Salmon salad

Ingredients

• 250 gsalmon fillet
• 1 tspcoarse salt
• 100 ml18% crème fraîche
• 1 tbspmayonnaise
• 50 mlfinely chopped herbs, such as half chives and half dill
• Juice of 1/2 lemonlemon
• To tastefreshly ground black pepper

Instructions

1. 1

   Bake the salmon

   Season the salmon with the salt and place it on a baking tray lined with baking paper. Bake in a fan oven at 180°C for about 15 minutes, then leave it to cool.

2. 2

   Mix the salad

   Put the cooled salmon in a bowl with the remaining ingredients and mix together. Taste and adjust the seasoning.

What is salmon salad?

Salmon salad is a chilled mixture of cooked fish and a creamy dressing, served as a salad or spread. This version has a simple Scandinavian feel, pairing salmon with dill, chives and lemon.

Baking the salmon gives it a mild flavour and flaky texture, while crème fraîche and a little mayonnaise make the mixture creamy without masking the fish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 180 calories, 12g protein, 2g carbs, 13g fat.

The salmon provides most of the protein, while the crème fraîche and mayonnaise supply much of the fat. The small amount of carbohydrate comes mainly from the herbs and lemon. Serve it with bread or potatoes and some vegetables for a more balanced plate.

Choosing the salmon

Fresh fillet: A plain salmon fillet works well because its flavour stays gentle alongside the herbs and lemon. Let it cool before mixing so the dressing remains thick and creamy.

Smoked salmon: The recipe can also be made with cold-smoked or hot-smoked salmon. For a mix of baked and smoked fish, replace 50 g of the baked salmon with smoked salmon.

Getting the texture right

Flake gently: Once the salmon has cooled, break it into pieces as you mix. Stir just enough to combine the ingredients while keeping some recognisable flakes.

Creamy dressing: Fold the fish into the crème fraîche, mayonnaise, herbs and lemon juice. If you mix vigorously, the salmon can become more like a paste.

Baking and cooling

Oven time: Bake at 180°C fan for about 15 minutes, as directed, and check that the fish is cooked through. The exact time can vary with the thickness of the fillet.

Cool completely: Give the salmon time to cool before adding the other ingredients. This helps preserve the dressing's consistency and makes the salad ready to serve chilled.

Balancing the seasoning

Lemon and herbs: Lemon juice lifts the rich dressing, while dill and chives bring a fresh, savoury flavour. Add the herbs finely chopped so they are distributed throughout the salad.

Final taste: The salmon is seasoned with coarse salt before baking, so taste the finished mixture before adding more. A little freshly ground pepper adds gentle warmth.

Serving ideas

For lunch, serve the salad on bread or alongside crisp salad leaves and vegetables. It also works as a filling for a sandwich or as part of a simple cold spread.

If serving it as a meal, add a starchy side such as bread or potatoes to make the plate more substantial.

Recipe notes & tips

• Line the baking tray with baking paper to make it easier to lift off the cooked salmon.
• Let the fillet cool before mixing it into the dressing.
• Chop the herbs finely for an even distribution through the salad.
• Fold the ingredients together gently to keep some flakes of salmon intact.
• Taste before adding extra salt, as the salmon has already been seasoned.

Variations

• Smoked salmon: Replace some of the baked salmon with cold-smoked or hot-smoked salmon for a more pronounced smoky flavour.
• Mixed salmon: Swap 50 g of the baked salmon for smoked salmon to combine both styles.
• Herb balance: Use the suggested half chives and half dill, or adjust the proportions to suit your preference.
• More lemon: Add a little extra lemon juice after tasting if you prefer a brighter dressing.
• Open sandwich: Spoon the salad onto bread for a simple lunch.

Common mistakes to avoid

• Mixing while warm: Warm salmon can loosen the dressing; let the fish cool first.
• Overbaking: A thin fillet may cook quickly; check it around the 15-minute mark.
• Overmixing: Vigorous stirring breaks down the fish; fold the ingredients together gently.
• Adding salt without tasting: The salmon is already salted; check the finished salad before seasoning further.
• Using large herb pieces: Coarsely chopped herbs can be unevenly distributed; chop them finely.

How to store

Keep the salmon salad covered in the fridge and eat it within 2 days. It is best served cold; stir gently before serving if the dressing has settled. Avoid leaving it at room temperature for extended periods.

Frequently asked questions