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Salmon Salad Recipe

Salmon Salad Recipe
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★★★★★

5.1 from 10 reviews

A refreshing and flavorful Salmon Salad made with canned boneless, skinless salmon, fresh herbs, and a tangy Dijon lemon dressing. This easy-to-make salad is perfect for a light lunch or a healthy snack, packed with protein and vibrant flavors.

Ingredients

Scale

Salmon Mixture

  • 3 cans (6 oz each) boneless, skinless salmon, drained
  • 1 bunch green onions, thinly sliced
  • 3 stalks celery, finely chopped
  • 3 tbsp fresh dill, chopped
  • 3 tbsp fresh parsley leaves, chopped

Dressing

  • Heaping 1/3 cup mayonnaise
  • Scant 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 2 1/4 tbsp lemon juice
  • 2 tsp Dijon mustard
  • Salt & pepper, to taste

Instructions

  1. Prepare the Salmon: Open and drain the canned salmon, then transfer it to a medium-sized mixing bowl.
  2. Mash the Salmon: Using a sturdy potato masher, break up the salmon into smaller flakes, ensuring an even texture for the salad.
  3. Add Vegetables and Herbs: Add the thinly sliced green onions, finely chopped celery, chopped dill, and parsley to the salmon. Mix gently to combine all ingredients evenly without over-mashing the fish.
  4. Make the Dressing: In a separate, smaller bowl, whisk together the mayonnaise, smoked paprika, cayenne pepper, lemon juice, Dijon mustard, salt, and pepper until the dressing is smooth and well combined.
  5. Combine Dressing with Salmon Mixture: Pour the dressing into the salmon and vegetable mixture. Stir carefully until everything is evenly coated. If you prefer a creamier consistency, add extra mayonnaise one tablespoon at a time and mix well.
  6. Serve or Chill: Serve the salmon salad immediately for the freshest taste, or cover and chill it in the refrigerator for up to 2 hours before serving to allow flavors to meld.

Notes

  • For best results, use fresh herbs like dill and parsley to enhance flavor.
  • This salad can be served on a bed of greens, in sandwiches, or with crackers.
  • Adjust the cayenne pepper for desired heat level, or omit for a milder taste.
  • Leftovers can be stored covered in the refrigerator for up to 2 days.
  • For a lighter version, substitute mayonnaise with Greek yogurt or a low-fat mayo alternative.

Nutrition

Keywords: salmon salad, canned salmon recipe, healthy lunch, easy seafood salad, no-cook salad

Find it online: https://cheframiflavor.com/salmon-salad-recipe/