Salmon Waldorf Salad

Here’s a bit of fun, pairing salmon with the elements of a Waldorf salad – fresh as you can get!

Recipe by Chris Parry

Salmon Waldorf Salad

Prep Time: 10 mins (plus 24 hours to brine and cure the salmon)
Cook Time: 30 mins
Serves: 2


  • 150g fresh salmon (Scottish preferably, skinned)
  • 200ml jar of maple syrup
  • 50g rock salt
  • 50ml water
  • 4 Granny Smith apples, left whole
  • 100ml olive oil
  • ½ a stick of celery, diced
  • Mixture of red and green grapes, halved
  • 1 Granny Smith apple, peeled, cored and diced
  • ¾ tsp chopped hazelnuts
  • Handful of sultanas (optional)


  1. Mix the salt with the water and pour over the salmon. Leave for 30 minutes, drain, pat the salmon dry and submerge in the maple syrup. Leave for 24 hours, turning after 12 hours.
  2. For the baked apple purée, roast the whole apples at 200°C (gas mark 6) with a sprinkle of salt and sugar for 30 minutes. The skins may blister, and that is fine.
  3. Blend with the olive oil until well emulsified, then pass through a sieve. Place in a squeezy bottle if you have one.
  4. To serve, drain the salmon and slice thinly, place on a plate with the Waldorf elements and the purée dotted around – delicious and fresh!


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I have been executive chef and head chef at some of the best restaurants and gastro-pubs in Derbyshire, and I appeared on MasterChef: The Professionals in 2015. I love creating the recipes for Taste the Seasons and I hope the readers enjoy the dishes.

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