Baked Salmon Salad is so versatile you can use it as an appetizer spread with crackers or you can use it as a spread for sandwiches. It's just plain delicious no matter how you serve it!
What I love most about this Baked Salmon Salad Spread is that the flavor isn't too fishy tasting, which for me can sometimes be a turnoff.
The mild flavor of this salmon salad spread is balanced nicely with bright, fresh lemon zest, dried dill weed, and a touch of sweet pickle relish.
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Table of Contents Found Here
- The ingredient list:
- Kitchen tools and equipment needed:
- Don't be scared!
- How long will it take to make this recipe?
- How long should this easy seafood appetizer be refrigerated before serving?
- Can this be made in advance?
- How long will baked salmon salad keep in the refrigerator?
- How to make baked salmon salad spread:
- Additional fish recipes for you:
- Printable Recipe Card
- Please comment if you've made this recipe.
The ingredient list:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
- Salmon Fillets
- Salt and Pepper
- Lemon Zest
- Old Bay Seafood Seasoning
- Dill Weed
- Mayonnaise
- Sweet Pickle Relish
- Garlic Powder
Kitchen tools and equipment needed:
- baking sheet
- aluminum foil or parchment paper (optional)
- forks
- large bowl
- measuring cups and spoons
- citrus zester
- wooden spoon or spatula
- airtight refrigerator containers
Don't be scared!
If you're intimidated by cooking fish, don't be.
Baking the salmon for this easy seafood recipe couldn't be easier than placing the fish on a baking sheet, seasoning the fillets with salt and pepper and popping them into a preheated 375-degree oven for 15 minutes.
Remove the fish from the oven, allow them to cool, and then flake with a fork.
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How long will it take to make this recipe?
Approximately 20 minutes.
15 minutes to cook the salmon and 5 minutes to do the mixing.
How long should this easy seafood appetizer be refrigerated before serving?
I like to chill it at least 1 hour for the flavors to combine, but longer is never a problem.
Can this be made in advance?
Yes. Store it in an airtight container in the refrigerator.
How long will baked salmon salad keep in the refrigerator?
Store it in airtight container in the refrigerator for up to 5 days.
How to make baked salmon salad spread:
- Place the 1 pound of salmon fillets on a baking sheet and season with salt and pepper.
- Bake the fillets in a preheated 375-degree oven for 15 minutes.
- Remove the salmon from the oven and allow to cool before flaking it apart with a fork.
- Place the cooled, flaked fish in a medium-size bowl.
- Add the zest from one lemon, dried dill weed, and Old Bay seafood seasoning.
- Add mayonnaise, sweet pickle relish and garlic powder.
- Mix well to combine.
- Refrigerate for 2 hours to marry the flavors and then use the spread on crackers as an appetizer, or on your favorite bread for sandwiches.
Additional fish recipes for you:
*Seared Salmon Fillets with Pistachio-Basil Butter (pictured below)
"This recipe for seared salmon fillets with pistachio basil butter is elegant enough for company, and yet easy enough for a busy weeknight."
*Healthy Mahi Mahi with Nectarine-Avocado Salsa (pictured below)
"Healthy Seared Mahi Mahi with Nectarine-Avocado Salsa is the perfect summertime meal that will help you beat the heat, and keep you feeling light on your toes."
*Tropical Coconut Crusted Tuna Steak (pictured below)
"This Pan Seared Seared Coconut Crusted Tuna Steak was inspired by coconut shrimp dish I recently had while out to dinner. It’s quite delicious, and I hope you love it as much as I think you will!"
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
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Printable Recipe Card
Baked Salmon Salad Spread
Ingredients
- 1 pound salmon fillets
- salt and pepper to taste
- 1 tablespoon fresh lemon zest
- 1 teaspoon dried dill weed
- ½ teaspoon Old Bay seafood seasoning
- ½ cup mayonnaise
- 1 tablespoon sweet pickle relish
- 1 teaspoon garlic powder
- crackers for serving if desired
Instructions
- Preheat oven to 375 degrees.
- Place the fish fillets on a baking sheet and season with salt and pepper to taste.
- Bake the fillets in a preheated oven for 15 minutes. Remove and cool.
- Flake the cooled fish with a fork and place in a medium-size bowl.
- Add the lemon zest, dill weed, Old Bay seasoning, mayonnaise, sweet pickle relish and garlic powder to the fish and mix well.
- Cover and chill for at least two hours.
- Use the spread for crackers as an appetizer, or as a sandwich filling.
Nutrition
I sincerely hope you've enjoyed today's easy baked fish recipe as much as I've enjoyed bringing it to you!!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Debbie Leikala says
Love that it doesn't use dairy for us lactose intolerant cooks. Thanks!
Renée says
I'm glad this works for you.
Thank you for the comment and rating.
I appreciate it!
Renee
Sophie Heath says
An awesome new way to make salmon!! Thanks for the recipe!
Jessica says
I loved that this was made using fresh salmon instead of canned. I just can't get behind canned fish. While I love it on crackers, we also served it as a sandwich and it was delightful!
Brandi says
Relish, dill and lemon, when combined with salmon brings an amazing dish!
Renée says
I agree 100%
It's one of my favorites!
Thanks, Brandi!
Jillian says
This salmon salad was so good, it brought me right back to my childhood. I will definitely make this recipe again!
Renée says
Awesome! Thanks so much, Jillian!
Jennifer @ Slow Cooker Gourmet says
I love making salmon salad for lunch and this recipe looks so much better than mine! How long do you think it would keep in the fridge if I made a batch just for myself?
Renée says
Well covered, I bet it would last 4-5 days.
megunprocessed says
This is creative! Nice pictures too!
amindfullmom says
Well, this is happening--with chicken! And I still like to use Old Bay--so much flavor!
Claudia Lamascolo says
omg these photos are fabulous and I cant wait to try this spread! Thanks Renee!