Description
This refreshing Salmon Salad combines tender baked salmon with a crisp mix of radishes, celery, and fresh herbs, all brought together with a zesty lemon-Dijon mayonnaise dressing. Perfect for a light lunch or a flavorful dinner, this dish is easy to prepare and served chilled for optimal taste.
Ingredients
Units
Scale
For the Salmon
- 1 1/4 pounds salmon filet
- 1/2 tablespoon olive oil
- 1 teaspoon smoked paprika
- kosher salt and freshly ground black pepper to taste
For the Dressing
- 1/3 cup mayonnaise
- 1/2 lemon zested and juiced (about 1/2 tablespoon of zest and 1 1/2 tablespoons juice)
- 2 teaspoons Dijon mustard
- 1 garlic clove minced
- kosher salt and 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, or until it flakes easily with a fork. Let it cool to room temperature, then flake the salmon into chunks and place them in a bowl. Chill the flaked salmon for 10 minutes in the fridge to firm up.
- Dice the vegetables: Finely dice the red onion and celery, grate the radishes, and finely chop the fresh dill and chives. Add all the vegetables and herbs to the bowl with the flaked salmon.
- Make the dressing: In a separate small bowl, combine the mayonnaise, lemon zest and juice, Dijon mustard, minced garlic, kosher salt, and freshly ground black pepper. Stir well until smooth and fully mixed.
- Stir it all together: Pour the dressing over the salmon and vegetable mixture. Gently stir to combine all ingredients evenly without breaking up the salmon too much.
- Serve: Serve the salmon salad chilled straight from the bowl, on butter lettuce leaves, or as a filling in a sandwich or wrap for a delicious meal.
Notes
- You can bake the salmon on a baking dish or a half sheet pan, but a quarter sheet pan is ideal for even cooking of whole fish filets.
- If fresh dill or chives are unavailable, substitute with fresh parsley or tarragon for a different but complementary flavor.
- To make this recipe lower in fat, substitute mayonnaise with Greek yogurt.
- Leftover salmon salad can be stored covered in the refrigerator for up to 2 days; consume within this time for best freshness.
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: 5 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 70 mg
