Baked Salmon Salad with Smoked Salmon is a creamy, spreadable salmon salad made with oven-baked salmon, mayonnaise, celery, lemon juice, and a little chopped smoked salmon for extra bagel shop flavor. It is a staple in New York delis and bagel shops, right alongside tuna salad, egg salad, and whitefish salad. Serve it piled on a fresh bagel, spread on a sandwich, or with crunchy vegetables for brunch, lunch, or a light dinner.
What is Baked Salmon Salad?
If you like tuna salad, you will love baked salmon salad. It is made with oven-baked salmon, flaked into small pieces, and mixed with a creamy mayo dressing. For extra bagel shop flavor, a little chopped smoked salmon is folded in at the end.
Bagel shops and appetizing stores often make salmon salad with hot-smoked salmon or smoked salmon pieces. For this home version, I use oven-baked salmon as the base and fold in a little chopped smoked salmon for the same deli-style flavor.
It is delicious on bagels, flagels, bialys, and fresh vegetables like cucumber and tomato.
A staple of the Jewish appetizer spread, baked salmon salad is often served with lox, whitefish salad, kippered salmon, and herring in cream sauce. It is a favorite at Sunday brunches, Bar and Bat Mitzvahs, and family gatherings.
This salad is pareve, which means it has no dairy or meat. You can serve it with both meat and dairy dishes in a kosher meal.
Ingredients
- Salmon fillet
- Olive oil
- Kosher salt and white pepper
- Mayonnaise
- Lemon juice
- Celery
- Onion powder
- Chopped smoked salmon
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Rinse the salmon under cold water and pat dry with paper towels. Season with salt and pepper.
- Place the salmon skin-side down on the baking sheet. Bake at 375°F (190°C) for about 20 minutes. It is done when it flakes easily with a fork and reaches 145°F (63°C) inside. If your fillets are smaller, check them after 12 minutes. Cooking time will vary based on thickness.
- Remove from the oven and transfer to a plate or wire rack. Let cool completely for about 30 minutes.
- Once cool, flake the salmon into a large bowl with a fork.
- Add the mayonnaise, lemon juice, celery, and onion powder. Mix well with a rubber spatula.
- Chop the smoked salmon into small pieces and fold it in.
- Place in an airtight container and refrigerate overnight.
- Before serving, taste and add salt to taste. Serve cold with bagels, flagels, bialys, or crackers.
Top Tips
- Cook the Salmon Thoroughly - Bake the salmon until it's fully cooked, not medium rare.
- Let It Cool Before Mixing - Let the salmon cool completely before you flake it and add mayo.
- Flake It Right - Use a fork or your hands to break the salmon into small pieces.
- Season Before Serving - Add salt as indicated when making the salad. You might need to add additional salt before serving.
- Chill for Best Flavor - Let the salad sit in the fridge for at least one hour.
- Customize - Add dill, capers, and diced red onion for extra flavor.
Storage
Store the salad in an airtight container in the refrigerator for up to 3 days.
Stir before serving.
Serving Suggestions
In New York bagel shops, baked salmon salad is most often served spread thickly on a fresh, chewy bagel. Popular choices include egg, sesame, and everything bagels, but crusty pumpernickel bread is always good too.
Top the sandwich with lettuce, tomato, or thinly sliced cucumber.
For an extra special sandwich, add a few slices of nova or belly lox on top of the salmon salad.
For a lighter option, serve salmon salad as a dip with everything bagel chips, or as part of a salad platter with mixed greens. It is also a great addition to a brunch spread with deli classics like whitefish salad, lox, nova, and cream cheese.
More Cold Deli Recipes
- Diner-Style Tuna Salad
- Deli Potato Salad
- New York Deli Macaroni Salad
- NYC Deli Chicken Salad
- Kosher Deli Chopped Liver
- Homemade Flavored Cream Cheese (Scallion, Lox, Veggie)
FAQ
Spread it on a bagel, serve with crackers, or use it as a filling for sandwiches and wraps.
Yes! Try adding dill, capers, diced red onion, or Dijon mustard. Mix in chopped smoked salmon for extra deli flavor.
Stored in an airtight container in the fridge, it stays fresh for up to 3 days.
You can pick up a quart of baked salmon salad at appetizing stores and bagel shops.
Baked Salmon Salad with Smoked Salmon
Ingredients
- 1 pound salmon fillet
- 1 tablespoon olive oil
- kosher salt and freshly ground pepper
- ⅓ cup mayonnaise add more as needed
- 2 teaspoons lemon juice
- ¼ cup finely diced celery (1 stalk)
- ½ teaspoon onion powder
- 4 ounces smoked salmon, coarsely chopped
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Rinse the salmon under cold water and pat dry with paper towels. Season with salt and pepper.
- Place the salmon skin-side down on a baking sheet. Bake it at 375°F (190°C) for about 20 minutes. It's done when it flakes easily with a fork and reaches 145°F (63°C) inside. If your fillets are smaller, check them after 12 minutes. Cooking time can change based on thickness.
- Remove from the oven and transfer to a wire rack. Let cool for about 30 minutes. Peel off the skin and discard. Once cool, flake the salmon into a large bowl using a fork.
- Add the mayonnaise, lemon juice, celery, and onion powder. Mix well with a rubber spatula. Chop the smoked salmon into small pieces and fold it into the mixture.
- Place in an airtight container and refrigerate overnight. Taste and add salt if needed before serving. Serve cold with bagels, flagels, bialys, or crackers.
Catherine says
Perfect appetizing recipe! Love it--can't wait to make it again!
Rachel Farr says
I love this! I had it in New York at Zabar's. Making this today for lunch. Thanks.
Jonah says
I used to get this at Bagel Boss. Sending to my wife, lol
Joe says
My family loved this!