Description
This Asian Salmon Salad combines tender, pan-seared salmon glazed with a sweet and savory hoisin-sriracha sauce over a fresh bed of crisp lettuce, cherry tomatoes, avocado, and cucumber. Dressed with a tangy sesame and vinegar dressing, this vibrant salad offers a perfect balance of flavors and textures for a quick, healthy, and satisfying meal.
Ingredients
Scale
Salmon and Sauce
- 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)
Salad
- 5 cups lettuce, bite-size pieces (cos lettuce recommended)
- 15 cherry tomatoes, halved
- 1/2 avocado, sliced
- 1 cucumber, halved, deseeded and sliced
Dressing
- 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
- Prepare Salmon: Cut the salmon into 2.5cm (1 inch) cubes for even cooking and better sauce absorption.
- Make the Sauce and Marinate: In a medium bowl, mix soy sauce, hoisin sauce, rice vinegar, honey, sriracha, water, and minced garlic. Add the salmon cubes and set aside to marinate for 3 minutes.
- Prepare the Dressing: Combine soy sauce, sesame oil, white vinegar, olive oil, and sugar in a jar. Shake vigorously to emulsify and set aside.
- Assemble Salad Base: Divide the lettuce, cherry tomatoes, avocado slices, and cucumber evenly between two serving bowls.
- Heat Skillet and Cook Salmon: Heat the oil in a non-stick medium skillet over medium-high heat. Remove the salmon from the marinade, shaking off excess sauce but reserving the sauce.
- Sear Salmon Cubes: Place salmon in the hot skillet and cook for about 2 minutes, turning occasionally to caramelize as many sides as possible without excessive flipping.
- Glaze Salmon: Pour the reserved sauce into the skillet and cook for an additional 30 seconds or until it reduces to a syrupy glaze, watching for bubbling as a sign.
- Finish and Rest: Remove the skillet from heat and immediately transfer the glazed salmon onto the salad bowls. Let the salmon rest and slightly cool for a few minutes, then spoon extra glaze over it. Sprinkle with sesame seeds and sliced scallions or shallots.
- Dress and Serve: Drizzle the prepared dressing over the salads and serve immediately to enjoy the mix of warm salmon and fresh vegetables.
Notes
- Note 1: Using low sodium soy sauce helps control salt content, but regular soy sauce is also fine.
- Note 2: Honey adds natural sweetness balancing the savory and spicy elements; you may adjust according to taste.
- Note 3: Deseeding the cucumber prevents the salad from becoming watery and maintains a crisp texture.
- Note 4: Olive oil adds richness to the dressing and complements the sesame oil’s nuttiness.
- Note 5: Avoid over-turning salmon cubes during cooking to get good caramelization and avoid breaking the pieces.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Frying
- Cuisine: Asian
Keywords: Asian salmon salad, pan-seared salmon, hoisin glaze, healthy salad, quick salmon recipe
