Flaky Salmon Salad is a delightful combination of tender baked salmon paired with fresh, crisp vegetables and a bright, creamy lemony dressing. This dish perfectly balances rich, flaky fish with the crunchy freshness of radishes, celery, and red onion, enhanced by herbal notes from dill and chives.
Whether served chilled on butter lettuce leaves, tossed into a wrap, or simply enjoyed straight from the bowl, this salad offers a refreshing and nourishing meal ideal for lunch or a light dinner. The handy video guide demonstrates every step, making it simple for you to recreate this flavorful salad at home.
- Perfectly flaky baked salmon makes the salad rich and satisfying.
- Crisp radishes, celery, and red onion add refreshing crunch and texture.
- The creamy lemon dressing brightens and ties all the flavors together beautifully.
- Loaded with fresh herbs like dill and chives for an aromatic, vibrant finish.
Ingredients
- Salmon filet (1 ¼ pounds): Fresh, skin-on salmon delivers flaky, tender fish perfect for this hearty salad base.
- Olive oil (½ tablespoon): Used to lightly coat salmon before baking, helping retain moisture and flavor.
- Smoked paprika (1 teaspoon): Adds subtle smoky warmth and a beautiful color to the salmon.
- Kosher salt and freshly ground black pepper: Essential seasoning to enhance and balance all flavors.
- Mayonnaise (⅓ cup): Provides creamy texture and richness for the lemony dressing.
- Lemon zest and juice (from ½ lemon): Adds bright acidity and fresh citrus aroma to the dressing.
- Dijon mustard (2 teaspoons): Introduces gentle tang and depth to the creamy dressing.
- Garlic clove, minced (1): Offers savory pungency that complements the fresh fish flavors.
- Small red onion (½), finely diced: Brings sharpness and color contrast to the salad.
- Large radishes (3), grated: Imparts peppery crunch and freshness.
- Celery stalks (2), small diced: Adds crisp texture and subtle, slightly bitter undertones.
- Fresh dill (2 tablespoons), finely chopped: Provides an aromatic herbal note enhancing seafood flavors.
- Fresh chives (2 tablespoons), finely chopped: Offers mild onion-like brightness that complements the dressing and fish.
Instructions
- Prepare the salmon for baking
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Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup. Place the salmon filet on the sheet, drizzle evenly with olive oil, and then season with smoked paprika, kosher salt, and freshly ground black pepper. This spice rub creates depth and a delicate smoky flavor that enhances the salmon’s natural richness.
- Bake and flake the salmon
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Bake the salmon for 16 to 18 minutes depending on the thickness until it flakes easily with a fork. Once cooked, allow it to cool to room temperature before gently flaking into chunky pieces. Chilling the salmon for 5 to 10 minutes in the fridge helps the flakes firm up and makes mixing with the other ingredients easier.
- Dice and prepare the vegetables
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While the salmon cools, finely dice the red onion and celery stalks, and grate the radishes. These fresh vegetables introduce crisp texture and vibrant flavors that contrast beautifully with the tender salmon. Add the freshly chopped dill and chives to the mix for herbaceous brightness.
- Make the creamy lemony dressing
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In a separate small bowl, whisk together the mayonnaise, lemon zest and juice, Dijon mustard, minced garlic, salt, and pepper. The lemon juice adds zesty acidity that balances the creaminess of the mayonnaise, while the mustard and garlic bring subtle complexity to the dressing.
- Combine salmon, vegetables, and dressing
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Place the flaked salmon into a mixing bowl and top it with the diced vegetables and herbs. Pour the dressing over everything and gently fold the ingredients together, ensuring the fish remains flaky and the mix is evenly coated. This gentle mixing prevents the salmon from breaking down too much and keeps the salad texture delightful.
- Serve chilled and enjoy
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Serve this flavorful salad chilled directly from the bowl, spoon it onto fresh butter lettuce leaves, or enjoy it as a filling for a sandwich or wrap. The cool temperature amplifies the refreshing crunch of the veggies and the bright notes from the lemon dressing.
- Ensure the salmon is fully cooked but not overdone to maintain moisture and flakiness.
- Chilling the flaked salmon before combining improves texture and flavor integration.
- Fresh herbs like dill and chives are essential for maximizing freshness and balance.
Storage Tips
Store the salmon salad in an airtight container in the refrigerator for up to 2 days. Keep it chilled to maintain freshness and texture, and stir gently before serving.
Serving Suggestions
This salad shines served on crisp butter lettuce leaves or tucked inside a whole-grain wrap. It also pairs wonderfully with crusty bread or alongside a light green salad for a complete meal.
- Use a quarter sheet pan for baking salmon for the perfect size and even cooking.
- Fresh lemon zest enhances the dressing’s brightness far beyond just using lemon juice.
- Grate radishes instead of slicing for a fine texture that disperses evenly in each bite.
FAQs
- Can I use canned salmon instead of fresh?
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While canned salmon is convenient, fresh baked salmon provides a superior flaky texture and fresh flavor that elevates this salad dramatically.
- What can I substitute for mayonnaise?
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You can substitute Greek yogurt for a lighter, tangier dressing, keeping the creamy texture while reducing fat content.
- Is this salad suitable for meal prep?
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Yes, it keeps well refrigerated for 2 days, making it a great option for prepping lunches ahead of time.
- Can I add other vegetables?
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Absolutely! Feel free to add diced cucumber or bell peppers for extra crunch and color.
- How can I make this recipe dairy-free?
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Use a dairy-free mayonnaise alternative and ensure all other ingredients are free from dairy to keep it suitable for dairy-free diets.
- What kind of salmon works best?
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Wild-caught salmon is ideal for rich flavor and firm texture, though farmed salmon can also be used successfully.
- Can I prepare this without herbs?
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While possible, the fresh dill and chives contribute essential aromatics that complement the salmon, so they are highly recommended.
Flaky Salmon Salad
Equipment
- 1 oven
- 1 baking sheet lined with parchment paper
- 1 bowl for mixing salad and dressing
Ingredients
- 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
- 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
- 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
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and place the salmon filet on top.
- Drizzle the salmon with olive oil and season with smoked paprika, salt, and freshly ground black pepper.
- Bake the salmon for 16 to 18 minutes or until it flakes easily with a fork. Allow it to cool to room temperature.
- Flake the cooled salmon into chunks, place in a bowl, and chill in the fridge for 5 to 10 minutes.
- Meanwhile, finely dice the red onion and celery; grate the radishes; chop the dill and chives.
- Add the prepared vegetables and herbs to the chilled flaked salmon.
- In a small bowl, combine mayonnaise, lemon zest and juice, Dijon mustard, minced garlic, salt, and pepper to make the dressing.
- Pour the dressing over the salmon and vegetables, then gently stir to combine everything thoroughly.
- Serve the salmon salad chilled, either in a bowl, on butter lettuce leaves, or as a sandwich or wrap filling.
Notes
- Use a quarter sheet pan for perfectly sized baking of salmon fillets.
- Chill the salmon after flaking for improved texture and flavor.
- Serve on lettuce leaves or as a sandwich for variety.
- Store leftovers refrigerated and consume within 2 days.
