Halibut Salad

  • Serves

    makes about 3 cups

A former chef at the Glacier Bay Country Inn in Gustavus, Alaska, created this salad to use up leftover halibut, but it can be made with salmon as well.


  • Extra-virgin olive oil
  • 1 lb. halibut steak, about ¾" thick
  • 12 cup mayonnaise
  • 34 cup finely chopped celery
  • 3 scallions (white parts only), chopped
  • 3 sprigs fresh dill, chopped
  • Salt and freshly ground black pepper


Step 1

Lightly coat a skillet with oil and heat over medium-high heat. Sear halibut until browned, 3-5 minutes per side. Set aside to cool, then flake into large pieces.

Step 2

In a medium bowl, mix together mayonnaise, celery, scallions, and dill. Season with salt and pepper. Fold in flaked fish and adjust seasonings. Use as a sandwich filling or serve as a salad.

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