Mamta's Kitchen

Salmon and Corn Salad

Salmon & Corn Salad

Mamta Gupta

This dish can be served as a salad, used as a filling for all kinds of sandwiches, tacos, pita breads etc. and served as side dish at buffets and picnics. Tinned Tuna can be used in place of tinned Salmon. Serves 4

Edited and pictures changed 31st December 2020


  • 200 gm. tin of skinless wild salmon in brine (not oil), drained . If you only have the skinned one, remove the skin.

  • 200 gm. tin of unsweetened sweet corn, drained

  • 3-4 tbsp. Mayonnaise

  • 2 tbsp. sour cream or cream cheese (optional)

  • Zest and juice of 1/2 a lemon or lime

  • 2-3 tbsp. very finely chopped red onion

  • 1 Chopped green chilli or 1 tsp. Tabasco sauce, adjust to taste

  • A good sprinkle of freshly ground black pepper

  • 1 tbsp. finely chopped fresh dill (optional). If you don't have it, you can add a level tsp. dry dill.

  • Salt to taste, after tasting. Not usually required.


  1. Drain salmon and place in a bowl.

  2. Add all other ingredients and mix gently, without breaking fish too much. Taste and adjust seasoning.

  3. Cover and chill for a couple of l hours.

  4. Serve chilled, with a dill garnish and a slice of lemon

  5. You can add other things to it, like finely chopped fresh herbs, tomatoes (de-seeded), red/yellow/green peppers, to name a few.

  6. Also see Also see Salad Selection and Sandwich selection.

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