There’s something about a perfectly flaky piece of salmon tossed with crisp greens and a bright, creamy dressing that just feels right. Salmon salad is one of those meals that looks fancy but comes together in minutesfresh, satisfying, and surprisingly light.
I started making this back in spring 2019 when I was working with a local fishmonger in Austin who’d smoke salmon on Saturdays. The key is balancing richness with brightnesslemon juice cuts through the fish beautifully, and a touch of dill brings everything together. After testing it at least a dozen times with canned, poached, and leftover grilled salmon, I can tell you it works with whatever you’ve got on hand.
Yesica Andrews
Salmon Salad Recipe Easy Fresh and Irresistible
This Salmon Salad combines tender baked salmon with fresh radishes, celery, and herbs, all mixed in a zesty lemony dressing. Perfectly light and creamy, it’s a fresh twist on a classic favorite.
kosher salt and freshly ground black pepper, to taste
⅓ cup mayonnaise
½ lemon, zested and juiced (about ½ tablespoon of zest and 1 ½ tablespoons juice)
2 teaspoons Dijon mustard
1 garlic clove, minced
kosher salt and freshly ground black pepper, to taste
½ 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
Method
Set your oven to 375°F (190°C) and prepare a baking sheet lined with parchment paper. Place the salmon filet on the sheet, drizzle with olive oil, and season it with smoked paprika, salt, and black pepper.
Put the salmon in the oven and bake it for around 16 to 18 minutes until it easily flakes when poked with a fork. Remove and let it cool down to room temperature, then break it into chunks and transfer to a bowl. Chill the salmon in the fridge for 5 to 10 minutes.
Prepare the veggies by finely dicing the red onion and celery, grating the radishes, and chopping the dill and chives. Add them on top of the cooled flaked salmon.
In a small bowl, whisk together mayonnaise, lemon zest and juice, Dijon mustard, minced garlic, and salt and pepper to taste to create the dressing.
Pour the dressing over the salmon and vegetable mixture, then gently toss everything to combine well.
Serve the salad cold on its own, over butter lettuce, or as a tasty filling for sandwiches or wraps.
Notes
Lisa recommends using a quarter sheet pan for baking the salmon as it fits fish filets perfectly. This salad tastes great chilled and works well as a light lunch or snack.
Why You’ll Love This Salmon Salad
This isn’t just another mayo-heavy mix. You’re getting flaky baked salmon with a zingy lemon dressing that actually tastes fresh and bright. I’ve tested this with everything from budget-friendly farmed salmon to wild-caught fillets, and it works beautifully every time.
Quick and practical: From start to finish, you’re looking at about 45 minutesmost of that is hands-off baking time.
Packed with texture: Crunchy radishes, crisp celery, and tender salmon give you something to chew on in every bite.
Healthy without feeling boring: Protein-rich, low-carb, and full of good fats that keep you satisfied.
Endlessly adaptable: Serve it cold from the bowl, wrapped in butter lettuce, or piled onto your favorite bread.
Ingredients That Make It Shine
Everything here is easy to find at your local grocery store. The smoked paprika on the salmon adds a subtle warmth without overpowering the delicate flavor, and fresh dill and chives bring that garden-fresh vibe that dried herbs just can’t match.
The creamy dressing comes together with mayonnaise, lemon zest and juice, Dijon mustard, and a hint of garlic. It’s tangy, smooth, and pulls everything together without feeling heavy. Grated radishes might sound unusual, but they add a peppery crunch that balances the richness of the salmon perfectly.
How to Make It
Start by baking your salmon with a light drizzle of olive oil and a sprinkle of smoked paprika, salt, and pepper. Once it’s fork-tender and flaky, let it cool to room temperature, then pop it in the fridge for a few minutes while you prep the vegetables. Flake the salmon into chunky piecesdon’t overdo it or you’ll end up with mush.
While the salmon chills, finely dice your red onion and celery, grate the radishes, and chop your fresh herbs. Whisk together the dressing ingredients in a small bowl. Pour the dressing over the salmon and vegetables, then gently fold everything together. The key word here is gentlyyou want to keep those beautiful salmon flakes intact.
