Baked Curried Salmon Salad
A flavorful baked salmon salad with curry and fresh herbs, topped with lemon slices and paprika, perfect for a light, satisfying meal or special occasion.
Ingredients
Instructions
- Drain, bone, and coarsely flake the salmon.
- Mix all ingredients except bread crumbs, lemon slices, and paprika.
- Spoon the mixture into 6 greased ramekins.
- Sprinkle each with bread crumbs, top with a lemon slice, and dust with paprika.
- Bake at 400°F (200°C) for 15 to 20 minutes or until lightly browned and bubbly.
Tips & Substitutions
For a twist, consider substituting the salmon with canned tuna for a quicker version. If you're looking for a lighter option, replace half of the mayonnaise with Greek yogurt. Adjust the curry powder to your taste; start with 1/2 tsp and add more if desired. Ensure the eggs are finely grated for better mixing, and don’t skip the paprika for a nice finishing touch.
Serving Suggestions
Serve the baked curried salmon salad warm or at room temperature. It pairs wonderfully with a crisp green salad or toasted bread for a complete meal. Consider serving it alongside dishes like Maryland Crab Meat Au Gratin or Georgia'S Shrimp Dip for a delightful seafood spread at your next gathering.
Storage & Reheating
Store any leftover baked curried salmon salad in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. Avoid microwaving as it can make the salmon rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Curried Salmon Salad contains roughly 436 calories, with 19g protein, 68g carbohydrates, and 15g fat. It is an excellent source of dietary fiber (110% of the Daily Value), iron (96% of the Daily Value), and protein (39% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 692mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh salmon instead of cooked salmon?
Yes, you can use fresh salmon. Simply bake or poach it until fully cooked, then allow it to cool before flaking it into the salad mixture. This will give your dish a fresher taste and texture.
Is there a vegan alternative for this recipe?
To make a vegan version, replace the salmon with chickpeas or a plant-based fish alternative. Use vegan mayonnaise and consider adding diced avocado for creaminess. This will provide a similar texture while keeping it plant-based.
How can I make this dish spicier?
To add more heat, incorporate diced jalapeños or a dash of hot sauce into the mixture. You can also increase the amount of curry powder or add a sprinkle of cayenne pepper for an extra kick. Adjust according to your spice tolerance.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).