Ina Garten salmon salad pairs chilled salmon with celery, red onion, dill, and capers in a raspberry vinegar dressing. And this Barefoot Contessa Cookbook recipe serves 4 at around 545 calories in just 30 minutes, since the salmon starts pre-cooked.
Most salmon salads lean on mayonnaise, but this Barefoot Contessa version uses raspberry vinegar instead. So the salmon and fresh herbs actually come through, which makes this taste lighter than most deli-style versions.
Getting the flake size right is everything here, since large pieces give the salad real texture. But break them too small and the whole thing turns mushy, which loses the contrast with the crunchy celery.
Source: The Barefoot Contessa Cookbook (1999), verified from foodnetwork.com
Ina Garten Salmon Salad
Course: Sides, SaladsCuisine: AmericanDifficulty: Easy4
servings15
minutes15
minutes545
kcal30
minutesTwo pounds of chilled salmon get broken into large flakes and tossed with crunchy celery, red onion, fresh dill, and capers. Then raspberry vinegar and olive oil dress everything, so there is no heaviness from mayo or cream.
Ingredients
- For the salad:
2 pounds cooked salmon, chilled
1 cup small-diced celery (3 stalks)
1/2 cup small-diced red onion (1 small onion)
2 tablespoons minced fresh dill
- For the dressing:
2 tablespoons capers, drained
2 tablespoons raspberry vinegar
2 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions
- Break the salmon: Break the chilled salmon into very large flakes, and remove any skin or bones as you go.
- Build the bowl: Then place the flakes in a large bowl and add the celery and red onion.
- Dress the salad: After that, toss in the dill, capers, raspberry vinegar, and olive oil, since these create the dressing right in the bowl.
- Season to taste: Once everything is combined, add the salt and pepper, then taste and adjust until the balance feels right.
- Serve: Then mix it all together and serve cold or at room temperature, because both ways let the flavors come through.
FAQs
Can I use a different vinegar if I don’t have raspberry vinegar?
The raspberry vinegar adds a gentle tart-sweet note that regular vinegars miss, so track it down if you can. But if you are stuck, red wine vinegar comes closest in body, while white wine vinegar works and just runs more acidic. Balsamic sounds tempting but skip it, because its thick sweetness overpowers the salmon and stains everything brown. A splash of lemon juice with a pinch of sugar works as a stand-in though, since it mimics that light fruity tang.
Why does the recipe call for very large flakes instead of small pieces?
Each big piece has a firmer outside that catches the vinegar and a softer center that stays rich on your tongue. And that contrast is what makes every bite interesting, which you lose completely by cutting the fish too fine. And breaking the salmon by hand matters, because a knife compresses the fibers and gives you flat shreds instead of natural chunks. Since each flake holds its shape in the bowl, the salad also looks more impressive when you plate it for guests.
What goes well with this salmon salad?
Crusty bread or a toasted baguette works best alongside this salad, because the crunch plays off the soft salmon flakes. And Bibb or butter lettuce cups turn it into a lighter option, since they add a fresh snap with every bite. But for a more filling spread, add sliced avocado and cherry tomatoes, because the creaminess and acidity balance the vinegar. And in summer, a chilled cucumber soup on the side ties everything together, since both dishes taste best cold.
How long does this salmon salad keep in the fridge?
The salad keeps well for two days in a sealed container, because the vinegar and oil dressing holds up better than mayo-based versions. But after day two the celery softens and the onion gets stronger, which changes the whole texture. So if you plan to store it, hold back the dill and add it fresh before serving, since it wilts and turns dark in acid. And keep the salad tightly covered, because exposed salmon dries out and picks up fridge odors quickly.
Can I make this salmon salad ahead of time?
You can make it up to a day ahead, and it actually tastes better after the flavors sit together for a few hours. But dress the salad with only half the vinegar and oil at first, since the salmon absorbs liquid as it rests. Then right before serving, add the remaining dressing and toss gently to refresh everything. And if the salad seems dry, a small splash of olive oil brings it back, because the fish soaks up the dressing overnight.
