Salmon Salad With Toasted Hazelnuts and Tarragon

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Mix it up with an interesting twist on the traditional tuna or salmon salad. Serve as desired in sandwiches, on crackers, or in lettuce wraps.

Prep Time:
45 mins
Cook Time:
10 mins
Additional Time:
5 mins
Total Time:
1 hr
8 servings


  • ¾ cup hazelnuts

  • 4 (5 ounce) cans salmon, drained

  • cup mayonnaise

  • cup Greek yogurt

  • ½ cup finely chopped red bell pepper

  • ½ cup finely chopped carrot

  • ½ cup finely chopped celery

  • 2 hard-boiled eggs, chopped

  • ¼ cup minced onion

  • 3 tablespoons minced fresh parsley

  • 2 tablespoons Dijon mustard

  • 1 tablespoon minced French tarragon leaves

  • ½ lemon, juiced

  • 1 teaspoon garlic salt

  • ½ teaspoon salt

  • teaspoon ground habanero pepper, or more to taste


  1. Preheat oven to 350 degrees F (175 degrees C). Spread hazelnuts onto a baking sheet.

  2. Toast hazelnuts in the preheated oven until golden brown, about 10 minutes. Rub hot hazelnuts using a clean dishtowel to remove skins. Cool for 5 minutes. Chop.

  3. Combine hazelnuts, salmon, mayonnaise, Greek yogurt, red bell pepper, carrot, celery, hard-boiled eggs, onion, parsley, Dijon mustard, tarragon leaves, lemon juice, garlic salt, salt, and habanero pepper in a large bowl.

Cook's Note:

Substitute cayenne pepper for the habanero pepper if desired.

Nutrition Facts (per serving)

306 Calories
22g Fat
6g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 306
% Daily Value *
Total Fat 22g 29%
Saturated Fat 4g 18%
Cholesterol 83mg 28%
Sodium 809mg 35%
Total Carbohydrate 6g 2%
Dietary Fiber 2g 7%
Total Sugars 2g
Protein 21g
Vitamin C 16mg 78%
Calcium 190mg 15%
Iron 2mg 8%
Potassium 393mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.