Cool & Crunchy Salmon Salad

Dianne Ward


This recipe has been a favorite of three generations of my family. My step-grandmother was the first to serve it. My mother loved it and I do too! They both used canned peas. I use frozen peas right out of the freezer for a fresher flavor and instantly cold salad ready to serve!

This would generally serve 3. I usually double the recipe....we love it!

★★★★★ 1 vote


1 large
canned salmon (abt 14.75 oz)
3 large
eggs, hard boiled, cooled, chopped
1 1/2 c
chopped celery
3 Tbsp
finely minced onion
1 c
frozen green peas, do not defrost
1/2 c
mayonnaise, or
enough to bind the salad but not be squishy
1 dash(es)
salt (if desired) and pepper to taste
lettuce leaves for serving


1Drain salmon well. Do NOT discard the bones.
2CRUSH the bones so that you get the calcium from them. They will not choke anyone. Get your hands in there and crush them up and mix them into the salmon flesh.
3Mix all ingredients except the mayo. If frozen peas are used, which I prefer, stir them right in frozen. It instantly chills the salad so it is cold and ready to eat in 5 minutes. Mix the ingredients well. Stir in mayo to coat and bind the salad together.
4Serve on a bed of lettuce or as my mother called it, "a lettuce cup". It is also great as a sandwich filling.
5If desired you may use about a cup of well drained canned peas instead of the frozen peas.

About this Recipe

Course/Dish: Other Salads