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Creamy Lemon Herb Salmon Salad Recipe

If you’ve ever wanted a salad that feels indulgent but still fresh and vibrant, this Creamy Lemon Herb Salmon Salad Recipe is exactly what you’ve been looking for. It’s one of those dishes that hits the perfect balance between creamy, zesty, and herbaceous, making every bite a little celebration for your taste buds. I first tossed this together on a whim when I had leftover salmon and wow—it turned into a favorite for quick lunches and light dinners alike.

What makes this Creamy Lemon Herb Salmon Salad Recipe so special is how the lemon zest and fresh herbs brighten up the rich salmon and mayo, giving it lift and freshness that’s irresistible. It’s great for weeknight meals but also impressively elegant when you want something that looks a bit gourmet without tons of fuss. Trust me, you’ll want this recipe in your rotation once you see how effortlessly it comes together!

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Why This Recipe Works

  • Balanced Flavors: The creamy mayo and tangy lemon marry perfectly with the smoky salmon and fresh herbs for a vibrant taste.
  • Simple Prep: Easy to bake the salmon and assemble, making it a perfect weeknight dish or make-ahead lunch.
  • Versatile: Serves great on its own, in lettuce wraps, or sandwiches, giving you plenty of serving options.
  • Fresh Herb Boost: Dill and chives add freshness and a delicate pop of flavor that elevates the whole salad.

Ingredients & Why They Work

The ingredients in this Creamy Lemon Herb Salmon Salad Recipe are all about layering flavor and texture. Each one brings something special to the table, whether it’s the smoky paprika on the salmon or the zing from fresh lemon. When shopping, look for the freshest salmon you can find—it really makes all the difference here.

  • Salmon filet: Fresh or high-quality farmed salmon works best; it’s the star of this salad so choose something flaky and moist.
  • Olive oil: Adds subtle richness and helps the paprika stick to the salmon while baking.
  • Smoked paprika: Brings a nuanced smoky warmth that complements the salmon beautifully.
  • Mayonnaise: The creamy base for the dressing that binds everything together without overpowering.
  • Lemon (zest & juice): Adds bright citrus notes that make this salad feel fresh and lively.
  • Dijon mustard: A touch of tang and little kick to balance the creaminess.
  • Garlic clove: Minced fresh for a mellow but aromatic punch.
  • Red onion: Finely diced for a bit of sharpness and crunch.
  • Radishes: Grated for freshness and peppery bite to contrast the salmon’s richness.
  • Celery stalks: Adds crunch and a mild vegetal flavor to lighten the salad.
  • Fresh dill & chives: Herbs that bring brightness and a hint of garden-fresh aroma.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the best things about this creamy lemon herb salmon salad recipe is how easy it is to make it your own. I love swapping out herbs or adding a little heat depending on the season or what’s in my fridge. Don’t hesitate to adjust the tanginess or herb ratio until it feels just right for you.

  • Variation: Sometimes I add a dash of hot sauce or cayenne to the dressing for a spicy kick, which pairs surprisingly well with the salmon’s sweetness.
  • Herbs Swap: Try parsley or tarragon if you’re not a fan of dill or chives—they bring a different but delicious dimension.
  • Make it lighter: Use Greek yogurt mixed with mayo to cut calories without losing creaminess.
  • Add Crunch: Toasted almonds or walnuts sprinkled on top create an unexpected texture that’s fantastic.

Step-by-Step: How I Make Creamy Lemon Herb Salmon Salad Recipe

Step 1: Prep and Season Your Salmon

I start by preheating my oven to 375°F (190°C) and lining a baking sheet with parchment paper, which is a simple cleanup hack I swear by. Then I place the salmon filet right on the paper, drizzle olive oil over the top, and sprinkle with smoked paprika, salt, and pepper. The smoky paprika adds this subtle but beautiful flavor that’s worth the extra step. Don’t skip seasoning properly—it makes all the difference.

Step 2: Bake and Flake the Salmon

Baking takes about 16 to 18 minutes depending on your salmon’s thickness. You’ll know it’s done when it flakes easily with a fork—don’t overcook or the salmon gets dry. Once it’s out, let it cool to room temperature, then gently flake into chunks. Pop it in the fridge for a quick chill; this helps the salad hold together better later on.

Step 3: Chop the Veggies and Herbs

While the salmon cools, I finely dice the red onion and celery, grate the radishes, and chop fresh dill and chives. These veggies and herbs bring freshness and crunch that cut through the creamy dressing, so it’s worth spending a few extra minutes here.

Step 4: Mix the Dressing

In a small bowl, I combine mayo, freshly zested lemon, lemon juice, Dijon mustard, minced garlic, salt, and pepper. The garlic adds just a hint of savoriness without overpowering the lemon’s brightness. A quick whisk is all it needs to create that luscious, creamy dressing.

Step 5: Combine and Serve

Now comes the fun part: folding it all together. I add the vegetables and herbs on top of the chilled salmon, pour the dressing over, and gently stir to combine without breaking up the salmon chunks too much. Voila! This salad is great served cold, right out of the bowl, but also delicious wrapped in butter lettuce or your favorite bread for a sandwich.

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Pro Tips for Making Creamy Lemon Herb Salmon Salad Recipe

  • Don’t Overbake the Salmon: Salmon can dry out fast, so start checking at 16 minutes and remove once it flakes easily but still looks moist.
  • Chill Before Mixing: Cooling the salmon and veggies separately helps keep the salad from becoming watery.
  • Fresh Herbs are a Must: They bring the brightness that keeps this salad feeling light and fresh, so don’t skimp.
  • Taste Dressing Before Combining: Adjust lemon juice and seasoning to your preference for perfect balance.

