Walleye fish turned into a delicate Walleye fish salad
We fish for walleye every year. We make a regular weekend camping and fishing trip with a group of friends. When the fishing is good, we bring back a lot of walleye fillets that we divide into portions and freeze to use all year long. Walleye is a very mild white fish that is perfect in many dishes. This walleye salad is one way we use up our stockpile!
What is walleye salad?
Walleye salad is very similar to a more traditional tuna salad. It includes chunks of cooked fish in a light mayonnaise dressing. This recipe also includes bell peppers, onions and fresh dill and a touch of lemon.
What’s the best way to cook walleye?
For this recipe I poached the fish but you could also broil it. Really, any method would work. Leftovers from a meal would also be perfect for this dish.
Can I use other fish in this recipe?
Yes, you can use almost any type of fish. Walleye is a light flavored white fish. Some other great fish to try would include tilapia, bass, and haddock.
What ingredients do I need for fish salad?
- Cooked fish
- Red onion
- Yellow, red or orange bell pepper
- Fresh dill
- Dijon mustard
- Fresh squeezed lemon juice
- Fresh lemon zest
- Black pepper
How should I eat this salad?
My favorite way to eat Walleye salad is on crackers. It’s also delicious eaten in a sandwich, but many times I also eat this just plain with a fork!
How long will it keep?
This salad will keep up to two days in the refrigerator. Any longer and the salad becomes weepy.
What else can I make with Walleye?
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Chunked walleye in a light dressing with onions, peppers and fresh dill
- 2 cups walleye cooked and broken into pieces
- 1/2 cup bell pepper red, yellow or orange chopped
- 1/2 cup red onion chopped
- 1/3 cup mayonnaise
- 1 teaspoon dijon mustard
- 2 Tablespoons fresh dill chopped
- 1 Tablespoon lemon juice fresh squeezed
- 1/2 teaspoon lemon zest
- 1/4 teaspoon black pepper
Place walleye, peppers, and onions in a bowl.
Mix mayonnaise, mustard, dill, lemon juice, lemon zest and black pepper together in a bowl.
Add dressing to fish. Stir very lightly so the fish doesn't fall apart.
Serve right away or cover and refrigerate to serve later.