Salmon Salad with Dill, Radishes, and Lemon-Mustard Dressing Recipe

Hey friend, I m so excited to share this Salmon Salad with Dill, Radishes, and Lemon-Mustard Dressing Recipe – it s one of those dishes that feels fresh, light, and bursting with flavor all at once. What makes it special is how the flaky salmon pairs with the crisp radishes and bright herbs, and that tangy lemon-mustard dressing ties it all together perfectly. I ve made this on busy weeknights and for casual gatherings, and it s always a winner.

Whether you re looking for a protein-packed lunch or a lovely salad to brighten up dinner, this Salmon Salad with Dill, Radishes, and Lemon-Mustard Dressing Recipe fits the bill. Plus, the dressing is so easy to whip up ahead of time, making your prep smooth and stress-free – trust me, it ll become a staple in your recipe box once you try it.

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Ingredients You’ll Need

The ingredients here play together beautifully: the salmon gives you richness, the radishes add crunch and a peppery bite, and the lemon-mustard dressing lifts everything with zesty creaminess. When shopping, look for fresh, firm salmon and crisp radishes-you want your salad to pop with freshness, trust me.

• Salmon filet: Fresh or high-quality frozen works best; look for a bright color with no fishy smell.
• Olive oil: Use extra virgin for the best flavor when drizzling before baking.
• Smoked paprika: Adds subtle smoky depth, but you can swap with regular paprika if needed.
• Mayonnaise: This forms the creamy base for the dressing; full-fat gives the best richness.
• Lemon zest and juice: Freshly squeezed is a must here to keep the dressing lively and bright.
• Dijon mustard: Brings a tangy spice that balances the mayo and lemon beautifully.
• Garlic clove: Freshly minced, it adds savory strength to the dressing.
• Red onion: Finely diced to provide a mild sharpness without overpowering.
• Radishes: Grated for crunch and peppery flavor-that lovely bite is key to this salad.
• Celery stalks: Small diced, they add crispness and freshness.
• Fresh dill: Finely chopped, dill gives herbal brightness that pairs perfectly with salmon.
• Fresh chives: Also finely chopped for a mild oniony note that rounds out the herb mix.

Variations

I love making this Salmon Salad with Dill, Radishes, and Lemon-Mustard Dressing Recipe my own depending on what s in my fridge or how I m feeling. Feel free to swap veggies or adjust herbs based on your favorites-you can really make it suit your taste buds.

• Variation: Swap radishes for cucumbers or jicama for a different kind of crunch I ve enjoyed on hot summer days.
• Variation: Add capers or finely chopped green olives if you want a briny punch to balance the richness of salmon.
• Variation: Use Greek yogurt instead of mayonnaise for a lighter, tangier dressing-great when you want something refreshing.
• Variation: For a bit of heat, sprinkle in some red pepper flakes or swap Dijon for spicy brown mustard.

How to Make Salmon Salad with Dill, Radishes, and Lemon-Mustard Dressing Recipe

Step 1: Prep and Season the Salmon

Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper-that way clean-up is a breeze. Lay the salmon filet skin-side down (if it has skin), drizzle with olive oil, and sprinkle smoked paprika, salt, and pepper evenly over the top. This simple seasoning packs a gentle smoky flavor that complements the fresh ingredients wonderfully.

Step 2: Bake and Flake the Salmon

Bake your salmon for about 16-18 minutes, depending on the thickness; it s done when it flakes easily with a fork but is still moist inside. Let it cool to room temperature before you break it into chunks-hot salmon can fall apart too much or lose texture. I like to pop the flaked salmon into the fridge for 5-10 minutes here to help it firm back up for the salad.

Step 3: Prepare the Veggies and Herbs

While the salmon chills, finely dice your red onion and celery, grate the radishes, and chop the dill and chives. Freshness is key here, so take your time-these little bites add the perfect crunch and herbaceous punch to every forkful.

Step 4: Make the Lemon-Mustard Dressing

In a small bowl, whisk together mayonnaise, lemon zest and juice, Dijon mustard, minced garlic, salt, and pepper until smooth. Taste as you go and adjust acidity or seasoning-you want that perfect balance where the dressing is tangy but creamy enough to coat the salad without overpowering it.

Step 5: Combine and Toss

Gently fold the dressing into the bowl of flaked salmon and chopped veggies. Be careful not to mash the salmon too much; you want nice flakes keeping their shape. Once everything is evenly coated and mixed, keep it chilled until you re ready to serve-this lets the flavors meld beautifully.

How to Serve Salmon Salad with Dill, Radishes, and Lemon-Mustard Dressing Recipe

Garnishes

I usually sprinkle a few fresh dill sprigs and thin radish slices on top for a pretty finish-and you get that extra hit of freshness with every bite. A wedge of lemon on the side is nice too if you want to add even more brightness at the table.

