Dice the red onion into 1/4-inch pieces, thinly slice the radishes, chop the celery into 1/4-inch chunks, mince the fresh dill and chives, and mince the garlic clove into a fine paste. Having everything prepped and ready will make assembly quick and smooth once the salmon is cooked. Drain and rinse the capers and set aside.

Preheat your oven to 375°F. Place the salmon on a paper-lined sheet, then rub the olive oil evenly over the fish. Season generously with smoked paprika, kosher salt, and black pepper, distributing the seasonings across the entire surface. Roast for 16-18 minutes until the salmon flakes easily with a fork. I like using smoked paprika on salmon because it adds a subtle depth that complements the natural richness of the fish without overpowering it.

Remove the salmon from the oven and let it cool to room temperature for a few minutes. Once cool enough to handle, break the salmon into bite-sized chunks, removing any skin or bones as you go. Transfer the flaked salmon to a large mixing bowl and refrigerate for 5-10 minutes to chill it slightly before mixing with the dressing.

In a separate bowl, combine the mayo, lemon zest, lemon juice, Dijon mustard, minced garlic paste, salt, and black pepper. Whisk these ingredients together until smooth and well-combined. The acidity from the lemon juice and the tang from the mustard will brighten the richness of the mayo and create a balanced dressing.

Add the prepped vegetables from Step 1—red onion, radishes, celery, dill, chives, and capers—to the bowl with the chilled salmon. Pour the dressing from Step 4 over the mixture and gently fold everything together until evenly combined. I prefer folding rather than stirring vigorously to keep the salmon chunks intact and maintain a nice texture throughout the salad.

Taste and adjust seasoning if needed. Serve the salmon salad on a bed of fresh lettuce, between slices of bread for a sandwich, or on its own as a protein-packed salad.