How to Serve Creamy Lemon Herb Salmon Salad Recipe

The image shows a white bowl filled with a mixed dish containing chunks of light orange fish pieces, small diced green celery, finely chopped red onion, and green herbs evenly spread throughout a creamy white sauce. Below the bowl, there is a white round plate with a thin brown rim, holding three open lettuce cups. Each cup is made from fresh green leaf lettuce and filled with the same fish and vegetable mix, showing all the textured colors in contrast with the bright green leaves. A silver spoon rests partly in the bowl on the right. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love adding a sprig of fresh dill or a few chive rings on top just before serving—it looks pretty and amps up the fresh aromatic factor. A light sprinkle of extra lemon zest also adds a fragrant pop that brightens each bite.

Side Dishes

This salad pairs wonderfully with crispy artisan bread, warm roasted potatoes, or even a simple green side like mixed baby greens tossed with lemon vinaigrette. When I serve it for a light dinner, steamed asparagus or snap peas complement the creamy, citrusy flavors beautifully.

Creative Ways to Present

For a party or lunch box treat, I like to serve this salmon salad stuffed into mini pita pockets or rolled in a spinach tortilla with some crunchy lettuce for texture. It also makes a lovely topping for avocado halves if you want to up the healthy fats and presentation flair.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge and usually consume within 2 days for best freshness. The flavors actually marry well overnight, but the salad is best enjoyed chilled and within a couple of days to avoid the veggies getting soggy.

Freezing

This salad isn’t great for freezing due to the mayo dressing and fresh vegetables—it’ll separate and get mushy. It’s better to freeze the cooked salmon separately if you want a make-ahead option and then mix fresh when ready to serve.

Reheating

Since this salad is served cold, I don’t recommend reheating it. If you have leftover salmon without dressing, you can gently reheat the salmon alone in the oven or stovetop before flaking and mixing with fresh dressing and veggies for best results.

FAQs

  1. Can I use canned salmon for this Creamy Lemon Herb Salmon Salad Recipe?

    While fresh baked salmon is preferred for its texture and flavor, canned salmon can be a convenient substitute. Just make sure to drain it well and perhaps reduce the mayo slightly to avoid the salad becoming too wet.

  2. How long can I store the salmon salad in the fridge?

    Store it in an airtight container and it should stay fresh for up to 2 days. Beyond that, the vegetables may start to lose their crunch and the salad could become watery.

  3. Can I omit mayonnaise or substitute it?

    Yes! You can swap mayo for Greek yogurt or a plant-based alternative if you prefer. Greek yogurt makes it tangier and cuts the fat, while keeping the creamy texture.

  4. Is there a way to make this salad vegan?

    Since salmon is the main protein, you’d need to substitute it with a plant-based option like marinated tofu or chickpeas, and use vegan mayo. The fresh dressing and herbs remain just as delicious in a vegan version.

Final Thoughts

This Creamy Lemon Herb Salmon Salad Recipe holds a special place in my kitchen because it’s the kind of dish that feels both comforting and fresh at the same time. It’s easy enough to whip up any night but fancy enough to serve guests without stress. I hope you’ll give it a try and find it as versatile and satisfying as I do—it’s one of those recipes that just keeps giving, meal after meal.

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Creamy Lemon Herb Salmon Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 8 reviews
  • Author: Taylor
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Baking
  • Cuisine: American
  • Diet: Low Lactose

Description

A light and flavorful Salmon Salad featuring perfectly baked salmon, fresh vegetables, and a tangy lemon-Dijon dressing. Ideal served chilled, in lettuce wraps, or as a sandwich filling for a refreshing meal.


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

  1. Prep the salmon. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and place the salmon on top. Drizzle the salmon with olive oil and season with smoked paprika, kosher salt, and freshly ground black pepper.
  2. Bake and flake the salmon. Bake the salmon for 18 minutes until it flakes easily with a fork. Let it cool to room temperature, then flake the salmon into chunks and place in a bowl. Chill the flaked salmon for 10 minutes in the fridge.
  3. Dice the vegetables. Add the finely diced red onion, grated radishes, small diced celery, chopped fresh dill, and chopped fresh chives on top of the flaked salmon.
  4. Make the dressing. In a separate small bowl, stir together the mayonnaise, lemon zest and juice, Dijon mustard, minced garlic, kosher salt, and freshly ground black pepper until well combined.
  5. Stir it all together. Pour the dressing over the salmon and vegetables, then gently stir until everything is evenly combined.
  6. Serve. Serve the salmon salad chilled directly from the bowl, or enjoy it on butter lettuce leaves, as a sandwich, or wrapped in your favorite flatbread.

Notes

  • You can bake the salmon in a baking dish or on a regular half sheet pan, but a quarter sheet pan is ideal for baking whole fish filets.
  • Make sure not to overbake the salmon to keep it moist and flaky.
  • Fresh herbs like dill and chives really elevate the flavor; substitute with parsley if unavailable.
  • The salad can be prepared a few hours ahead and stored in the fridge for best flavor.
  • For a lighter version, substitute mayonnaise with Greek yogurt.

Nutrition

  • Serving Size: 1 serving
  • Calories: 320 kcal
  • Sugar: 2 g
  • Sodium: 350 mg
  • Fat: 22 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 16 g
  • Trans Fat: 0 g
  • Carbohydrates: 6 g
  • Fiber: 2 g
  • Protein: 25 g
  • Cholesterol: 70 mg

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