Salmon Salad

This classic salmon salad combines flaked canned salmon with crisp celery and onion, bound together with a creamy Miracle Whip dressing. Brightened with fresh lemon juice and aromatic dill weed, this dish offers a delightful balance of savory fish and tangy dressing. The addition of chopped hard-boiled egg adds extra protein and texture. It is a versatile recipe that works wonderfully served on croissants, as a sandwich filling, or alongside fresh greens. Ideal for quick weeknight dinners, picnic lunches, or meal prep, this salad comes together in minutes with pantry staples. The flavors meld beautifully when chilled, making it a satisfying and easy-to-make meal for the whole family.

Cuisine: Global

Courses: Salads

Difficulty: Intermediate

Servings: 2

Calories: 959.7

Dietary: Gluten-free

Description

This classic salmon salad combines flaked canned salmon with crisp celery and onion, bound together with a creamy Miracle Whip dressing. Brightened with fresh lemon juice and aromatic dill weed, this dish offers a delightful balance of savory fish and tangy dressing. The addition of chopped hard-boiled egg adds extra protein and texture. It is a versatile recipe that works wonderfully served on croissants, as a sandwich filling, or alongside fresh greens. Ideal for quick weeknight dinners, picnic lunches, or meal prep, this salad comes together in minutes with pantry staples. The flavors meld beautifully when chilled, making it a satisfying and easy-to-make meal for the whole family.

Ingredients

15 1/2 ounce Can of salmon
2 ea Celery stalks
1/2 ea Onion, small
1 tablespoon Lemon juice
1/4 teaspoon Dill weed
1/2 cup Miracle whip
1 ea Egg, boiled, chopped

Directions

1
Drain the canned salmon and remove any large bones or dark skin if desired, then flake the fish into a medium mixing bowl.
2
Finely chop the celery stalks and the small onion into small, uniform pieces.
3
Add the chopped celery and onion to the bowl with the flaked salmon.
4
Add the chopped hard-boiled egg to the bowl.
5
Pour in the Miracle Whip, lemon juice, and dill weed.
6
Season with salt and pepper to taste.
7
Gently mix all ingredients together until evenly combined and creamy.
8
Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld before serving.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 959.7kcal

% Daily Value *
Total Fat 64.0g99%
Saturated Fat 19.4g97%
Cholesterol 339.4mg114%
Sodium 281.1mg12%
Total Carbohydrate 4.0g2%
Dietary Fiber 1.0g4%
Sugars 2.3g
Protein 81.9g164%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For the best texture, ensure the celery and onion are finely chopped so the salad remains cohesive.

While Miracle Whip is traditional, you can substitute with regular mayonnaise or Greek yogurt for a lighter version.

This salad tastes even better after chilling for a few hours, allowing the dill and lemon to infuse the salmon.

Serve on toasted croissants, sandwich bread, or over a bed of mixed greens.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: salmon salad, canned salmon, creamy salad, dill, celery, onion, lemon juice, miracle whip, hard boiled egg, sandwich filling, quick lunch, easy dinner, fish salad, meal prep, no cook, croissant filling, protein rich, pantry staples, family friendly

Read it online: https://www.chefs-mate.com/recipe/salmon-salad/