Instead of the usual tuna salad, try this recipe for salmon salad.
| Prep Time: | 5 mins |
| Total Time: | 5 mins |
| Servings: | 4 |
Ingredients
- 2 (7 ounce) cans salmon, drained
- 2 tablespoons fat-free mayonnaise
- 2 tablespoons plain low-fat yogurt
- 1 cup chopped celery
- 2 tablespoons capers
- ⅛ teaspoon ground black pepper
- 8 leaves lettuce
Instructions
- Crumble salmon into a 1-quart bowl, removing any bones or skin.
- Mix together mayonnaise, yogurt, celery, capers, and ground black pepper in a small bowl. Add mayonnaise mixture to salmon and stir until well combined.
- Serve salmon mixture on a bed of lettuce leaves.
Nutrition Facts
| Calories | 182 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 44 mg |
| Dietary Fiber | 1 g |
| Protein | 24 g |
| Saturated Fat | 2 g |
| Sodium | 568 mg |
| Sugars | 2 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I loved it jut as it is! Great change from tuna! Definitely will become a recipe I will use again and again!
I found this be a bit bland for my tastes when made as written. Adding some onion powder, garlic powder, lime juice, and dried dill vastly improved the flavor. I do like that it’s an alternative to the usual tuna salad–and I also really liked the addition of the capers. It’s so easy to make, that I would make again with my adjustments. Thank you for the recipe!
Delicious!! I love tuna salad from time to time, but this is just as good…. strike that, this is even better than tuna salad!! I ONLY use Wild Planet brand, because all of the companies products are wild and sustainably caught and the companies ethics, but mostly because of the taste!! FYI, Low Fat Mayo IS NOT good for you, a look at the ingredients will tell you that!!! PLUS, no matter what they do to try to make it taste good, it never tastes as good as regular mayonnaise by a wide margin!!!
This is delicious as is
Like many other reviews I made some personal choice changes. I didn’t use capers (don’t care for them) but used dill instead. I used green onions, yellow peppers and yellow zucchini. I used a combination of mayo, sour cream and plain yogurt. I served the salad on some lettuce leaves and with fresh buns. Delicious – will make again. Great on a hot summer day!
I added onion too. Very good recipe.
very good but, next time will buy boneless and skinless salmon. I used two 14oz cans of salmon to make this dish, everyone loved it that was diabetic, no sugar and low salt due to health problems.
I had leftover grilled salmon and this recipe was very good. I put the salmon salad on an English muffin and was excellent. Thank you.
what a nice change from tuna….super easy and fast….I had everything on hand.
Perfect recipe as is. First time I’ve ever used capers. Thanks
I made this following the instructions carefully and found it very tasty, but a little bland for my taste. So I doctered it up with 2 tsp. dill, 1 tsp. lemon juice and mustard, and a pinch of Cayenne and black pepper. A good starter recipe as it is very good on its own.
We bought mango marinated salmon filets that were grilled and had two thin leftover filets for the next day. We had slightly more than 7 ozs., so I used the above ingredients and increased all a bit to taste. I also added 1 tbls of crumbled uncured bacon, 1 /2 jalapeno (seeded and finely diced), 1 green onion and we used a spring leaf lettuce. It was a great use of a left over, the adults and kids loved it.
Turn to the best
This was great but in place of mayo I mashed 1/2 of avacodo
Loved It. Prepared exactly as directed. Thanks for a great recipe.
I have made this before. I use fresh salmon that I grill. I also use chopped Walnuts. The flavor is great!!!!
This is very good… but…. add some finely chopped onion, a few finely chopped pickled jalapeno slices, some chopped sweet pepper (red, yellow orange), a little dill-weed and some cilantro. Add an avocado cut into small chunks( 1/2 a large or a whole small avocado.) Now substitute half the Mayo with Thousand Island dressing and add the juice from half a small but juicy fresh lemon. .. a pinch of salt, a pinch cyan pepper and you have a creation beyond really good. I did not use yogurt. I used a little extra Thousand Island and Mayo. Serve on a bed of Romaine lettuce. Enough for two large salads. …IF YOU ARE COUNTING CALORIES… double the lemon add 25 drops liquid stevia, use low cal Mayo and Thousand Island dressing. Then double the amount of Romaine lettuce you wanted to use. There is enough of this salmon mixture for 4 “calorie counting” girly-salads.
Very nice! A great work lunch. I added chopped grape tomatoes, capsicum, coriander, parsley and spring onions. Thanks for sharing!
Tried this recipe to have something different to snack on. I didnt have capers so I added about a tablespoon full of diced/minced onion. Also, added about 1 tsp of garlic salt and half tsp of cayenne to give it a little kick. I also did the recommended extra olive oil-mayo. Came out nice. I would recommend letting it sit in the fridge for an hour.
This was ok. After making it, I thought it needed more yogurt so I about doubled it. Although I love salmon, I still think this recipe needed something sweet and acidic to cut through the fishiness (especially since it’s canned salmon) and add more flavor. Next time I think I will add sliced grapes, diced onions and lemon juice. Decent base recipe though.
Delicious! I used light sour cream instead of plain yogurt. I will definitely make this again.