Curried Salmon Salad with Curry-Yogurt Dressing
This curried salmon salad combines cooked salmon, crisp vegetables, greens, toasted nuts and a creamy curry-yogurt dressing. It works as a main-dish salad and is also a practical way to use properly refrigerated leftover cooked salmon.
Curried Salmon Salad
For the Salmon
- 1 lb salmon fillet
- 1 tsp curry powder
- 1/2 tsp paprika
- 1 tbsp olive oil
- Salt and black pepper
For the Salad
- 4 cups mixed greens
- 1 cup halved cherry tomatoes
- 1 cucumber, sliced
- 1/2 red onion, thinly sliced
- 1/2 cup shredded carrots
- 1/4 cup raisins or dried cranberries
- 1/4 cup toasted almonds or cashews
For the Curry-Yogurt Dressing
- 1/2 cup plain Greek yogurt
- 1 tbsp curry powder, or to taste
- 1 tbsp honey or maple syrup
- 1 tbsp lemon juice
- 1 tbsp olive oil
- Salt and black pepper
1. Cook the Salmon
Heat the oven to 400°F (204°C). Pat the salmon dry, brush lightly with oil and season with curry powder, paprika, salt and pepper. Bake until done according to the actual thickness. For a fully cooked result, verify 145°F (63°C) in the thickest part. Let the salmon cool slightly, then flake it into bite-size pieces.
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If you prefer a skillet method, use our Pan-Seared Salmon Guide and add the curry seasoning before cooking.
2. Make the Dressing
Whisk yogurt, curry powder, honey or maple syrup, lemon juice and olive oil until smooth. Season to taste. If the dressing is thicker than you prefer, loosen it with a small amount of water or additional lemon juice.
3. Assemble the Salad
Combine greens, tomatoes, cucumber, onion, carrots and dried fruit. Add the salmon and toasted nuts. Dress immediately before serving, or serve the dressing on the side so the greens stay crisp.
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Which Salmon Works?
Sockeye gives the salad a pronounced salmon flavor, Coho is generally milder, King/Chinook tends to be richer, and Chum/Keta also works well. Atlantic salmon can be used too. These are flavor and texture differences rather than quality rankings.
Using Leftover or Canned Salmon
Properly refrigerated leftover cooked salmon is an easy substitute for freshly cooked fish. Canned salmon also works; drain it well before adding it to the salad. When using leftovers, keep the fish refrigerated until assembly and refrigerate the finished salad promptly.
Variations
- Apple: add thinly sliced apple for crunch.
- Mango: replace dried fruit with diced mango.
- Herbs: add cilantro, mint or dill.
- Dairy-free: use a suitable unsweetened dairy-free yogurt.
- Nut-free: omit the nuts or use an appropriate seed if desired.
Nutrition Context
Salmon provides complete protein and long-chain omega-3 fats including EPA and DHA. The finished salad's nutrition depends on the salmon portion, yogurt, nuts, sweetener and other ingredients, so broad claims such as “low-calorie” or disease-prevention promises are not appropriate for every serving.
For detailed salmon nutrition, see Omega-3 in Salmon.
Meal-Prep Tips
- Cook and cool the salmon before packing.
- Keep dressing in a separate container.
- Store greens away from wet ingredients when possible.
- Add avocado, if using, shortly before serving.
- Follow safe refrigeration guidance for the cooked salmon rather than leaving the assembled salad at room temperature.
Frequently Asked Questions
Can I use frozen salmon?
Yes. Thaw it according to package directions when required, then cook it before assembling the salad.
Can I use canned salmon?
Yes. Drain canned salmon well and add it directly to the salad.
Is this recipe gluten-free?
The core ingredients do not inherently require gluten, but check curry blends, condiments and packaged ingredients if gluten avoidance is medically necessary.
Can I make it ahead?
Yes. Prepare the components separately and keep them refrigerated. Assemble and dress the salad close to serving time for better texture.
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