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–+ servings
Melany

Crispy Salmon Salad with Avocado Dressing is delicious!

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.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. Prepare the Veggies:Dice the red onion and celery, grate the radishes, and finely chop the dill and chives.
  4. Make the Dressing:In a small bowl, whisk together the mayonnaise, lemon zest and juice, Dijon mustard, minced garlic, salt, and pepper until smooth.
  5. 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.
  6.  
  7. 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.

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