This easy salmon salad recipe is one you’ll want to keep on repeat.
Flaky baked salmon is mixed with crisp vegetables and a creamy lemon dressing for a fresh, satisfying dish that comes together with minimal effort.
Light yet filling and packed with protein, it’s perfect for quick lunches,
easy dinners, or simple meal prep. Serve it straight from the bowl, wrapped in lettuce, or piled into a sandwich for a meal everyone will enjoy.
For the Salmon
- Salmon Filet – This is the star of the recipe. Baking the salmon keeps it tender and flaky, making it perfect for gently mixing into a salad.
- Olive Oil – Helps the salmon stay moist while baking and allows the seasoning to stick evenly.
- Smoked Paprika – Adds subtle smokiness and depth without overpowering the salmon.
- Kosher Salt and Black Pepper – Simple seasoning that enhances the natural flavor of the fish.
For the Dressing
- Mayonnaise – Creates a creamy, rich base that brings everything together.
- Lemon Zest and Lemon Juice – Brightens the dressing and adds a fresh, tangy balance to the richness of the mayo.
- Dijon Mustard – Adds a little sharpness and depth to the dressing.
- Garlic – Brings a savory punch that rounds out the flavor.
- Kosher Salt and Black Pepper – Season the dressing and tie all the flavors together.
For the Salad
- Red Onion – Adds a bit of bite and crunch. Finely dicing keeps the flavor balanced and not too strong.
- Radishes – Provide freshness and a light peppery crunch.
- Celery – Adds crisp texture and a clean, refreshing contrast to the creamy dressing.
- Fresh Dill – Gives the salad a classic, herby flavor that pairs beautifully with salmon.
- Fresh Chives – Add mild onion flavor and a pop of color without overwhelming the dish.
The Perfect Flaky Salmon Salad
This chilled salmon salad combines tender baked salmon with crisp vegetables and fresh herbs, all folded into a smooth lemon-forward dressing. It’s light yet satisfying and works equally well on its own, wrapped in greens, or tucked into a sandwich.
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Servings: 4
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Ingredients
For the Salmon- 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
Instructions
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Prepare the salmon
Heat the oven to 375°F (190°C). Line a baking sheet with parchment paper and set the salmon on top. Drizzle evenly with olive oil, then season with smoked paprika, salt, and pepper. -
Bake and cool
Roast the salmon for 16 to 18 minutes, depending on thickness, until the flesh separates easily with a fork. Allow it to cool completely, then gently break it into bite-sized pieces and transfer to a bowl. Refrigerate for 5 to 10 minutes to chill. -
Add the vegetables
Scatter the diced red onion, grated radishes, celery, dill, and chives over the chilled salmon. -
Mix the dressing
In a small bowl, combine the mayonnaise, lemon zest, lemon juice, Dijon mustard, garlic, salt, and pepper. Stir until smooth. -
Combine
Spoon the dressing over the salmon mixture and carefully fold everything together until evenly coated. -
Serve
Enjoy the salad cold, straight from the bowl, spooned onto butter lettuce leaves, or layered into a sandwich or wrap.
- The salmon can be baked in any oven-safe pan, but smaller sheet pans are especially convenient for cooking whole fillets without excess space.
- Can I use a different cooking method for the salmon?
Yes, pan-searing or grilling both work well—just cook until the salmon flakes easily before using it in the salad. - Can I swap the herbs if I don’t have dill or chives?
Fresh parsley, basil, or even cilantro can be used in place of dill or chives without changing the texture of the salad. - Do I need to chill the salmon before mixing it with the salad?
No, the salmon doesn’t have to be fully chilled, but letting it cool helps keep the dressing from thinning out. If you’re short on time, just make sure it’s no longer hot before mixing. - How should I store leftovers?
Leftovers store well in the refrigerator. Keep the salmon salad in an airtight container for up to 2–3 days and give it a quick stir before serving. - Can I make this recipe ahead of time?
Yes, you can bake the salmon and prep the vegetables in advance, then mix everything with the dressing right before serving for the best texture.
