Salmon Salad; Paula Deen

Salmon Salad

Course Appetizer


  • 15 1/2 oz Can of salmon
  • 2 ea Celery stalks
  • 1/2 ea Onion, small
  • 1 tb Lemon juice
  • 1/4 ts Dill weed
  • 1/2 c Miracle whip
  • 1 ea Egg, boiled, chopped


  • I prefer Red Salmon, Pink is alright pick out the dark skin, crush bones and mask the salmon. ** celery- cut into 1-inch pieces ***
  • I prefer Miracle Whip – but any mayonnaise will work Grate celery and onions.
  • Mix Salmon, onions and celery in medium bowl. Add lemon juice, dill weed,egg mayo, salt and pepper to taste.
  • Mix well all ingredients. Chill mixture thoroughly. This is really good on croissants. Yield approx. 2 1/2 cups


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