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Have I mentioned how much I love summer? It’s my favorite season. Not only because of the hot temperatures, but because there is a lot of good fishing during the summer where I live on the coast of NC. Our friend recently gave us fresh wahoo he caught offshore and I made this delicious Wahoo Salad to enjoy while out on the boat last weekend.
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I normally make wahoo salad with leftover grilled wahoo, but everyone wanted wahoo salad to take on the boat this past weekend. This recipe will work with any firm white fish, not just wahoo!
We ate it with crackers on the boat, but it’s also great on toasted bread.
When I flake the wahoo, I leave it in in somewhat big flakes, because once it’s tossed with the other ingredients, it will break into smaller flakes. I like the consistency as chunky as possible.
I am so fortunate to live in such a beautiful place with access to so much fresh local seafood!
Our boating weekend was a trip to Cape Lookout Lighthouse on Saturday….
And Shackleford Banks on Sunday. You’re pretty much guaranteed to see the wild ponies and they are absolutely breathtaking to view from a distance (I took this photograph with a zoom lens).
If you’re using leftovers to make this fish salad, 2 pounds of wahoo yielded about 7-1/2 cups of flaked fish. It’s also better the next day after the flavors have had time to mingle, but of course I can’t wait and always eat it the same day, too. Enjoy!Print
- 2 pounds fresh wahoo fillets
- 1–1/2 tablespoons butter, melted
- 1/2 teaspoon garlic powder
- 3/4 teaspoon freshly cracked black pepper, divided
- 1–1/2 cups mayonnaise
- 1/2 cup chopped sweet onion
- 1/2 cup chopped celery
- 3/4 cup dill salad cubes
- 1/4 teaspoon dried dill weed
- 3/4 teaspoon Old Bay Seasoning
- 1/4 teaspoon salt
- Preheat your oven to 400 degrees F. Spray a large baking sheet with cooking spray or grease well. In a small bowl, combine butter garlic powder and 1/2 teaspoon of the pepper. Place wahoo fillets on baking sheet and brush with butter mixture to coat well.
- Bake for 15-25 minutes, or until the meat closest to the center flakes easily with a fork (baking time will depend upon thickness of fillets so check regularly). Allow to cool and break fish into large flakes.
- In a large bowl, combine mayonnaise onion, celery, salad cubes, dill weed, Old Bay Seasoning, salt and the remaining 1/4 teaspoon of pepper.
- Add flaked fish to mayonnaise mixture and toss gently to combine. Serve with crackers, on toasted bread or on a bed of lettuce.