Blending buttery salmon with a creamy mayo-based sauce, this versatile dish can be enjoyed in a dozen different ways or served as part of a potluck or cookout—it’s a wonderfully light dish to enjoy all year long. With extra brightness from a dash of citrus and a unique sweet and salty flavor, this salmon recipe is a great way to incorporate more high-protein, high-omega-3 fish into your everyday meals.
Recipe ingredients
Salmon: I prefer to use a freshly baked salmon filet, but you can also try air fryer salmon or pan fry it. If you have leftovers or canned salmon, those work too. Frozen salmon is a great option as well—just remember to thaw it overnight in the fridge. Celery Red Onion Dill: Fresh herbs, preferably, but you can use dried dill in a pinch. Mayonnaise: You can make your own homemade mayonnaise or use your favorite store-bought. Mustard: Use Dijon mustard for a richer taste, Marconi for a smokier flavor, or honey mustard for more sweetness. Lemon Juice: Use fresh lemon juice for the best flavor. Salt & Pepper Olive Oil
How to make salmon salad
Prepare and Cook the Salmon: Preheat your oven to 375ºF/190ºC. With a piece of kitchen towel, pat the salmon filet dry, then brush with the olive oil and season well with salt and pepper. Line a baking sheet with parchment paper, then place the salmon fillet on top, skin side down. Bake in the oven for 12-15 minutes until the salmon has turned a light orange-pink color and is soft and fork-tender. Remove from the oven and shred the salmon into smaller pieces using two forks. Chop the veggies: While your salmon is cooking, chop the celery, red onion, and dill into bite-sized pieces. Set aside. Assemble the salad: In a large bowl, add the flaked salmon, celery, red onion, and fresh dill. Then, add the mayonnaise and mustard and drizzle over the lemon juice. With a large spoon, mix all of the ingredients until they’re covered in the mayonnaise and everything has been completely combined. Serve the salmon salad immediately.
Can you freeze salmon salad
Any salad salmon leftovers should be kept in the fridge – I don’t recommend freezing it. Transfer the salad to an airtight container and store it in the refrigerator for up to 3 days. Make sure to stir before you serve.
How to serve
You can enjoy this salmon salad on its own as part of a refreshing mezze or as a high-protein lunch option. To make it more filling, the salad is best served with slices of crusty bread – I like a no-knead Dutch oven bread or slices of roasted garlic bread to compliment the mayonnaise dressing. Use it for dipping or use slices to make a salmon salad sandwich for lunch. Otherwise, pair with your favorite homemade pita bread, red lentil crackers or even with tortillas or lettuce wraps to make a pescatarian-friendly burrito substitute.
More delicious salads
Kani Salad (Japanese Style) Chicken Caesar Salad Big Mac Salad Easy Tuna Salad Recipe
If you try this salmon salad recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
