Flaky Salmon Salad
User Reviews
5
Flaky Salmon Salad
Description
Flaky Salmon Salad features salmon filets baked at 375°F until the fish flakes easily, then cooled and broken into chunks. The salmon is seasoned simply with olive oil, smoked paprika, salt, and pepper, allowing the fish’s natural flavors to shine through. The accompanying fresh vegetables—onion, radish, celery—add crunch and earthiness, freshened up by chopped dill and chives. The dressing combines mayonnaise, lemon zest and juice, Dijon mustard, and garlic, lending bright acidity and subtle heat to complement the salmon. Mixing the chilled salmon and vegetables with the dressing makes a versatile dish.
This salad can be eaten straight from the bowl, served on butter lettuce for a light meal, or used as a flavorful filling in sandwiches and wraps. Its texture ranges from flaky and tender fish to crisp, refreshing vegetables, making it satisfying without heaviness.
If you don't have a quarter sheet pan, a baking dish or a half sheet pan works well for baking the salmon. Chilling the flaked salmon briefly helps it hold its shape when mixing the salad. Season to taste before serving for the best balance of flavor.
Ingredients
For the Salmon
- 1 ¼ pounds salmon filet
- ½ tablespoon olive oil
- 1 teaspoon smoked paprika
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
For the Dressing
- ⅓ cup mayonnaise
- ½ lemon zested and juiced (about ½ tablespoon of zest and 1 ½ tablespoons juice)
- 2 teaspoons Dijon mustard
- 1 garlic minced, clove
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
For the Salad
- ½ red onion finely diced, small
- 3 radish grated, large
- 2 talks celery small diced
- 2 tablespoons dill finely chopped, fresh
- 2 tablespoons chives fresh, finely chopped
Instructions
- Prep the salmon. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and place the salmon on top. Drizzle the salmon with olive oil and season with smoked paprika, salt, and pepper.
- Bake and flake the salmon. Bake the salmon for 16 to 18 minutes (depending on size and thickness), or until it flakes easily with a fork. Let it cool to room temperature, then flake the salmon into chunks and place in a bowl. Chill the flaked salmon for 5 to 10 minutes in the fridge.
- Dice the vegetables. Top the flaked salmon with the onion, radish, celery, dill, and chives.
- Make the dressing. In a separate small bowl make the dressing. Stir together the mayonnaise, lemon zest and juice, mustard, garlic, salt, and pepper.
- Stir it all together. Pour the dressing on top of the salad, and gently stir to combine.
- Serve the salmon salad chilled straight out of the bowl, on butter lettuce leaves, or as a sandwich or wrap.
Notes
- A quarter sheet pan works well for baking fish filets, but a baking dish or half sheet pan is fine too.
- Chill the flaked salmon before combining to help the salad hold together.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Calories | 361kcal | 18% |
| Carbohydrates | 4g | 1% |
| Protein | 29g | 58% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 86mg | 29% |
| Sodium | 227mg | 9% |
| Potassium | 820mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 491IU | 10% |
| Vitamin C | 11mg | 12% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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