This Creamy Dill Salmon Salad is a refreshing and satisfying dish that balances flakiness, crunch, and herbaceous brightness in every bite. Baked salmon serves as the star protein, while radishes and celery deliver crisp texture. The creamy lemon-Dijon dressing ties everything together with zest and tang. It’s a beautifully versatile meal—light enough for a lunch al fresco, yet filling and flavorful enough to serve as a quick dinner. You can spoon it into lettuce cups, wrap it in tortillas, or just enjoy it as-is from the bowl. It’s a celebration of simple ingredients coming together to make something truly crave-worthy.
Full recipe:
Ingredients:
For the Salmon:
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1¼ pounds salmon filet
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½ tablespoon olive oil
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1 teaspoon smoked paprika
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Kosher salt and freshly ground black pepper, to taste
For the Dressing:
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⅓ cup mayonnaise
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½ lemon, zested and juiced
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2 teaspoons Dijon mustard
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1 garlic clove, minced
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Kosher salt and black pepper, to taste
For the Salad:
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½ small red onion, finely diced
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3 large radishes, grated
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2 stalks celery, small diced
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2 tablespoons finely chopped fresh dill
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2 tablespoons finely chopped fresh chives
Directions:
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Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
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Place the salmon filet on the sheet, drizzle with olive oil, and season with smoked paprika, salt, and pepper.
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Bake for 16 to 18 minutes, or until the salmon flakes easily with a fork. Let it cool to room temperature.
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Flake the salmon into large chunks and refrigerate for 5 to 10 minutes.
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Meanwhile, finely dice the red onion, radishes, celery, dill, and chives.
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In a small bowl, whisk together mayonnaise, lemon zest and juice, Dijon mustard, minced garlic, salt, and pepper.
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Add the chopped vegetables and herbs to the chilled salmon.
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Pour dressing over the mixture and gently stir to coat, being careful to keep salmon flakes intact.
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Serve chilled in lettuce wraps, sandwiches, or on its own.
Prep Time: 15 minutes | Cooking Time: 18 minutes | Total Time: 33 minutes
Kcal: 361 kcal | Servings: 4 servings
A Flavorful Journey: The Origins of Salmon Salad
Salmon salad is a dish that has stood the test of time across cultures and continents. While its contemporary version—complete with mayonnaise-based dressing and finely chopped vegetables—is most familiar in North America and Europe, the roots of combining cooked fish with herbs and condiments can be traced back centuries. Indigenous and coastal communities around the world, particularly in Scandinavia, Japan, and Alaska, have long celebrated salmon for its flavor and nourishment. Smoked, grilled, poached, or roasted, salmon has been integrated into countless meals, often with a focus on preserving freshness and maximizing health benefits.
In modern cuisine, salmon salad has evolved to embrace a more health-conscious and flexible form. Recipes like this one—featuring baked wild salmon, crisp radishes, celery, and a light lemony dressing—represent a shift from heavier, mayonnaise-laden preparations to more vibrant, nutrient-dense combinations that still deliver bold flavor and creamy satisfaction.
Why This Salmon Salad Recipe Stands Out
There are dozens of ways to prepare salmon salad, but this particular version is a crowd favorite for several reasons. First, it uses oven-baked salmon seasoned with smoked paprika, which adds a subtle depth and smokiness to the dish without overwhelming the fresh components. The salad itself isn’t overloaded with ingredients—just crisp, water-rich vegetables like radishes and celery, which complement the salmon beautifully in texture and color.
Secondly, the dressing is a game changer. A blend of mayonnaise, lemon juice, zest, Dijon mustard, and garlic offers brightness and creaminess while keeping the overall calorie count in check. It’s rich without being heavy, and customizable for dairy-free or low-fat diets.
Finally, this recipe shines in versatility. Whether spooned into lettuce cups, wrapped in a tortilla, or piled onto seeded crackers, it’s as appropriate for meal prep as it is for entertaining. It also travels well, making it a perfect addition to lunchboxes or picnic baskets.
Nutritional Benefits of Salmon Salad
Salmon is one of the most nutrient-dense foods available. Rich in high-quality protein, omega-3 fatty acids (particularly EPA and DHA), vitamin D, and B vitamins, it provides significant health benefits that support heart health, cognitive function, and inflammation reduction.
When combined with hydrating and fibrous vegetables like radish and celery, this dish offers a powerful combination of protein, good fats, vitamins, and antioxidants. The herbs—dill and chives—not only provide fresh, aromatic notes but also add anti-inflammatory and digestive-supportive properties.
