Print Options:

Flaky Salmon Salad

Yields4 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

This salmon salad has it all - flaky baked salmon, red onion, radishes, celery, and herbs, tossed in a creamy lemony dressing. Watch how I make it in the video above!

Ingredients:
 1 ¼ lbs salmon filet
 ½ tbsp olive oil
 1 tsp smoked paprika
 kosher salt and freshly ground black pepper to taste
For the Dressing:
 ⅓ cup mayonnaise
 ½ lemon zested and juiced (about ½ tablespoon of zest and 1 ½ tablespoons juice)
 2 tsp Dijon mustard
 1 garlic clove minced
For the Salad:
 ½ small red onion finely diced
 3 large radishes grated
 2 stalks celery small diced
 2 tbsp finely chopped fresh dill
 2 tbsp finely chopped fresh chives
Instructions:
1

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, salt, and pepper.

2

Bake and flake the salmon. Bake the salmon for 16 to 18 minutes (depending on size and thickness), or until it flakes easily with a fork. Let it cool to room temperature, then flake the salmon into chunks and place in a bowl. Chill the flaked salmon for 5 to 10 minutes in the fridge.

3

Dice the vegetables. Top the flaked salmon with the onion, radish, celery, dill, and chives.

4

Make the dressing. In a separate small bowl make the dressing. Stir together the mayonnaise, lemon zest and juice, mustard, garlic, salt, and pepper.

5

Stir it all together. Pour the dressing on top of the salad, and gently stir to combine.

6

Serve the salmon salad chilled straight out of the bowl, on butter lettuce leaves, or as a sandwich or wrap.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 361