Salmon Salad

Salmon Salad

57 Reviews 5 Pics
  • Prep

    5 m
  • Ready In

    5 m
Recipe by  Jessica

“Try this salmon salad in place of the standard tuna salad.”

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Adjust Servings

Original recipe yields 4 servings



  1. Crumble the salmon into a 1 quart bowl, removing any bones or skin.
  2. In a small bowl combine the mayonnaise, yogurt, celery, capers and pepper. Mix well and then add to salmon and toss. Serve on a bed of lettuce leaves.

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Reviews (57)

Rate This Recipe


I hate tuna salad but I love salmon. I substituted dill for capers and added a little chopped onion. Yummy!



This was really good. I made the following revisions: I used 4 tablespoons of Mayo with Olive Oil only. I used about 2 T of fresh dill, 1/2 tsp of lemon juice, no capers, 1 cup of chopped celery, 1/8 tsp of garlic powder, and fresh pepper. I also threw in 2 green onions sliced small. Very tasty and now I can get find another use for canned salmon other than salmon cakes! Thanks!



My husband and I loved this recipe! I used left-over grilled salmon rather than the canned. I added chopped walnuts, cut back on the celery and capers, and used a couple of shakes of cayenne rather than the black pepper. I served it on bagels with slices of smoked mozzarella, chopped tomatoes and lettuce. FABULOUS!!

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Amount Per Serving (4 total)

  • Calories
  • 182 cal
  • 9%
  • Fat
  • 7.4 g
  • 11%
  • Carbs
  • 3.7 g
  • 1%
  • Protein
  • 23.9 g
  • 48%
  • Cholesterol
  • 44 mg
  • 15%
  • Sodium
  • 568 mg
  • 23%

Based on a 2,000 calorie diet



previous recipe:

Salmon Avocado Salad


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Fruity Red Salmon Salad