A fresh, vibrant salad topped with a gorgeous caramelised salmon dripping with an Asian glaze and drizzled with sesame dressing. This Asian Salmon Salad will knock your socks off. No more boring salads!
Too. Hot. It’s just TOO HOT to cook! Apparently Sydney is “suffering” through a record breaking heat wave. Climate change. Tut, tut.
So tonight (Sunday), as I’m writing up this post and America is gearing up for the single biggest football game of the year (Super Bowl Sunday!), there are two things going through my head:
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Hoping my BBQ won’t self destruct in this extreme heat when I’m grilling burgers for dinner; and
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Wondering how in the heck I am going to go from this 40C/100F heat to the freezing cold snow fields in Japan? ⛷⛷⛷
Yup! I’m off to Japan this week! It’s been too long since I’ve been to visit my relatives, get my Japanese food fix /ski fix, shopping galore / visit my relatives (oops, better fix my priorities 😉). Stay tuned for live updates of my travels on Instagram!
(Yes, the thought of who might win the game is notably absent from the thoughts in my head. Bring on the food. I’ll cater. You watch!)
Oh. And yes, thoughts about this Asian Salmon Salad are noticeably absent too. Hmm. Well! There’s a glimpse into my mind and how it wanders!!
Actually, I made this salad on Saturday. It wasn’t as much of a stinker (Aussie slang interpretation:stinking hot day!) but it was still hot enough for me to avoid stove time.
Thus this Asian Salmon Salad was born. I deliberately cut the salmon into cubes so they cook faster – and also more surface area = high ratio of caramelisation and glaze to flesh. If you’ve got the stove on for more than 3 minutes, I’m putting you in the naughty corner because your salmon will be overcooked. 😞
As you can see in the photo above, the salmon is cooked in a sticky Asian sauce. It cooks down into a syrupy consistency really quickly – literally less than 30 seconds – and the idea behind this recipe is that the glaze forms part of the dressing for the salad. The salmon is gorgeous hot, warm or at room temperature. Personally I even love it cold. In fact, I had it cold straight from the fridge today (see Dozer gagging for the last piece of salmon at the bottom of the post!).
This salmon would be absolutely divine served on rice to soak up all that gorgeous sauce. But I really did enjoy it as a salad. The glaze combined with my super simple but everyone-loves-it Asian Sesame Dressing drizzled over whatever greens you have, then topped with that glazed salmon makes an epic salad that should take you just on 15 minutes to make. Or less if you have the Asian Sesame Dressing already in your fridge ready to go. And why wouldn’t you when it keeps for weeks and weeks and it’s so good you can use it for marinating and dressing almost any salad / steamed vegetables!
I’m happy to be adding another giant salad to my recipe collection! Especially one that’s made with a protein other than chicken or prawns / shrimp. Something a little different, ridiculously delicious, loaded with all the good stuff. 😉 – Nagi x
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Asian Salmon Salad
Ingredients
Sauce
- 1 tbsp soy sauce , low sodium / ordinary (Note 1)
- 2 tbsp EACH hoisin sauce, rice vinegar, honey (Note 2)
- 1 tbsp sriracha , or other hot sauce (can omit)
- 2 tbsp water
- 1 garlic clove , minced
Salmon & Salad
- 250 - 300 g / 8 - 10 oz salmon , skin off
- 2 tsp oil (vegetable, canola, peanut oil)
- 5 cups lettuce , bite size pieces (I used cos lettuce)
- 15 cherry tomatoes , 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 / shallot , finely sliced
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.
Recipe Notes:
Nutrition Information:
WATCH HOW TO MAKE IT
Asian Salmon Salad recipe video! Lovely eye candy moment watching the salmon simmering in that glaze….
LIFE OF DOZER
If you eat on the couch instead of the table, this is what you have to deal with. 🙄
Should I give him the last piece of salmon? Should I….???
Wow! That was good. I like salmon and this was scrumptious.
Did you end up giving Dozer the salmon? I have a hard time when my dog gives me the ‘big, brown, poor me’ eyes. I end up letting him take the road he wants to go on walks. I’m sure he has figured out that I am wrapped around his paw pretty bad.
This recipe of yours must my all-time favourite, and me and my partner have tried A-LOT of your recipes. It’s absolutely divine.
It works great with tofu too. This dish is the bomb!
Wahoo, that’s awesome Isak!! N x
Another Nagi winning recipe! So fresh and scrumptious. We loved all the vibrant flavours. I added some fresh coriander and chili flakes to yummy dressing. Thanks again Nagi.
Sounds perfect Sherry! N x
Hi Nagi. I really enjoyed this salad. Very fresh. My brother is visiting soon and is Vegetarian. Do you think I could use firm tofu for him?
Yes definitely Noelene!
