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SALMON SALAD centered hero view, clean and uncluttered
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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 361
Ingredients Method Notes

Ingredients
  

  • 1 ¼ pounds salmon filet
  • ½ tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 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
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Pour the dressing over the salmon and vegetable mixture, then gently toss everything to combine well.
  6. 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.