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Flaky Salmon Salad

Flaky Salmon Salad

A fresh salmon salad featuring flaky baked salmon, crisp radishes, celery, red onion, and fresh herbs, all combined in a creamy lemony dressing for a light and flavorful meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course lunch, Salad
Cuisine American
Servings 4 people
Calories 361 kcal

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.