There’s something about flaky pink fish mixed with just enough cream and crunch that makes lunch feel like a little celebration. Salmon Salad is one of those easy, nourishing dishes that works on crackers, tucked into a sandwich, or piled high on butter lettuceand it never gets old.
I started making this back in the spring of 1987, standing at my kitchen counter while Eleanor played on the floor with wooden spoons. I’d poach the fish until it barely turned opaque, then flake it warm into a bowl with lemon and dillthe smell filled the whole house. After writing about food and feeding my family for over a decade, I’ve learned that the secret isn’t fancy ingredients, it’s treating good fish gently and letting its natural sweetness shine through.
PrintBest Salmon Salad Recipe Fresh and Easy to Make
This Salmon Salad combines flaky baked salmon with fresh vegetables and herbs in a creamy lemony dressing. It’s a quick and healthy meal that’s perfect for any day. Enjoy this fresh and flavorful Salmon Salad in minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baked
- Cuisine: American
- Diet: Standard
Ingredients
- 1 ¼ pounds salmon filet
- ½ tablespoon olive oil
- 1 teaspoon smoked paprika
- kosher salt and freshly ground black pepper to taste
- ⅓ cup mayonnaise
- ½ lemon zested and juiced (about ½ tablespoon of zest and 1 ½ tablespoons juice)
- 2 teaspoons Dijon mustard
- 1 garlic clove minced
- kosher salt and freshly ground black pepper to taste
- 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
- Heat the oven to 375°F 190°C and line a baking sheet with parchment paper. Place the salmon on the sheet and drizzle with olive oil. Sprinkle smoked paprika, salt, and pepper evenly over the fish.
- Bake the salmon for 16 to 18 minutes until it flakes easily. Allow it to cool to room temperature, then break it into chunks and transfer to a bowl. Chill in the refrigerator for 5 to 10 minutes.
- While the salmon cools, finely dice the red onion and celery, grate the radishes, and chop the dill and chives. Add all to the bowl with the salmon.
- In a small separate bowl, mix together the mayonnaise, lemon zest and juice, Dijon mustard, minced garlic, salt, and pepper to form the dressing.
- Pour the dressing over the salmon and vegetable mixture and gently stir everything together. Serve the salad chilled on its own, on lettuce leaves, or in a sandwich or wrap.
Notes
- For crisp tops, broil 2–3 minutes at the end
Nutrition
- Calories: 361kcal
- Sugar: 1g
- Sodium: 227mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 12g + 7g
- Trans Fat: 0.04g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 86mg
Why You’ll Love This Salmon Salad
This dish brings together flaky baked fish with the crunch of fresh vegetables and the brightness of lemonit’s satisfying without feeling heavy. Perfect for lunch on the patio or a quick weeknight dinner when you want something light but nourishing.
- Simple ingredients: No fancy shopping listjust salmon, fresh herbs, and pantry staples you likely have on hand.
- Versatile serving options: Pile it on butter lettuce cups, spread it on toasted bread, or wrap it up for lunch on the go.
- Make-ahead friendly: The flavors actually improve after a few hours in the fridge, making it ideal for meal prep.
Key Ingredients That Make It Special
The beauty here is in the balancecreamy mayonnaise meets bright lemon juice, while fresh dill and chives add garden-fresh flavor. Smoked paprika gives the baked salmon a subtle warmth that makes every bite interesting.
- Salmon filet: Choose a piece with skin on or offeither works beautifully.
- Fresh herbs: Dill and chives bring a delicate, grassy brightness that complements the richness of the fish.
- Grated radishes: A wonderful surprisethey add a peppery crunch without overpowering the other flavors.
- Dijon mustard: Just a touch in the dressing adds depth and helps everything come together.
How to Make It (Step-by-Step)
Start by baking your seasoned salmon until it flakes easily with a forkthis takes about 16 to 18 minutes depending on thickness. Let it cool completely, then flake it into chunks and pop it in the fridge while you prep everything else.
