Canned Salmon Salad
Canned salmon, fresh dill, creamy mayo, and other ingredients give this salmon salad its rich, smoky, sweet, slightly citrusy flavors. Inspired by the smoked salmon dip from J. Alexander's, but with no smoked salmon required!
Ingredients
- 2 14.75-ounce cans salmon (drained well, flaked; see Notes)
- 1 ½ teaspoons liquid smoke
- 4 teaspoons fresh lemon juice
- 2 tablespoons maple syrup
- 1 teaspoon salt (more or less to taste)
- ⅓ cup mayonnaise
- ¼ cup chopped fresh dill (or 2 teaspoons dried dill)
- ¼ cup minced shallot
- 1 clove garlic (minced)
- 1 tablespoon dijon mustard
- ¼ teaspoon freshly cracked black pepper (more or less to taste)
- crostini
- buttery crackers
- lettuce cups
Directions
- 1
Add 2 14.75-ounce cans salmon, 1 ½ teaspoons liquid smoke, 4 teaspoons fresh lemon juice, 2 tablespoons maple syrup, and 1 teaspoon salt to medium mixing bowl. Stir gently until ingredients are well combined, then set bowl aside to let salmon "cure".
- 2
Add ⅓ cup mayonnaise, ¼ cup chopped fresh dill, ¼ cup minced shallot, 1 clove garlic, 1 tablespoon dijon mustard, and ¼ teaspoon freshly cracked black pepper to small bowl. Stir well until ingredients are fully incorporated into creamy mixture.
- 3
Transfer dill dressing into bowl of salmon. Gently fold dressing into salmon, stirring until all ingredients are well blended.
- 4
Serve salmon salad immediately, or cover bowl with lid or plastic wrap and refrigerate until ready to serve.