A mighty Salmon Salad that’s as good for you as it is delicious! With a modern Asian spin, you’ll love the combination of flavours of ingredients in this – avocado, edamame, tomato, cucumber and golden seared salmon drizzled with a fabulous Asian Ginger Sesame Dressing!
Salmon Salad that tastes even BETTER than it looks!
Regular readers know that my website is dominated by Brown Foods. Think – curries, stews, gravies, roasts.
Brown, brown, brown!
Delish, delish, delish! ?
I simply share the food I truly love. I don’t share food because it photographs well ….though I really do try to pimp up all my brown foods with a teeny sprinkle of parsley!!
So sharing something as colourful and vibrant looking as this Salmon Salad is a real treat. Healthy food that’s UNBELIEVABLY DELISH!
This is a great salad for entertaining all year round!
What you need for Salmon Salad
Here’s what goes in the Salmon Salad. Feel free to switch out the salad items to what you have / like!
Edamame are soybeans, an Asian ingredient that has become kind of trendy nowadays! It tastes kind of like peas – and has a similar texture too – and it’s served in the pod at Japanese and modern Asian restaurants as a starter to nibble, and often appears in modern Asian salads and things like Poke bowls.
Salmon Salad Dressing
I use an Asian Ginger Sesame Dressing for this salmon salad. It adds a ton of flavour PLUS you get the added bonus of less oil – Asian dressings usually have a lower ratio of oil to vinegar compared to Western dressings.
Olive oil might sound like a strange ingredient for an Asian dressing, but you can’t taste it and I prefer using olive oil where I can because it’s better for you than vegetable oil and other usual cooking oils. But you can really use any neutral flavoured oil you want.
You’ll love this Salmon Salad for the variety of flavours and textures, the golden seared salmon that’s perfectly cooked on the inside, and that wickedly delicious Asian Ginger Sesame Dressing that can make any salad taste fabulous!
You’ll also love that this truly is one of those salads that will keep you satisfied – the salmon, edamame and soy beans add bulk and keep you full.
I think this is a great salad to serve to guests because it looks so fabulous – but it also delivers in the flavour department as well. It’s not just a pretty face! ? – Nagi x
More Salads That Look as Good as They Taste
- Apple Salad with Candied Walnuts and Cranberries
- Strawberry Salad with Avocado
- Wild Rice Salad
- Prawn Mango Avocado Summer Salad
- Browse all Meal Size Salads or Side Salads
Watch how to make it
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Salmon Salad with Asian Ginger Sesame Dressing
Ingredients
- 3 - 4 salmon fillets , skinless
- 3/4 tsp salt and pepper , each
- 1 tbsp oil
- 250g / 1.5 cups cherry tomatoes , halved
- 2 cucumber , sliced (or 1 English/telegraph long cucumber)
- 1 large avocado , cut into 1.5cm / 2/3" pieces
- 6 red radish , sliced
- 150g / 5 oz leafy crisp lettuce of choice (6 big handfuls)
- 1 cup edamame , cooked per packet (Note 1)
- 1 green onion , finely sliced on diagonal
- 1/4 cup crispy fried shallots (Note 2)
Asian Ginger Sesame Dressing:
- 2 tbsp soy sauce (light or all purpose)
- 2 1/2 tbsp rice vinegar (aka rice wine vinegar Note 3)
- 1 tbsp sesame oil (toasted, Note 4)
- 3 tbsp olive oil (or other neutral flavoured oil)
- 1.5 tsp sugar , any type
- 2 tsp fresh ginger , grated
- 1 garlic clove , minced
- 1/2 tsp black pepper
Instructions
- Place Dressing ingredients in a jar and shake well.
- Sprinkle both sides of salmon with salt and pepper.
- Heat oil in a non stick skillet over medium high heat.
- Place salmon in upside down (ie skin side up), cook for 3 minutes or until deep golden.
- Turn and cook for another 2 - 3 minutes, or until cooked to your taste.
