Creamy, herby and so quick and easy to make, this salmon salad recipe is the perfect option for meal prep, quick lunches, or as a delicious alternative to tuna salad.
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 tray with parchment paper, then place the salmon filet on top, skin side down. Bake in the oven at 375ºF/190ºC for 12-15 minutes until the salmon has turned a light orange-pink color and is soft and fork-tender.
Once cooked, remove from the oven and shred the salmon into smaller pieces using two forks.
Assemble the salad
Chop the celery, red onion, and dill into bite-sized pieces.
In a large salad bowl, add the flaked salmon, celery, red onion, and dill. Add the mayonnaise and mustard before drizzling over the lemon juice. With a large spoon, mix all of the ingredients until they're covered in the mayonnaise and everything is combined. Serve the salmon salad immediately.
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Notes
To store: 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.Check the blog post for serving suggestions!