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This salmon salad is surprisingly good! It's made from canned salmon, fresh dill, creamy mayonnaise, and other ingredients that give this salmon salad or smoky, sweet, slightly citrusy sauces. Inspired by J. Alexander’s Smoked Salmon Sauce, but no smoked salmon required! This recipe is easy to make, inexpensive, inexpensive, and pantry friendly, and salmon does NOT taste canned! You can serve it as a sandwich, in green leaves or with crackers or toast as a sauce.
Why is this recipe so good?
- This salmon salad is so delicious and It tastes nothing like it's made from canned salmon! Liquid smoke, maple syrup, lemon juice, and salt. It mimics the flavors of a cured and smoked salmon, which is then mixed with tasty but simple ingredients that perfectly complement the salmon.
- There are many ways to eat salmon salad. Delicious on a sandwich, lettuce, or as an appetizer with vegetables or crackers, This recipe is elegant enough for parties, but also easy enough to prepare meals!
- Canned salmon makes this recipe super easy! Without cooking or preparing!
How to make salmon salad with canned salmon
- in a medium bowlmix together salmon, liquid smoke, lemon juice, maple syrup and salt. Set aside for Let the salmon "cure".
- Mix the other ingredients together in a separate container. Add to first bowl and stir to combine well.
The best tips to do
- We love our salmon salad with crostinis. To make your own, preheat your oven to 375º F. Cut a loaf of bread into 1/4 inch slices and brush with oil, such as olives or avocados. If you want, you can add other seasonings, such as salt, garlic, or rosemary. Bake in the oven until crisp.
- To save your salmon salad, keep it in an airtight container in the refrigerator for up to 3 days. We do not recommend freezing!
- Can't find canned salmon? You can also make this recipe with cooked salmon.
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Canned salmon salad
- 1/3 cup mayonnaise
- 1/4 cup chopped fresh dill, or 2 teaspoons dried dill
- 1/4 cup minced shallot
- 1 1/2 teaspoons of liquid smoke
- 1 clove garlic, minced
- 4 teaspoons of lemon juice
- 1 tablespoon of dijon mustard
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons of maple syrup
- 2 cans (14 ounces) drained salmon, skinless and flaked
Mix salmon, liquid smoke, lemon juice, maple syrup, and salt in a medium bowl. Set it aside to let the salmon "cure."
Mix other ingredients in a separate container. Add to first bowl and stir to combine well.
- Crostinis to serve: Preheat your oven to 375º F. Slice a baguette into 1/4 inch slices and brush with oil, such as olive or avocado. If you want, you can add other seasonings, such as salt, garlic, or rosemary. Bake in the oven until crisp.
- Storing salmon salad: Keep in an airtight container in the refrigerator for up to 3 days. Do not freeze.
- Without canned salmon: You can use cooked salmon for the recipe.