This salmon salad is shockingly good! It's made from canned salmon, fresh dill, creamy mayo, and other ingredients that give this salmon salad or dip smoky, sweet, slightly citrusy flavors. Inspired by the smoked salmon dip from J. Alexander's, but with no smoked salmon required! This recipe is easy to make, cheap, and budget and pantry friendly, and the salmon does NOT taste canned! You can serve it as a sandwich, on leafy greens, or with crackers or toasts as a dip.
214-ounce canssalmondrained, skin removed, and flaked
Mix salmon, liquid smoke, lemon juice, maple syrup, and salt in medium bowl. Set to the side to let salmon "cure."
Mix other ingredients together in separate bowl. Add to first bowl and stir to combine well.
Crostinis for serving: Preheat your oven to 375º F. Slice a baguette into 1/4 inch slices and brush with oil, like olive or avocado. You can add other seasonings if you like, such as salt, garlic, or rosemary. Bake in the oven until nice and crispy.
Store salmon salad: Keep in an airtight container in the fridge for up to 3 days. Do not freeze.
No canned salmon: Can use cooked salmon for recipe.