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Smoked Paprika Salmon Salad with Lemon-Dijon Dressing Recipe

BySarah
Jump to Recipe·5 from 4 reviews

If you’re looking for a salad that’s anything but ordinary, this Smoked Paprika Salmon Salad with Lemon-Dijon Dressing Recipe is your new go-to. It’s bright, flavorful, and packed with fresh herbs and tangy citrus that bring out the best in the salmon. I love whipping this up for lunch or a light dinner when I want something satisfying but not heavy.

What makes this salad stand out is the smoky warmth from the smoked paprika on the salmon and how that perfectly balances with the zesty, creamy lemon-Dijon dressing. Plus, it’s a breeze to make ahead, which is a huge plus for busy weeknights or an easy guest-friendly dish. You’re going to want this recipe saved in your rotation!

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Why This Recipe Works

  • Smoky & Tangy Flavor Harmony: The smoked paprika adds a subtle smoky kick that pairs beautifully with the bright lemon-Dijon dressing.
  • Fresh Crunch & Herbs: Radishes, celery, and fresh herbs like dill and chives add texture and an herbal brightness that lifts the whole salad.
  • Simple, Healthy Ingredients: Minimal fuss, whole ingredients that come together quickly for a nutritious meal.
  • Versatile Serving Options: Great on its own, in wraps, or on lettuce leaves — it’s perfect for a variety of mealtime moods.
A white bowl filled with a layered mix of cooked pink salmon pieces, finely chopped green celery, and small bits of red onion scattered all over. The dish is lightly sprinkled with fresh green dill on top, and there is a creamy white sauce mixed through it. A white spoon rests inside the bowl on the right side. The bowl sits on a white marbled surface with fresh dill sprigs in the top right corner, and a small round bowl with more sauce and a spoon nearby. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Smoked Paprika Salmon Salad with Lemon-Dijon Dressing Recipe plays a key role in flavor and texture. When you know why they work, you’ll find it easier (and more fun) to shop and even tweak the recipe. Here’s my breakdown:

  • Salmon filet: Choose fresh, firm salmon for the best texture and flavor—it flakes perfectly when cooked properly.
  • Olive oil: Helps the paprika stick and brings out a rich, silky finish on the salmon without overpowering it.
  • Smoked paprika: This is the star spice! Adds warmth and complexity; don’t skip it or substitute with regular paprika unless you’re in a pinch.
  • Mayonnaise: Creates a creamy base for the dressing, smoothing out the sharpness of the mustard and lemon.
  • Lemon zest and juice: Fresh lemon brightens the salad and adds that essential tang that cuts through the richness of the fish.
  • Dijon mustard: Gives the dressing a slight kick and depth, bringing all flavors together beautifully.
  • Garlic clove: Minced finely to infuse just the right amount of savory punch into the dressing.
  • Red onion: Provides a subtle sharpness and crunch without overpowering the salad.
  • Radishes: Their peppery crunch adds texture and freshness that contrast nicely with the tender salmon.
  • Celery: Adds crispness and a mild, cool flavor to balance the bold dressing.
  • Fresh dill and chives: Brighten the salad with aromatic, herbaceous notes that complement fish perfectly.
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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.

Tweak to Your Taste

I like keeping this salad true to its classic flavors, but I also encourage you to make it your own. Whether that’s swapping out herbs you have on hand or adjusting the amount of garlic depending on your mood — this recipe handles customization like a champ.

  • Add avocado: I’ve added diced avocado for some buttery texture, which also boosts the healthy fats, making it even more filling.
  • Make it spicier: If you love heat, a pinch of cayenne or freshly chopped jalapeño kicked up the smoky paprika nicely for me.
  • Dairy-free dressing: Swap out mayo for a creamy plant-based yogurt or avocado oil mayo to keep it light and allergy-friendly.
  • Seasonal swaps: In warmer months, I sometimes add chopped cucumber or snap peas for extra crunch.

