SALMON SALAD

Author: Susanne at dishwithme.com

Photography: Susanne at dishwithme.com

SALMON SALAD

If you are a fan of tuna salad, then you are likely to be a fan of my Salmon Salad. They are made pretty close to the same, but the recipe is substituted with either canned salmon, or cooked salmon. Of course cooked salmon is fantastic, but using canned salmon is a delicious option, too.

Like my Simple Tuna Salad, Salmon salad is easy to make, pretty economical, surprisingly filling and very versatile. It can be eaten plain, dipped with a chip, on top of a salad, in a sandwich, stuffed in celery, atop cucumber slices, or a cheesy salmon melt. It seems kids often like melts.

Obviously, you can use whatever kind of salmon you prefer, but freshly cooked salmon, or left over salmon is quite delicious. That being said, canned salmon is good, too, and easy!

HELPFUL HINTS FOR SIMPLE SALMON SALAD

If you think about it, try to boil the eggs ahead of time and store them in the refrigerator. That way it makes it even easier when it comes time to prepare this recipe. In general, I usually add 2 boiled eggs per small can of salmon.

If you prefer your salmon salad on the sweeter side, simply replace the dill pickle with either sweet or bread and butter pickles. Same goes for the pickle juice. If you switch out the pickles, you might consider leaving the dried dill weed out as well, or go for the contrast of flavors.

GROCERY LIST FOR SALMON SALAD

  • Canned or cooked salmon
  • Eggs
  • Celery
  • Dill pickles – or whatever you prefer
  • Yellow or red onion
  • Green onions
  • Mayonnaise
  • EVOO
  • Grainy mustard
  • Freshly ground Pepper
  • Celery seed
  • Dried dill weed
  • Cavender’s Greek seasoning
  • Pickle juice
  • Lemon

COPYCAT ICED GINGERBREAD OATMILK CHAI LATTE

SMASHED POTATOES

ROASTED ASPARAGUS

DELICIOUS ROSEMARY ZUCCHINI

CHEESECAKE WITH BROWN BUTTER COOKIE CRUST

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You’ll need a medium size pot for boiling the eggs.

I use this Cavender’s Greek seasoning so much, that I sometimes buy it by the 5 pound bucket! True story

SALMON SALAD

SALMON SALAD

Creamy and filling, but light and refreshing
5 from 4 votes
Print Pin Rate
Course: Brunch, Dinner, Lunch, Main Course, Miscellaneous, Salad, Sandwich
Cuisine: American
Keyword: Salmon, Salmon Salad, Simple Salmon Salad
Prep Time: 10 minutes
Total Time: 10 minutes
Author: Susanne

Equipment

  • Medium pot for boiling eggs

Ingredients

  • 2 cans Salmon small cans, drained, or undrained, your preference
  • 4 boiled eggs diced
  • 2 stalks Celery strings removed, 1/4'd lengthwise and diced
  • 1 Dill pickle diced, or sweet or bread & butter
  • 1/8 to 1/4 Small onion diced, more if desired
  • 2 Green onions very finely diced
  • 3/4 cup Mayonnaise I use Duke's or Kewpie; less, if desired
  • 1 Tablespoon EVOO
  • 1 Tablespoon Whole grain mustard
  • 25 grinds Freshly ground black pepper or to taste
  • 1/2 teaspoon Celery seed
  • 1/2 teaspoon Dried dill weed or fresh
  • 1/2 teaspoon Cavender's Greek seasoning
  • 1 teaspoon Dill pickle juice or sweet
  • 1 Tablespoon Fresh lemon juice
  • 1/8 teaspoon freshly ground black pepper or to taste
  • 1/2 teapoon Kosher salt or to taste

Instructions

  • If you can remember, boil the eggs ahead of time and place them in the refrigerator.
  • Add all ingredients to a large bowl and mix very well to combine.
  • Taste and adjust seasonings as desired.
  • Ta-da! It's really that easy.

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