Curry Salmon Salad

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Eating healthy has never been more delicious than with this one-bowl salmon salad that delivers on bold, tangy flavor that makes you feel good all over. {Gluten-Free}

Salmon salad with curry dressing

On hot summer days I love getting fresh salmon to make a summer salmon salad. Salmon is such a healthy choice, one that truly satisfies your taste buds and your appetite. Getting it fresh is important because you need to do very little to it to enhance the flavor. 

With my curry salmon salad, you can serve the salmon hot or cold, however you like. Instead of using your usual salad dressing though, my salmon salad calls for the use of curry powder. It gently lends a bold and tangy flavor to the salmon that will have you eating up every last bite. 

Salad topped with glazed salmon

In less than 25 minutes, you can make this curry salmon salad so there are no excuses to not eat healthy, even on busy nights. It all comes together quickly in one bowl. I like to use summer veggies that are easy to find right now – arugula, cucumbers, and grape tomatoes. It adds such vibrant color and appeal, plus all the textures are so satisfying to eat together. 

If you don’t like arugula or have another salad mix on hand, that’s fine too. I also like making this salmon salad with spring mix and baby kale. Feel free to experiment with other add-in veggies like thinly-sliced radishes, chopped green beans, or sliced peppers. You can even throw in grapes to add a hint of sweetness, which goes so well with that curry flavor. 

Salmon fillet on salad
Flaked glazed salmon on a bed of greens

You might want to make more of this curry salmon salad too, so you have it for easy meal prep. Just keep the salmon, salad, and dressing separate and then put it all together when you’re ready to dig in. That way, you can have a light, yet filling and healthy lunch that will help power you through the rest of your busy day. 

Flaked salmon on arugula with tomato and cucumber

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Eating healthy has never been more delicious than with this one-bowl salmon salad that delivers on bold, tangy flavor that makes you feel good all over. {Gluten-Free}

Curry Salmon Salad

Eating healthy has never been more delicious than with this one-bowl salmon salad that delivers on bold, tangy flavor that makes you feel good all over. {Gluten-Free}
Author: Maggie Zhu
Course: Main
Cuisine: Chinese Fusion
Keyword: cold dish, weekday dinner
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 servings


  • 2 (4-6 oz/113-170 g per piece) salmon fillets
  • Pinch of salt
  • 1 tablespoon olive oil
  • 1 cup grape tomatoes , sliced in half
  • 1/2 English cucumber , thinly sliced (or 1 Persian cucumber)
  • 1 box (5 oz) arugula (or other salad greens of your choice)


  • 2 teaspoons curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/8 teaspoon white pepper (or black pepper)
  • 1/2 teaspoon dijon mustard
  • 2 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • 2 cloves garlic , minced


  • Add all the dressing ingredients, except the olive oil and garlic, into a jar and whisk together until smooth. Add the oil and garlic. Put the lid on and shake the jar until it forms a creamy sauce.
  • Place the salmon on a plate. Pat both sides dry. Lightly sprinkle salt onto both sides. Let sit for 5 minutes.
  • While the salmon is marinating, combine the arugula, tomatoes, and cucumbers in a big salad bowl.
  • Heat a skillet (large enough to fit both pieces of salmon) with the oil over medium-high heat. Swirl the pan to coat the bottom of the pan with oil. Once the oil is hot, add the salmon, skin-side down. Let cook, undisturbed for 4 to 6 minutes, or until the bottom turns golden brown. Once the skins are fully crisped up, flip them over and turn the heat down to medium. Cook for another 4 to 6 minutes, to your desired doneness. To check the doneness, use a fork or paring knife to probe the thickest part of the salmon. It should flake easily and the middle should turn pale pink. Remove the cooked salmon from the pan and set it aside on a separate plate (leaving it skin-side up so it doesn’t become soggy).
  • Add 2 tablespoons of dressing over the salad and toss to coat.
  • Serve the salmon hot: Separate the salad onto two serving plates. Place the salmon to the side of each salad (if placed on top while hot it will wilt the leaves).
  • Serve the salad cold: Alternatively, you can also wait until the salmon cools off a bit, and top it on the big bowl of salad to serve it family style.
  • Serve with the extra dressing on the side and enjoy as a main dish.


Serving: 1serving, Calories: 392kcal, Carbohydrates: 11.8g, Protein: 25.6g, Fat: 29.1g, Saturated Fat: 4.2g, Cholesterol: 50mg, Sodium: 382mg, Potassium: 1078mg, Fiber: 3.4g, Sugar: 5.7g, Calcium: 192mg, Iron: 3mg
Did You Make This Recipe?Don’t forget the last step! Leave a comment below, and tag me @OmnivoresCookbook and #OmnivoresCookbook on Instagram!

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.

Other easy salmon recipes

Lilja Walter is a part of the Omnivore’s Cookbook team and worked closely with Maggie to develop and test this recipe.

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Reader Questions and Reviews

  1. Tricia @ Saving room for dessert says:

    This sounds wonderful Maggie – and so pretty too! We love Fuji apples and salmon so this is perfect!

  2. Kat says:

    Between steps 2 and 3 are we supposed to marinade the salmon in the dressing before frying? Or just fry after marinading with the salt?

    • Maggie Zhu says:

      You should fry it after marinating with salt. You can add more dressing to the salmon once you cook it.

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