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
- 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.
- 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.
- 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.
- 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.
- Stir it all together. Pour the dressing over the salmon and vegetables, then gently stir until everything is evenly combined.
- 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