- Remove onto plate and cool for 5 minutes.
Assemble Salad:
- Place lettuce in a large bowl. Drizzle with a bit of dressing and toss.
- Place lettuce in a large serving bowl (or individual plates). Top with salmon, then place tomato, cucumber, avocado, edamame and radish in piles around it.
- Sprinkle with green onion and crispy shallots.
- Just prior to serving, drizzle all over with remaining Dressing.
Recipe Notes:
Nutrition Information:
Life of Dozer
Today at the park – READY, SET….
eer… EAT??! ?
Hi Nagi!
I love your recipes! Will be making this recipe for our Christmas gathering. Can I make it the beforehand with the salmon and place it on the fridge?
Hi Joyce, just keep the dressing separate until serving – N x
Totally delicious and easy to make and will be added ro my favourites.
Awesome Pepe!
Hi Nagi.
I made this last night & the flavour of the sauce was amazing! So tangy & fresh tasting, will be a favourite of mine now. Thank you.
I’m so glad you enjoyed it Jennifer!
So quick and easy and the dressing was awesome! Might use this instead of Chang’s dressing on noodle salads too in future.
Yes, it’s so much better!
OMG Nagi made this tonight and another serve for my lunchbox…the sesame in the dressing is amazing…so so good another awesome recipe thank you so much
You’re so welcome Kym, I’m so happy you loved it!
Hi Nagi…. Made this last night…. It was so yummy. Thank you for making dinner times so much fun. Your recipes make me want to cook. Keep inspiring always x
That’s lovely Kamini! Thank you!
Love your site. So much that I can’t help myself from recommending you to total strangers particularly when I am in the checkout line and I observe how many of their grocery items are instant meals that could be replicated to a higher standard and more economical scale using your recipes
Woah that’s awesome John!
Made this last night, OMG & so healthy too! Simple/Simple/Simple
Nagi you are making my life easier for healthy eating.
😀
Wahoo! I’m so happy you loved it!
Thought bubble above Dozer’s contented head…”Ah-h-h, the other ‘bark’!”
I love it Vivian!
I’ll use this one often! I needed to buy the salmon but everything else is a staple in my kitchen. Absolutely deliciously healthy, Why keep cookbooks when we have Nagi.
Oooo, looks good! I need lots of ideas for using that dressing!!!
Kept all the emails to try to catch up on my pc (that I Never use!) because my iPad won’t display most of your pages or graphics anymore. (But works well elsewhere?) Must get a new one, but I dread “new” tech and all that it entails! I’ll cave, though–must see all the photos! 🙂
Just happy that I found your site. Love your recipes.
enjoyed the recipe, I am a salt person, it was a little bland for me but my wife rated it a 5. Keep the recipes coming, enjoy many of them, especially the 1 pot meals. thanks
Whoa, you have so many gorgeous recipes here on your site. I’ve just been made aware of something called a “Sushi Burger” ?! Might you investigate and show us how its done?
Thanks so much Vivian! Feel free to pop any requests on my recipe request page ❤️
A wonderful salad I make oft summer and winter! And love your ginger-sesame dressing – since I’m totally against unhealthy vegetable oils and try to avoid canola as it too often comes from GMO stock, have found rice bran oil a very acceptable substitute. It took me awhile to use edamame regularly but now it is incorporated in recipes multiple times a week . . . an incredibly healthy meal . . . wish wild salmon was available in Australia . . .
Such a ‘handsome’ and good dog!…and the recipes are great!!
Recipe looks great too!!😁
I must confess I’m a Dozer-phile too!! He’s just adorable, I wish I could have a dog again. Thank you for sharing photos of him with us!
Sorry, Nagi, but I really do go straight to the Dozer button first. Anyone knows that he’s simply using a giant toothpick!
This recipe sounds great! I might try that for my husband! Unfortunately I do not eat any fish – do you think the salmon could be substituted with something without “perverting” the recipe too much?