Karen's Salmon Salad

19 Reviews Add a Pic
  • Prep

    15 m
  • Ready In

    1 h
Recipe by  KAREN325

“This dish makes a great summer meal. Cool and refreshing, just add bread and your favorite sorbet for dessert. Sit back, relax and enjoy!!!”

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Adjust Servings

Original recipe yields 8 servings


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. When pasta has come to room temperature, combine it with tomatoes, green onions, pickles, salmon, mayonnaise, salt and pepper in a large bowl and mix well. Chill before serving.

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Reviews (19)

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This was an easy and very tasty recipe. Loved it!



I only used 8 ounces of small shell pasta and also used fresh baked salmon plus I added a teaspoon of dill weed. I used the rest of the ingredients as listed. My husband felt it was neither good or bad but rather tasteless. I thought it was good but it could use a little more zip to it. Perhaps more dill pickle or dill weed. It really would have been tasteless had I used 16 ounces of pasta.



This was wonderful. I used left over poached salmon and egg noodles. 6 oz noodles (cooked in salty water (1 t) to give them better flavor). 10-12 oz salmon...3 servings. Add 5 cherry tomatoes, quartered; 3 baby dills, chopped; 4 green onions, chopped; ~1/3 c lite Miracle Whip(family preference). Salt and pepper to taste. Turned out great this first time through. Gave me 3 nice servings.

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Amount Per Serving (8 total)

  • Calories
  • 416 cal
  • 21%
  • Fat
  • 16.1 g
  • 25%
  • Carbs
  • 46.1 g
  • 15%
  • Protein
  • 20.8 g
  • 42%
  • Cholesterol
  • 28 mg
  • 9%
  • Sodium
  • 476 mg
  • 19%

Based on a 2,000 calorie diet



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Russian Salmon and Potato Salad


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Fruity Red Salmon Salad