Salmon Salad

by Carl Behnke



25 min

Prep Time

35 min



  • 1 1/2 lbs salmon fillet (rinsed and cut into 1" cubes)
  • 1 cup tartar sauce
  • 1 cup. celery (washed and diced)
  • 3 green onions (washed and sliced)
  • 1/4 cup fresh dill (washed and chopped)
  • 1 lemon (juiced)
  • 1 lemon (cut into wedges)
  • salt and pepper (to taste)


1. Bring 1 gallon of lightly salted water to a boil.
2. Add cubed salmon and gently stir with a slotted spoon. Do not allow the water to return to a boil. A gentle simmer is perfect. After 4 minutes, turn off the heat and let the salmon sit in hot water for another 2-3 minutes. If using an electric stove top, remove pot from the hot burner. When done cooking, the salmon should be firm to the touch and flake when pressed gently.
3. Remove cooked salmon from the water with a slotted spoon and spread out on a plate. Let cool in the refrigerator while you prepare the remanded of your ingredients.
4. Combine mayonnaise, celery, green onion, and the juice of 1 lemon. Gently flake in your cooled salmon, leaving irregular shaded pieces. Stir to combine and season with salt and pepper to taste.
5. Chill until ready to serve.


Canned salmon can be used. When using canned salmon, drain and remove any large bones.

Serve in an avocado half or scooped-out tomato half on a bed of bibb lettuce. Garnish with a sprig of fresh dill and a wedge of lemon.