Name: Smoked Paprika Salmon Salad with Fresh Herbs and Lemon Dressing Recipe
Prep time: 15 min
Cook time: 18 min
Total time: 45 min
Cuisine: American
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

Jump to Recipe· 4.7 from 6 reviews

Oh, if you love a fresh, flavorful dish that feels both light and satisfying, then you’re in for a treat with this Smoked Paprika Salmon Salad with Fresh Herbs and Lemon Dressing Recipe. I remember the first time I whipped this up on a sunny afternoon—it instantly became my go-to for quick lunches and even casual dinners. What makes this salad stand out is that smoky depth from the paprika paired with the brightness of fresh herbs and zingy lemon dressing; it’s like a beautiful flavor party in every bite.

This salad is incredibly versatile, whether you’re packing it for a picnic, laying it out for a simple supper, or craving something healthy and vibrant that doesn’t skimp on taste. The ease of baking the salmon to flaky perfection and tossing it with crunchy veggies makes it a fantastic recipe to have in your back pocket. I’ve found that making this Smoked Paprika Salmon Salad with Fresh Herbs and Lemon Dressing Recipe not only impresses guests but also fuels my day with wholesome goodness every time.

🤍

Why This Recipe Works

Balanced Flavors: The smoky paprika adds warmth while fresh herbs and lemon bring brightness, creating a perfectly balanced taste.
Textural Contrast: Flaky baked salmon contrasts wonderfully with crisp radishes, celery, and crunch from fresh onions.
Simplicity Meets Elegance: It’s quick enough for weeknights but elegant enough for guests, making it versatile for any occasion.
Make-Ahead Friendly: You can prep it in advance, so it’s ready to grab and go when you’re busy.

A white bowl filled with a layered mix of cooked pink salmon pieces, finely chopped green celery, and small bits of red onion scattered all over. The dish is lightly sprinkled with fresh green dill on top, and there is a creamy white sauce mixed through it. A white spoon rests inside the bowl on the right side. The bowl sits on a white marbled surface with fresh dill sprigs in the top right corner, and a small round bowl with more sauce and a spoon nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Each ingredient in this Smoked Paprika Salmon Salad with Fresh Herbs and Lemon Dressing Recipe plays a role in creating that vibrant and satisfying flavor profile. When shopping, prioritize fresh herbs and good-quality salmon to really let the flavors shine.

Salmon filet: Fresh is best here; the flaky texture after baking is crucial for that perfect, tender bite.
Olive oil: Adds richness to the salmon and helps the paprika stick evenly for an even smoky flavor.
Smoked paprika: This is the star spice that gives the salmon a deep smoky warmth without any actual smoking required.
Kosher salt and black pepper: Simple seasoning that brings out all natural flavors beautifully.
Mayonnaise: For a creamy dressing base that binds the salad without overpowering.
Lemon zest and juice: Fresh lemon lifts the whole salad, brightening both dressing and fish.
Dijon mustard: Adds a gentle tangy kick to the dressing, balancing the creaminess.
Garlic clove: Minced for a subtle savory note that plays well with the herbs.
Red onion: Finely diced for a sharp crunch and a touch of sweetness.
Radishes: Grated to add peppery freshness and crunch.
Celery: Small-diced for a crisp texture that complements the softness of salmon.
Fresh dill and chives: These herbs boost the salad with green, fragrant notes and freshness.

📝

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.

Make It Your Way

I like to tweak this Smoked Paprika Salmon Salad with Fresh Herbs and Lemon Dressing Recipe depending on the season or my mood—you absolutely should too! Maybe you want it a little spicier, or perhaps you want to swap in different herbs based on what you have on hand. The beauty is in making it your version.

Variation: Once, I added a pinch of cayenne pepper with the smoked paprika for an extra smoky heat that my family went crazy for.
Herb swaps: Try replacing dill with tarragon or parsley to change up the fresh herbal profile.
Dietary modification: For a lighter dressing, swap half the mayo for Greek yogurt—it still tastes creamy but with fewer calories.
Serving options: I often toss this in a pita or wrap it in lettuce leaves for a low-carb version that’s perfect for lunch.

Step-by-Step: How I Make Smoked Paprika Salmon Salad with Fresh Herbs and Lemon Dressing Recipe

Step 1: Prep Your Salmon Like a Pro

First things first—preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Drizzle the salmon filet with olive oil and season generously with smoked paprika, kosher salt, and fresh ground black pepper. This step sets up that beautiful smoky flavor and ensures your salmon bakes evenly without drying out. Make sure the oil coats the fish well so the smoked paprika sticks nicely.

