Celery and bell pepper give this salmon salad a nice crunch, and balance out the sometimes strong smell of canned salmon. I found this recipe on Busycooks.com and loved it, so I decided to post it here (with a couple adaptations) for safekeeping.

Ingredients

4 serv.

canned salmon↗6 ounces
flaked (or leftover salmon)
Miracle Whip↗1⁄3 cup
parmesan cheese↗1⁄3 cup
grated
bell pepper↗1
chopped
celery↗3
chopped
dried marjoram1⁄2 teaspoon

Step-by-step instructions

1
Combine all ingredients.
2
Use immediately or cover and chill up to three days.

Source: food.com

Original recipe ↗

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