This is the perfect low-carb appetizer to make with your salmon leftovers! So easy to whip together, so delicious and pretty enough to serve to any dinner guest. I like to serve mine on thinly sliced cucumber rounds, but if you prefer the carb option you can serve it on crackers instead!
Salmon Salad Bites | Level: Easy | Serves: 4 |
WHAT YOU WILL NEED
1 Salmon Filet
Salt and Pepper
1/4 Cup Mayo
2 Celery Sticks, Chopped
2 Tsp Freshly Squeezed lemon Juice
Mrs Dash (Or Your Preferred Seasoning, such as Old Bay)
Chopped Fresh Dill (If Desired)
WHAT TO DO
Preheat oven to 450°F. Place salmon filet on a baking pan lined with aluminum foil and season with salt and pepper. Bake for 12 to 15 minutes, remove from oven and allow to completely cool in the fridge.
Tip: Skip these steps if you’re using leftover salmon!
Remove salmon from skin, making sure there are no bones. Chop or mash the salmon and place it in a bowl with the mayo, lemon juice, finely chopped celery and Mrs Dash (or preferred seasoning). Mix until well combined. Wash and thinly slice the cucumber. Lay the cucumber rounds on a plate and place a spoonful of salmon salad on top of each one. Serve topped with fresh dill if desired!