Place the salmon fillet on the sheet, drizzle with olive oil, and rub the surface gently to coat evenly.

Sprinkle smoked paprika, salt, and black pepper over the fish so the seasoning lightly covers the surface.

Bake the salmon for about 16–18 minutes until the flesh turns opaque and flakes easily with a fork.

Remove the salmon from the oven and allow it to cool completely so the salad stays creamy rather than watery.

Break the cooled salmon into medium flakes using a fork, removing any visible bones or skin.

Add the diced red onion, chopped celery, grated radishes, chopped dill, and chives to the bowl with the salmon.

In a separate small bowl, whisk mayonnaise, lemon juice, lemon zest, Dijon mustard, and minced garlic until smooth and creamy.

Pour the dressing over the salmon mixture and gently fold everything together until evenly coated.

Refrigerate the salad for 20–30 minutes so the flavors blend and the texture becomes nicely chilled.