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–+ servings
Salmon Salad

Deliciously Creamy Salmon Salad for Any Occasion

Enjoy a nutritious, high-protein salmon salad that's perfect for any meal, featuring fresh ingredients and a zesty dressing.
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Prep Time 20 minutes
Cook Time 18 minutes
Chilling Time 10 minutes
Total Time 48 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 pound Salmon Fillet Freshly baked or canned
  • 2 tablespoons Olive Oil Extra virgin preferred
  • to taste Kosher Salt
  • to taste Black Pepper
  • 4 medium Radishes Grated
  • 2 stalks Celery Chopped
  • 1 small Red Onion Diced
  • 2 tablespoons Fresh Dill Chopped
  • 2 tablespoons Chives Chopped
For the Dressing
  • ½ cup Mayonnaise Greek yogurt can be used
  • 1 medium Lemon Zested and juiced
  • 1 tablespoon Dijon Mustard Yellow mustard can be substituted
  • 1 clove Garlic Minced

Equipment

  • Oven
  • Baking Sheet
  • Parchment paper
  • Mixing Bowl
  • cutting board
  • knife

Method
 

Preparation Steps
  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Drizzle fresh salmon fillet with olive oil and season with smoked paprika, kosher salt, and black pepper.
  3. Place the seasoned salmon on the baking sheet and bake for 16-18 minutes until flaky.
  4. Once baked, cool the salmon at room temperature for a few minutes, then flake it and chill in the refrigerator.
  5. Chop the red onion, grate the radishes, and finely chop the celery, dill, and chives.
  6. In a bowl, combine mayonnaise, lemon zest, lemon juice, Dijon mustard, and minced garlic. Whisk together until creamy.
  7. In a large bowl, gently fold the chilled salmon into the chopped vegetables and pour the dressing over it.
  8. Serve the salmon salad chilled, on its own or in lettuce wraps.

Nutrition

Serving: 1servingCalories: 280kcalCarbohydrates: 8gProtein: 22gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 60mgSodium: 400mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze for up to 2 months and refrigerate to thaw.

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