Baked Salmon Salad Spread
Baked Salmon Salad Spread is so versatile you can use it as an appetizer spread with crackers, or you can use it as a spread for sandwiches.
Servings: 8 servings
Calories: 180kcal
Equipment
- aluminum foil optional, for easier cleanup
- microplane for zesting the lemon
Ingredients
- 1 pound salmon fillets
- salt and pepper to taste
- 1 tablespoon fresh lemon zest
- 1 teaspoon dried dill weed
- ½ teaspoon Old Bay seafood seasoning
- ½ cup mayonnaise
- 1 tablespoon sweet pickle relish
- 1 teaspoon garlic powder
- crackers for serving if desired
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Place the fish fillets on a baking sheet and season with salt and pepper to taste.
- Bake the fillets in a preheated oven for 15 minutes. Remove and cool.
- Flake the cooled fish with a fork and place in a medium-size bowl.
- Add the lemon zest, dill weed, Old Bay seasoning, mayonnaise, sweet pickle relish and garlic powder to the fish and mix well.
- Cover and chill for at least two hours.
- Use the spread for crackers as an appetizer, or as a sandwich filling.
Notes
Store in an airtight container in the refrigerator for up to 5 days.
Not recommended for freezing as the texture of the mayonnaise with split and become watery.
Nutrition
Serving: 1serving | Calories: 180kcal | Carbohydrates: 1g | Protein: 12g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 37mg | Sodium: 130mg | Potassium: 292mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 66IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
