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.
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Baked Salmon Salad is available near the end of this post. OR click on the “jump to recipe” button (found below) to be taken directly to the recipe.
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The ingredient list:
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- Salmon Fillets
- Salt and Pepper
- Lemon Zest
- Old Bay Seafood Seasoning
- Dill Weed
- 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.
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.
The easy instructions:
- 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.
Want more easy fish recipes?
Join me in my Kudos Kitchen where I’m also serving up some Jammin’ Salmon! You’re going to love this super easy fool-proof fish recipe!
CLICK ON THIS BOX TO LIKE AND SUBSCRIBE TO MY KUDOS KITCHEN YOUTUBE CHANNEL. SEE YOU THERE! 🙂
*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!”
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s easy seafood appetizer recipe for baked salad spread.
- 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
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Preheat oven to 375 degrees.
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Place the fish fillets on a baking sheet and season with salt and pepper to taste.
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Bake the fillets in a preheated oven for 15 minutes. Remove and cool.
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Flake the cooled fish with a fork and place in a medium-size bowl.
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Add the lemon zest, dill weed, Old Bay seasoning, mayonnaise, sweet pickle relish and garlic powder to the fish and mix well.
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Cover and chill for at least two hours.
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Use the spread for crackers as an appetizer, or as a sandwich filling.
Thank you so much for visiting me here today in my Kudos Kitchen!
I sincerely hope you’ve enjoyed today’s easy baked fish recipe as much as I’ve enjoyed bringing it to you!!
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Until we eat again, I hope you have a delicious day!
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omg these photos are fabulous and I cant wait to try this spread! Thanks Renee!
Well, this is happening–with chicken! And I still like to use Old Bay–so much flavor!
This is creative! Nice pictures too!
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?
Well covered, I bet it would last 4-5 days.
This salmon salad was so good, it brought me right back to my childhood. I will definitely make this recipe again!
Awesome! Thanks so much, Jillian!
Relish, dill and lemon, when combined with salmon brings an amazing dish!
I agree 100%
It’s one of my favorites!
Thanks, Brandi!
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!
I’m not really a fan of canned fish. I’m glad you appreciate the fresh salmon as I do. Enjoy the recipe, Jessica!
An awesome new way to make salmon!! Thanks for the recipe!