / 115 grams blended Whole Milk Cottage Cheese (4% fat) – blended (note 1)
1 tablespoon / 14 grams Mayonnaise (I used avocado oil mayonnaise)
1 teaspoon / 8 grams Wholegrain Mustard
2-3 tablespoons / 36 grams chopped Dill Pickles
½ teaspoon Fine Sea Salt, to taste
1 teaspoon freshly cracked Black Pepper, to taste
1 teaspoon dried Dill Weed
2 tablespoon freshly squeezed Lemon Juice, to taste

Cook Mode Prevent your screen from going dark

Instructions

Blend the cottage cheese: Using an immersion handheld blender, blend the cottage cheese directly in the carton until smooth and creamy. Alternatively, use a food processor or high-speed blender.
Combine all the ingredients: Add the drained canned salmon, blended cottage cheese, mayonnaise, mustard, dill pickles, salt, black pepper, and lemon juice to a medium mixing bowl. Mix well to combine. Taste and adjust seasoning if needed.
Serve: Serve in sandwiches, wraps, salads, with crackers, etc. Store in a sealed airtight container in the refrigerator for 4-5 days.

Equipment

Silicone Spatula

Buy Now →

Large Mixing Bowl

Buy Now →

Notes

Blended cottage cheese: You can leave the cottage cheese unblended if you prefer a more textured salmon salad.
Serving size: This recipe makes 3 generous servings but can be stretched to 4 servings depending on your preference. Nutritional information provided in the recipe card is for 3 servings. If dividing into 4 servings, the macros are as follows:
- Calories: 159
- Protein: 25.2 grams
- Fat: 5.8 grams
- Carbohydrates: 2.5 grams
Check out the article for tips, storage, ways to customize this salmon salad, serving ideas and more!

Nutrition

Serving Size: 1/3 of recipe
Calories: 212
Sugar: 1.7g
Sodium: 1021.8mg
Fat: 7.8g
Saturated Fat: 2g
Unsaturated Fat: 5.8g
Trans Fat: 0g
Carbohydrates: 3.3g
Fiber: 0.4g
Protein: 33.7g
Cholesterol: 36.8mg

Find it online: https://thatspicychick.com/cottage-cheese-salmon-salad/