Hey, y'all! You've had chicken salad, you've had tuna salad, but have you had Salmon Salad with Mayonnaise? If you love salmon, this is the perfect recipe for you. Each bite is decadent and chock-full of flavor!

Salmon Salad with Mayonnaise

Salmon Salad with Mayonnaise Ingredients

• 3 salmon fillets, cooked and roughly broken apart with a fork, roughly 16-20 oz.
• 2 stalks of celery, diced
• ½ vidalia onion, diced
• ½ c. Duke's Mayonnaise
• 2 tbsp. dijon mustard
• 2 tsp. dried dill
• 1 tsp. garlic powder
• 6-8 dashes of hot sauce
• kosher salt, to taste
• black pepper, to taste

How to Make Salmon Salad with Mayonnaise

1. Break apart cooked salmon fillets with a fork; shred them until they have reached your desired size. Shred heavily for a smoother salmon salad; shred conservatively for a chunkier salmon salad.
2. Dice celery and vidalia onion.
3. In a large bowl, combine salmon, celery, onion, Duke's Mayonnaise, dijon mustard, dried dill, garlic powder, hot sauce, kosher salt, and black pepper. Mix until well-combined.
4. Refrigerate until cold and ready to serve. Enjoy!

Frequently Asked Questions

Pro Tips When Making This Recipe

1. Using fresh salmon when making salmon salad will lead to the best flavor.
2. If you do not have the ability to use fresh salmon, canned salmon will work. Make sure to fully drain it.
3. Chop the vegetables as finely as you desire; for more texture, chop them roughly. Additionally, the amount by which you chop/shred the cooked salmon determines the texture of the salad.

Other Recipes You'll Love

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2. Benedictine Spread
3. Cranberry Pecan Chicken Salad
4. Chipped Beef Dip

Salmon Salad with Mayonnaise Recipe

Salmon Salad with Mayonnaise

JC Phelps

Have you ever tried Salmon Salad with Mayonnaise? This will quickly become one of your delicatessen favorites!

5 from 36 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Main Course

Cuisine American, Southern

Servings 12 servings

Calories 138 kcal

Ingredients

  

1x2x3x

• 3 salmon fillets cooked and roughly broken apart with a fork, roughly 16-20 oz.
• 2 stalks celery diced
• ½ vidalia onion diced
• ½ c. Duke's Mayonnaise
• 2 tbsp. dijon mustard
• 2 tsp. dried dill
• 1 tsp. garlic powder
• 6-8 dashes hot sauce
• kosher salt to taste
• black pepper to taste

Instructions

 

• Break apart cooked salmon fillets with a fork; shred them until they have reached your desired size. Shred heavily for a smoother salmon salad; shred conservatively for a chunkier salmon salad.
• Dice celery and vidalia onion.
• In a large bowl, combine salmon, celery, onion, Duke's Mayonnaise, dijon mustard, dried dill, garlic powder, hot sauce, kosher salt, and black pepper. Mix until well-combined.
• Refrigerate until cold and ready to serve. Enjoy!

Notes

• Using fresh salmon when making salmon salad will lead to the best flavor.
• If you do not have the ability to use fresh salmon, canned salmon will work. Make sure to fully drain it.
• Chop the vegetables as finely as you desire; for more texture, chop them roughly. Additionally, the amount by which you chop/shred the cooked salmon determines the texture of the salad.

Nutrition

Calories: 138kcalCarbohydrates: 2gProtein: 9gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 28mgSodium: 118mgPotassium: 280mgFiber: 0.5gSugar: 1gVitamin A: 103IUVitamin C: 1mgCalcium: 28mgIron: 1mg

Keyword salmon salad, salmon salad with mayonnaise

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My best,

JC

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