Salmon salad may be a new idea for many home cooks. Rather than traditional tuna, salmon brings a meatier texture and mixes well with many herbs and flavors that do not suit tuna as well. Try these recipes and add in a dash of your favorite herb. Try a dash of lemon basil, cilantro or a hint of dill.

Cold Salmon Salad Recipe

2 cups cooked salmon, flaked (grilled salmon is divine)
2 hard-boiled eggs, crushed
½ a red and ½ a green bell pepper, diced
1 cucumber, peeled, seeded, and diced
1/2 cup chopped onions
2 tablespoons mayonnaise
2 tablespoons plain yogurt
1 tablespoon sour cream
1/4 teaspoon cayenne pepper
1 cup chopped celery
1 tablespoon capers
Salt and pepper
1/2 lemon, juiced

Combine salmon, egg, bell pepper, cucumber, onion, celery, capers and cayenne. Mix well then add in mayonnaise, yogurt, sour cream and lemon juice. Salt and pepper to taste.



Warm Salmon Salad Recipe

2 tablespoons olive oil
5 cloves garlic, thinly sliced
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon Dijon-style mustard
1 tablespoon water
1/2 teaspoon pepper
1/3 cup plain fat-free yogurt
12 ounces fresh skinless, boneless salmon fillets, 1 inch thick
Nonstick spray coating
10 cups torn romaine
1/2 cup thinly sliced red onion
1/4 cup freshly grated Parmesan cheese
1 cup cherry tomatoes, halved
1/2 cup pitted ripe olives, halved (optional)

In a saucepan bring olive oil to a shimmer over medium heat. Cook and stir garlic in hot oil for 1 to 2 minutes or until lightly golden.

Transfer garlic to a blender. Add lemon juice, Worcestershire sauce, mustard, water, and pepper. Cover; blend until combined. Reserve 2 tablespoons of garlic mixture; set aside.

Add yogurt to remaining garlic mixture in blender. Cover and blend until smooth. Chill until serving time.

Brush the reserved garlic mixture evenly over salmon fillets. Cover and chill for 30 minutes.

Spray the unheated rack of a broiler pan with nonstick coating. Place the salmon on the rack. Broil 4 to 5 inches from heat for 8 to 12 minutes or until salmon flakes easily when tested with a fork, turning once.

Meanwhile, in a large bowl toss romaine, onion, and Parmesan cheese with the chilled yogurt mixture.

Divide romaine mixture among 4 salad plates. Place one salmon fillet on each salad. Top with tomatoes and olives. Makes 4 servings.


Each of these recipes will delight family and friends with new flavors and a healthy, salmon entrée. Enjoy!