Description
This fresh and flavorful Salmon Salad combines tender baked salmon with a zesty lemon Dijon dressing and crisp vegetables. Perfectly balanced with smoked paprika and fresh herbs, it’s great served chilled on its own or as a sandwich or wrap filling.
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 the oven to 375°F (190°C). Line a baking sheet with parchment paper and place the salmon filet on top. Drizzle with olive oil and season evenly 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, adjusting time based on thickness. Remove and allow it to cool to room temperature, then flake the salmon into chunks and place in a bowl. Chill in the refrigerator for 10 minutes to firm up.
- Dice the vegetables. While salmon chills, finely dice the red onion and celery, grate the radishes, and finely chop the fresh dill and chives. Add all these ingredients to the bowl with the flaked salmon.
- Make the dressing. In a small bowl, combine mayonnaise, the zest and juice of half a lemon, Dijon mustard, minced garlic, kosher salt, and freshly ground black pepper. Stir thoroughly until smooth and well mixed.
- Stir it all together. Pour the dressing over the salmon and vegetables. Gently fold everything together until evenly coated with the dressing.
- Serve. Serve the salmon salad chilled directly from the bowl, or as a filling for butter lettuce leaves, sandwiches, or wraps for a fresh and satisfying meal.
Notes
- You can bake the salmon in a baking dish or on a regular half sheet pan if a quarter sheet pan is not available.
- Adjust the amount of lemon juice according to your taste for tanginess in the dressing.
- For a lighter version, substitute mayonnaise with Greek yogurt or a low-fat mayo alternative.
- Ensure the salmon is fully cooled before mixing to maintain the texture of the salad.
- This salad keeps well refrigerated for up to 2 days—store tightly covered.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 75 mg
