This Dilly Salmon Salad on Cucumber Rounds is a perfect lunch, snack or appetizer, and the salmon salad itself is fabulous on a bed of greens or a slice of toast.
Wondering what to do with leftover salmon?
The recipe for salmon salad uses leftover poached, smoked, broiled or otherwise cooked fish and makes it new again. Just a few ingredients, and it's a whole new meal!
Easy Salmon Salad Ingredients:
- cooked salmon (leftovers work!)
- juice & zest from one lemon
- mayonnaise
- minced fresh dill
- scallions
- celery
- cucumber, leafy greens or bread, for serving
Article and recipe Courtesy: Alison Needham
Leftover salmon was not my jam.
I do not love leftover fish. At all. In fact, it completely freaks me out. I don’t really know what my deal is, but perhaps it’s because I’m a late-in-life seafood lover. Growing up my mom never made it (allergies), so I didn’t realize I even liked fish until I was a young adult. Even then, I was the kind of person who didn’t like fishy fish.
Eventually, as my tastes evolved, I graduated to more complicated fishes…even sushi and oysters. But leftover fish of any sort was usually tossed out, unless my husband ate it.
Easy Salmon Salad: a Star (Recipe) is Born:
I made a poached salmon fillet the other day, and we had plenty leftover. Of course I saved it, thinking I would toss it out in a day or two. But lunch arrived, and there was no other food in the house. In a moment of inspiration (or desperation…depending on how you look at it), I decided to treat it like a can of tuna, and dress it up. I scooped it onto sliced toasted (gluten free) bread, and also cucumber rounds for good measure.
This salmon salad recipe is, in a word: delicious.
It was delicious. I can imagine serving something like this for brunch, or even dinner on a night when it’s just too hot to cook. The dillyness, and of course the open faced sandwich (or Smorrebord) brought me right back to my Scandinavian roots. I can imagine making poached salmon again, for the express purpose of making this salad.
Serve this Dilly Salmon Salad on Cucumber Rounds - or bread, or wraps, or whatever - soon.
Got salmon salad mastered? Try these too:
Gluten-Free Pita-style Flatbread Recipe
This gluten-free flatbread recipe from Alison of A Girl Defloured is perfect for pita sandwiches, wraps and more!
This Dynamite Salmon recipe is bite-sized goodness!
These Dynamite Salmon Appetizers might be our favorite appetizer ever – gorgeous, easy to prep, served room temperature and delish! What else can you ask for?
Dilly Salmon Salad on Cucumber Rounds
Ingredients
- 1 cup cooked salmon leftovers work, mine was poached
- juice & zest from one lemon
- ¼ cup mayonnaise
- 2 tablespoons minced dill
- 2 scallions thinly sliced
- 1 celery stalk thinly sliced
- 1 cucumber cut into rounds
- *or 4 slices of gluten-free bread lightly toasted, for serving
Instructions
- Place salmon in a medium bowl and gently break into chunks with a fork.
- Add lemon zest and juice, mayo, dill, scallions, and celery and toss together until evenly mixed.
To serve:
- Scoop about 1 tablespoon of the mixture onto each cucumber round, and top with additional dill for garnish.Alternately, top each slice of bread with a thin layer of mayo, some cucumber slices and baby spinach or leafy greens and a small scoop of salmon salad. Serve immediately.
Notes
Nutrition
Frequently Asked Questions about this Salmon Salad recipe:
Salmon is delicious cold, as it holds it's texture well after being cooked. It can be tossed with fresh dill, lemon and mayonnaise for an easy salad topping, or salmon can also stand up to vinaigrettes and crunchy vegetables too.
Salmon is exception on or in salads, and pairs well with lemon, dill, creamy dressings or vinaigrettes, olives, peppers and tomatoes. Salmon is also a good paring for cool vegetables, like cucumbers, avocados and watercress.
Yes, salon that has been cooked properly and stored in a refrigerator or otherwise chilled is perfectly safe to eat.
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