Description
This Salmon Salad is a quick, healthy, and flavorful dish perfect for sandwiches or served in lettuce cups for a low-carb option. Combining tender salmon with crunchy celery and onion, bound together with a zesty dill mayonnaise dressing, it makes an ideal lunch or light meal.
Ingredients
Salmon Salad Ingredients
- 15 ounces salmon (canned or freshly cooked)
- 1/2 small red onion, diced small
- 1 stalk celery, diced
Dressing Ingredients
- 1/2 cup mayonnaise (light mayonnaise preferred)
- 1 tablespoon lemon juice
- 1/2 tablespoon fresh dill or 1 teaspoon dry dill
- 1/2 teaspoon kosher salt (if using table salt, start with 1/4 teaspoon)
- Black pepper to taste
Instructions
- Prepare the Salmon Mixture: In a large bowl, combine the salmon, diced red onion, and diced celery. Break up the salmon gently if using canned to create a chunky texture.
- Make the Dressing: In a small bowl, whisk together the mayonnaise, lemon juice, fresh dill, and kosher salt. Taste the dressing and adjust seasoning by adding black pepper or more salt as needed to balance flavors.
- Combine and Serve: Stir the dressing into the salmon mixture until thoroughly combined. Serve immediately, or refrigerate in an airtight container for up to four days. Enjoy as a sandwich filling or spoon it into lettuce cups for a refreshing low-carb meal.
Notes
- Using fresh cooked salmon or quality canned salmon are both excellent options; freshly cooked will provide a fresher flavor.
- Adjust salt and lemon juice to taste depending on the saltiness of the salmon used.
- This salad keeps well refrigerated for up to 4 days in a sealed container.
- For a lighter version, substitute mayonnaise with Greek yogurt or a low-fat mayo.
- Serve with whole grain bread for a more filling sandwich or use lettuce leaves for a low-carb alternative.
