Sockeye Salmon Salad

Barton Seaver wants you to eat your recommended 2-3 servings of seafood a week! And that’s not fishy advice, since Barton’s a sustainable-seafood expert and director of the Healthy and Sustainable Food Program at the Harvard Center for Health and the Global Environment. He’s also a chef and the author of the cookbook For Cod and Country. This is Barton’s recipe for salmon salad, and he likes to serve it on whole-wheat toast, with tomatoes and greens (spinach, romaine lettuce, or arugula). 

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Hands-on time: 15   |    Total time: 15   |    Makes: 2 Servings


Cutting board
Sharp knife (adult needed)
Can opener
Medium-sized bowl
Measuring spoons
Lidded container


1 unit (7- to 8-ounce) can Alaskan sockeye or pink salmon
2 tablespoon mayonnaise or plain yogurt
1 teaspoon chopped celery leaves or fresh dill
unit pinch salt


Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.

To drain the salmon: Set the colander in the sink, then use the can opener to open the can and carefully empty the salmon into the colander. Using the fork, press down on the salmon to squeeze the liquid out. Allow it to drain away.

Put the fish in the bowl and break it up with the fork, being careful to remove and toss out any small bones or skin that may be mixed in.

Add the mayonnaise, celery leaves, and the salt. Mix thoroughly to combine. Serve right away, or cover and refrigerate up to 1 day.


  • Instead of the celery leaves or dill, try using 1 teaspoon ground nutmeg, celery seeds, or ground coriander.
  • Add 2 tablespoons sliced scallions or chopped fresh herb leaves, such as basil or cilantro.
  • Add thinly sliced cucumber or avocado wedges to your sandwich.