1-First Step: Preheat and prepare the pan. Set your oven to 375°F. Line a baking sheet with parchment paper, which makes cleanup easier and keeps the salmon from sticking. This is one of the easiest ways to keep the process smooth, especially if you are cooking on a busy weeknight. Place the salmon filet on the prepared baking sheet. Drizzle it with 1/2 tablespoon olive oil, then season it with 1 teaspoon smoked paprika, kosher salt, and freshly ground black pepper. The paprika adds a gentle smoky flavor that works beautifully with the creamy salad base.

2-Second Step: Bake the salmon until flaky. Bake the salmon for 16 to 18 minutes, or until it flakes easily with a fork. The exact time can depend on the thickness of your filet, so smaller pieces may need a little less time. You want the fish cooked through but still moist and tender. If you are cooking for someone who prefers a softer texture, check the salmon a minute early. Overbaking can dry it out, so it is better to pull it once it flakes cleanly. For another simple protein dinner idea, you might like our balsamic lemon chicken recipe.

3-Third Step: Cool and flake the salmon. Once the salmon is done, remove it from the oven and let it cool. Chill it for 5 to 10 minutes so it is easier to handle. Then use a fork to gently flake the salmon into large chunks. Try not to break it into tiny pieces. Big flakes give the salad a more appealing texture and make every bite feel richer. This is also the reason fresh salmon is often better than canned for this recipe.

4-Fourth Step: Prep the vegetables and herbs. While the salmon cools, finely dice 1/2 small red onion, grate 3 large radishes, and small dice 2 stalks celery. Chop 2 tablespoons fresh dill and 2 tablespoons fresh chives. These ingredients add crunch and freshness that balance the creamy dressing. If the raw onion tastes too sharp for your liking, you can soak it in cold water for a few minutes, then drain it well. That small trick softens the flavor without losing the crunch.

5-Fifth Step: Mix the dressing. In a bowl, combine 1/3 cup mayonnaise, the zest and juice of 1/2 lemon, 2 teaspoons Dijon mustard, and 1 minced garlic clove. Add kosher salt and freshly ground black pepper to taste. Stir until the dressing is smooth and creamy. The lemon brightens the mayonnaise, while the mustard gives the dressing a slight tang. The garlic adds a mild bite that keeps the salad from tasting flat.

6-Final Step: Combine and serve chilled. Add the flaked salmon, onion, radishes, celery, dill, and chives to a large bowl. Pour the dressing over the top and stir gently until everything is coated. Be careful not to overmix, or the salmon will lose its chunky texture. Serve the salad chilled on its own, over lettuce, or tucked into a sandwich. It also tastes great with crackers or spooned into a wrap. If you like easy meal ideas for lunch prep, you may also enjoy our chicken rice casserole recipe.