Salmon Salad Recipe

Name: Salmon Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 (15 oz.) can pink salmon, drained and flaked; 2 hard-boiled eggs, chopped; 2 Tbsp. chopped dill pickle; mayonnaise; paprika; leaf lettuce; 1 tsp. prepared mustard; 1 Tbsp. fresh lemon juice; 1/8 tsp. freshly ground black pepper; 2 Tbsp. mayonnaise; 5 medium tomatoes, peeled

Servings: persons

1 (15 oz.) can pink salmon, drained and flaked
2 hard-boiled eggs, chopped
2 Tbsp. chopped dill pickle
mayonnaise
paprika
leaf lettuce
1 tsp. prepared mustard
1 Tbsp. fresh lemon juice
1/8 tsp. freshly ground black pepper
2 Tbsp. mayonnaise
5 medium tomatoes, peeled

1
Combine salmon, mustard, lemon juice, eggs, mayonnaise, pepper and dill pickle in a medium mixing bowl, stirring well. Cover and refrigerate
2
until chilled.
3
Cut each tomato into 8 wedges, cutting
4
to,
5
but not through, base of tomato.
6
Spread wedges apart
7
to form a shell.
8
Spoon salmon salad into tomato shells. Top
9
with
10
a
11
dollop
12
of
13
mayonnaise;
14
sprinkle
15
with paprika. Serve on lettuce lined plates.
16
Yield: 6 servings.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (15 oz.) can pink salmon, drained and flaked, 2 hard-boiled eggs, chopped, 2 Tbsp. chopped dill pickle, mayonnaise, and more.

Yes, Salmon Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salmon Salad

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