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This vibrant salmon salad is my go to when I want something both satisfying and refreshing A flaky baked salmon filet tossed with bright herbs crisp veggies and a tangy lemon dressing makes for a main dish salad that feels elegant but comes together quickly
Every time I make this salad it disappears at picnics and nobody guesses how simple it is It became a summertime staple for me when I wanted something hearty yet light after a long day
Ingredients
- Salmon filet: this is the star with rich flavor and firm texture Farm raised or wild both work but fresher is always better
- Olive oil: adds richness and helps the seasonings stick Go for extra virgin and fruity if possible
- Smoked paprika: infuses a gentle smokiness Shy away from the hot variety for best balance
- Kosher salt and freshly ground black pepper: season well for bright flavors Look for large flakes in your salt to help enhance texture
- Mayonnaise: creates a creamy base for the dressing I love full fat for best flavor but light works too
- Lemon zest and juice: brings zing and freshness Go for organic lemons to avoid waxy skin residue
- Dijon mustard: adds a subtle heat and tang Creamy Dijon blends in without overpowering
- Garlic: use a fresh clove finely minced A microplane makes this super easy
- Red onion: sweet and sharp finely diced so every bite has flavor Soak in water for five minutes to mellow if desired
- Radishes: add color and peppery crunch Try to find firm shiny bulbs without blemishes
- Celery: crispness and a touch of bitterness Chop small for best salad texture
- Fresh dill: bright herby complement to salmon Use feathery tops if you can find them
- Fresh chives: mild oniony kick and pretty green color Snip just before adding for max flavor
Step by Step Instructions
- Prepare the Salmon:
- Rub the salmon filet evenly with olive oil smoked paprika salt and pepper Place it onto a parchment lined baking sheet Bake at 400 F for twelve to fifteen minutes or until the thickest part is opaque and flakes with a fork Let it cool until you can easily handle it The slow roast ensures tender fish with a flavor packed crust
- Make the Dressing:
- In a medium bowl whisk together mayonnaise fresh lemon zest lemon juice Dijon mustard minced garlic salt and pepper Mix until the dressing is creamy and smooth Zesting straight over the bowl lets all the fragrant oils fall right in
- Assemble the Salad:
- In a large salad bowl combine the finely diced red onion grated radishes diced celery chopped dill and chopped chives Flake the cooled baked salmon into generous bite sized chunks and scatter them over the veggies Pour the dressing over everything then gently toss with a wide spoon or tongs You want every veggie and flake of salmon lightly coated but not mashed
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Fresh dill is hands down my favorite addition and it reminds me of my childhood kitchen where the scent of dill always drifted through the air when my mom made her famous fish salad Every time I add it to this recipe I am right back at her countertop sharing a laugh
Storage Tips
Keep leftover salmon salad in an airtight container in the fridge for up to two days For best texture do not freeze as the herbs and veggies lose their crunch If storing the dressing separately toss just before serving to preserve freshness
Ingredient Substitutions
If you do not have salmon try using cooked trout or canned wild salmon in water Greek yogurt can replace mayo or use avocado oil mayo for a lighter touch No fresh herbs Swap for dried but use only a third as much
Serving Suggestions
Spoon the salad onto a bed of mixed leafy greens for a classic touch Try stuffing it into crisp lettuce cups for a hand held lunch or serve atop roasted sweet potato rounds for an unexpected twist Fresh baguette slices also make a perfect pairing
Cultural Context
Salmon salad stands as an American classic often served after big holiday dinners using up leftover fish It draws inspiration from Scandinavian and Jewish deli traditions combining fresh herbs and creamy tart dressings for a dish that is both restorative and celebratory
Frequently Asked Questions About Recipes
- → Can I use canned salmon instead of fresh?
Yes, canned salmon works well as a substitute. Drain and flake it before mixing with other ingredients.
- → How should I store leftovers?
Store covered in the refrigerator for up to 2 days. For best texture, enjoy chilled or let sit out briefly before serving.
- → Is it possible to prepare the components in advance?
You can bake the salmon and prepare the vegetables ahead, but toss with dressing just before serving for best freshness.
- → What can I serve alongside this dish?
Serve atop mixed greens, with crusty bread, or alongside roasted potatoes for a complete meal.
- → Are there alternative herbs I can use?
Absolutely; try parsley, tarragon, or basil for different flavor profiles that complement the salmon well.