Salmon Salad

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

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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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I had leftover salmon and used it in this salad. My husband thought it was wonderful and I thought it was quick and easy to prepare.

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I made this salad exactly as written (which I almost never do and it was perfect. I served it on ciabatta rolls with arugula lettuce for a picnic (along with Ina's lemon bars for dessert. My friends gobbled it up and wanted more. Another Ina winner.

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I love salmon, especially grilled outdoors in the summer, and this is a great recipe to use the leftovers. I didn't have raspberry vinegar, but had lots of fresh raspberries, so I used white wine vinegar that I mixed with some mashed berries. This salad probably would have tasted great without adding the mashed berries, but when I'm trying a recipe for the first time, I like to make it as close as possible to the original... then later try variations. This salad is incredibly light and tasty summer fare... Ina always delivers!

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I'm always on the look out for quick healthy recipes. I broiled the salmon so it would have the toasty flavor and substituted balsamic vinegar since I didn't have any raspberry vinegar at the time. Tried it with both vinegars and it tastes just a good either way. If you like a stronger flavor the balsamic is nice. The recipe is so delicious and so quick and easy. I've made this recipe for just about everyone in my family and they all love it.