Name: Salmon Salad with Dill, Radishes, and Lemon-Mustard Dressing Recipe
Prep time: 15 min
Cook time: 18 min
Total time: 45 min
Cuisine: American
Ingredients: 1 ¼ pounds salmon filet; ½ tablespoon olive oil; 1 teaspoon smoked paprika; Kosher salt and freshly ground black pepper to taste; ⅓ cup mayonnaise; ½ lemon, zested and juiced (about ½ tablespoon zest and 1 ½ tablespoons juice); 2 teaspoons Dijon mustard; 1 garlic clove, minced; Kosher salt and freshly ground black pepper to taste; ½ 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

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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Why You’ll Love This Recipe

Fresh & Flavorful: Crisp radishes and fresh dill bring a bright contrast to tender salmon.
Simple Dressing: The lemon-mustard dressing is tangy, creamy, and super easy to make.
Versatile Serving: Excellent on its own, in wraps, or on buttery lettuce leaves.
Quick Prep: Ready in under an hour, perfect for busy weeknights or meal prep.

A white bowl holds a mix of cooked salmon pieces in light pink shades with slight browned edges, mixed with small chopped green celery, pale green cucumber, and finely diced red onion. The dish is sprinkled with finely chopped fresh dill herbs adding green flecks all over. A creamy white sauce with small herb bits is seen lightly coating the ingredients, creating a moist texture. A large white spoon rests inside the bowl on the right side. Around the bowl, there is a white marbled surface with a small glass bowl of extra sauce to the right and some fresh dill sprigs on the upper right. A gray textured cloth is partly seen on the left. Photo taken with an iphone --ar 4:5 --v 6.1

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.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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.

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Pro Tips for Making Salmon Salad with Dill, Radishes, and Lemon-Mustard Dressing Recipe

Even Cooking: Use a quarter sheet pan for even cooking and easy cleanup-it’s my secret for perfectly baked salmon.
Fresh Herbs Matter: I always finely chop dill and chives right before mixing to preserve their bright flavor and aroma.
Control the Dressing: Add dressing gradually-you can always add more, but it s tough to fix if overdressed and soggy.
Chilling Step: Don t skip the short chill after flaking the salmon-it helps the salad hold its shape better when tossed.

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

The image shows three lettuce wraps placed on a white plate with a brown rim, resting on a white marbled surface. Each wrap has a bright green leaf base, topped with a creamy mixture of light orange cooked salmon pieces mixed with small chopped pieces of green celery and red onion. Above the plate is a white bowl filled with more of this creamy salmon mixture, with a silver spoon resting inside it. The colors are fresh and vibrant, with the pink-orange salmon, green celery, red onion, and dill bits standing out clearly. Photo taken with an iphone --ar 4:5 --v 6.1

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

Can I use canned salmon for this salad?

You can use canned salmon in a pinch, but fresh baked salmon really gives the best texture and flavor for this salad. If using canned, make sure to drain it well and perhaps reduce the salt in the dressing to avoid over-seasoning.
How long does this salad keep in the fridge?

Stored airtight, it s best eaten within 48 hours. After that, the radishes and celery lose their crunch and the salmon s texture can decline. For freshest flavor, I recommend making it close to when you plan to serve.
What can I substitute if I don t have dill?

Fresh dill adds a unique brightness, but if you don t have it, chopped fresh parsley or tarragon can work as alternatives. Both add herbal freshness that pairs nicely with salmon and radishes.
Can this salad be made ahead for picnics?

Absolutely! Just keep it chilled until ready to serve, and consider packing dressing separately to toss on-site for maximum freshness and crunch. If that s not possible, add just enough dressing to lightly coat and toss the rest right before serving.

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!