Lemon-Dill Salmon Salad with Radishes and Celery Recipe

I can’t wait to share this Lemon-Dill Salmon Salad with Radishes and Celery Recipe with you—it’s one of those dishes I keep coming back to because it’s fresh, bright, and just so satisfying. The combination of tender baked salmon combined with crisp radishes and celery feels like spring on a plate, but honestly, I enjoy it year-round. It’s perfect for a light lunch, a picnic, or even an easy dinner when you want something quick but still impressive.

Whenever I whip up this Lemon-Dill Salmon Salad with Radishes and Celery Recipe, I feel like I’m treating myself and my guests to something a bit special without any fuss. What makes it stand out for me is the lemony dressing that ties everything together with that lovely zing and the fresh dill that adds that hint of herbal brightness. Plus, it’s simple to prepare, which means you can enjoy it on even your busiest days.

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Ingredients & Why They Work

When I gather ingredients for this Lemon-Dill Salmon Salad with Radishes and Celery Recipe, I always look for fresh, quality produce and wild-caught salmon if possible. Each ingredient plays a key role in the texture and flavor harmony you’ll love.

• Salmon filet: Look for a thick, fresh piece with nice marbling for the best flavor and tenderness.
• Olive oil: Adds healthy fat and helps the seasoning stick to the fish beautifully.
• Smoked paprika: Brings a subtle smoky warmth that makes the salmon extra flavorful.
• Mayonnaise: Creates the creamy base for the dressing that melds all the flavors.
• Lemon zest and juice: The star of this salad’s bright, fresh flavor—always use fresh lemon!
• Dijon mustard: Adds a little sharpness and depth to the dressing.
• Garlic: Just a hint for added savoriness in the dressing.
• Red onion: Provides mild pungency and crunch without overwhelming the salad.
• Radishes: Crisp and peppery, they balance the creaminess perfectly.
• Celery: Offers juicy crunch and a fresh, slightly herbal note.
• Fresh dill and chives: Herbal gems that lift the salad with their fresh, vibrant flavors.

Tweak to Your Taste

I love how versatile this Lemon-Dill Salmon Salad with Radishes and Celery Recipe is—you can easily customize it based on what you have on hand or your flavor preferences. I often experiment with different herbs or swap mayo for Greek yogurt to lighten it up.

• Variation: Sometimes I swap fresh dill with tarragon or parsley for a slightly different herbal note that’s equally delicious.
• Dietary swap: Use plain Greek yogurt instead of mayonnaise for fewer calories and a tangier finish—I’ve found it keeps the salad just as creamy.
• Seasonal: During summer, adding fresh cucumber or snap peas adds more crunch and freshness.
• Make it a sandwich: Using hearty whole grain bread and adding baby greens turns this salad into a satisfying lunch option.

Step-by-Step: How I Make Lemon-Dill Salmon Salad with Radishes and Celery Recipe

Step 1: Prep and Season the Salmon

I start by preheating my oven to 375°F (190°C) and lining a baking sheet with parchment paper—makes cleanup a breeze! Then, I place the salmon filet skin-side down on the sheet, drizzle it with olive oil, and sprinkle smoked paprika, kosher salt, and freshly ground pepper evenly over the top. This simple seasoning really elevates the fish, adding just a hint of smoky warmth and boosting the natural flavors without overpowering them.

Step 2: Bake Until Perfectly Flaky

I bake the salmon for 16 to 18 minutes depending on thickness—you want it just cooked through so it flakes easily with a fork but still feels moist. Overcooking dries it out, so I keep a close eye near the end. Once baked, I let it cool completely to room temperature, then flake it gently into chunks. I pop it in the fridge for 5 to 10 minutes to chill—it helps the salad come together better when everything’s cool.

Step 3: Dice and Grate the Vegetables

While the salmon chills, I finely dice the red onion and celery and grate the radishes. These crunchy bits are so important—they add texture and brightness that contrast beautifully with the silky salmon. I also chop up fresh dill and chives, which add that lovely herbal pop that lifts the salad into something special.

Step 4: Whip Up the Dressing

In a small bowl, I combine mayonnaise with the zest and juice of half a lemon, Dijon mustard, minced garlic, salt, and pepper. Stirring it all together creates this creamy, zesty dressing that’s bursting with flavor and ties every bite together. If you love extra lemon zing, a bit more zest never hurts.

Step 5: Toss and Serve

Finally, I add the veggies and herbs to the flaked salmon, pour the dressing on top, and gently fold everything together so each bite has a perfect balance of ingredients. I usually serve the salad chilled, either straight from the bowl or spooned onto butter lettuce leaves for a refreshing wrap. Sometimes I pile it on whole grain bread or in wraps for a quick and healthy meal.

How to Serve Lemon-Dill Salmon Salad with Radishes and Celery Recipe

Garnishes

I usually finish this salad with a few extra sprigs of fresh dill and a squeeze of lemon juice right before serving. Sometimes I sprinkle chopped chives on top for a fresh oniony hit, and if I’m feeling fancy, a few thinly sliced radishes add a pop of color that looks gorgeous.

Side Dishes

This salad pairs wonderfully with warm rustic bread, a simple green salad, or steamed new potatoes. When I want to keep things light, I often serve it alongside roasted asparagus or a crisp cucumber salad for a complete, fresh meal.

Creative Ways to Present

For special occasions, I love serving the Lemon-Dill Salmon Salad inside hollowed-out avocados or stuffed into endive leaves as bite-sized appetizers. Another fun idea is layering it on crackers with a dollop of crème fraîche and a sprig of dill for an elegant starter that’s always a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge, where the salad keeps beautifully for up to 2 days. Because it’s chilled with the dressing mixed in, the flavors actually meld and deepen overnight, making it even tastier the next day.

Freezing

I don’t recommend freezing this salad because the texture of the fresh vegetables and mayonnaise-based dressing changes when frozen. If you want to prep in advance, it’s better to freeze just the cooked salmon portion and assemble everything fresh on the day you serve it.

Reheating

This salad is best enjoyed cold or at room temperature. If you want to gently warm the salmon before mixing, do so lightly in the oven or microwave, then chill the entire dish afterward. However, I usually just serve it straight from the fridge because it tastes so fresh and crisp that way.

FAQs

Final Thoughts

This Lemon-Dill Salmon Salad with Radishes and Celery Recipe is one of those dishes that feels as good as it tastes, combining bright, fresh flavors with comforting creaminess and that wonderful salmon richness. I love how easy it is to prepare yet how impressive it looks and tastes—perfect for weekday lunches or casual dinners with friends. Trust me, once you make it, it’ll quickly become a go-to in your recipe box. Go ahead and give it a try—you’ll be glad you did!

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