But an equivalent amount of drained canned salmon can be substituted. Some cooks add a couple of grated hard-boiled eggs to the mix as well. Baked salmon salad makes a satisfying sandwich filling or a spread for matzo or crackers.
It tastes best made with fresh fish, and is a great way to repurpose leftover baked salmon.
- 455 g (1 lb) salmon fillets, patted dry
- extra-virgin olive oil, for brushing
- ½ tsp kosher salt, plus more as needed
- freshly ground black pepper
- ½ cup (120 g) mayonnaise
- 2 tsp fresh lemon juice
- 1 celery stalk, finely chopped
- ½ small red onion, finely chopped
- 1 tbsp finely chopped fresh dill or 1 tsp dried
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat the oven to 200°C/ (400°FGas Mark 6). Line a large baking dish with baking (parchment) paper.
2. Brush the salmon fillets on both sides with a little oil and season lightly with salt and pepper. Place in the baking dish and bake until the fish is pale pink and cooked through, 15–20 minutes. When cool to the touch, use your fingers or a fork to flake the salmon into bite-size pieces. (Remove and discard any bones. If the salmon fillets were skin-on, remove and discard the skin.)
3. In a medium bowl, whisk together the mayonnaise and lemon juice to combine. Add the flaked salmon, celery, red onion, dill, salt, and a generous amount of pepper. Mix gently to combine. Serve at room temperature or chilled.
The Jewish Cookbook by Leah Koenig (Phaidon $65, hbk). Photography by Evan Sung.