This is the kind of salmon salad that feels especially good in the warmer months—bright, briny, and just a little tangy. Lemon, capers, and pepperoncini bring a clean, punchy flavor, while celery adds crunch and fresh herbs keep everything balanced.
It’s easy to keep coming back to, whether you’re piling it onto crackers, building a quick sandwich or wrap, or spooning it over a simple green salad.
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Prep Time:
15 minutes
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Cook Time:
0 minutes
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Total Time:
15 minutes
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Servings:
3–4
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Ingredients:
- 2 cans salmon (about 12–15 oz total), drained (bones removed if desired) or leftover baked flaked salmon.
- 1/4–1/2 cup white or red onion, finely minced
- 1–2 stalks celery, diced
- 3 pepperoncini peppers, thinly sliced
- 1 Tb capers, minced
- 1/4 cup fresh parsley, chopped
Dressing
- 1 Tb Dijon mustard
- 1/4 cup extra virgin olive oil
- 2–3 Tb fresh lemon juice (to taste)
- 2 Tb pepperoncini brine
- 1/2 tsp kosher salt
- 1/4 tsp fresh cracked black pepper
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Instructions:
- Prepare the salmon: Drain the salmon and gently break it into flakes in a mixing bowl.
- Add the mix-ins: Add onion, celery, pepperoncini, capers, and parsley.
- Make the dressing: In a small bowl, whisk together Dijon, olive oil, lemon juice, pepperoncini brine, salt, and pepper.
- Combine: Pour the dressing over the salmon mixture and gently fold until evenly coated.
- Taste and adjust: Adjust lemon, salt, or brine as needed to get the balance just right.
- Serve: Serve immediately or chill slightly before serving.
Serving Ideas
Great on crackers, in sandwiches or wraps, spooned over a simple green salad, or tucked into halved bell peppers for a fresh, crunchy bite.
If you’re looking for more simple, reliable seafood ideas like this, explore our Approachable Seafood guide—easy wins that make cooking fish feel a whole lot simpler.
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