Growing up, my grandmother used to make the creamiest tuna salad for Sunday lunches. This Flaky Salmon Salad brings back those cozy memories but with a modern, heart-healthy twist. It’s perfect for picnics, light lunches, or even wrapped up for a refreshing dinner. Give it a try—you might just find your new favorite comfort dish!
For the Salmon:
1 ¼ lbs salmon filet
½ tbsp olive oil
1 tsp smoked paprika
Kosher salt & black pepper, to taste
For the Dressing:
⅓ cup mayonnaise
½ lemon, zested & juiced
2 tsp Dijon mustard
1 garlic clove, minced
Kosher salt & black pepper, to taste
For the Salad:
½ small red onion, finely diced
3 large radishes, grated
2 celery stalks, diced
2 tbsp fresh dill, chopped
2 tbsp fresh chives, chopped
Prep the salmon: Preheat oven to 375°F (190°C). Place salmon on a parchment-lined sheet, drizzle with olive oil, and season with paprika, salt, and pepper.
Bake & flake: Bake for 16–18 minutes or until the salmon flakes easily. Let cool, flake into chunks, then chill for 5–10 minutes.
Dice veggies: Prepare your onion, radishes, celery, dill, and chives.
Mix dressing: In a small bowl, combine mayo, lemon zest/juice, mustard, garlic, salt, and pepper.
Assemble salad: Add veggies to salmon, pour dressing over the top, and gently stir to combine.
Serve: Enjoy it chilled—perfect on its own, in a wrap, or over fresh lettuce.
✅ Use fresh herbs: Fresh dill and chives really elevate the flavor—don’t skip them!
✅ Cool the salmon: Letting the salmon cool before mixing helps the dressing cling better and keeps the salad fresh.
✅ Make it ahead: This salad tastes even better after sitting in the fridge for an hour—perfect for meal prep!
✅ Add crunch: Toasted almonds or sunflower seeds make a delicious crunchy topping.
✅ Swap it up: Not a mayo fan? Try mixing half Greek yogurt for a lighter twist.
✅ Serve smart: Enjoy in a lettuce wrap, sandwich, or spooned over cucumber slices for a low-carb bite.