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Two fish salad sandwiches by potato chips and a pickle spear on parchment paper.

Wahoo Salad

  • Total Time: 35 mins
  • Yield: About 2 quarts


  • 2 pounds fresh wahoo fillets (or any firm white fish)
  • 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


  1. 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.
  2. Bake for 15 to 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.
  3. In a large bowl, combine mayonnaise onion, celery, salad cubes, dill weed, Old Bay Seasoning, salt and the remaining 1/4 teaspoon of pepper.
  4. Add cooled flaked fish to mayonnaise mixture and toss gently to combine. Serve with crackers, on toasted bread or on a bed of lettuce.
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Category: Seafood
  • Method: Bake
  • Cuisine: American

Keywords: wahoo salad, fish salad