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:
- 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 the salmon: Bake the seasoned salmon for 16 to 18 minutes, depending on thickness, until it flakes easily with a fork. Remove from the oven and let it cool to room temperature.
- Flake the salmon: Once cooled, use a fork to flake the salmon into bite-sized chunks. Transfer the flaked salmon into a bowl and chill in the refrigerator for 5 to 10 minutes to firm up.
- Prepare the vegetables: Finely dice the red onion, grate the radishes, dice the celery, and finely chop the fresh dill and chives. Add all the vegetables and herbs to the chilled salmon bowl.
- Make the dressing: In a small bowl, whisk together the mayonnaise, lemon zest, lemon juice, Dijon mustard, minced garlic, and season with salt and pepper to taste until smooth and well combined.
- Combine the salad: Pour the dressing over the salmon and vegetable mixture. Gently stir everything together to coat evenly without breaking up the salmon too much.
- Serve: Serve the salmon salad chilled, straight from the bowl, or use it as a filling for butter lettuce leaves, sandwiches, or wraps for a fresh and satisfying meal.
Notes
- Use fresh salmon for the best flavor and texture.
- Adjust lemon juice and seasoning to taste in the dressing.
- This salad can be made ahead and stored in the fridge for up to 2 days.
- Serving the salad chilled enhances the flavors and texture.
- Feel free to substitute mayonnaise with Greek yogurt for a lighter dressing.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
