Baked Salmon Salad with Smoked Salmon

What Is Baked Salmon Salad?

Baked salmon salad is similar to tuna salad, but it uses oven-baked salmon flaked into small pieces and mixed with a creamy mayonnaise dressing. In this version, chopped smoked salmon is folded in for extra flavor.

Serve it on bagels, flagels, bialys, or sandwiches, or pair it with cucumber, tomato, crackers, and other crunchy vegetables.

A New York Deli Classic

Baked salmon salad is a staple in New York delis, bagel shops, and appetizing stores, where it's sold alongside veggie tuna salad, veggie egg salad, and whitefish salad.

Some shops prepare it with hot-smoked salmon; this version combines baked salmon with a smaller amount of smoked salmon for that familiar deli-style flavor.

It is also a favorite on Jewish appetizer spreads with lox, whitefish salad, kippered salmon, and herring in cream sauce, especially at Sunday brunches, Bar and Bat Mitzvahs, and family gatherings.

When made with pareve mayonnaise, this dairy-free salmon salad is pareve.

Ingredients

• Salmon fillet: The base of the salad. Use a fresh center-cut fillet for even cooking; skin-on or skinless both work.
• Olive oil: Keeps the salmon moist as it bakes and helps the seasonings adhere.
• Kosher salt and pepper: Season the salmon before baking. use white or black pepper.
• Mayonnaise: Creates the rich, creamy dressing. Start with the listed amount and add more if you prefer a softer, more spreadable texture.
• Lemon juice: Brightens the rich salmon and mayonnaise with fresh acidity.
• Celery: Finely dice it to add freshness and a delicate crunch without making the salad chunky.
• Onion powder: Provides mild, evenly distributed onion flavor without the sharp bite of raw onion.
• Chopped smoked salmon: The ingredient that gives this version its distinctive New York bagel-shop flavor. You can use cold-smoked salmon, such as Nova, or hot-smoked salmon.

Instructions

• Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Pat the salmon dry with paper towels and season with salt and pepper.

• Place the salmon skin-side down, if it has skin.
• 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 varies by thickness.
• Remove from the oven and transfer to a plate or wire rack. Let cool completely for about 30 minutes. Remove and discard the skin, if necessary.
• 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 for at least 30 minutes or overnight.
• Before serving, taste and add salt to taste. Serve cold with bagels, flagels, bialys, or crackers.

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

Baked Salmon Salad FAQ