Asian Salmon Salad
User Reviews
4.9
Asian Salmon Salad
Description
This Asian Salmon Salad recipe begins by marinating cubed skinless salmon briefly in a mixture including soy sauce, hoisin, rice vinegar, honey, sriracha, water, and garlic. After marinating, the salmon is pan-seared to caramelize its sides, then cooked in the reserved sauce until it thickens slightly to a glaze consistency. This method locks in moisture while imparting a glossy, flavorful coating.
The salad base uses bite-sized lettuce, halved cherry tomatoes, sliced avocado, and deseeded cucumber, providing a crisp and creamy contrast to the salmon. The dressing blends soy sauce, sesame oil, white vinegar, olive oil, and sugar or honey, shaken until combined, delivering a balanced sesame tang that complements the overall dish.
The plated salad is garnished optionally with toasted sesame seeds and thinly sliced scallions or shallots, adding additional texture and mild onion notes. Serving immediately preserves the freshness of the ingredients and warmth of the salmon glaze.
Low sodium soy sauce is recommended to control saltiness, and substitutions are suggested for hoisin, honey, and vinegar with notes on how the flavor will adjust. Deseeding cucumbers is optional to reduce moisture content. The dressing can be made in advance and stored refrigerated for convenience.
Ingredients
Sauce
- 1 tbsp soy sauce , low sodium / ordinary (Note 1)
- 2 tbsp hoisin sauce Note 2, each
- 2 tbsp rice vinegar
- 2 tbsp honey
- 1 tbsp sriracha , or other hot sauce (can omit)
- 2 tbsp water
- 1 garlic minced, clove
Salmon & Salad
- 250 - 300 g / 8 - 10 oz salmon , skin off
- 2 tsp neutral cooking oil vegetable, canola, peanut oil, generic cooking oil
- 5 cups lettuce , bite size pieces (I used cos lettuce)
- 15 cherry tomato halved
- 1/2 avocado , sliced
- 1 cucumber , halved, deseeded and sliced (Note 3)
Asian Sesame Dressing
- 1 tbsp soy sauce (Note 1)
- 1 tsp sesame oil
- 1½ tbsp white vinegar
- 1 tbsp olive oil (Note 4)
- 1 tsp sugar (any type) or 1½ tsp honey
Optional Garnishes
- 1/2 tsp sesame seeds
- 1/2 scallion finely sliced, or shallot
Instructions
- Cut salmon into 2.5cm / 1" cubes.
- Mix Sauce in a medium bowl. Add salmon, set aside for 3 minutes.
- Mix Dressing ingredients in a jar. Shake very well (jar is best).
- Divide Salad ingredients between 2 bowls.
- Heat oil in a non stick medium skillet over medium high heat. Remove salmon from Sauce, shaking off excess. Reserve Sauce.
- Place salmon in skillet. Cook for 2 minutes, turning to caramelise as many of the sides as you can (all sides is not practical, too much turning). (Note 5)
- Pour Sauce into skillet. Cook for 30 seconds or until the Sauce reduces to a syrup (see video for how it bubbles).
- Remove from stove. Immediately transfer salmon onto Salad. Leave to rest / cool for a few minutes. Then spoon the glaze over the salmon. Sprinkle with sesame seeds and shallots/scallions, if using.
- Drizzle salad with Dressing. Serve immediately.
Notes
- Low sodium soy sauce helps control salt in the dish, but ordinary soy sauce or light soy sauce can be used with slightly more saltiness.
- Do not substitute with dark soy sauce or sweet soy sauce, which may overpower flavors.
- Hoisin sauce can be replaced with oyster sauce; honey with brown sugar; rice vinegar with apple cider vinegar—expect subtle flavor changes.
- Deseeding cucumbers is optional but reduces excess water in the salad.
- Extra virgin olive oil is fine for dressing if olive flavor is mild.
- Cook the salmon quickly and turn frequently to caramelize evenly within 2 minutes.
- The sesame dressing can be prepared in advance and stored refrigerated for weeks.
- Calorie content can be lowered by omitting avocado and sesame oil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 557 kcal
% Daily Value*
| Serving | 594g | |
| Calories | 557cal | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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