Step 2: Bake and Flake to Perfection

Bake your salmon for about 16 to 18 minutes, depending on thickness—you’re looking for it to flake easily with a fork, but not dry. I usually check around the 15-minute mark because ovens vary. Once done, let it cool to room temperature before flaking to avoid breaking it up too much. Then, pop it in the fridge for 5 to 10 minutes to chill; this helps firm up the salmon and makes mixing easier.

Step 3: Dice and Grate the Fresh Veggies

While the salmon cools, finely dice the red onion and celery, and grate the radishes. I always love getting these prep steps done early—it saves time and keeps things moving. Chop your fresh dill and chives finely too; they’ll add vibrant color and herbaceous punch to the salad.

Step 4: Whip Up the Lemon Dressing

In a small bowl, combine mayonnaise, the zest and juice of half a lemon, Dijon mustard, minced garlic, and a pinch of kosher salt and pepper. Stir it together until it’s smooth and emulsified—this dressing is the perfect tangy, creamy complement to the flaky salmon and crunchy veggies.

Step 5: Gently Toss It All Together

Pour the lemon dressing over the flaked salmon, add the diced veggies and herbs, then gently stir everything to combine. Be careful to keep the salmon chunks intact as you mix to maintain that lovely texture contrast. Taste and adjust seasoning if needed—sometimes a little extra lemon juice or salt brightens it up just right.

💡

Tips from My Kitchen

Flake Gently: Use two forks to gently break up the salmon—don’t overdo it or it will turn mushy.
Rest Before Flaking: Letting salmon cool fully helps the texture stay firm for mixing.
Freshness Counts: Fresh herbs make a noticeable difference; if you can, snip just before adding.
Zest the Lemon First: Zest your lemon before juicing to capture the fresh oils and avoid bitterness.

How to Serve Smoked Paprika Salmon Salad with Fresh Herbs and Lemon Dressing 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 always love adding a few extra fresh dill sprigs on top, and sometimes a sprinkle of toasted pumpkin seeds for crunch and a nutty layer. A few lemon wedges on the side let everyone add a squeeze of fresh citrus to their taste, which brightens the whole dish beautifully.

Side Dishes

This salmon salad pairs amazingly well with a light, crusty baguette or warm pita bread. For a more substantial meal, I sometimes serve it alongside roasted new potatoes or a simple quinoa pilaf, which complements the salad’s freshness without overpowering it.

Creative Ways to Present

Once, for a casual get-together, I plated this salmon salad inside halved avocados—the creamy avocado made a perfect edible bowl and added richness. You can also serve scoops of the salad on endive leaves for a classy appetizer that’s both crunchy and refreshing.

Make Ahead and Storage

Storing Leftovers

I find that storing the salmon salad in an airtight container in the fridge keeps it fresh for up to 2 days. Keep the dressing mixed in—it actually helps the salad flavors meld together. Just give it a gentle stir before serving again.

Freezing

Honestly, I don’t recommend freezing this salad because the mayo and fresh herbs don’t freeze well and can separate or get soggy. Instead, it’s best eaten fresh or within a couple of days refrigerated.

Reheating

If you prefer your salad slightly warm, just let it sit at room temperature for 15 minutes before eating, or warm the salmon flakes gently in a pan, then add the dressing and veggies fresh afterwards. This keeps the flavors and textures intact without turning soggy.

FAQs

Can I use other types of fish instead of salmon for this recipe?

Absolutely! While this Smoked Paprika Salmon Salad with Fresh Herbs and Lemon Dressing Recipe shines with salmon’s rich flavor, you can swap in flaky white fish like cod or trout. Just adjust cooking times accordingly to avoid overcooking.
Is it possible to make the dressing dairy-free?

Yes, you can swap the mayonnaise for a dairy-free or vegan alternative mayo to keep the dressing creamy without dairy. Make sure to taste and tweak seasoning as some alternatives may be milder.
How do I ensure the salmon stays moist and flaky?

The key is not to overbake the salmon. Keep an eye on it at around 16 minutes and test flakiness with a fork. Also, letting it cool before flaking helps the protein firm up nicely, preventing mushy texture.
Can I prepare the salad in advance?

Yes, you can prepare the salad up to a day ahead and refrigerate it to let the flavors meld. Just give it a gentle stir before serving, and add a fresh squeeze of lemon if needed for extra brightness.

Final Thoughts

This Smoked Paprika Salmon Salad with Fresh Herbs and Lemon Dressing Recipe has become one of my kitchen favorites because it’s simple yet feels so special every time I eat it. I love how it brings together bold smoky notes alongside crisp vegetables and zesty dressing—it never fails to brighten my day or a gathering. I genuinely think you’ll enjoy making it just as much as eating it, and I can’t wait for you to try it out and make it your own little culinary gem.