Baked salmon salad makes a satisfying sandwich filling or a spread for matzo or crackers. It tastes best made with fresh fish, and is a great way to repurpose leftover baked salmon. But an equivalent amount of drained canned salmon can be substituted. Some cooks add a couple of grated hard-boiled eggs to the mix as well.
Adapted from The Jewish Cookbook (Phaidon)
- Cook Time
- Prep Time
- 1 lb (455 g) salmon fillets, patted dry
- Extra-virgin olive oil, for brushing
- ½ teaspoon kosher salt, plus more as needed
- Freshly ground black pepper
- ½ cup (120 g) mayonnaise
- 2 teaspoons fresh lemon juice
- 1 celery stalk, finely chopped
- ½ small red onion, finely chopped
- 1 tablespoon finely chopped fresh dill or 1 teaspoon dried
Preheat the oven to 400°F (200°C/Gas Mark 6). Line a large baking dish with parchment paper.
1. Brush the salmon fillets on both sides with a little oil and season lightly with salt and pepper. Place in the baking dish and bake until the fish is pale pink and cooked through, 15–20 minutes. When cool to the touch, use your fingers or a fork to flake the salmon into bite-size pieces. (Remove and discard any bones. If the salmon fillets were skin-on, remove and discard the skin.)
2. In a medium bowl, whisk together the mayonnaise and lemon juice to combine. Add the flaked salmon, celery, red onion, dill, salt, and a generous amount of pepper. Mix gently to combine. Serve at room temperature or chilled.