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
For the 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
For the Salad
- 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 arrange the salmon filet on top. Drizzle olive oil evenly over the salmon and season it with smoked paprika, kosher salt, and freshly ground black pepper to taste.
- Bake and flake the salmon: Place the salmon in the oven and bake for 16 to 18 minutes, depending on the thickness, until the salmon flakes easily when tested with a fork. Remove from the oven and allow to cool to room temperature. Once cooled, flake the salmon into chunks using a fork, transfer to a bowl, and chill in the refrigerator for 5 to 10 minutes to firm up.
- Dice the vegetables: While the salmon chills, finely dice the red onion, grate the radishes, dice the celery stalks, and finely chop the fresh dill and chives. Add all these vegetables and herbs on top of the flaked salmon in the bowl.
- Make the dressing: In a small bowl, combine mayonnaise, lemon zest and juice, Dijon mustard, minced garlic, kosher salt, and freshly ground black pepper. Stir well until the dressing is smooth and creamy.
- Mix together: Pour the prepared dressing over the salmon and vegetable mixture. Gently stir everything to combine thoroughly, ensuring the salmon and vegetables are evenly coated with the dressing.
- Serve: Serve the salmon salad chilled directly from the bowl, or enjoy it on butter lettuce leaves, or as a sandwich or wrap filling for a delicious meal.
Notes
- You can bake the salmon on a baking dish, quarter sheet pan, or regular half sheet pan depending on what you have; quarter sheet pans are ideal for whole fish filets.
- Adjust seasoning in the dressing to taste, adding more lemon juice or Dijon mustard for extra tang if desired.
- For an even fresher flavor, prepare the salad shortly before serving.
- This salad keeps well in the refrigerator for up to 2 days when stored in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Low Fat
