Baked Salmon Salad with Smoked Salmon
This baked salmon salad is made with oven-baked salmon, mayonnaise, celery, lemon juice, onion powder, and chopped smoked salmon for extra deli flavor. Serve it cold on bagels, flagels, bialys, crackers, or fresh vegetables.
Ingredients
- 1 pound salmon fillet
- 1 tablespoon olive oil
- kosher salt and white or black 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.
- Pat the salmon dry with paper towels and season with salt and pepper.
- Place the salmon skin-side down, if it has skin. Bake it at 375°F (190°C) for about 20 minutes. It’s done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). If your fillets are smaller, check them after 12 minutes. Cooking time varies depending on fillet thickness.
- Remove the salmon from the oven and let it cool for about 30 minutes. If it has skin, remove and discard it. Flake the cooled 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 into the mixture.
- Cover and refrigerate for at least 1 hour, preferably overnight. Taste and add salt if needed before serving. Serve cold with bagels, flagels, bialys, or crackers.
Notes
Nutrition
Calories: 354.4kcalCarbohydrates: 0.7gProtein: 27.9gTotal Fat: 25.9gSaturated Fat: 4gCholesterol: 76.7mgSodium: 396mgPotassium: 630.5mgFiber: 0.1gSugar: 0.3g
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