Salmon Salad Spread

Rating: 4.6 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This is a good sandwich or cracker spread, much like tuna fish or chicken salad. Yummy!

By CARLISFAMILY

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Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
30 mins
total:
1 hr
Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.

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  • Mix salmon, mayonnaise, mustard, relish, raisins, red onion, celery seed, salt, and pepper together in a bowl. Chop eggs, add to salmon mixture, and mix.

  • Refrigerate salmon salad until chilled completely, at least 30 minutes.

Cook's Note:

Try red or green grapes in place of the raisins for a different flavor.

Nutrition Facts

Per Serving:
329 calories; protein 27.1g; carbohydrates 8.3g; fat 20.7g; cholesterol 120.4mg; sodium 624.4mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Marianne
Allstar
Rating: 5 stars
03/07/2015
First of all I cut the recipe down to 1/4 of the ingredients. I had a touch of salmon left over from last night's dinner and wanted to use that up but it wasn't enough so I also had a 7-oz can of tuna that I used too. Also I opted for the submitter's suggestion of using grapes. I portioned out all the ingredients from the mayo down and added some to the salmon and the rest to the tuna for our lunch today. Both were good though my husband preferred the mix with the tuna. This is a nice take of the protein salad mixes that are out there. I would make this again! Thanks for our lunch CARLISFAMILY! Read More
Helpful
(1)

Most helpful critical review

Tara Plantier
Rating: 3 stars
06/25/2019
I just made this. I gave it a 3 star because of how much mayo is called for! 1/2 cup is to much seems to take away from the salmon flavor. Other than that it s good Read More
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Marianne
Allstar
Rating: 5 stars
03/07/2015
First of all I cut the recipe down to 1/4 of the ingredients. I had a touch of salmon left over from last night's dinner and wanted to use that up but it wasn't enough so I also had a 7-oz can of tuna that I used too. Also I opted for the submitter's suggestion of using grapes. I portioned out all the ingredients from the mayo down and added some to the salmon and the rest to the tuna for our lunch today. Both were good though my husband preferred the mix with the tuna. This is a nice take of the protein salad mixes that are out there. I would make this again! Thanks for our lunch CARLISFAMILY! Read More
Helpful
(1)
BOOMER475
Rating: 5 stars
02/28/2016
Made this recipe with light miracle whip instead of mayo. Delicious! Read More
Tara Plantier
Rating: 3 stars
06/25/2019
I just made this. I gave it a 3 star because of how much mayo is called for! 1/2 cup is to much seems to take away from the salmon flavor. Other than that it s good Read More
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Mimzy
Rating: 5 stars
04/04/2018
Awesome! I hate salmon but made this for my boyfriend for lunch and he made me try it because it was so good! I followed the recipe exactly only using a yellow onion because I didn't have a red one. I will definitely be making this again! Read More
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