Creamy Salmon Salad
A bright, creamy salmon salad that combines flaky baked salmon with crunchy vegetables, perfect for hot afternoons or easy meals.
Ingredients
Main Ingredients
- 8-10 oz Baked salmon fillet, cooled and flaked Leftover roasted or grilled salmon works great.
- 2-3 stalks Celery, finely chopped For crunch.
- 1 small Red onion, finely diced Or substitute with 2 tablespoons shallot.
- 4-5 pieces Radishes, thinly sliced or finely chopped For peppery crunch.
- 2-3 tablespoons Fresh herbs (dill, parsley, or chives), chopped
- 1/2 cup Cream Use single cream, light cream, or Greek yogurt for a tangy option.
- 1-2 tablespoons Fresh lemon juice To taste.
- to taste Salt and freshly ground black pepper
Instructions
Assembly
- Flake the baked salmon into a medium bowl using two forks; break it into bite-sized pieces and remove any large bones.
- Chop the celery, red onion, radishes, and fresh herbs into small, uniform pieces. Add them to the bowl with the salmon.
- In a separate small bowl, whisk together the cream, lemon juice, a pinch of salt, and a few grinds of black pepper until smooth.
- Pour the dressing over the salmon and vegetables. Toss gently to coat, ensuring the salmon stays chunky.
- Taste and adjust seasoning with more lemon, salt, or pepper if needed. Serve chilled or let it rest at room temperature for 10–15 minutes before serving.
Notes
For a lighter dressing, replace cream with equal parts Greek yogurt and a splash of olive oil. Keep salmon chunky to retain texture. Store remaining salad in an airtight container for up to 2–3 days. Avoid freezing after dressing.