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SALMON SALAD centered hero view, clean and uncluttered
Thomas Baker

Salmon Salad Recipe: Easy Fresh and Delicious

This Salmon Salad combines tender baked salmon, crunchy radishes, celery, and red onion with fresh herbs, all tossed in a zesty creamy lemon dressing. It’s a quick and flavorful dish perfect for lunch or a light dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 361
Ingredients Method Notes

Ingredients
  

  • 1 ¼ pounds salmon filet
  • ½ tablespoon olive oil
  • 1 teaspoon smoked paprika
  • kosher salt and freshly ground black pepper, to taste
  • ⅓ cup mayonnaise
  • ½ 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
  • ½ 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

Method
 

  1. Set your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper. Place the salmon filet on the sheet, drizzle with olive oil, then sprinkle smoked paprika, salt, and pepper evenly over it.
  2. Bake the salmon in the oven for about 16 to 18 minutes until it’s cooked through and flakes easily with a fork. Remove from the oven and let the fish cool to room temperature before breaking it apart into chunks. Chill the flaked salmon in the fridge for 5 to 10 minutes.
  3. While the salmon chills, chop the red onion finely, grate the radishes, dice the celery, and finely chop the dill and chives. Add all these vegetables and herbs to the bowl with the salmon.
  4. In a separate small bowl, whisk together the mayonnaise, lemon zest and juice, Dijon mustard, minced garlic, plus salt and pepper to taste, creating a creamy dressing.
  5. Pour the dressing over the salmon and vegetable mixture, then gently combine everything until it’s evenly coated.
  6. Serve this chilled salmon salad straight from the bowl, or use it as a filling for sandwiches, wraps or on butter lettuce leaves for a fresh meal.

Notes

  • For baking the salmon, you can use a quarter sheet pan for the perfect fit, but a baking dish or half sheet pan works well too. This salad is versatile and stays fresh when chilled, making it great for meal prep.