Description
This easy salmon salad is a flavorful twist on classic tuna salad, made with flaky salmon, fresh herbs, stone ground mustard, and a hint of spice. It comes together in one bowl in minutes and is perfect for sandwiches, crackers, or lettuce wraps.
Ingredients
Units
Scale
- 10 oz cooked salmon, flaked into pieces
- 1/4 cup mayonnaise
- 1 stalk celery, diced
- 1 shallot, finely diced
- Juice from 1/2 lemon
- 2 tablespoons fresh parsley and dill, roughly chopped
- 1 tablespoon stone ground mustard
- 1/2 tablespoon chili crisp (optional, but recommended)
Instructions
- Add all ingredients to a medium bowl.
- Gently mix until everything is well combined.
- Taste and adjust lemon juice, salt, or spice as needed.
- Serve immediately or chill for 30–60 minutes for even more flavor.
Notes
Ingredient Notes:
- Stone ground mustard adds subtle texture and depth.
- Chili crisp adds heat and umami—adjust to your preference.
Substitutions:
- Use 2 teaspoons each dried parsley and dill if fresh isn’t available
- Swap chili crisp with:
- ¼ teaspoon fish sauce + ¼ teaspoon red pepper flakes
- or a pinch of Szechuan pepper powder
- Smoked salmon can be used for a deeper, smoky flavor
- Mackerel can be used instead of salmon for a richer option
Serving Suggestions
- On a toasted bagel with cream cheese and arugula
- With crackers for an easy appetizer
- On toast for a quick lunch
- In lettuce wraps for a lighter option
Storage
- Store in an airtight container in the refrigerator for up to 3 days.
- For best flavor, let it chill for at least 30 minutes before serving.
- Not recommended to freeze. The texture of the mayonnaise will change once thawed.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer, Lunch, Main Course
- Method: No Cooking
- Cuisine: American
