You can use leftover grilled, baked, or sautéed salmon to make this as a sandwich filling or as a dip for crackers or bagel chips.

Recipe by Coastal Living July 2005

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Jean Allsopp

Recipe Summary

Yield:
Makes 3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place salmon in a Dutch oven, and add water to cover by 1 to 1 1/2 inches. Cover Dutch oven, and bring to a simmer; simmer 10 minutes. Remove from heat, and let stand 5 minutes. Transfer salmon to a large bowl. Cool fish, and flake.

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  • Fold in mayonnaise, sour cream, and lemon juice. Stir in remaining ingredients. Cover and chill 30 minutes.

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