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I'm an avid herb gardener and can't wait to use the products of my labor in dishes like this salad. For a different twist, I include chopped adds some natural sweetness.
TOTAL TIME: Prep: 10 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 8 servings


  • 2 cans (14-3/4 ounces each) salmon, drained, bones and skin 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 pinch dried basil
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon minced fresh tarragon or pinch dried tarragon

Nutritional Facts

1 cup: 147 calories, 5g fat (0 saturated fat), 37mg cholesterol, 626mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable.


  1. Flake salmon into a bowl. Add remaining ingredients; stir gently. Chill until ready to serve. Yield: 8 servings.
Originally published as Salmon Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p101

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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