1-First step: Prep the oven and pan Start by preheating the oven to 375°F. Line a baking sheet with parchment paper so the salmon does not stick and cleanup stays easy. If you prefer, you can also use a baking dish, but a sheet pan gives the salmon more surface area and helps it cook evenly. Pat the 1 1/4 pounds salmon filet dry with a paper towel. This helps the oil and seasoning stick better. Place the salmon on the prepared pan, then drizzle it with 1/2 tablespoon olive oil. Sprinkle the top with 1 teaspoon smoked paprika, plus kosher salt and freshly ground black pepper to taste.

2-Second step: Bake the salmon until flaky Slide the pan into the oven and bake for 16 to 18 minutes. The salmon is ready when it flakes easily with a fork and the center looks just cooked through. Try not to overbake it, since dry salmon can make the salad less tender. If your fillet is thicker than average, check it a minute or two early. If it is thinner, it may finish closer to the 16-minute mark. The goal is moist salmon that breaks into large flakes, not tiny dry bits.

3-Third step: Cool and chill the salmon Once the salmon is done, remove it from the oven and let it cool on the pan for a few minutes. Then flake it into chunks with a fork. You want a mix of medium and large pieces for the best texture. Place the flaked salmon in a bowl and chill it for 5 to 10 minutes. This short chill helps the salad stay fresh and makes it easier to mix with the dressing later. It also keeps the mayo-based dressing from warming up too fast.

4-Fourth step: Prep the vegetables and herbs While the salmon cools, prepare the mix-ins. Finely dice 1/2 small red onion, grate 3 large radishes, small dice 2 stalks celery, and chop 2 tablespoons fresh dill plus 2 tablespoons fresh chives. Mince the 1 garlic clove as well. Keep the cuts small so the salad mixes well and each bite feels balanced. The crunch from the celery and radishes, along with the onion and herbs, gives this recipe its fresh, lively texture.

5-Fifth step: Mix the dressing In a medium bowl, stir together 1/3 cup mayonnaise, the zest and juice from 1/2 lemon, 2 teaspoons Dijon mustard, and the minced garlic. Add salt and pepper to taste. Mix until smooth and creamy. This dressing should taste bright and savory, with enough lemon to cut through the richness of the salmon. If you like a tangier finish, you can add a tiny extra squeeze of lemon juice.

6-Sixth step: Combine everything gently Add the chopped red onion, grated radishes, diced celery, dill, and chives to the chilled salmon. Pour the dressing over the top, then gently stir until everything is coated. Use a light hand so the salmon stays chunky and flaky. Check the seasoning at this stage. A little extra pepper or a pinch of salt may be all it needs. If the mixture seems too thick, add a small spoonful more mayo or a splash of lemon juice.

7-Final step: Serve and enjoy Serve the Flaky Salmon Salad chilled on butter lettuce leaves, as a sandwich, or in a wrap. It also tastes great with crackers, toast, or cucumber slices. The salad makes a filling lunch and works well for light dinners too.