Step-by-Step: How I Make Smoked Paprika Salmon Salad with Lemon-Dijon Dressing Recipe

Step 1: Prep the Salmon with Flavor

Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper—makes cleanup a breeze. Place the salmon filet skin-side down, drizzle with olive oil, then sprinkle evenly with smoked paprika, kosher salt, and freshly ground black pepper. I find using my hands to rub the spices gently into the fish really helps the flavors sink in.

Step 2: Bake and Flake for Perfect Texture

Bake the salmon for 16 to 18 minutes, depending on thickness—you’re looking for it to flake easily with a fork but still stay moist. Let it cool to room temperature before breaking it into chunky flakes. Pop it in the fridge for 5 to 10 minutes to chill; this step really firms up the salmon so it blends well in the salad without falling apart.

Step 3: Dice and Grate Your Veggies

While the salmon cools, finely dice the red onion and celery, and grate the radishes. Then chop the fresh dill and chives. Mixing these fresh, crisp veggies with soft salmon is one of my favorite parts—the contrast makes every bite exciting.

Step 4: Whip Up the Lemon-Dijon Dressing

In a small bowl, whisk together the mayonnaise, lemon zest, lemon juice, Dijon mustard, minced garlic, salt, and pepper until smooth and tangy. Taste and adjust seasoning—sometimes I add a bit more lemon juice for extra brightness.

Step 5: Combine and Chill Before Serving

Pour the dressing over the salmon and veggies, then gently fold everything together. I like to do this carefully so the salmon flakes don’t get mashed. Chill the whole salad for another 10 minutes if you can—this lets all the flavors marry beautifully before serving.

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Pro Tips for Making Smoked Paprika Salmon Salad with Lemon-Dijon Dressing Recipe

  • Even Thickness Salmon: Choosing a filet that is fairly even in thickness ensures it cooks uniformly, avoiding dry edges or undercooked centers.
  • Rest the Salmon Fully: Let the salmon cool completely before flaking; this keeps the flakes intact and prevents a mushy salad.
  • Fresh Herbs Count: Don’t skimp on dill and chives—they brightened my salad more than I expected and add a fresh pop.
  • Don’t Overmix: Gently fold the ingredients to keep the salmon’s texture; overmixing can turn the salad pasty.

How to Serve Smoked Paprika Salmon Salad with Lemon-Dijon Dressing Recipe

The image shows a white bowl filled with a mixed dish containing chunks of light orange fish pieces, small diced green celery, finely chopped red onion, and green herbs evenly spread throughout a creamy white sauce. Below the bowl, there is a white round plate with a thin brown rim, holding three open lettuce cups. Each cup is made from fresh green leaf lettuce and filled with the same fish and vegetable mix, showing all the textured colors in contrast with the bright green leaves. A silver spoon rests partly in the bowl on the right. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this salad with a sprinkle of extra fresh dill and a few lemon wedges on the side. Sometimes I toss on some toasted sunflower seeds or a light drizzle of extra virgin olive oil for a little crunch and sheen. If you’re feeling fancy, capers add a lovely briny note that pairs well with salmon.

Side Dishes

Pair this salad with a warm crusty bread or crunchy crackers for an easy meal. When I serve it for dinner, I like a chilled cucumber soup or a simple roasted vegetable medley on the side—it keeps things light and fresh.

Creative Ways to Present

For special occasions, I’ve served this salmon salad in endive leaves or stuffed inside halved avocado halves, which looks super elegant and makes for easy finger food. Another fun idea is turning it into sliders or using it as a filling for nutritious wraps—great for casual parties or picnic lunches.

Make Ahead and Storage

Storing Leftovers

I store leftover salad in an airtight container in the fridge and it keeps well for up to two days. The flavors deepen after a night, but I’d recommend giving it a gentle stir before serving to redistribute any dressing that might have settled.

Freezing

I don’t recommend freezing this salad because the mayo-based dressing and fresh veggies don’t thaw well—texture and flavor can suffer. Instead, I prefer to cook fresh salmon and make just enough salad to enjoy within a couple of days.

