Salmon Salad
Tender baked salmon flakes are tossed with crisp radishes, celery, fresh herbs, and a zesty lemon-Dijon dressing for an easy, flavorful chilled salad.
Equipment
- Baking Sheet
- Parchment Paper
- Mixing Bowl
Ingredients
For the Salmon
- 1 1/4 pounds salmon filet
- 1/2 tablespoon olive oil
- 1 teaspoon smoked paprika
- kosher salt and freshly ground black pepper (to taste)
For the Dressing
- 1/3 cup mayonnaise
- 1/2 lemon zested and juiced (about ½ tablespoon of zest and 1 ½ tablespoons juice)
- 2 teaspoons Dijon mustard
- 1 garlic clove minced
- kosher salt and 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 fresh dill finely chopped
- 2 tablespoons fresh chives finely chopped
Instructions
- Heat the oven to 375°F (190°C), line a baking sheet with parchment paper, and set the salmon on the pan. Drizzle it with olive oil, then season with smoked paprika, salt, and pepper. The surface should be evenly coated with oil and seasoning before it goes into the oven.
- Bake the salmon for 16 to 18 minutes, adjusting within that range for the thickness of the filet. Remove it when the center is opaque and the flesh separates easily into flakes with a fork. Let the fish reach room temperature, then break it into large chunks in a mixing bowl and chill for 5 to 10 minutes.
- Add the red onion, grated radishes, celery, dill, and chives to the chilled salmon. Scatter the vegetables over the fish instead of stirring right away. This keeps the salmon chunks intact while you prepare the dressing.
- Whisk the mayonnaise, lemon zest, lemon juice, Dijon mustard, garlic, salt, and pepper in a small bowl. Stir until the dressing looks creamy and evenly seasoned. The mixture should be thick enough to coat a spoon, not runny.
- Pour the dressing over the salmon and vegetables, then fold gently with a spatula. Stop as soon as the flakes are coated and the herbs are distributed. Large salmon pieces should still be easy to spot throughout the salad.
- Serve the salad cold from the bowl, tucked into butter lettuce leaves, or spooned into a sandwich or wrap. Keep the finished salad chilled until serving. The flavors become especially bright once the lemon dressing has settled around the fish and herbs.
Notes
Texture tip: Pat grated radishes and diced celery dry with paper towels before mixing to prevent excess moisture from thinning the dressing.
Handling tip: Chill the flaked salmon before adding the dressing, and fold gently so the delicate fish flakes stay intact instead of breaking into a paste.
Storage: Store leftovers in an airtight container in the refrigerator. Keep bread, salad greens, or lettuce cups separate until ready to serve.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.