Step
Time
What You’re Doing
Prep salmon
5 minutes
Season and get it ready for the oven
Bake
16–18 minutes
Hands-off cooking time
Cool and flake
10 minutes
Let it rest, then break into chunks
Prep veggies and dressing
10 minutes
Chop, grate, whisk
Combine
5 minutes
Fold everything together gently
Tips for Success
Don’t skip the chill time: Cold salmon holds its shape better when you toss it with the dressing. If you try to mix it while it’s still warm, it’ll fall apart and turn mushy.
Watch your baking time: Thicker fillets need closer to 18 minutes, while thinner cuts are done around 16. The salmon should flake easily with a fork but still look moistnot dry or chalky.
Use a quarter sheet pan: After years of testing in my Texas kitchen, I’ve found these smaller pans are perfect for a single salmon filet. They fit easily in most ovens and cleanup is a breeze with parchment paper.
Smart Swaps and Variations
Run out of radishes? Swap in thinly sliced cucumbers or even shredded carrots for crunch. No fresh dill on hand? Parsley works just fine, though you’ll miss that signature brightness. If you’re not a fan of red onion, try finely diced shallots or even green onions for a milder bite.
Instead of This
Try This
Radishes
Cucumbers or shredded carrots
Fresh dill
Fresh parsley or cilantro
Red onion
Shallots or green onions
Mayonnaise
Greek yogurt (for lighter version)
Dijon mustard
Whole grain mustard
How to Serve and Store
Straight from the bowl is my favorite wayjust grab a fork and dig in. But this also shines stuffed into butter lettuce cups for a low-carb lunch, or piled between two slices of toasted sourdough with crisp lettuce and sliced tomato.
Store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually get better after a few hours as everything melds together. Just give it a gentle stir before serving since the dressing may settle at the bottom.
Pro tip: If you’re meal prepping, keep the dressing separate until you’re ready to eat. This keeps the vegetables extra crisp and prevents the salmon from getting too soft.
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FAQs ( Salmon Salad )
What type of salmon works best for this recipe?
Fresh cooked salmon fillets give the best flavor and texture. Leftover grilled or baked salmon works perfectly too. Canned salmon is a budget-friendly option – just drain well and flake gently. Avoid smoked salmon as it can overpower the other ingredients.
How long does this dish stay fresh in the refrigerator?
This recipe stays fresh for 2-3 days when stored in an airtight container in the fridge. The flavors actually improve after a few hours as the ingredients meld together. Always keep it chilled and use clean utensils when serving to maintain freshness.
Can I make this recipe ahead for meal prep?
Absolutely! This meal is perfect for meal prep. Prepare everything except the greens up to 2 days ahead. Add fresh lettuce or spinach just before serving to prevent wilting. Store the prepared mixture and greens separately for best results.
What can I substitute for mayonnaise in this dish?
Greek yogurt makes an excellent healthy substitute – use the same amount as mayo. Avocado mashed with lemon juice creates a creamy, nutritious base. For dairy-free options, try vegan mayo or tahini mixed with a little water and lemon juice.
How do I prevent the salmon from falling apart when mixing?
Let cooked salmon cool completely before flaking it into bite-sized chunks. Use a fork to gently separate the fish along its natural grain. Fold ingredients together with a light hand rather than stirring vigorously to keep those beautiful flakes intact.
You’ll love how this salmon salad turns outtender flaky fish, bright lemon zing, and that perfect crunch from radishes. It’s one of those meals that feels fancy but comes together in under an hour. Fresh, balanced, and satisfying every single time.
Want to make it ahead? Keep the dressing separate until you’re ready to eat so everything stays crisp. Swap the mayo for Greek yogurt if you’re after something lighter, or toss in capers for a briny kick. A trick I learned from shopping Texas farmers marketsgrated radishes hold up better than sliced ones and give you that peppery bite in every forkful.
I’d love to see how yours turns outtag me if you snap a photo! Did you grow up eating salmon salad at family picnics or Sunday lunches? This recipe is perfect for meal prep, weekend gatherings, or just treating yourself to something nourishing and delicious. Save it, share it, and make it your own.
