Deschutes-Style Salmon Salad

  • Yield 5 to 6 servings

Deschutes River rafters turn to this hearty sandwich filling as an alternative to a main course.


2 to 3 pounds salmon fillet
5 cloves garlic, minced and divided
1 teaspoon dried tarragon
Seasoning salt
5 bay leaves
1/2 medium red onion, minced
1/2 medium green bell pepper, seeded, deveined and diced
1/2 medium red bell pepper, seeded, deveined and diced
1 medium carrot, grated
3 stalks celery, thinly sliced (1 1/2 cups)
1 tablespoon mayonnaise, or to taste
1 tablespoon Dijon mustard
Red leaf lettuce


  1. Prepare salmon fillet by mincing 4 garlic cloves and spreading over fish.
  2. Sprinkle top of fish with 1 tablespoon dill, tarragon and seasoning salt.
  3. Cover fish with bay leaves and grill on barbecue with skin-side down until flaky, yet moist. (If baking in the oven, allow 10 minutes for each 1-inch thickness of fish at 450 degrees.)
  4. Chill fish in refrigerator until cool. Remove bay leaves and discard.
  5. In a large bowl, flake salmon with fork into small pieces.
  6. Add onions, peppers, carrot, celery and remaining garlic. Stir in mayonnaise, remaining dill, and Dijon mustard.
  7. Serve on salad plates lined with lettuce leaves.

Recipe reprinted with permission from The Junior League of Portland, Oregon, From Portland’s Palate a Collection of Recipes from the City of Roses (The Junior League of Portland, Oregon, 1992).



Get every new post delivered to your Inbox.

Join 254 other followers