Salmon Salad

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Salmon Salad

Serves 4  | Prep Time: 15 minutes | Cook Time: 5-6 minutes

An elevated version of tuna salad, but with salmon. Would go great with some grilled corn or a simple tomato salad.


For the salmon

  • 1 tablespoon ancho chili powder
  • 1/2 teaspoon cumin
  • 1 teaspoon garlic powder
  • Kosher salt
  • 2 pounds salmon (preferably wild)

For the dressing

  • ⅓ cup mayonnaise
  • ½ lemon, zested and juiced (about ½ tablespoon of zest and 1 ½ tablespoons juice)
  • 2 teaspoons Dijon mustard
  • 1 garlic clove, minced
  • kosher salt and freshly ground black pepper, to taste

For the salad

  • 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

Chef Tips

Don’t want mayo? use yogurt

Don’t want onions or want to switch out veg? try jicama and cucumbers

Dill and chive not looking fresh? Try basil and cilantro


Step 1 (for the salmon)

Preheat broiler with the rack on the upper third of the oven. Mix together ancho chili powder, cumin and garlic powder. Season salmon with salt and the ancho chili mixture. Place on a parchment lined sheet tray and broil for about 5-6 minutes. The meat will have a wonderful bronze color when done. Flake the fish with a fork and allow to chill.

Step 2 (for the dressing)

Combine the ingredients in a bowl and whisk to combine. Season with salt and freshly ground black pepper to taste.

Step 3

Place the salmon in a large bowl and toss with the dressing, vegetables and herbs. Everything at this point should taste pretty balanced, but be sure to taste one last time. Serve on lettuce cups or make a delicious sandwich.