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Flaky Salmon Salad
nibbleboard.com/recipes/salmon-salad
Ingredients
Ingredients
- 1 1/4 pounds salmon fillet (skin-on or skinless)
- 0.5 tbsp Olive Oil
- 1 tsp Smoked Paprika
- kosher salt
- freshly ground black pepper
Dressing
- 1/3 cup mayonnaise
- 1/2 lemon, zested and juiced (about 1/2 tbsp zest + 1 1/2 tbsp juice)
- 2 tsp Dijon Mustard
- 1 clove Garlic
Mix-ins
- 1/2 small red onion, finely diced
- 3 large radishes, grated
- 2 stalks celery, small diced
- 2 tbsp Dill (fresh)
- 2 tbsp Chives (fresh)
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Place the salmon on the prepared baking sheet. Drizzle with olive oil and season with smoked paprika, salt, and pepper.
- Bake until the salmon flakes easily with a fork, about 16-18 minutes depending on thickness.
- Let the salmon cool to room temperature, then flake into chunky pieces with a fork. Remove the skin if using skin-on.
- Whisk together the mayonnaise, lemon zest, lemon juice, Dijon mustard, garlic, salt, and pepper in a small bowl.
- Add the red onion, grated radish, celery, dill, and chives to the flaked salmon. Toss gently.
- Pour the dressing over the salmon mixture and fold everything together until just combined. Avoid overmixing — you want chunky flakes, not mush.
- Taste and adjust seasoning with more lemon juice, salt, or pepper as needed. Serve chilled or at room temperature.
Nutrition per Serving
485Calories
30gProtein
8gCarbs
36gFat
Chef Tips
- Don't overcook the salmon — it should flake easily but still be moist in the center. Pull it at 135°F internal and it will carry over to 145°F while resting.
- Swap mayo for Greek yogurt for a lighter, tangier version that's just as creamy.
- Leftover grilled or poached salmon works perfectly here — this recipe is a great way to use up last night's fish.
- Grating the radishes instead of slicing gives the salad a peppery kick that distributes evenly without crunchy chunks.
- Make it ahead and store for up to 3 days — the flavor actually improves overnight as the dressing soaks in.
Storage
Store in an airtight container in the refrigerator for up to 4 days. Do not freeze the assembled salad as the mayo-based dressing will separate upon thawing.