Description
This vibrant Salmon Salad combines tender baked salmon with a refreshing mix of radishes, celery, red onion, and fresh herbs, all tossed in a zesty lemon Dijon dressing. Perfectly balanced and easy to prepare, this salad works wonderfully served chilled on its own, on butter lettuce leaves, or as a flavorful 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 for 18 minutes until it flakes easily with a fork. Remove from oven and allow it to cool to room temperature. Flake the salmon into chunks using a fork, place in a bowl, and chill 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 separate small bowl, thoroughly stir together the mayonnaise, lemon zest, lemon juice, Dijon mustard, minced garlic, kosher salt, and freshly ground black pepper to create a smooth dressing.
- Stir it all together: Pour the dressing over the salmon and vegetable mixture. Gently fold the ingredients together until well combined and evenly coated.
- Serve: Serve the salmon salad chilled directly from the bowl, or use it as a filling for butter lettuce leaves, sandwiches, or wraps for a delicious meal or snack.
Notes
- Using a quarter sheet pan makes baking salmon filets easier and evenly cooked, but a regular half sheet pan or baking dish also works well.
- Chill the flaked salmon before mixing in the dressing to help keep the salad fresh and maintain its texture.
- Fresh herbs like dill and chives add brightness—feel free to adjust the herbs based on preference or availability.
- For a lighter version, substitute mayonnaise with Greek yogurt or a low-fat alternative.
- Serve on butter lettuce for a gluten-free and low-carb option instead of bread or wraps.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 75 mg
