Salmon Salad Spread
Salmon salad spread is a versatile alternative to tuna salad. This yummy spread is the perfect, budget friendly filling for sandwiches, spread for bagels or appetizer dip!
We eat a lot of tuna salad in our house.
And why not?
It’s easy and budget friendly and so filling.
But sometimes we want to switch things up.
And when we do, I like to get more creative than chicken salad.
Enter this salmon salad spread.
It’s a delicious and budget friendly alternative to tuna that you can use in so many other ways than tuna salad.
How to Use Salmon Salad Spread
You can use salmon spread in so many different way!
It is fabulous on sandwiches.
I also love serving it on:
- croissants
- bagels
- toasted English muffins
- crostini
It also makes a fantastic appetizer dip! I love dipping crackers and veggies into this spread.
And, for an easy dinner idea you can serve this with cooked grains such as quinoa or barley, even rice. It also goes great in a hollowed out tomato or stuffed into an avocado half.
Ingredients
To make this you’ll need:
- Salmon– Use canned boneless, skinless salmon and make sure the cans of salmon say boneless and skinless on them. If they do not, it’s a safe bet both are in said can.
- Green onions– Thinly slice them.
- Celery– Finely slice the stalks.
- Fresh herbs– Dill and parsley leaves.
- Mayonnaise– Use full fat mayonnaise and not mayonnaise style dressing for best results.
- Dijon mustard– Gives this recipe just a tad bit of bite.
- Lemon juice– For freshness.
- Spices– Smoked paprika, cayenne pepper and salt and pepper.
How to Make
To make this easy salmon salad, start by opening and draining the canned fish.
Then add it to a medium sized mixing bowl.
Using a sturdy potato masher, break up the salmon.
Add the chopped green onions, celery, dill, and parsley to the bowl and mix gently to combine.
Add the remaining ingredients to a separate, smaller mixing bowl. Whisk them evenly to combine and form the dressing.
Pour the dressing into the salmon mixture and stir everything until evenly combined.
Serve immediately, or cover and chill the salmon salad before serving.
Can I make this spread with fresh salmon?
If you don’t like canned salmon, you can use fresh, flaked fish it’s just less budget friendly and a little more work.
That said, it’s a great option for using up leftover salmon though.
Storing Leftovers
You can make this spread a day ahead of time and store it in the fridge in an airtight container.
Leftovers will keep up to two days refrigerated.
Tips and Tricks
- Make sure the cans of salmon STATE boneless and skinless. Chomping into this salad with a rogue bone will be painful and an unpleasant experience.
- Love the taste of smoked salmon? Add a couple drops of liquid smoked to mimic using smoked salmon.
- You can half the recipe for a smaller serving or double for a larger crowd.
- Don’t have dill? That’s ok- you can omit. The herbs in this recipe are versatile. You could also add in capers for a delicious tang!
- Want the salad spread to be creamier? Add an extra tablespoon of mayonnaise at a time and stir the salad well after each extra tablespoon until the salad reaches your desired consistency.
Other Seafood Spreads and Dips You’ll Love
This salmon salad spread is the perfect alternative to tuna salad. Make some and switch up your routine today!
Looking for other seafood spreads and dips? Try these:
- Dill Pickle Tuna Salad
- Slow Cooker Shrimp Dip
- Mediterranean Style Tuna Salad
- Crab Rangoon Dip with Wonton Chips
- Creamy Shrimp Salad
If you’ve tried this SALMON SALAD SPREAD or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Salmon Salad Recipe
Ingredients
- 3 6 oz cans boneless, skinless salmon
- 1 bunch green onions thinly sliced
- 3 tbsp fresh dill chopped
- 3 stalks celery finely chopped
- 3 tbsp chopped fresh parsley leaves
- 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
- Open & drain the canned fish, then add it to a medium sized mixing bowl.
- Using a sturdy potato masher, break up the salmon.
- To the bowl add the onions, celery, dill, & parsley. Mix gently to combine evenly.
- In a separate, smaller mixing bowl add the remaining ingredients. Whisk them evenly to combine and form the dressing.
- Pour the dressing into the salmon mixture, and stir until evenly combined. Add additional mayonnaise 1 tablespoon at a time ONLY if a creamier consistency is desired.
- Serve immediately, or cover and chill the salmon salad before serving.
Notes
- Make sure the cans of salmon STATE boneless and skinless. Chomping into this salad with a rogue bone will be painful and an unpleasant experience.
- Love the taste of smoked salmon? Add a couple drops of liquid smoked to mimic using smoked salmon.
- You can half the recipe for a smaller serving or double for a larger crowd.
- Don't have dill? That's ok- you can omit. The herbs in this recipe are versatile. You could also add in capers for a delicious tang!
- Want the salad spread to be creamier? Add an extra tablespoon of mayonnaise at a time and stir the salad well after each extra tablespoon until the salad reaches your desired consistency.
Nutrition
recipe adapted from 15 Spatulas
This is such a nice idea! Sounds delish, too. Thanks for sharing at Fiesta Friday party!
excellent!