This protein-packed salmon salad mix takes only 10 minutes to make!
1. Remove skin and large bones from salmon. In a medium bowl, break up salmon 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 bones are soft after canning. They can be mashed and eaten for more calcium.
![](/sites/default/files/styles/large/public/recipe_images/Oregon%20State%20-%20Salmon%20Salad%20Mix.jpg?itok=kccxJWBb)