Gin-Citrus Cured Salmon Salad with Dill Yogurt Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Delicately cured salmon infused with gin and citrus, served atop fresh greens with a tangy dill yogurt dressing. This Mediterranean-inspired seafood recipe, ready in about 30 minutes, pairs salmon fillet, skin on, gin, granulated sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, combine 1/4 cup gin, 2 tbsp granulated sugar, 2 tbsp kosher salt, 1 tbsp lemon zest, and 1 tbsp orange zest. Place 1 pound skin-on salmon fillet in a shallow dish and pour the gin-citrus mixture over. Cover and refrigerate for 24 hours to cure.
  2. Step 2: After curing, rinse the salmon under cold water and pat dry with paper towels. Thinly slice the salmon against the grain.
  3. Step 3: For the dressing, mix 1/2 cup Greek yogurt, 1 tbsp lemon juice, 2 tbsp chopped fresh dill, and 1 tsp black pepper in a bowl.
  4. Step 4: Arrange 4 cups mixed greens, 1/2 thinly sliced cucumber, and 1/4 thinly sliced red onion on a serving platter. Top with gin-cured salmon slices.
  5. Step 5: Drizzle dill yogurt dressing over the salad and serve chilled.

Frequently asked questions

How long does Gin-Citrus Cured Salmon Salad with Dill Yogurt Dressing take to make?

Total time is about 30 minutes (30 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Gin-Citrus Cured Salmon Salad with Dill Yogurt Dressing?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Gin-Citrus Cured Salmon Salad with Dill Yogurt Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Gin-Citrus Cured Salmon Salad with Dill Yogurt Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Gin-Citrus Cured Salmon Salad with Dill Yogurt Dressing?

Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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