Here’s a quick breakdown of what makes this dish nutritionally powerful:
- Protein: Supports muscle repair, metabolic health, and sustained energy.
- Omega-3s: Promote heart health, reduce inflammation, and support brain function.
- Vitamins B12 & D: Support nerve function, energy production, and bone health.
- Low-carb and Gluten-free: Suitable for keto, paleo, and gluten-sensitive individuals.
- Hydration and Fiber: From the celery and radish, promoting gut health and satiety.
Perfect for Special Diets and Lifestyles
One of the major appeals of this salmon salad is its adaptability. It can be easily adjusted to fit various dietary preferences and restrictions without sacrificing flavor or satisfaction. Here are a few ways you can customize this recipe:
- Dairy-free? The dressing contains no dairy unless you choose to use yogurt or cream-based mayo. Use avocado mayo or egg-free vegan alternatives for a completely plant-based dressing.
- Low-carb/Keto-friendly: At approximately 3-4g of net carbs per serving, this salad fits perfectly within a low-carb or ketogenic diet.
- Paleo or Whole30 Compliant: Swap out the mayo with a compliant version or homemade paleo mayo, and you’re set.
- Meal Prep Friendly: This salad stores beautifully in the fridge for up to 3 days, making it a convenient and delicious option for weekly lunches or dinners.
Tips for Making the Best Salmon Salad
Whether you’re a beginner home cook or a seasoned chef, these tips will help you elevate your salmon salad to gourmet levels:
- Use high-quality salmon: Wild-caught salmon is not only more flavorful but typically has a better nutritional profile than farm-raised options. Look for sustainably sourced varieties.
- Don’t overbake the salmon: Salmon continues to cook after it’s removed from the oven, so be sure to check it just before the 18-minute mark to retain juiciness.
- Cool before mixing: Let the salmon rest and cool before flaking and mixing with the dressing. This preserves the texture and prevents the herbs from wilting prematurely.
- Add crunch just before serving: If you’re storing the salad in the fridge for later, keep some of the radish or celery aside and mix them in fresh just before serving for maximum crunch.
- Make it a meal: Serve it over a bed of greens, alongside roasted potatoes, or in a sandwich with a slice of tomato and butter lettuce.
Serving Ideas and Presentation Tips
The beauty of this dish is in its presentation. With minimal effort, you can make it look restaurant-worthy. Here are a few serving suggestions:
- Lettuce cups: Use butter or romaine lettuce leaves as a low-carb vessel. Add a sprinkle of sesame seeds or a slice of avocado on top for flair.
- Open-faced sandwich: Top a slice of toasted sourdough or gluten-free bread with salmon salad, cucumber ribbons, and a sprinkle of microgreens.
- Mason jar layering: For a chic lunch-to-go, layer the salad in a mason jar with chopped cucumbers and cherry tomatoes at the bottom, then the salmon salad, and greens on top.
- Mini toasts or crackers: For a party appetizer, dollop the salad on mini crostini or seeded crackers, garnished with a fresh sprig of dill.
What Makes This a Great Summer Recipe
During the warmer months, the last thing anyone wants is a heavy meal or hot kitchen. This salmon salad requires just 15-20 minutes of oven time and can be served chilled. It’s refreshing, light, and hydrating—making it ideal for summer lunches, picnics, potlucks, or even light dinners on the patio.
The use of lemon, fresh herbs, and crunchy vegetables evokes that summery freshness we all crave. It pairs wonderfully with iced tea, sparkling water with lime, or a crisp glass of Sauvignon Blanc.
Reader Testimonials and Feedback
If you’ve never tried salmon salad before, take it from those who have made this exact recipe:
“I served this at my book club brunch and everyone asked for the recipe. It’s light, flavorful, and just fancy enough!” – Sarah P.
“I meal-prepped this salmon salad for the week and it held up beautifully. I used avocado mayo and added some cucumber—delicious!” – Jordan K.
“My kids even liked it—and that says a lot. I put it in wraps and they devoured it.” – Tina M.
Conclusion
This Creamy Dill Salmon Salad is not only delicious and refreshing but also a practical recipe you’ll find yourself making over and over. Its ease, adaptability, and health-forward profile make it a recipe you can trust for any occasion—from weekday lunches to weekend get-togethers.Whether you’re looking to eat healthier, cook more at home, or simply try something new, this dish checks all the boxes. Add it to your regular meal rotation and enjoy a wholesome, flavor-packed dish that truly celebrates the best of simple ingredients done right.