If you’re on the hunt for a dish that feels fresh, vibrant, and packed with flavor, then the Salmon Salad with Asian Ginger Sesame Dressing Recipe is an absolute must-try. This recipe brings together perfectly cooked salmon with a crisp mix of veggies, all drizzled in a zingy, fragrant dressing that sings with ginger, sesame, and a touch of sweetness. It’s the kind of salad that satisfies your hunger while feeling light and refreshing, making it perfect for a quick lunch or a stunning dinner that impresses without fuss.
Ingredients You’ll Need
This recipe is all about balance, and each ingredient plays an essential role in creating a harmonious dish. From the rich, buttery salmon to the crunchy radishes and creamy avocado, everything combines to deliver a texture and flavor explosion. The dressing pulls it all together with its tangy, nutty harmony, turning simple ingredients into something unforgettable.
- Salmon fillets (3 – 4, skinless): Choose fresh, high-quality salmon for the best flavor and texture.
- Salt and pepper (3/4 tsp each): Essential for seasoning the salmon perfectly before cooking.
- Oil (1 tbsp): A neutral oil or avocado oil works best for cooking the salmon without overpowering flavors.
- Cherry tomatoes (250g / 1.5 cups, halved): Adds a burst of juicy sweetness and vibrant color.
- Cucumber (2, sliced): Offers refreshing crunch and balances the richness of the salmon.
- Avocado (1 large, cut into 1.5cm pieces): Creamy texture and healthy fats that complement the salad.
- Red radishes (6, sliced): Provides peppery crunch and a splash of bright color.
- Leafy crisp lettuce (150g / 5 oz): Any crisp leaves like romaine or butter lettuce add freshness and structure.
- Edamame (1 cup, cooked): Adds protein and a pop of color with its bright green hue.
- Green onion (1, finely sliced on diagonal): Gives a mild onion bite and lovely green accents.
- Crispy fried shallots (1/4 cup): Adds delightful crunch and a sweet onion flavor boost.
- Soy sauce (2 tbsp, light or all purpose): Provides savory depth for the dressing.
- Rice vinegar (2 1/2 tbsp): Adds zing and acidity that brighten the dressing.
- Sesame oil (1 tbsp, toasted): Gives a nutty, aromatic backbone to the dressing.
- Olive oil (3 tbsp, or neutral oil): Balances the dressing with smooth, fruity richness.
- Sugar (1.5 tsp): Just a touch to round out the tangy and savory flavors.
- Fresh ginger (2 tsp, grated): Brings a warm, spicy freshness essential to the dressing.
- Garlic clove (1, minced): Adds a subtle kick and depth to the flavor profile.
- Black pepper (1/2 tsp): Completes the seasoning mix with gentle heat and complexity.
How to Make Salmon Salad with Asian Ginger Sesame Dressing Recipe
Step 1: Whisk Together the Dressing
Begin by combining all the dressing ingredients in a jar: soy sauce, rice vinegar, toasted sesame oil, olive oil, sugar, grated fresh ginger, minced garlic, and black pepper. Seal the jar tightly and give it a vigorous shake until everything is well emulsified. This bright and earthy dressing brings all the elements of your salad to life.
Step 2: Season the Salmon Fillets
Next, pat your salmon fillets dry with paper towels and season both sides evenly with salt and pepper. This simple but crucial step enhances the natural flavors and helps form a delicious crust during cooking.
Step 3: Cook the Salmon to Perfection
Heat the tablespoon of oil in a non-stick skillet over medium-high heat. Once hot, place the salmon fillets skin side up (since the skin is removed, this just means placing the presenting side down first). Cook for 3 minutes until you see a beautiful golden crust forming.
Step 4: Flip and Finish Cooking
Carefully turn each salmon fillet over and cook for another 2 to 3 minutes, depending on your preferred doneness. The goal is tender, flaky salmon with a slightly crispy exterior. Once ready, transfer them to a plate and let them rest for about 5 minutes—this helps keep them juicy and flavorful.
