Easy Salmon Salad Recipe (Print Version)
# Ingredients:
→ For the Salmon
01 -
1 ¼ pounds fresh salmon filet
02 -
½ tablespoon olive oil
03 -
1 teaspoon smoked paprika
04 -
kosher salt and freshly ground black pepper to taste
→ For the Dressing
05 -
⅓ cup mayonnaise
06 -
1 medium lemon (zested and juiced - about ½ tablespoon zest and 1 ½ tablespoons juice)
07 -
2 teaspoons Dijon mustard
08 -
1 garlic clove, minced
09 -
kosher salt and freshly ground black pepper to taste
→ For the Salad
10 -
½ small red onion, finely diced
11 -
3 large radishes, grated
12 -
2 stalks celery, small diced
13 -
2 tablespoons fresh dill, finely chopped
14 -
2 tablespoons fresh chives, finely chopped
# Instructions:
01 -
Heat your oven to 375°F (190°C). Take a baking sheet, line it with some parchment paper, and place your salmon on top. Drizzle a little olive oil over the salmon, then sprinkle with smoked paprika. Season with a pinch of kosher salt and some freshly cracked black pepper.
02 -
Slide the salmon into the oven and bake for about 16-18 minutes, depending on how thick your fillet is. You'll know it's done when it flakes easily with a fork. Let it cool down to room temperature before breaking it into chunks and placing in a bowl. Pop it in the fridge for 5-10 minutes to chill slightly.
03 -
While the salmon is cooling, dice up your red onion, grate those radishes, and finely chop the celery. Once the salmon has chilled, add these vegetables on top along with the fresh dill and chives.
04 -
In a separate small bowl, stir together the creamy mayo, bright lemon zest and juice, tangy Dijon mustard, and minced garlic. Season with a bit of salt and pepper until the flavor is just right.
05 -
Pour your creamy lemon dressing over the salmon and vegetables. Gently fold everything together, being careful not to break up the salmon too much - you want those nice flaky chunks!
06 -
This salad is best served chilled! Enjoy it straight from the bowl, nestled on some butter lettuce leaves for a low-carb option, or tucked into a sandwich or wrap for a filling meal.
# Notes:
01 -
This salmon salad combines flaky baked salmon with crisp vegetables and herbs in a creamy lemony dressing - perfect for a light dinner or lunch.
02 -
Quarter sheet pans work great for baking whole fish filets, but any baking dish will work just fine!
03 -
For best flavor, allow the salad to chill for at least 10 minutes before serving.