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Salmon Salad

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  • Author: Lily Carter
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 4 servings 1x
  • Category: Main-course
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

This refreshing salmon salad combines juicy salmon filets with a zesty dressing, crunchy vegetables, and fresh herbs for a delightful burst of flavors in every bite.


Ingredients

Units Scale

For the Salmon

  • 1 1/4 pounds salmon filet
  • 1/2 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • kosher salt and freshly ground black pepper, to taste

For the Dressing

  • 1/3 cup mayonnaise
  • 1/2 lemon, zested and juiced (about 1/2 tablespoon of zest and 1 1/2 tablespoons juice)
  • 2 teaspoons Dijon mustard
  • 1 garlic clove, minced
  • kosher salt and freshly ground black pepper, to taste

For the Salad

  • 1/2 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

  1. Prepare the Salmon: Preheat the oven to 400°F. Rub salmon filet with olive oil, smoked paprika, salt, and pepper. Bake for 12-15 minutes until cooked through.
  2. Make the Dressing: In a bowl, combine mayonnaise, lemon zest, lemon juice, Dijon mustard, garlic, salt, and pepper. Mix well.
  3. Assemble the Salad: In a large bowl, combine red onion, radishes, celery, dill, and chives. Add the cooked salmon, flaked into bite-sized pieces. Pour the dressing over the salad and toss gently to combine.

Notes

  • You can serve this salmon salad over a bed of mixed greens for a lighter meal.
  • Feel free to customize the salad with your favorite vegetables or herbs.

Nutrition

  • Serving Size: 1 serving
  • Calories: 320 kcal
  • Sugar: 3 g
  • Sodium: 450 mg
  • Fat: 20 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 7 g
  • Fiber: 2 g
  • Protein: 28 g
  • Cholesterol: 75 mg