Total Time
Prep 20 mins
Cook 25 mins

Passed down from generation to generation, this salad is based on one made by Jon Snow, who owned a fish store in Sagaponack called Loaves & Fishes. Ina Garten's friend bought the shop in the mid 1970's and turned it into a specialty food store and then sold it to a friend. But they all kept making Jon Snow's delicious fish salad. So here it is for you to enjoy too!

Ingredients Nutrition


  1. Preheat oven to 400*F.
  2. Place the fish on a baking sheet. Rub both sides of fish with olive oil and sprinkle with salt and pepper. Roast for about 25 minutes, until the fish is firm and fully cooked. Allow to cool at room temperature for about 30 minutes. Remove and discard the skin and bones.
  3. When the fish is cool, flake the flesh into a bowl in large pieces. Add the celery, red onion, fennel, dill, lemon juice, vinegar, capers, mayonnaise, 1 teaspoons salt, and 1/2 teaspoons pepper. Mix gently and refrigerate for at about 30 minutes. Taste for seasoning and serve at room temperature. Enjoy!


Most Helpful

This was a nice change from my usual tuna or crabmeat salads. I couldn't find halibut, so I used haddock instead. Don't skimp on the chill time for this, because the vinegar is really prominent when the salad is first made. Thanks for posting! Made for The Hot Pink Panthers for ZWT9

Muffin Goddess August 11, 2013

I never thought to use the fish from my freezer to make a salad - brilliant! Light and refreshing meal for a warm day - and I baked it in the convection oven so it didn't even heat up my kitchen. For ZWT9

Random Rachel August 05, 2013

So good! This was light and fresh-tasting. Served with Scandinavian crisp bread for a delicious lunch.

evelyn/athens August 04, 2013

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