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Salmon Salad In a Bowl with Fresh Dill and Serving Spoon

Salmon Salad

Servings: 6
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
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. 

Ingredients

  • 1/3 cup sliced scallions
  • 1/3 cup loosely packed fresh dill chopped
  • 1/3 cup chopped celery
  • 1/3 cup chopped parsley
  • 1/4 cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • salt and black pepper to taste (see notes)
  • 2 pounds cooked and flaked salmon see notes

Instructions

  • In a large bowl, combine the scallions, dill, celery, parsley, mayonnaise, lemon juice, mustard, paprika, and cayenne, and a large pinch of salt and pepper. Stir to combine.
    1/3 cup sliced scallions, 1/3 cup loosely packed fresh dill, 1/3 cup chopped celery, 1/3 cup chopped parsley, 1/4 cup mayonnaise, 2 tablespoons fresh lemon juice, 2 tablespoons Dijon mustard, 1/4 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, salt and black pepper
  • Add the salmon to the dressing and stir to combine. Taste and adjust for seasoning, adding more salt, pepper, or lemon juice as desired.
    2 pounds cooked and flaked salmon
  • Serve immediately or cover and chill in the fridge until ready to serve.

Notes

Salmon notes and preparation

  • This recipe works well with leftover cooked salmon, canned salmon (drain well before using), or salmon cooked specifically for the salad.
  • The salmon can be cooked using any method; refer to my quick and easy baked salmon recipe or grilled salmon recipe. I like to season 2 pounds of salmon with 1 teaspoon of salt and 1/2 teaspoon black pepper. Discard any skin before making the salad.
  • Any variety of salmon will work here, and it doesn't matter if it's wild or farmed, or if it's fresh, previously frozen, or canned. 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. 

Seasoning

  • The amount of salt you'll need to add depends on how much salt is already on the fish. When seasoning the fish as above with 1 teaspoon of salt, I usually add about 1/2 teaspoon additional salt to the dressing. But make sure to taste the salad and adjust the seasoning as needed, especially if you're using previously cooked or canned salmon that may or may not have salt or pepper added already. 

Storage

  • Store in an airtight container in the refrigerator for up to 3 days. Do not freeze.

Nutrition

Calories: 282kcal, Carbohydrates: 2g, Protein: 36g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 129mg, Sodium: 699mg, Potassium: 589mg, Fiber: 1g, Sugar: 1g, Vitamin A: 747IU, Vitamin C: 10mg, Calcium: 449mg, Iron: 2mg