I can’t tell you how many times JW has called me at, like, 10:30 saying, “Hey, babe, we decided to get in the fields (planting/spraying/harvesting/etc) today and am going to need some lunch. Can you bring me something?” Cue the stress of not having been to the store in a week, trying to wrangler a toddler and figure out what I’m going to do for our lunches, and knowing whatever I take him needs to travel well. Sigh. That’s exactly how this salmon salad was born.

I usually make salmon once every week or two, whether it’s Salmon Poke Bowls or Oven Roasted Salmon, and I always seem to have some leftover. Now, I don’t know about you, but I’m not a fan of reheating salmon in the microwave. The “fishy” flavor seems to intensify and it dries out. Fortunately on the day that I got one of those lovely, giving me plenty of notice phone calls, I had some leftover salmon from the night before. And being married to a Dutch guy means that we ALWAYS have mayonnaise in the house (it’s a thing, trust me on this). So then it hit me…salmon salad!

If you think we Americans love our mayonnaise based salad creations (chicken, tuna, egg, and so many more), you haven’t seen anything until you visit The Netherlands. The Dutch love their “salades,” and one of my husband’s all-time favorites is salmon salad, or zalm salade. I knew there was no way I could ever recreate the true Dutch version, so I decided to put my own little spin on it and make something similar to tuna salad, but that turned our way better in my opinion! A little pickle and green onion for some zesty crunch, a little dill, and a splash of pickle juice (yes, you read that right…I love using pickle juice in recipes that need a little vinegary, salty bite. There’s so much flavor in that liquid gold!), and we had a winner! Now he gets doubly excited when I make salmon for dinner because he knows the chances of him having salmon salad the next day for lunch are pretty good!

This recipe is really super easy, and I generally eyeball the ingredients simply because I never make a big batch at once. I’ve included measurements on the recipe card to help keep it simple, though. Start off with some flaked, cold salmon. You could make it specifically for this, use leftovers, canned, or the kind that comes in the pouch. It’s up to you. to that add some diced green onion, some diced pickles (I prefer the flavor of Claussen Kosher Dills, and I trim off the seeds), a splash of pickle juice, a sprinkle of dill (can be fresh or dried..whatever you have on hand), and some mayo. Give it a good mix and you’re done! You can serve it on a sandwich, in a wrap, or on crackers. Or just, you know, straight out of the mixing bowl on a fork or spoon. Whatever your little heart desires.

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Salmon Recipe

A great way to use up leftover salmon, or even to add a new twist to the typical tuna salad, this Salmon Salad is a delicious lunch any day of the week!

Course Brunch, lunch, Main, Salad

Cuisine American, Dutch

Keyword Easy Lunch, Pescatarian, Salad, salmon, Seafood

Prep Time 10 minutes minutes

Servings 4 people

Author Meagan - The Crossroads Cook

Ingredients

• 2 Salmon Fillets
• 3 tbsp Diced Green Onion
• 3 tbsp Diced Pickles
• 2 tbsp Pickle Juice
• 3 tbsp Mayonnaise
• 2 tsp Dill Fresh or Dried

Instructions

• Flake the cold salmon into a mixing bowl. Gently stir in the rest of the ingredients. Serve on bread, in a wrap, or with crackers.

Notes

You can also use canned or pouched salmon. 

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