Description

Fresh, bright, and irresistibly creamy, this Flaky Salmon Salad is packed with tender oven-roasted salmon, crisp veggies, and a zesty lemon Dijon dressing. Whether tucked into wraps, piled over greens, or eaten straight from the bowl, this protein-rich dish delivers clean flavors and satisfying crunch in every bite. It’s light enough for lunch and hearty enough for dinner.

Ingredients

For the Salmon:
1 ¼ pounds salmon filet
½ tablespoon olive oil
1 teaspoon smoked paprika
Kosher salt, to taste
Freshly ground black pepper, to taste

For the Creamy Lemon Dressing:
⅓ cup mayonnaise
½ lemon, zested and juiced (about ½ tbsp zest + 1½ tbsp juice)
2 teaspoons Dijon mustard
1 garlic clove, minced
Kosher salt, to taste
Freshly ground black pepper, to taste

For the Salad Mix:
½ small red onion, finely diced 3 large radishes, grated
2 stalks celery, small diced
2 tablespoons fresh dill, finely chopped
2 tablespoons fresh chives, finely chopped

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Instructions

Roast the Salmon:
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. Place the salmon filet on the sheet, drizzle with olive oil, and sprinkle with smoked paprika, salt, and pepper. Bake for 16–18 minutes until the salmon flakes easily with a fork. Let cool slightly.
Cool and Flake:
Once the salmon is cool enough to handle, flake it into large chunks. Chill in the refrigerator for 5–10 minutes while preparing the salad.
Prepare the Veggies:
Dice the red onion and celery, grate the radishes, and finely chop the dill and chives.
Make the Dressing:
In a small bowl, whisk together the mayonnaise, lemon zest and juice, Dijon mustard, minced garlic, salt, and pepper until smooth.
Assemble the Salad:
In a large bowl, combine the flaked salmon, chopped vegetables, and herbs. Pour the dressing over the top and gently mix until evenly coated, keeping some larger salmon chunks intact for texture.

Serve and Enjoy:
Serve chilled on a bed of butter lettuce, in lettuce cups, on sandwiches, or in wraps.

Notes

You can substitute Greek yogurt for part of the mayo to lighten the dressing.
Leftovers store well in an airtight container in the fridge for up to 2 days.
Add diced avocado or capers for extra flavor and texture.
This salad pairs perfectly with crackers or toasted bread.

Prep Time: 15 minutes
Cook Time: 18 minutes
Category: Salad
Method: Roasting, Mixing
Cuisine: American