Recipe: Salmon Salad

Salmon Salad, Courtesy:
Salmon Salad, Courtesy:


I have looked for an especially good salmon salad recipe – and I wanted to use fresh salmon, rather than canned salmon (just a personal preference).  I found this recipe from Ina Garten of ‘The Food Network.’

Using fresh salmon made this salmon salad so tasty! This recipe is great for a brunch or a light supper.  It’s up to you how you want to cook the salmon – grill, oven, pan fry or even re-purpose left over salmon.



2 pounds cooked salmon, chilled
1 cup small-diced celery (3 stalks)
1/2 cup small-diced red onion (1 small onion)
2 Tbsp. minced fresh dill
2 Tbsp. capers, drained (optional)
2 Tbsp. raspberry vinegar
2 Tbsp. olive oil
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper


  1. Break the salmon into very large flakes, removing any skin and bones, and place it in a bowl.
  2. Add the celery, red onion, dill, capers, raspberry vinegar, olive oil, salt, and pepper.
  3. Season, to taste.
  4. Mix well
  5. Serve cold or at room temperature.

Food Mingle Blog Alternatives and Substitutions:

  • Just before serving, I drizzled some fresh lemon juice over this salad – it added a fresh brightness. I usually include lemon (or other citrus) juice in my fish and seafood recipes – such a great pairing!
  • Serve over a bed of lettuce for a pretty presentation.

Yield: 4 Servings

Source:, recipe courtesy of Ina Garten, ‘Barefoot Contessa Cookbook’, 1999 and SHOW: Barefoot Contessa, EPISODE: Guests to Stay



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