Baked Salmon Salad | The Jewish Week | Food & Wine

Baked Salmon Salad

Baked Salmon Salad

Baked Salmon Salad, Ronnie Fein

6-8 buffet servings

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1 pound cooked salmon (or use canned)

2 stalks celery, finely chopped

2 tablespoons chopped fresh dill

4-6 tablespoons mayonnaise

2 tablespoons lemon juice

1/4 teaspoon Dijon mustard

salt and freshly ground black pepper to taste


Mash the salmon in a bowl. Add the celery, 4 tablespoons mayonnaise, the dill, lemon juice and mustard and mix the ingredients to blend them evenly. Season to taste with salt and pepper. Add more mayonnaise for a creamier texture.

Ronnie Fein is a cookbook author, food writer and cooking teacher in Stamford. She is the author of The Modern Kosher Kitchen and Hip Kosher. Visit her food blog, Kitchen Vignettes, at, friend on Facebook at RonnieVailFein, Twitter at @RonnieVFein, Instagram at @RonnieVFein.