Side Dishes

This salad pairs beautifully with crispy roasted baby potatoes or a simple green side like arugula with olive oil and lemon. I also love serving it with crusty bread or crisp pita chips for an easy lunch spread.

Creative Ways to Present

For a casual but elegant touch, I sometimes serve this salmon salad in endive leaves or halve some avocados and fill them with the salad-makes for a stunning appetizer or light meal that always gets compliments.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge and recommend enjoying them within 2 days for the best flavor and texture. The radishes stay crunchy, and the salmon maintains its delicate flake if stored properly.

Freezing

This salad isn t the best candidate for freezing, as the fresh veggies can get mushy, and the mayo-based dressing may separate. I prefer making fresh batches or freezing just the cooked salmon separately if I want to prep ahead.

Reheating

I avoid reheating the full salad since it s best served chilled, but if you have leftover salmon, a quick warm-up in a skillet works well; then toss with fresh veggies and dressing when ready to eat.

FAQs

Final Thoughts

Honestly, this Salmon Salad with Dill, Radishes, and Lemon-Mustard Dressing Recipe has become a go-to for me when I want something that feels special but doesn t take all day to prepare. It s the sort of recipe I recommend to friends who say they want healthy but flavorful meals without fuss. Give it a try-I bet once you do, it ll feel like a kitchen classic that s just waiting for your spin!

Salmon Salad with Dill, Radishes, and Lemon-Mustard Dressing Recipe

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• Author: Lucy
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Salad
• Method: Baking
• Cuisine: American

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Description

This vibrant Salmon Salad is a refreshing and healthy dish featuring oven-baked salmon flaked and combined with crisp radishes, celery, red onion, fresh dill, and chives, all tossed in a zesty lemon-Dijon mayonnaise dressing. Perfect served chilled on its own, tucked into a butter lettuce wrap, or as a hearty sandwich filling, this salad balances smoky, tangy, and fresh flavors for a satisfying meal.

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Ingredients

Units USM Scale 1x2x3x

For the Salmon

• 1 1/4 pounds salmon filet
• 1/2 tablespoon olive oil
• 1 teaspoon smoked paprika
• Kosher salt and freshly ground black pepper to taste

For the Dressing

• 1/3 cup mayonnaise
• 1/2 lemon, zested and juiced (about 1/2 tablespoon zest and 1 1/2 tablespoons juice)
• 2 teaspoons Dijon mustard
• 1 garlic clove, minced
• Kosher salt and freshly ground black pepper to taste

For the Salad

• 1/2 small red onion, finely diced
• 3 large radishes, grated
• 2 stalks celery, small diced
• 2 tablespoons finely chopped fresh dill
• 2 tablespoons finely chopped fresh chives

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Instructions

1. Prep the Salmon: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and place the salmon filet on top. Drizzle the salmon with olive oil and season generously with smoked paprika, kosher salt, and freshly ground black pepper.
2. Bake and Flake the Salmon: Bake the salmon for 16 to 18 minutes, depending on its size and thickness, until it flakes easily with a fork. Remove from the oven and allow it to cool to room temperature. Once cooled, use a fork to flake the salmon into bite-sized chunks and transfer them to a bowl. Chill the flaked salmon in the refrigerator for 5 to 10 minutes to firm up.
3. Dice the Vegetables: While the salmon chills, finely dice the red onion and celery, grate the radishes, and finely chop the fresh dill and chives. Add all the prepared vegetables and herbs on top of the flaked salmon in the bowl.
4. Make the Dressing: In a separate small bowl, whisk together the mayonnaise, lemon zest and juice, Dijon mustard, minced garlic, kosher salt, and freshly ground black pepper until well combined and smooth.
5. Combine the Salad: Pour the dressing over the salmon and vegetable mixture. Gently stir everything together until the salad is evenly coated and all ingredients are well incorporated.
6. Serve: Serve the salmon salad chilled directly from the bowl or spoon it onto butter lettuce leaves. It also makes a delicious filling for sandwiches or wraps. Enjoy immediately or keep refrigerated until ready to eat.

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Notes

• You can use a baking dish or a regular half sheet pan if you don’t have a quarter sheet pan, but the quarter sheet pan is ideal for baking whole fish filets evenly.
• Adjust seasoning to taste after adding the dressing if necessary.
• This salad keeps well in the refrigerator for up to 2 days, so it can be made ahead for easy meal prep.
• For a lighter version, substitute mayonnaise with Greek yogurt or a low-fat mayo alternative.
• Serve on toasted bread or whole grain wraps for added texture and heartiness.

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Nutrition

• Serving Size: 1 serving (about 1 cup)
• Calories: 320
• Sugar: 2 g
• Sodium: 420 mg
• Fat: 22 g
• Saturated Fat: 3.5 g
• Unsaturated Fat: 17 g
• Trans Fat: 0 g
• Carbohydrates: 6 g
• Fiber: 2 g
• Protein: 26 g
• Cholesterol: 75 mg