Favorite Salmon Salad Two-Ways


I love a good tuna salad, but this salmon salad is bright, crisp, and delicious. Served as a salad and a salmon melt over sourdough, it is versatile and great for meal prep.


  • 2 cans of Blue Harbor Wild Pink Salmon no salt added drained
  • 1/2 cup diced red pepper
  • 1/4 cup scallions sliced thin
  • 1/4 cup fresh dill
  • 1 tbsp capers I do a heaping tbsp cause I love capers
  • 1 tbsp rice wine vinegar or any vinegar
  • 1 tbsp Dijon mustard
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3 tbsp mayo


  • 2 cups of greens
  • 2 wedges lemon


  • 1 piece of sourdough
  • 1/4 cup grated sharp cheddar


  • In a bowl, combine the salmon, red pepper, scallions, dill, capers, vinegar, Dijon, mustard, salt, pepper, and mayo. Mix it well without breaking up the salmon chunks too much. 
  • The salad is done – but let's transform it into two of my favorite ways to eat it:
    a.    On a bed of greens with lemon on the side – light and delicious.
    b.    As a salmon melt – top the sourdough with half the mixture of the cheese and broil on a sheet pan for a few minutes until the cheese melts
    c.     I also love topping cucumber wedges with the salmon or using crackers to scoop it!
  • Store the salmon salad in the fridge for 3 days and have it on hand to make a simple and delicious meal!
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