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.
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.
However, 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.
The ingredient list;
- Salmon Fillets
- Salt and Pepper
- Lemon Zest
- Old Bay Seafood Seasoning
- Dill Weed
- Sweet Pickle Relish
- Garlic Powder
If you’re intimidated by cooking fish, don’t be. Baking the salmon for this Baked Salmon Salad 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 it to cool, and then flake it with a fork.
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.
**The following Amazon.com items are some suggested products I’ve chosen that will aid you in the making (and serving suggestions) for this recipe of Baked Salmon Salad Spread if needed.
Below is the printable recipe card for today’s Baked Salmon Salad.
If you’ve enjoyed this recipe and look forward to making it (or have already made it), I’d appreciate if you’d take a moment to give it some feedback by way of stars near the comment section at the end of this post. Thank you so much!
- 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
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.
I sincerely hope you’ve enjoyed today’s recipe for Baked Salmon Salad as much as I’ve enjoyed bringing it to you!!
For additional seafood recipes I’ve shared in the past, please click on the following titles for;
Have you noticed how colorful these delicious fish recipes are? Since I’m all about colorful underwater things today, it seems appropriate that I coordinate this post with my scuba diver hand painted wine glass. It’s one of my favorites! 🙂
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Until we eat again, I hope you have a delicious day!
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