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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."
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1 h servings 307 cals
Original recipe yields 8 servings


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  • Prep

  • Cook

  • Ready In

  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: 307 calories; 22.3 g fat; 5.9 g carbohydrates; 21 g protein; 83 mg cholesterol; 809 mg sodium. Full nutrition

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