Ingredients

1 tbsp soy sauce (low sodium or ordinary)

2 tbsp hoisin sauce

2 tbsp rice vinegar

2 tbsp honey

1 tbsp sriracha (or other hot sauce, optional)

2 tbsp water

1 garlic clove, minced

250–300 g (8–10 oz) salmon, skin off

2 tsp oil (vegetable, canola, or peanut oil)

5 cups lettuce, bite size pieces (cos lettuce recommended)

15 cherry tomatoes, halved

1/2 avocado, sliced

1 cucumber, halved, deseeded, and sliced

1 tbsp soy sauce

1 tsp sesame oil

1½ tbsp white vinegar

1 tbsp olive oil

1 tsp sugar (or 1½ tsp honey)

1/2 tsp sesame seeds

1/2 scallion or shallot, finely sliced

Instructions

Step 1: Cut the salmon into 2.5 cm (1 inch) cubes.

Step 2: In a medium bowl, mix 1 tbsp soy sauce, 2 tbsp hoisin sauce, 2 tbsp rice vinegar, 2 tbsp honey, 1 tbsp sriracha, 2 tbsp water, and minced garlic to make the sauce. Add the salmon cubes and set aside for 3 minutes to marinate.

Step 3: Combine the dressing ingredients—1 tbsp soy sauce, 1 tsp sesame oil, 1½ tbsp white vinegar, 1 tbsp olive oil, and 1 tsp sugar—in a jar and shake well until fully mixed.

Step 4: Divide the salad ingredients (lettuce, cherry tomatoes, avocado, and cucumber) evenly between two bowls.

Step 5: Heat 2 tsp oil in a non-stick medium skillet over medium-high heat. Remove salmon from the sauce, shaking off excess, but reserve the marinade.

Step 6: Place the salmon in the hot skillet. Cook for about 2 minutes, turning occasionally to caramelize as many sides as possible, but avoid turning too frequently.

Step 7: Pour the reserved marinade into the skillet and cook for 30 seconds or until it reduces to a syrupy glaze, bubbling slightly.

Step 8: Remove the skillet from heat and immediately transfer the salmon onto the salad bowls. Let it rest and cool for a few minutes, then spoon the glaze over the salmon. Sprinkle with sesame seeds and scallions or shallots if using.

Step 9: Drizzle the salad with the prepared dressing and serve immediately.

Tips & Variations

Use different types of lettuce like romaine or butter lettuce if you prefer a milder flavor.

Omit the sriracha for a milder sauce or substitute with a favorite hot sauce to adjust spice levels.

For a nuttier twist, toast the sesame seeds lightly before sprinkling.

Substitute honey with maple syrup for a vegan-friendly alternative in the sauce and dressing.

If you don’t have a jar for the dressing, whisk the ingredients vigorously in a bowl until combined.

Storage

Store any leftover salad components separately without dressing in airtight containers in the refrigerator for up to two days. The salmon and salad are best enjoyed fresh, but if necessary, gently reheat the glazed salmon in a skillet over low heat before serving. Do not store the assembled salad with dressing to prevent sogginess.

FAQs

Can I use salmon with skin on?

Yes, you can use salmon with skin on, but remove it after cooking for the best texture in the salad. Cooking with the skin on can help keep the fish moist.