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Radish and Herb Salmon Salad
Servings: 4 entree servings
  • 3 5 oz. or 6 oz. cans solid skinless, boneless salmon well drained*
  • 2 stalks celery finely diced
  • 1/4 cup radishes finely diced (about 2 radishes)
  • 1/2 cup fresh italian parsley chopped
  • 1/4 cup fresh chives chopped**
  • 2 Tablespoons capers drained
  • 3 Tablespoons olive oil
  • 3 Tablespoons fresh lemon juice
  • 1 Tablespoon dijon mustard
  • 1/4 teaspoon freshly ground black pepper
  • Pinch of salt
  • 4 Tablespoons mayonnaise (I like Blue Plate)
  1. Place the salmon in a large bowl and flake it into small pieces with a fork. Add the celery, radishes, parsley, chives, and capers and toss to combine.
  2. In a small bowl, whisk together the oil, lemon juice, mustard, and pepper. Pour the dressing over the salmon, add the mayonnaise and stir until evenly combined.
  3. If you're not partial to measuring, you may end up needing a bit more dressing. Add a spoonful of mayo, a splash of olive oil or caper juice, a dab of dijon, or a squeeze of lemon, until you get the right consistency and balance of flavor. 

Recipe Notes

*Buy good quality canned salmon. Look at the ingredients and make sure it is just salmon, salt, and either water or olive oil. 

** Chives have a delicate onion flavor, milder than scallions. If you have some leftover and you aren't sure how to use them up, they are delicious on scrambled eggs!

Recipe adapted from Ellie Krieger