This salmon salad is made with fresh, baked salmon (great for leftovers!) but you can swap out canned salmon too in a pinch!
- 1 1/2 pounds salmon, cooked and flaked
- 1/3 cup chopped scallions
- 1 –2 tablespoons dill, chopped
- 1/2 cup finely diced celery
- 1/4 – 1/2 teaspoon kosher salt
- Fresh black pepper to taste
- 1 tablespoon dijon mustard
- 2 teaspoons lemon juice
- 1/2 cup mayonnaise
- 2 tablespoons cream or milk
- dash hot sauce (optional)
Preheat the oven to 400 degrees.
Spray a baking sheet with cooking spray and season the salmon with salt and pepper. Bake for 10 minutes depending on how thick your salmon is. The salmon is done when it flakes easily with a fork.
Set the salmon aside while you mix the ingredients together for the salmon salad.
Add the scallions, dill, celery, salt and pepper, mustard, lemon juice, mayonnaise and cream (and the hot sauce if using) to a bowl and stir together until smooth.
Break the salmon into pieces with a fork until it looks like the consistency of tuna fish. Add the flaked salmon to the bowl and mix together gently with the other ingredients.
Cover the bowl with plastic wrap and chill for at least an hour. Stir again before serving.
This salmon salad will keep fresh in your refrigerator for 3 days.
- Category: Dinner
- Method: Oven
- Cuisine: American
Keywords: salmon salad, salmon recipe, fresh salmon salad, baked salmon recipe, low carb recipes, lunch recipes, seafood recipes