This quick and easy salmon salad recipe is perfect for small gatherings and also serves as a healthy day-time snack.

My father is an avid fisherman so I grew up eating lots of fresh fish caught by my father. He taught me everything I know about cooking fish. We spent many summers traveling and staying at various campgrounds around the country. He often would wake us up just before sunrise to go fishing. I loved watching the sunrise as the fog hovered over the lake. It was quiet. Peaceful.

I never caught anything worth bringing home until I was in college. I was standing on a jetty with my friends in Giants Neck when it happened. We were using eels as bait (ewww) and I will never forget what attaching one of those things to my hook felt like. I won’t even go there today! Just seconds after casting my line into the ocean, I got a bite. I remember yelling, “SHARK!” because I was used to catching tiny trout. This monster of a fish fought for a LONG time, but when I finally got him on shore, all I could think about was calling my dad.

This is not one of my dad’s recipes. He’s not the kind of dad that eats his fish on crackers!

If you want to cook salmon so that it’s juicy and filled with flavor, this a tip from my dad. Always keep the skin on, cover with tin foil to keep the moisture in the fish. Cook slowly at a lower temperature – between 350-375.

Salmon Salad

This quick and easy salmon salad is perfect for a small gathering or quick snack.

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Prep Time 10 mins

Cook Time 15 mins

Course Appetizer

Cuisine American

Servings 6

Ingredients

  

• 2.5 lbs wild caught salmon
• 1/3 cup dill chopped
• 1//3 cup celery chopped
• 1/3 cup scallions chopped (white and green parts)
• 1/4 cup soy free vegenaise
• 1/4 tsp paprika
• 1/4 tsp cayenne pepper
• 2 tsp dijon mustard
• 2 tbsp lemon juice
• salt and pepper to taste

Instructions

 

• Bake salmon in oven for 15 minutes at 375 degrees. When the salmon is cooked through, remove the skin and flake the salmon with a fork. Set aside.
• In a large bowl, add the rest of the ingredients and mix together.
• Add the salmon the the mixture and stir.
• Scoop salmon mixture onto small crackers and garnish with leftover scallion greens.

Keyword appetizer recipes, gluten free, soy free

I love the Rosemary and Sea Salt Gluten Free Crackers by Simply Mills.

You can also serve this in a Siete Tortilla wrap or on avocado. Boun appetito!