Description
This Flaky Salmon Salad features tender, oven-baked salmon combined with fresh vegetables and a tangy lemon-Dijon dressing. Ready in just 45 minutes, it’s a light and flavorful dish perfect for a quick lunch or dinner, served chilled on its own, in lettuce wraps, or as a sandwich filling.
Ingredients
Salmon
- 1 ¼ pounds salmon filet
- ½ tablespoon olive oil
- 1 teaspoon smoked paprika
- Kosher salt and freshly ground black pepper, to taste
Dressing
- ⅓ cup mayonnaise
- ½ lemon (zested and juiced, about ½ tablespoon zest and 1 ½ tablespoons juice)
- 2 teaspoons Dijon mustard
- 1 garlic clove, minced
- Kosher salt and freshly ground black pepper, to taste
Salad Mix-ins
- 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
- Prep the salmon: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and place the salmon filet on top. Drizzle with olive oil and season evenly with smoked paprika, kosher salt, and freshly ground black pepper to your taste.
- Bake and flake the salmon: Bake the salmon for 16 to 18 minutes, or until it easily flakes with a fork. Allow it to cool to room temperature. Then, using a fork, gently flake the salmon into bite-sized chunks and transfer them to a bowl. Chill in the refrigerator for 5 to 10 minutes to firm up.
- Dice the vegetables: While the salmon chills, finely dice the red onion and celery, grate the radishes, and finely chop the fresh dill and chives. Add all these veggies and herbs on top of the flaked salmon in the bowl.
- Make the dressing: In a small bowl, combine the mayonnaise, lemon zest and juice, Dijon mustard, minced garlic, and a pinch of kosher salt and pepper. Whisk everything together until smooth and well blended.
- Stir it all together: Pour the dressing over the salmon and vegetable mixture. Gently fold everything together until the salmon is evenly coated with the dressing and the salad ingredients are well distributed.
- Serve: Serve the salmon salad chilled, either straight from the bowl, spooned onto crisp butter lettuce leaves, or used as a delicious filling for sandwiches or wraps.
Notes
- For best flavor, use fresh, high-quality salmon.
- The salad can be made a few hours ahead and stored covered in the fridge for easy meal prep.
- Adjust seasoning to taste after mixing if needed.
- Try adding capers or chopped cucumbers for extra crunch and flavor variations.
- This salad pairs well with crusty bread or whole grain wraps.
