This Salmon Salad is easy to make and wonderful to keep on hand in the fridge. There are many different ways to eat it, and it has great crunch and flavor from celery, herbs, and a creamy homemade dressing.
Start by cooking the salmon using your preferred method, making sure to season the fish first with 1 tsp of salt and 1/2 tsp black pepper. Much of the time I use the method from my Baked Salmon post, baking in a 425F oven for 12-15 minutes, but you can also cook in a skillet over medium high heat, which takes about 5-10 minutes depending on the thickness of your fish. You may also grill it, poach it, etc. When the salmon is cooked through to 140 degrees F, flake the salmon with a fork (and discard any skin).
In a big bowl, combine the rest of the ingredients and mix well. If you seasoned the fish with 1 tsp of salt and 1/2 tsp black pepper during cooking, I will usually add 1/2 tsp of salt and 1/4 tsp black pepper to the dressing here.
Add the salmon to the dressing, and toss. Taste and check for seasoning. Does it need more salt, pepper, or fresh lemon juice? Adjust now.
It is now ready to be enjoyed warm, or you can pop it into the fridge until fully chilled. Enjoy!
Notes
*Any variety of salmon will work here, and it doesn't matter if it's wild or farmed, or if it's fresh or previously frozen. You could even use canned fish. However, some varieties definitely taste better than others. I prefer to use an Atlantic farmed salmon for moistness and a budget-friendly option, but wild salmon is fine too. Of the wild varieties, King will have a superior flavor. **The amount of salt you'll need to add depends on how much salt is already on the fish. Following my instructions of adding 1 tsp of salt to the salmon directly during cooking, I'll usually only add 1/2 tsp or so of extra salt to the dressing. But you will ultimately need to adjust the salt to taste, especially if you're using previously cooked or canned salmon that may or may not have salt added already. The same goes for the black pepper. Adjust to taste.Storing leftovers: Keep in an airtight container in the fridge for up to 3 days.Freezing: Not recommended.