Quick Salmon Salad

This was delicious. After reading the reviews I omitted the salt and used lemon pepper instead of lemon juice. Everything else was as the recipe called for. It was not dry at all. We doubled the recipe so on the second serving we added avocado sliced tomato and smoked paprika. I served it on lightly toasted sourdough bread. We will keep this in rotation for a long time. And like everything else we let it sit in the fridge overnight for the flavors to meld. Yummy

This is pretty identical to the tuna salad I make very often. The differences with the salmon are: salmon, of course, and addition of dill, lemon juice, and the amount of salt, plus and I used Miracle Whip and Himalayan pink salt in mine. The salmon salad is delicious and, based on other reviewers stating theirs turned out too salty, I just used a pinch of pink salt. Worth mentioning is that the salmon (as well as the tuna) salad tastes better when it had time to “infuse” in the fridge overnight.

Recipe was good, I put a little more mayonnaise and some of the drained water from the salmon for a little more moisture.

Quick, easy, delicious, and healthy!

very nice! I added capers, used minced red onion because I didn’t have green, and added more mayo and lemon juice.

glad I left out the salt because it was plenty salty on it’s own. I felt like something is missing from this but I couldn’t figure out what. it’s a nice base salad so I’ll keep playing with it but I feel like it’s missing something for sure.

made this today, it was so yummy I ate it all right away! so easy. soon good

This is just so good but I used salmon filets that I broiled with olive oil and salt and pepper. Steps it up a notch. My husband who doesn’t like mayo based salads couldn’t stop eating it! I would even use it as a spread for crackers for an appetizer. Great recipe!

Very good!

I used poached salmon, added thinly sliced fennel and diced cucumber. Very good on rye bread.

I made this salmon salad and when I tasted it, I could hardly believe it was so delicious with so few ingredients. I’ll definitely make it again because it is so easy and melts in my mouth!

Made according to directions – excellent on croissant.

This very simple recipe is delicious. I used left over broiled salmon and fresh dill because I grow dill and I had left over salmon and it was great. Cut way back on seasoning salt.

I took the advice of others that hade made this and did not use salt. This is quick, easy and delicious. Will make this again.

I made this dish from a pint of my canned silver salmon we caught on our last Alaska trip. I didn’t find it salty at all. it may have been because of the product I used. in my eyes it was perfect. I toasted up some sour dough bread that had a nice chewy crust and didn’t find it lacking at all. I would recommend the recipe and plan to make it again.

I made as instructed & enjoyed it very much. I will make it again.

I have made this salad twice, and I added a little garlic to it for my tastes. I think it added something to the salad and made it taste that much better! I also put a little more celery, less onion, again to my tastes. This salad tastes better the 2nd day because all of the flavors come together and make it taste wonderful! Try it today, and I just bet you will love it!

I used a little more fresh lemon and fresh marjoram from my garden. Make sure you pick the skin and bones out of the fish. Absolutely delicious for a summer day!

This was a great recipe. It was a very quick meal and I really loved the simple ingredients. I think it was a bit too salty so next time I only used 1/2 tsp of the season salt. It also tastes great with a 1/4 of season salt because of the mayo which has enough sodium in it to give it flavor. Personally I added a touch more mayo because it was a little too dry but overall it was a big hit with everyone.

It was very good! I used no salt at all and it was fine – to each his own, for sure. I used about double the lemon juice and a fat tablespoon of my wifes’ home made zuccini relish and diced in a half cup of carrot since we were clean out of celery. A good balance of flavour was the result and we ate it up!

Made as stated except used 1/2t seasoned salt as opposed to 1t. It seemed like a lot of green onion but turned out great! I was tempted to add more mayo since it seemed pretty dry, but in an attempt to keep the health factor up and the calories down, I left it and in the end didn’t really need it anyway.