Description
This fresh and flavorful Salmon Salad features tender baked salmon flaked into a mix of crisp vegetables and herbs, all tossed in a zesty lemon-Dijon mayonnaise dressing. Perfect served chilled on its own, wrapped in lettuce, or as a sandwich filling, this recipe balances smoky paprika-seasoned salmon with crunchy radishes, celery, and fresh dill and chives for a delicious light meal or snack.
Ingredients
Units
Scale
For the Salmon
- 1 1/4 pounds salmon filet
- 1/2 tablespoon olive oil
- 1 teaspoon smoked paprika
- kosher salt to taste
- freshly ground black pepper to taste
For the Dressing
- 1/3 cup mayonnaise
- 1/2 lemon zested and juiced (about 1/2 tablespoon zest and 1 1/2 tablespoons juice)
- 2 teaspoons Dijon mustard
- 1 garlic clove minced
- kosher salt to taste
- freshly ground black pepper to taste
For the Salad
- 1/2 small red onion finely diced
- 3 large radishes grated
- 2 stalks celery small diced
- 2 tablespoons finely chopped fresh dill
- 2 tablespoons finely chopped fresh chives
Instructions
- Prep the salmon: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper, then place the salmon filet on top. Drizzle the salmon with olive oil and season generously with smoked paprika, kosher salt, and freshly ground black pepper.
- Bake and flake the salmon: Bake the salmon in the preheated oven for 18 minutes until it flakes easily with a fork. Remove from oven and allow it to cool to room temperature. Once cooled, flake the salmon into bite-sized chunks and place them in a bowl. Chill the flaked salmon in the refrigerator for 10 minutes.
- Dice the vegetables: While the salmon chills, finely dice the red onion and celery, grate the radishes, and finely chop the fresh dill and chives. Add all these vegetables and herbs on top of the flaked salmon in the bowl.
- Make the dressing: In a small bowl, whisk together the mayonnaise, lemon zest, lemon juice, Dijon mustard, minced garlic, and season with kosher salt and freshly ground black pepper to taste until smooth and well combined.
- Stir it all together: Pour the dressing over the salmon and vegetable mixture. Gently fold everything together until the salad is evenly coated with the dressing.
- Serve: Serve the salmon salad chilled straight from the bowl, as a filling in butter lettuce leaves, or inside a sandwich or wrap for a delicious and refreshing meal.
Notes
- You can bake the salmon on a baking dish or a half sheet pan instead of a quarter sheet pan if needed.
- Make sure to chill the flaked salmon briefly before combining it with the dressing to keep the salad fresh and firm.
- Feel free to swap mayonnaise for Greek yogurt to lighten the dressing if desired.
- Leftovers keep well covered in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 70 mg
