Salmon Dip

Canned salmon is an essential and affordable pantry staple. It is a great source of omega 3 fatty acids that tend to be in short supply in many of our diets. These healthy fats are key to immune, brain, skin and heart health.

8 child-size portions
Preparation Time
10 minutes
Cooking Time
Common Allergens
milk, fish, egg, soy (depending on mayonnaise type).
Equipment List
Medium-sized bowl
Cutting board
1/2 cup
Greek or plain yogurt
1/4 cup
1/2 clove
garlic, minced or crushed into a paste
Pinch of
salt and pepper (to taste)
lemon's juice
2 Tbsp
fresh dill, finely chopped OR 2 tsp dried dill
2 cans of
flaked salmon (150 g each)
Small handful
of fresh chives, snipped, to garnish (optional)
For dipping:
whole grain crackers and cut up veggies
  1. Stir the yogurt, mayonnaise, lemon juice, and garlic together. Season to taste with salt and pepper.
  2. Add the dill and the salmon, and stir together using a fork, until the dip is well mixed.
  3. Taste and adjust seasoning. Sprinkle over the chives to garnish.
  4. Serve with whole grain crackers or bread and cut-up veggies like cucumber slices.

Source: Jennifer Abele, RD, Island Health

Note:  Childcare facilities with 8 or more children should check with their Licensing Officer about what is needed to serve food.

Salmon dip in bowl.
Salmon Dip