Step 5: Assemble the Salad Base
While the salmon rests, prepare your salad base by arranging the lettuce, halved cherry tomatoes, sliced cucumber, avocado chunks, radish slices, cooked edamame, and green onion in a large serving bowl or individual plates. Each vegetable adds a unique texture and burst of flavor for a well-rounded bite.
Step 6: Top with Salmon and Dressing
Flake the slightly cooled salmon into chunky pieces over the bed of veggies. Splash your Asian ginger sesame dressing generously over the entire salad and toss lightly to combine. Finally, sprinkle with crispy fried shallots to add that irresistible crunch and a touch of sweetness.
How to Serve Salmon Salad with Asian Ginger Sesame Dressing Recipe
Garnishes
Some fresh herbs like cilantro or mint can elevate the salad even more, adding a refreshing herbal note. Toasted sesame seeds are a fantastic garnish that accentuates the sesame oil in the dressing and adds a delicate nutty crunch. A few extra fried shallots sprinkled on top create a perfect contrast between creamy, juicy, and crispy textures.
Side Dishes
This salad stands beautifully on its own but pairs wonderfully with simple sides. Try serving it alongside steamed jasmine rice or sticky rice to help soak up the flavorful dressing. A bowl of miso soup or a light seaweed salad can also complement the Asian-inspired flavors and round out the meal without overpowering the main attraction.
Creative Ways to Present
For a fun twist, try serving the salad in individual glass jars or bowls as a visually appealing layered dish. Alternatively, arrange the salad neatly on a large platter for a vibrant centerpiece at your next gathering. You can also serve the salmon fillets whole on top of the salad, letting guests flake their own portions, adding an interactive and rustic charm.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salmon salad and dressing separately in airtight containers in the refrigerator. The salad will keep well for up to 2 days but is best when fresh to preserve the crispness of the vegetables. Keep the dressing chilled and shake before using again.
Freezing
Salmon can be frozen raw or cooked if needed, but freezing the entire salad is not recommended due to the fresh vegetables and dressing, which can become soggy or watery upon thawing. If you plan ahead, freeze the salmon fillets separately, then prepare the salad fresh when ready to eat.
Reheating
If reheating cooked salmon, do so gently over low heat or in a microwave for a short time to avoid drying it out. The salad itself is best served cold or at room temperature, so avoid reheating the assembled dish. Instead, toss the leftover salad with fresh dressing if needed to refresh flavors.
FAQs
Can I use salmon with skin on for this recipe?
Yes, you can use salmon with the skin on if you prefer. Just cook the fish skin side down first to get a nice crispy texture, then flip to finish cooking. Remember to remove the skin before flaking it into the salad, as the dressing and veggies pair best with skinless pieces.
What can I substitute if I don’t have edamame?
If you don’t have edamame, green peas or steamed green beans can be great alternatives. They add a similar pop of color and a fresh bite to your salad, keeping it lively and nutritious.
Is this dressing suitable for a gluten-free diet?
To make this salad gluten-free, simply use tamari or gluten-free soy sauce instead of regular soy sauce. All other ingredients are naturally gluten-free, making this dish easily adaptable for different dietary needs.
How can I make this recipe vegan?
To create a vegan version, swap the salmon for firm tofu or tempeh, marinated and pan-fried until golden. Keep the dressing the same since it’s plant-based, and load up on the fresh veggies for a delicious, protein-packed alternative.
Can I prep this salad in advance for a picnic or lunch?
Absolutely! Just keep the dressing separate until ready to serve to avoid soggy greens. Pack the cooked salmon and veggies in airtight containers, drizzle the dressing when you’re ready to eat, and enjoy a fresh, flavorful meal anywhere you go.