Whisk together your creamy dressing with mayonnaise, lemon zest and juice, minced garlic, and Dijon mustard. Dice your red onion and celery, grate the radishes, and chop your fresh herbs. Toss everything gently with the chilled salmon and dressing until just combined.
| Step | What to Do | Time |
|---|---|---|
| 1 | Season and bake salmon at 375°F | 16-18 min |
| 2 | Cool, flake, and chill salmon | 10 min |
| 3 | Prep vegetables and herbs | 8 min |
| 4 | Mix dressing ingredients | 2 min |
| 5 | Combine everything gently | 2 min |
Serving Ideas and Storage Tips
Serve this chilled straight from the bowl with crackers, or tuck it into a wrap with crisp lettuce and sliced tomato. Butter lettuce cups make a lovely light presentation for lunch with friends.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully overnight, so don’t hesitate to make this a day ahead.
| Serving Suggestion | Why It Works |
|---|---|
| On butter lettuce leaves | Light, crisp, and low-carb |
| In a sandwich | Classic comforttry whole grain bread |
| With crackers | Perfect for a quick snack or appetizer |
| Wrapped in a tortilla | Portable and easy for packed lunches |
A Few Helpful Tweaks
If you prefer a tangier dressing, add an extra squeeze of lemon juice. For more texture, try dicing the radishes instead of grating themthey’ll add a firmer crunch. You can also swap the smoked paprika for regular paprika or a pinch of cayenne if you like a bit of heat on the salmon.
Pro Tip: Don’t overmix once you add the dressingyou want to keep those beautiful salmon flakes intact, not turn everything into a paste.
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FAQs ( Salmon Salad )
What type of salmon works best for this recipe?
Both canned salmon and leftover cooked fresh salmon work wonderfully. If using canned, opt for wild-caught Alaskan salmon for the best flavor and texture. Fresh salmon should be flaked into bite-sized pieces after cooking and cooling completely.
How long does this dish stay fresh in the refrigerator?
This recipe stays fresh for 2-3 days when stored in an airtight container in the refrigerator. The flavors actually improve after a few hours as the ingredients meld together. Always use clean utensils when serving to maintain freshness.
Can I make this meal ahead of time?
Yes, this dish is perfect for meal prep! Prepare everything except delicate greens up to 24 hours ahead. Add lettuce or spinach just before serving to prevent wilting. Store the dressing separately if making more than a day in advance.
What are the best serving suggestions?
Serve this recipe on toasted bread, in pita pockets, or over mixed greens for a complete meal. It also makes excellent sandwich filling or works beautifully as a protein-packed topping for crackers during gatherings.
How can I reduce the calories in this dish?
Replace mayonnaise with Greek yogurt or use a 50/50 mixture of both for a lighter version. Add extra vegetables like diced cucumber or bell peppers to increase volume without adding calories. Avocado also makes a creamy, nutritious substitute.
A Simple, Nourishing Dish Worth Making Again
This Salmon Salad comes together in about forty minutes and rewards you with tender flakes of fish folded into creamy, citrus-kissed goodness. The dill and lemon brighten every bite, while the radishes add a subtle crunch that keeps things interesting. Light enough for warm afternoons, but satisfying enough to feel like a real meal.
If you want a richer flavor, try using Greek yogurt in place of half the mayonnaiseit adds tang without heaviness. A handful of toasted slivered almonds or sunflower seeds scattered on top gives a lovely texture, and leftover salad makes the most wonderful breakfast spread on toasted sourdough. Store it covered in the fridge, and remember: it tastes even better the next day when the flavors have had time to marry.
I hope this becomes one of those recipes you turn to when you need something simple, fresh, and a little bit special. If you make it your own wayadding capers or swapping in tarragonI’d love to hear about it. Share a photo, tag a friend who’d adore this for lunch, or tuck the recipe away for someone who’s just learning to cook. There’s always room at the table for one more good salad.
