1 Votes
Rate This Recipe
  • 1 star
  • 2 stars
  • 3 stars
  • 4 stars
  • 5 stars

Salmon Salad

Prep Time:

20 mins.


3 cups, 6 servings

The next time you cook salmon, grill, bake or poach an extra pound to make salmon salad. (You can use canned salmon, too. See if you need to add a little extra lemon juice.) Serve in a hollow tomato or half an avocado for maximum impact. If you like curry, try substituting that for paprika.



  • ½ cup Blue Plate® Mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sweet paprika (or ½ teaspoon hot paprika)
  • ¼ teaspoon salt
  • Pinch of garlic powder
  • Hot sauce to taste
  • Freshly ground black pepper to taste


  • 1 pound cooked salmon, flaked
  • ½ cup diced red bell pepper
  • ½ cup diced cucumber


  1. WHISK together mayonnaise, lemon juice, mustard, paprika, salt, garlic powder, hot sauce and pepper in a small bowl.
  2. TOSS salmon, bell pepper and cucumber in a medium bowl. Fold in the dressing. Taste and adjust seasoning if needed.
  3. COVER and refrigerate until serving. Keeps well at least two days.