Skip to Content

Baked Salmon Salad Spread

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!

Baked Salmon Salad Spread Appetizer

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 above) to be taken directly to the recipe.

CLICK ON THIS BOX TO LIKE AND SUBSCRIBE TO MY KUDOS KITCHEN YOUTUBE CHANNEL. SEE YOU THERE! 🙂

Baked Salmon Salad in a bowl with crackers

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

Kitchen tools and equipment needed:

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.

No Fuss Baked Salmon Salad with crackers photo collage

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.
How to make Baked Salmon Salad Spread photo tutorial. - kudoskitchenbyrenee.com
  • Place the cooled, flaked fish in a medium-size bowl.
  • Add the zest from one lemon, dried dill weed, and Old Bay seafood seasoning.
How to make Baked Salmon Salad Spread photo tutorial. - kudoskitchenbyrenee.com
  • 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.
How to make Baked Salmon Salad Spread photo tutorial. - kudoskitchenbyrenee.com
Close up of Baked Salmon Salad on a cracker

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.

Seared Salmon Fillets with Pistachio Basil Butter - kudoskitchenbyrenee.com

*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.

Healthy Mahi Mahi with Nectarine Avocado Salsa

*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!”

Coconut Crusted Tuna Steak Recipe - kudoskitchenbyrenee.com

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.

Yield: 8

Baked Salmon Salad Spread

Baked Salmon Salad Spread

Baked Salmon Salad Spread is so versatile you can use it as an appetizer spread with crackers, or you can use it as a spread for sandwiches.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

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

  1. Preheat oven to 375 degrees.
  2. Place the fish fillets on a baking sheet and season with salt and pepper to taste.
  3. Bake the fillets in a preheated oven for 15 minutes. Remove and cool.
  4. Flake the cooled fish with a fork and place in a medium-size bowl.
  5. Add the lemon zest, dill weed, Old Bay seasoning, mayonnaise, sweet pickle relish and garlic powder to the fish and mix well.
  6. Cover and chill for at least two hours.
  7. Use the spread for crackers as an appetizer, or as a sandwich filling.

Nutrition Information

Yield

8

Serving Size

0.25 cup

Amount Per Serving Calories 180Total Fat 14gSaturated Fat 2gUnsaturated Fat 0gCholesterol 37mgSodium 129mgCarbohydrates 1gProtein 11g

Did you make this recipe?

I'm excited to see your creation. Please don't be shy and share a photo with me!

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!!

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. - kudoskitchenbyrenee.com

Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to reach out to me. It is always my distinct pleasure to get back with a reply just as soon as I possibly can!

For more Kudos Kitchen recipe information, please follow me on my social medial channels (listed below), and don’t forget to TAG me @kudoskitchen with photos so I can view all your delicious recipe creations! It’s exciting for me when you share them, so don’t be shy!

Instagram, Pinterest, Facebook, and YouTube

Kudos Kitchen by Renee – BRINGING YOU EASY, ECONOMICAL, AND DELICIOUS DISHES TO FEED YOUR LOVED ONES!

Until we eat again, I hope you have a delicious day!

Kudos Kitchen by Renee Signature

**Note – The post above includes affiliate links. As always, I truly thank you for your support!

A large bowl of bacon tomato pasta with fresh basil and tomatoes in the background
Previous
Tomato Bacon Pasta with Mascarpone
Next
Iced Coffee Margarita

Sophie Heath

Tuesday 21st of April 2020

An awesome new way to make salmon!! Thanks for the recipe!

Jessica

Tuesday 21st of April 2020

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!

Renée

Tuesday 21st of April 2020

I'm not really a fan of canned fish. I'm glad you appreciate the fresh salmon as I do. Enjoy the recipe, Jessica!

Brandi

Saturday 29th of December 2018

Relish, dill and lemon, when combined with salmon brings an amazing dish!

Renée

Saturday 29th of December 2018

I agree 100% It's one of my favorites! Thanks, Brandi!

Jillian

Saturday 29th of December 2018

This salmon salad was so good, it brought me right back to my childhood. I will definitely make this recipe again!

Renée

Saturday 29th of December 2018

Awesome! Thanks so much, Jillian!

Jennifer @ Slow Cooker Gourmet

Thursday 29th of September 2016

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

Friday 30th of September 2016

Well covered, I bet it would last 4-5 days.

shares