Fresh Salmon Salad

This image courtesy of Joseph DeLeo

Cooking Methodpoaching



Total Timeunder 2 hours

OccasionFamily Get-together

Recipe Coursemain course

Dietary Considerationgluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free

Mealdinner, lunch

Taste and Texturecreamy, crunchy, salty, savory

Type of Dishmain course salad, salad


  • 2 cups flaked cold poached salmon
  • 1 cup sliced peeled and seeded cucumbers
  • ½ cup finely cut celery
  • ½ cup finely cut green onions
  • 1 tablespoon capers
  • Greens
  • Mayonnaise
  • Hard-boiled eggs and ripe olives for garnish


  1. Combine the flaked salmon with the cucumbers, celery, green onions, and capers. Toss well with mayonnaise, and arrange in a salad bowl lined with greens. Top with additional mayonnaise and garnish with sliced eggs and ripe olives.

  2. Variations:

  3. Mix 2 tablespoons chopped fresh dill into 1 cup mayonnaise. Toss the salad with the mayonnaise and ½ cup sour cream. Decorate with dill sprigs.

  4. Toss the salad with Green Goddess dressing.

  5. Marinate 2 cups sliced cucumbers in a good French dressing. Arrange them on a plate with the celery and onions, and top with the salmon. Cover with Green Goddess dressing and decorate with anchovy fillets, sliced hard-boiled eggs, and ripe olives. Serve with watercress.


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