Final Thoughts
There’s something truly special about the Salmon Salad with Asian Ginger Sesame Dressing Recipe that keeps me coming back to it again and again. It’s simple yet sophisticated, healthy but indulgent, and every bite feels like a celebration of fresh flavors and textures. Whether you’re feeding family, impressing guests, or treating yourself to a nourishing meal, this salad hits all the right notes. Give it a try—you might just find your new favorite go-to dish!
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Salmon Salad with Asian Ginger Sesame Dressing Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Frying
- Cuisine: Asian Fusion
Description
This vibrant Salmon Salad with Asian Ginger Sesame Dressing combines tender pan-seared salmon fillets with fresh vegetables and a flavorful homemade dressing. Featuring cherry tomatoes, cucumber, avocado, radish, edamame, and crisp lettuce, it’s a nutritious and delicious meal perfect for lunch or dinner. The dressing blends soy sauce, rice vinegar, sesame oil, olive oil, fresh ginger, garlic, and a touch of sugar for a zesty Asian-inspired flavor that complements the salmon beautifully.
Ingredients
Salmon and Salad
- 3 – 4 salmon fillets, skinless
- 3/4 tsp salt and 3/4 tsp black pepper
- 1 tbsp oil (for cooking salmon)
- 250g / 1.5 cups cherry tomatoes, halved
- 2 cucumbers, sliced (or 1 English/telegraph long cucumber)
- 1 large avocado, cut into 1.5cm / 2/3″ pieces
- 6 red radishes, sliced
- 150g / 5 oz leafy crisp lettuce of choice (about 6 big handfuls)
- 1 cup edamame, cooked as per packet instructions
- 1 green onion, finely sliced on diagonal
- 1/4 cup crispy fried shallots
Dressing
- 2 tbsp soy sauce (light or all purpose)
- 2 1/2 tbsp rice vinegar (aka rice wine vinegar)
- 1 tbsp toasted sesame oil
- 3 tbsp olive oil (or other neutral flavored oil)
- 1.5 tsp sugar (any type)
- 2 tsp fresh ginger, grated
- 1 garlic clove, minced
- 1/2 tsp black pepper
Instructions
- Make the dressing: Place all the dressing ingredients (soy sauce, rice vinegar, sesame oil, olive oil, sugar, fresh grated ginger, minced garlic, and black pepper) in a jar. Shake well until fully combined and set aside.
- Season the salmon: Sprinkle both sides of the skinless salmon fillets evenly with salt and black pepper to enhance flavor.
- Heat the skillet: Heat 1 tablespoon of oil in a non-stick skillet over medium-high heat until shimmering.
- Cook salmon, side one: Place the salmon fillets in the skillet skin side up (the side typically opposite skin), and cook for about 3 minutes or until the underside turns a deep golden color.
- Cook salmon, side two: Carefully turn the fillets over and cook for another 2 to 3 minutes or until they reach your preferred doneness.
- Rest the salmon: Remove the cooked salmon from the skillet onto a plate and let it rest for 5 minutes to allow juices to redistribute.
- Assemble the salad: In a large bowl or platter, combine cherry tomatoes, sliced cucumber, avocado pieces, sliced radishes, leafy lettuce, cooked edamame, and sliced green onion. Drizzle with the prepared Asian ginger sesame dressing and toss gently to coat all ingredients.
- Add final touches: Flake or cut the rested salmon into chunks and place on top of the dressed salad. Sprinkle crispy fried shallots over the salad for a delightful crunch.
- Serve immediately: Enjoy this fresh and flavorful salmon salad chilled or at room temperature for a healthy meal.
Notes
- Note 1: For the edamame, use frozen shelled edamame and cook according to the package instructions, usually boiling or steaming until tender.
- Note 2: Crispy fried shallots can typically be found in Asian grocery stores or in the international aisle of supermarkets; they add a savory crunch and depth of flavor.
- Note 3: Rice vinegar, also known as rice wine vinegar, provides a mild acidity ideal for dressings.
- Note 4: Toasted sesame oil has a strong nutty flavor and should be used in small quantities for flavor enhancement.
