This recipe for salmon salad is creamy and herbaceous, and it comes together quickly, making it an excellent choice for meal prep, fast lunches, or as a tasty substitute for tuna salad.
This adaptable recipe, which combines buttery salmon with a creamy mayo-based sauce, may be eaten in a variety of ways or as a contribution to a picnic or barbecue. It’s a great light dish to enjoy all year round. This dish for salmon, with its distinct sweet and salty taste and added brightness from a splash of citrus, is a terrific way to include more high-protein, high-omega-3 fish to your regular meals.
INGREDIENTS
- Salmon: You may use canned salmon or any leftovers, but I love to use a freshly baked salmon filet (you can also air fry or pan fried). Another fantastic alternative is frozen salmon; just be sure you defrost it in the refrigerator overnight.
- Celery
- Red Onion Dill: Fresh herbs work best, but dried dill can work just as well in a pinch.
- You may either create your own or use your preferred store-bought mayonnaise.
- Mustard: Use Marconi for a smokier flavor, honey mustard for extra sweetness, or Dijon mustard for a deeper taste.
- Lemon Juice: For optimal flavor, use freshly squeezed lemon juice.
- Garlic, pepper, and olive oil
HOW TO MAKE SALMON SALAD
Ready and Cook the Salmon: Set the oven temperature to 375°F/190°C. Pat the salmon filet dry with a kitchen towel, then generously season with salt and pepper and drizzle with olive oil.
With the skin side down, put the salmon fillet on top of a baking sheet lined with parchment paper. Bake for 12 to 15 minutes, or until the salmon is soft and fork-tender and has taken on a faint orange-pink color. Take the salmon out of the oven and use two forks to shred it into smaller pieces.
Dice the vegetables: Chop the dill, red onion, and celery into bite-sized pieces while the fish is cooking. Put aside.
To assemble the salad, combine the flakes salmon, red onion, celery, and fresh dill in a large bowl. Next, mix in the mustard and mayonnaise and pour the lemon juice over top. Using a big spoon, stir everything together until all the ingredients are well incorporated and coated with mayonnaise. Present the salmon salad right away.
CAN YOU FREEZE SALMON SALAD
Any leftover salad salmon should be refrigerated; freezing is not advised. After transferring the salad to an airtight container, refrigerate it for a maximum of three days. Before serving, be sure to stir.
MORE DELICIOUS SALADS
- Asian Chopped Salad
- Dill Tuna Salad Cucumber Boats
- The Best Tuna Salad You’ll Ever Eat
- Tomato Burrata Salad
Salmon Salad
Ingredients
- 1.5 lb salmon
- 1/2 tablespoon olive oil to brush the salmon
- 1/2 cup celery finely chopped
- 1/2 cup red onion finely chopped 1 small onion
- 1/4 cup lemon juice from 1 large lemon
- 3 tablespoon mayonnaise
- 1 teaspoon mustard
- 2 tablespoon dill finely chopped
- sea salt to taste
- black pepper to taste
Instructions
Cook the salmon
- Set the oven temperature to 375°F/190°C. Pat the salmon filet dry with a kitchen towel, then generously season with salt and pepper and drizzle with olive oil.
- With the skin side down, lay the salmon filet onto a baking pan lined with parchment paper. Bake for 12 to 15 minutes at 375°F/190°C, or until the salmon is soft and fork-tender and has taken on a faint orange-pink color.
- After the salmon is done, take it out of the oven and use two forks to shred it into smaller pieces.
Assemble the salad
- Dill, red onion, and celery should be chopped into bite-sized bits.
- Combine the flakes salmon, red onion, celery, and dill in a large salad bowl. Pour in the lemon juice and mix in the mustard and mayonnaise. Using a big spoon, stir everything together until all the ingredients are well incorporated and coated with mayonnaise. Present the salmon salad right away.