Quick Salmon Salad Recipes

QUICK AND EASY SALMON SALAD

Quick and Easy Salmon Salad image

A quick and easy salmon salad, full of flavor. Can be eaten as a side or spread over baguette slices and topped with fresh cucumber. Created and tested after reviewing all salmon salad recipes and reviews. Yum!

Provided by NomNomNomz

Categories Salad Seafood Salad Recipes Salmon Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 6

Ingredients

3 stalks celery, finely chopped
1 (8 ounce) can skinless, boneless salmon, drained and flaked
⅓ small red onion, finely chopped
2 tablespoons mayonnaise
1 teaspoon chili powder
1 green onion, finely chopped

Steps:

Mix celery, salmon, red onion, mayonnaise, chili powder, and green onion together in a bowl.

Nutrition Facts : Calories 154.2 calories, Carbohydrate 2.3 g, Cholesterol 27.6 mg, Fat 9.8 g, Fiber 0.8 g, Protein 13.7 g, SaturatedFat 1.7 g, Sodium 275.2 mg, Sugar 0.9 g

QUICK SALMON SALAD

Quick Salmon Salad image

This is a very quick and tasty great salmon salad that can be eaten as a sandwich on thickly sliced specialty bread (fantastic on foccacia). To serve as a salad, mound mixture on a bed of lettuce, or on an avocado half.

Provided by LILREDCV

Categories Salad Seafood Salad Recipes Salmon Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 7

Ingredients

2 (6 ounce) cans pink salmon, drained
½ cup finely sliced green onions
½ cup finely chopped celery
¼ cup mayonnaise
¾ teaspoon lemon juice
¾ teaspoon dried dill
¾ teaspoon seasoned salt

Steps:

In a bowl, combine salmon, green onions, celery, mayonnaise, and lemon juice. Season with dill and salt. Mix well.

Nutrition Facts : Calories 248 calories, Carbohydrate 2.2 g, Cholesterol 42.6 mg, Fat 17.2 g, Fiber 0.6 g, Protein 20.4 g, SaturatedFat 3 g, Sodium 570.6 mg, Sugar 0.7 g

SIMPLE SALMON SALAD

Simple Salmon Salad image

This salad couldn't be easier: just mix together, chill and serve!

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

2 cans (14-3/4 ounces each) salmon, drained and bones removed
2 celery ribs, sliced
1 large apple, peeled and chopped
5 green onions, sliced
1/2 cup mayonnaise
2 teaspoons snipped fresh dill or 3/4 teaspoon dill weed
3/4 teaspoon minced fresh basil or dash dried basil
1/4 teaspoon garlic salt
1/4 teaspoon minced fresh tarragon or dash dried tarragon

Steps:

Place salmon in a large bowl and flake. Add remaining ingredients; stir gently. Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 276 calories, Fat 19g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 704mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 22g protein.

SALMON SALAD

Salmon Salad image

Provided by Ina Garten

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

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

Steps:

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

WARM FRESH SALMON SALAD

Warm Fresh Salmon Salad image

Provided by Bryan Miller And Pierre Franey

Categories easy, quick, salads and dressings, side dish

Time 15m

Yield Six servings

Number Of Ingredients 14

Ingredients

4 medium-size endives
1/2 pound (about 1 head) red-leaf lettuce, cut into large pieces, or an equal amount of radicchio
1/3 pound arugula, cut into 4-inch pieces
1 1/2 pounds skinless, boneless salmon fillets
6 tablespoons olive oil
Freshly ground black pepper to taste
1/2 cup chopped scallions
2 tablespoons chopped shallots
2 tablespoons finely chopped ginger root
1/3 cup red-wine vinegar
2 tablespoons light soy sauce
2 tablespoons dry white wine
6 tablespoons chopped fresh dill leaves
6 teaspoons salmon caviar or caviar of your choice, optional

Steps:

Trim the hard bottoms from the endives and remove the leaves. Arrange eight leaves on each of six plates with the bottoms at the center and the tops forming a fan pattern. Leave room between each leaf.
Distribute the red-leaf lettuce over each of the plates between the endive leaves. Place a clump of arugula at the center of the fan pattern.
Cut each salmon fillet into thirds lengthwise. Then cut each strip on the bias into two-inch-long pieces.
Heat the oil in a nonstick frying pan. Put the salmon in the pan and sprinkle with pepper. Cook briefly. Add the scallions, shallots and ginger. Saute the salmon for one minute on each side. Add the vinegar and soy sauce and then the white wine. Blend well. Remove from the heat.
Place the salmon strips over the salad. Evenly distribute the sauce over the salmon and greens. Garnish each plate with a tablespoon of chopped dill and a teaspoon of caviar, if desired.

Nutrition Facts : @context http, Calories 393, UnsaturatedFat 20 grams, Carbohydrate 6 grams, Fat 29 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 5 grams, Sodium 260 milligrams, Sugar 1 gram

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