What goes well in a salmon salad?

Crisp vegetables and fresh herbs pair especially well with salmon. For example, celery, red onion, radishes, dill, and chives add crunch and fresh flavor. Meanwhile, lemon and Dijon add enough acidity to balance the creamy dressing.

What is the best salad to pair with salmon?

Butter lettuce works especially well because its soft texture lets the salmon stand out. However, romaine, mixed greens, or arugula can also work. Choose greens with enough freshness to balance the rich fish and creamy dressing.

What dressing is good with salmon salad?

A creamy lemon-Dijon dressing pairs very well with salmon. Mayonnaise adds richness, while lemon juice brings brightness. Meanwhile, Dijon mustard and garlic add a savory, tangy finish.

Is eating a salmon salad healthy?

This Salmon Salad offers 29 grams of protein per serving, along with potassium and other nutrients from the salmon and vegetables. Each serving contains about 361 calories. However, your overall dietary needs and serving choices will determine how the recipe fits into your eating pattern.

Salmon Salad Recipe : Easy, Fresh and Irresistible Lunch

Description

A chilled salmon salad with chunky baked salmon, crisp celery, red onion, radishes, fresh dill and chives, all folded into a creamy lemon-Dijon dressing. Serve it on its own, over lettuce, or inside a sandwich or wrap.

Ingredients

Scale

For the salmon:

1 1/4 lb salmon fillet

1/2 tbsp olive oil

1 tsp smoked paprika

Kosher salt, to taste

Freshly ground black pepper, to taste

For the dressing:

1/3 cup mayonnaise

1/2 lemon, zested and juiced, about 1/2 tbsp zest and 1 1/2 tbsp juice

2 tsp Dijon mustard

1 garlic clove, minced

Kosher salt, to taste

Freshly ground black pepper, to taste

For the salad:

1/2 small red onion, finely diced

3 large radishes, grated

2 celery stalks, finely diced

2 tbsp fresh dill, finely chopped

2 tbsp fresh chives, finely chopped

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Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. Place the salmon on the prepared baking sheet. Drizzle it with olive oil, then season with smoked paprika, kosher salt, and freshly ground black pepper.

3. Bake for 16 to 18 minutes, adjusting the time for the thickness of the fillet, until the salmon flakes easily with a fork.

4. Let the salmon cool to room temperature. Then break it into chunky flakes and refrigerate for 5 to 10 minutes.

5. Meanwhile, prepare the red onion, radishes, celery, dill, and chives. Add them to the chilled salmon.

6. In a separate bowl, combine the mayonnaise, lemon zest, lemon juice, Dijon mustard, minced garlic, kosher salt, and black pepper.

7. Pour the dressing over the salmon mixture.

8. Gently fold everything together so some large salmon pieces remain intact.

9. Serve chilled on its own, over butter lettuce, or inside a sandwich or wrap.

Notes

You can replace the mayonnaise with yogurt, sour cream, or a combination of the two.

For a crisp alternative to radishes, use grated turnip or jicama.

If dill or chives are unavailable, use parsley, basil, or tarragon.

You can use smaller individual salmon fillets instead of one large fillet, but reduce the baking time as needed.

You can use canned salmon, although it creates a softer, less chunky texture and may contain skin or bones.

Avoid excessive mixing so the larger salmon flakes stay intact.

Store leftovers in an airtight container in the refrigerator for 3 to 4 days.

For longer storage, pack the salad tightly in a freezer-safe container with minimal air and freeze for up to 3 months. Thaw overnight in the refrigerator.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Lunch
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 361
Sugar: 1 g
Sodium: 227 mg
Fat: 25 g
Saturated Fat: 4 g
Unsaturated Fat: 19 g
Trans Fat: 0.04 g
Carbohydrates: 4 g
Fiber: 1 g
Protein: 29 g
Cholesterol: 86 mg