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Salmon Salad Recipe

Salmon Salad

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (23)

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Average Rating:

Total Reviews: 23

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  • on April 05, 2013

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    As always, Ina knocks it out of the park (so to speak with this one! It is easy, quick and great tasting! What would I ever do without the Barefoot Contessa in my daily life!

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  • on December 11, 2012

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    This is the best salmon salad that I or my wife has ever had! In the past I made a salmon salad with a mayonnaise base (like my grandmother taught me . Now since we are calorie/Weight Watchers point conscious, sure makes this dish much better for our life style.

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  • on November 07, 2012

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    So, so simply and absolutely divine! I used leftovers from Ina's Salmon over lentils recipe. Not only did my mom LIKE it, she said it was the best Salmon Salad she's ever had... and she's eighty! That's a WINNER!

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  • on September 11, 2012

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    I cooked the salmon in foil packets on the grill with herbs, oil, etc. and it was so moist it didn't need additional dressing

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  • on January 27, 2012

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    This was a fabulous recipe that was worth the extra effort to use fresh salmon. I squeezed a bit of fresh lemon just before serving, and it really gave it a nice added zip. Thanks, Ina! My sister Joanie has been a huge fan of yours for years, and she has passed her love of your recipes to me.

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  • on September 08, 2011

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    I'm literally drooling while I'm thinking about this salad, it was THAT good. The raspberry vinegar is what makes it, to me. Some of the reviewers before said that it needed more of the herbs and oils/vinegar - I completely agree, I doubled them. Remember, you're accompanying a whole 2 pounds of salmon. And although I love cooked fresh salmon, its prices have gone through the roof lately - $20 per pound! - so I've had just as much success using good-quality canned salmon. Trader Joe's has great canned salmon that's reasonably priced.

    I took this salad, along with a grapefruit and avocado salad, some sliced crusty bread, and a bottle of wine on a picnic, and it was amazing!!

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  • on August 03, 2011

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    Very good, just the right combo of sweet and tart. I followed the advice of a previous reviewer and used raspberry vinaigrette, turned out great. Served it on toasted bread with butter lettuce and a slice of tomato. :

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  • on August 02, 2011

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    excellent recipe. allows me to eat cold what i normally eat hot : i didn't use the olive oil or raspberry vinegar instead just used rasberry vinagrette dressing. came out great!

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  • on August 23, 2010

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    This is my go to salmon salad. Everyone loves it!

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  • on May 19, 2010

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    I had to use chilled Canned salmon (picking out the bones and skin of course and it still turned out very flavorful. I also cheated by using the Light rasberry vinagrette dressing I had in the fridge inplace of the olive oil and rasberry vinager...,4 tbls seemed like the same thing, and it really turned out terrific. I stuffed it in Pita halves with baby spinich leaves. I will use this recipe again and again. Its a nice change for the hot summer months ahead.

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