Esay Salmon Salad

This Salmon Salad is easy to make and wonderful to keep on hand in the fridge. There are many different ways to eat it, and it has great crunch and flavor from celery, herbs, and a creamy homemade dressing. 

While tuna salad is the more common seafood salad, I think salmon salad is so much better.


  • 2 lbs salmon
  • 1/3 cup sliced scallions
  • 1/3 cup loosely packed fresh dill chopped
  • 1/3 cup chopped celery
  • 1/3 cup chopped parsley
  • 1/4 cup mayonnaise
  • 1/4 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 2 tbsp fresh lemon juice
  • 2 tsp dijon mustard
  • a pinch of salt and pepper or to taste


  1. Start by cooking the salmon using your preferred method. Much of the time I use my method from Baked Salmon, baking in a 425F oven for 12-15 minutes, but you can also cook in a skillet over medium high heat, which takes about 5-10 minutes depending on the thickness of your salmon. You may also grill it, poach it, etc. When the salmon is cooked through to 140 degrees F, flake the salmon with a fork (and discard any skin).
  2. In a big bowl, combine the rest of the ingredients and mix well.
  3. Add the salmon to the dressing, and toss. Taste and check for seasoning.
  4. It is now ready to be enjoyed warm, or you can pop it into the fridge until fully chilled. Enjoy!