I made this tonight and it was delicious. Everyone loved It and was so tender. Thank you again. I made your Quiche Lorraine yesterday with the leftover Christmas ham I had in a zip lock bag in the freezer. Another fabulous recipe. Keep them coming Nagi xxx
That’s wonderful to hear Valerie! Thanks for letting me know! N x ❤️
This was a big hit with my family. Wonderful flavors and so quick and easy to make. Thanks!
Also, thanks for the new eCookbook. Can’t wait to try out the new recipes.
So pleased to hear that Colleen! N x ❤️
This was insanely yummy. Thank you for another fast and simple recipe!
Glad you enjoyed it May, thanks for sharing your feedback! N x ❤️
Have just finished this for dinner (in Perth!) and loved it so much. I used honey instead of sugar and also served it with brown rice. So, so delicious, thank you! Can’t wait to try more of your recipes. 🙂
Hi Carola! Warming up over there? It’s like SUMMER over here in Sydney! So glad you enjoyed this, thanks for letting me know! N x
I have loved every one of your recipes that I’ve made since I discovered your blog about a year ago. I just learned yesterday that an Australian tablespoon equals 4 teaspoons (20 ml), whereas a US tablespoon equals 3 teaspoons (15 ml). I’ve been making your recipes assuming US tablespoons. But you mean 20 ml when you state one tablespoon, correct??
Hi Ann! Actually the standard is 3 teaspoons per 1 tablespoon! Yes I’m very aware that there are minor differences in measures and I am VERY particular about it. For most recipes the difference is not enough to affect the recipe but where it does, I state the differences. I use Australian tablespoons which is 20 ml – but if made with US, it wouldn’t affect the taste. 🙂 N xx
Just made this – super yummy! I stuck to the recipe as written. Thanks!! I wish I could post a pic of our end result as it is such a pretty salad!
Fantastic! So pleased to hear that Jordyn, thank you for taking the time to come back and let me know! I am looking into adding a function to upload photos, I want to see!! N xx
Do you think I can do this with shrimp? Or will that be too watery?
It will be fantastic!!
Crazy Delicious Nagi! I think next time I will serve it with rice to soak up the delicious sauce/dressing. Thanks for sharing!
P.S. I also added some steamed carrot and broccoli left over from last night’s dinner. YUM!
Thank you Diane! I’m so glad that you enjoyed it, and thanks for letting me know! N xx
Delicious! After weeks of hearty winter stews we needed a big change! This was just right! Warm and rich salmon over a bed of greens was a nice antidote to the heavy stews and soups we had been having!
Whoot whoot! So glad to hear that Kat! N xx
I had this with rice, Nagi, and the sauce is so flavourful! A hit with the whole family!
Whoot whoot! I’m so happy to hear everyone enjoyed this Christine, thanks for letting me know! N xx
Hey Nagi
Long time since I’ve posted…Husband and daughter thoroughly enjoyed this tonight. A definite 10/10. WE LOVED IT !
Hopre the family is well Vanessa! So glad you enjoyed this, thanks for letting me know! N xx
Hello Nagi, What do you do with the other half of avacado? Does it keep wrapped in clingfilm?
Hi Sameera! I put them in airtight containers so they stay fresh and green for days!
Hi Nagi, thanks for this wonderful recipe. Made it for lunch today and while taste was excellent, I didn’t manage the dark caramelisation. The salmon pieces were pale browm and not crispy looking like yours. What could I have done wrong? Many thanks, Marg
Hi Marg! The salmon isn’t crispy 🙂 It’s caramelised from the sugar in the marinade. If you used the ingredients per the recipe there is definitely sufficient sugar in it to create that caramelisation! It’s gets sticky towards the end when the glaze reduces down to a thick syrup and sticks to the salmon 🙂
Could I omit the hoisin sauce if I don’t have any? I don’t have any oyster sauce either – I do have fish sauce but I know they’re quite different. Can’t wait to try this!
Hi Kayla! This really does need something like hoisin or oyster for the sauce to bring it together. As ridiculous as this may sound, I would sub with ketchup with a dash of fish sauce. It will still be super tasty, similar glazed finish!
I ended up just buying hoisin sauce – didn’t want to mess with your recipe. I am so happy I did, because this salad is divine. I am typing this as I am eating it, just couldn’t hold off on commenting to tell you how good it is. Thank you for such a great recipe!!
I’m so pleased to hear you enjoyed it Kayla!! Thanks for letting me know! N xx
Nagi, Thank you so much. 200% sooooo….good. We made these super easy and tasty for my guess next dinner.
I’m so pleased to hear you enjoyed this Ai Tang, thank you for letting me know! N x
It was -30 C here three days ago & it is going to be +17 C in a few days. I’m craving SALAD!! I have to try this recipe!! I will come back & let you know how it goes.
WOAH! It gets to -30C where you are??? Celsius?? OMG OMG…..
Yes it does. I prefer -30°C over the -48°C we endured!