Reheating

This salad is best served chilled or at room temperature, so I don’t reheat it. If you want warm salmon, bake the filet fresh and prepare the salad separately, then top warm salmon on chilled salad when ready to eat.

FAQs

  1. Can I use smoked paprika on other fish in this salad?

    Absolutely! Smoked paprika works beautifully with other firm fish like cod or trout, adding that warm, slightly smoky dimension. Just adjust baking times according to the fish you choose.

  2. Is this salad gluten-free?

    Yes, the Smoked Paprika Salmon Salad with Lemon-Dijon Dressing Recipe is naturally gluten-free as long as you ensure your mayonnaise and Dijon mustard are gluten-free brands.

  3. Can I make the dressing ahead of time?

    Definitely! The dressing can be made up to two days ahead and stored in an airtight container in the fridge. Just give it a good stir before tossing with the salmon and veggies.

  4. How do I know when the salmon is perfectly cooked?

    Look for the salmon to flake easily with a fork but still feel moist inside. Overcooking can dry it out, so start checking around 16 minutes, especially if your filet is thinner.

Final Thoughts

This Smoked Paprika Salmon Salad with Lemon-Dijon Dressing Recipe has become one of my trusted easy meals—whether for a busy weekday or relaxed weekend lunch. It’s one of those recipes you can rely on for fresh flavor, quick prep, and a bit of wow factor thanks to the smoky paprika and lively dressing. If you try it, I hope you find it as satisfying and versatile as I do—it’s like having a little culinary hug in a bowl. Now, go make it and enjoy every bite!

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Smoked Paprika Salmon Salad with Lemon-Dijon Dressing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Sarah
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Baking
  • Cuisine: American
  • Diet: Low Lactose
Print Recipe

Description

This vibrant Salmon Salad combines tender, flaky baked salmon with fresh vegetables and a zesty lemon-Dijon dressing, perfect for a light lunch or a refreshing dinner option. The salad is easy to prepare and can be served chilled on its own, over butter lettuce, or as a sandwich or wrap filling.

Ingredients

Units Scale

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

Instructions

  1. Prep the salmon. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and place the salmon filet on top. Drizzle the olive oil over the salmon and season evenly with smoked paprika, kosher salt, and freshly ground black pepper.
  2. Bake and flake the salmon. Bake the salmon for 18 minutes, or until it flakes easily with a fork. Remove from the oven and allow it to cool to room temperature. Once cooled, flake the salmon into chunks using a fork, then place in a bowl and chill in the refrigerator for 10 minutes.
  3. Dice the vegetables. While the salmon chills, prepare the vegetables by finely dicing the red onion, grating the radishes, and small dicing the celery stalks. Chop the fresh dill and chives finely. Add all vegetables and herbs to the bowl with the flaked salmon.
  4. Make the dressing. In a small bowl, combine the mayonnaise, lemon zest and juice, Dijon mustard, minced garlic, kosher salt, and freshly ground black pepper. Stir well until thoroughly mixed and smooth.
  5. Stir it all together. Pour the dressing over the salmon and vegetable mixture. Gently stir to fully combine all ingredients and evenly coat the salmon and veggies with the dressing.
  6. Serve. Serve the salmon salad chilled directly from the bowl, or spoon it onto butter lettuce leaves, sandwich bread, or wraps for a delicious and fresh meal.

Notes

  • You can bake the salmon in a baking dish or on a standard half sheet pan if a quarter sheet pan is not available; adjust baking times slightly if needed.
  • For an extra touch of freshness, add a splash of fresh lemon juice before serving.
  • If you prefer a lighter dressing, substitute half of the mayonnaise with Greek yogurt.
  • The salad can be made a few hours ahead and stored in the refrigerator to allow flavors to develop.
  • Leftovers keep well in an airtight container for up to 2 days in the refrigerator.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350 kcal
  • Sugar: 3 g
  • Sodium: 400 mg
  • Fat: 22 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 17 g
  • Trans Fat: 0 g
  • Carbohydrates: 8 g
  • Fiber: 2 g
  • Protein: 28 g
  • Cholesterol: 70 mg

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