Salmon Salad Recipe
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!
- 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
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.
- 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.
Calories: 158kcal | Carbohydrates: 1g | Protein: 15g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 330mg | Potassium: 281mg | Fiber: 1g | Sugar: 1g | Vitamin A: 371IU | Vitamin C: 5mg | Calcium: 193mg | Iron: 1mg