| 1 lb. salmon | |
| 1/2 cup red onion, chopped | |
| 1/3 cup celery, 1-2 stalks, chopped | |
| 2 Tbsp. fresh parsley, chopped | |
| 1 Tbsp. fresh dill, chopped | |
| 2 Tbsp. mayonnaise | |
| 2 Tbsp. lemon juice | |
| 1 tsp. lemon zest | |
| Pinch of salt and pepper, to taste |
| 1. | Cook salmon in a skillet over medium-high heat until it starts to flake easily or reaches 140 F. (About 10 minutes depending on the thickness of your salmon). Or you may also bake it at 400 F for about 10-12 minutes. When the salmon is cooked, flake it with a fork and discard any skin. |
| 2. | In a big bowl, combine the cooked salmon and the rest of the ingredients and mix everything. |
| 3. | Season the salmon salad with salt and pepper. |
| 4. | Serve it warm or cold, or enjoy it on a sandwich |
Enjoy this super easy – and delicious – Salmon Salad recipe – perfect for your next picnic or a quick lunchtime meal.
Quick life hacks to make this recipe even easier – use canned salmon OR use leftovers from salmon dinner the night before. The no-cook dish then only takes 5 minutes or less to whip up!
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