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 the 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.
- Bake and flake the salmon: Bake the salmon for 16 to 18 minutes, depending on thickness, until it flakes easily with a fork. Remove from oven and let cool to room temperature. Then flake the salmon into chunks and transfer into a bowl. Chill in the refrigerator for 5 to 10 minutes to firm up.
- Dice the vegetables: Finely dice the red onion and celery, grate the radishes, and chop the fresh dill and chives. Add all the 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 smooth and creamy.
- Stir it all together: Pour the dressing over the salmon and vegetable mixture. Gently fold everything together until evenly combined and coated with the dressing.
- Serve: Serve the salmon salad chilled, either straight from the bowl, on butter lettuce leaves, as a sandwich filling, or wrapped in your choice of flatbread or tortilla.
Notes
- Be careful not to overbake the salmon to keep it moist and tender.
- Adjust the amount of lemon juice and mustard in the dressing according to your taste.
- For added crunch, you can include finely chopped celery leaves or cucumber.
- This salad is best served chilled but can be stored in the refrigerator for up to 2 days.
- Substitute Greek yogurt for some or all of the mayonnaise for a lighter dressing.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Low Fat
