Healthy Salmon Salad Recipe (Creamy & Flaky!)

I made a Low Carb Salmon Salad with flaky baked salmon, red onion, radishes, celery and fresh herbs paired with a creamy lemony dressing for a paleo and Whole30 friendly summer dish.

I love this Healthy Salmon Salad because it somehow nails flaky baked salmon and a creamy, lemony dressing, it tastes way more indulgent than it is. The salad pairs tender salmon fillet with crisp radishes, sliced celery and thin red onion, plus fresh dill for bright herbiness.

It’s the kind of dish I toss into picnic containers when I want something that feels special but stays light, and honestly I end up making it a lot. If you’re watching carbs this is basically a Low Carb Salmon Salad and a Salmon Salad Healthy option you’ll want on repeat.

Ingredients

• Salmon, rich in protein and omega-3 fats, keeps you full and supports heart health.
• Mayonnaise, provides healthy fats and creaminess, use avocado oil mayo to keep it lighter.
• Lemon juice and zest, add tang and vitamin C, brightens flavors and cuts richness.
• Celery, crunchy and low calorie, gives fiber and fresh texture to every bite.
• Radishes, peppery bite and vitamin C, add crunch and a little spice.
• Dill, fragrant herb that lifts the salad with fresh, slightly sweet herbal notes.
• Capers, small and briny, give salty tang so you need less added salt.

Ingredient Quantities

• 1 lb (450 g) salmon fillet, skin on or off, whatever you prefer
• 1 tbsp olive oil or avocado oil, for roasting
• 1/2 tsp sea salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1 small garlic clove, minced (or 1/2 tsp garlic powder)
• 1/3 cup mayonnaise, preferably avocado oil mayo for paleo/Whole30
• 2 tbsp fresh lemon juice, about 1 lemon
• 1 tsp lemon zest, optional but nice
• 1 tsp Dijon mustard (use a compliant brand for Whole30) or 1/4 tsp dry mustard
• 2 celery stalks, thinly sliced
• 4 to 6 radishes, thinly sliced
• 1/4 small red onion, thinly sliced (about 2 to 3 tbsp)
• 2 tbsp fresh dill, chopped (or 1 tbsp dried)
• 2 tbsp fresh parsley, chopped
• 2 tbsp chopped chives or green onions, optional
• 1 tbsp capers, drained, optional
• Lettuce leaves or mixed greens, for serving, optional

How to Make this

1. Preheat oven to 400°F (200°C). Pat 1 lb salmon dry, place on a rimmed baking sheet lined with parchment, rub with 1 tbsp olive or avocado oil, sprinkle 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper. If you want garlic on the fish, dust a little garlic powder now, otherwise keep the garlic for the dressing. Put skin side down if skin is on.

2. Roast salmon 12 to 15 minutes depending on thickness until opaque and it flakes with a fork. Don’t overcook it, you want it moist and flaky not dry. If you like a little crust, broil 1 to 2 minutes at the end watching closely.

3. While the salmon cooks, make the dressing: in a medium bowl whisk together 1/3 cup mayonnaise (avocado oil mayo for paleo/Whole30), 2 tbsp fresh lemon juice, 1 tsp lemon zest if using, 1 tsp Dijon mustard or 1/4 tsp dry mustard, and 1 small minced garlic clove (or 1/2 tsp garlic powder). Season a bit with salt and pepper, taste and adjust.

4. Prep the crunch and herbs: thinly slice 2 celery stalks, 4 to 6 radishes, and 1/4 small red onion (about 2 to 3 tbsp). Chop 2 tbsp fresh dill (or 1 tbsp dried), 2 tbsp parsley, and 2 tbsp chives or green onions if using. Drain 1 tbsp capers if you’re adding them.

5. Let the salmon rest 5 to 10 minutes so it cools down a bit, then flake into large chunks with a fork. Remove any bones and peel off the skin if you left it on. Let it cool enough so the mayo doesn’t melt.

6. In a large bowl combine the sliced celery, radishes, red onion, dill, parsley, chives and capers with the dressing. Toss to coat so everything is evenly mixed.

7. Gently fold the flaked salmon into the dressed veggies, keeping some bigger pieces for texture. Don’t over mix or it’ll get mushy, just fold until distributed.

8. Taste and adjust: add more lemon juice, salt or pepper as needed. If you used dried dill you might want a touch more for brightness.

9. Chill 15 to 30 minutes if you can, the flavors get better after resting. But it’s also great right away.

10. Serve on lettuce leaves or mixed greens, or spoon on top of cucumber slices, avocado or your favorite low carb bread. Garnish with extra dill or lemon wedges. Enjoy, and don’t forget to check for bones again before serving.

Equipment Needed

1. Rimmed baking sheet lined with parchment paper
2. Oven (set to 400°F / 200°C)
3. Two mixing bowls, medium and large
4. Measuring cups and measuring spoons
5. Chef’s knife and cutting board
6. Microplane or small grater for lemon zest
7. Whisk and rubber spatula
8. Fork for flaking the salmon, plus a fish spatula or tongs for lifting pieces

FAQ

Healthy Salmon Salad Recipe (Creamy & Flaky!) Substitutions and Variations

• Salmon: Canned wild salmon (drained and flaked), cooked canned tuna, or roasted trout. Canned salmon keeps it easy just check for bones and skin then flake it up.
• Mayonnaise: Plain Greek yogurt for a lighter, tangy creaminess, or mashed avocado to keep it paleo/Whole30 friendly, it’s extra silky and rich.
• Lemon juice: Swap with lime juice for a direct citrus swap, or use white wine vinegar or apple cider vinegar at about the same amount for bright tang without the citrus flavor.
• Capers: Chopped cornichons, chopped green olives, or finely diced dill pickles give that briny pop, just add a little at a time and taste.

Pro Tips

1) Check the thickest part with an instant read thermometer so you dont overcook it. Aim about 125 to 130°F if you like it moist and slightly tender, or 145°F if you want it fully done; remember the temp will rise a few degrees while it rests.

2) Let the salmon cool enough before you toss it with the mayo dressing so the mayo doesnt melt. Flake into large chunks and fold gently so it stays chunky not mushy, and double check for pin bones while youre at it.

3) If you want a bit of crust, either sear the skin side in a screaming hot skillet for 1 minute first or broil for 1 to 2 minutes at the end. Use a preheated baking sheet to help develop a nicer exterior, but watch it closely, it can go from perfect to burned fast.

4) Keep the crunch bright: slice radishes very thin, rinse or soak the red onion briefly if it’s too sharp, and rinse capers to tame saltiness. Store leftovers in an airtight container in the fridge and eat within 48 hours for best texture and safety.