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Asian Salmon Salad

Asian Salmon Salad Recipe

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs salmon fillets, skin-on
  • 2 tbsp neutral oil
  • 3 tbsp soy sauce, divided
  • 2 tbsp honey, divided
  • 1 clove garlic, minced
  • 1 tsp grated fresh ginger
  • 2 tbsp rice vinegar
  • 2 tsp toasted sesame oil
  • 8 cups mixed salad greens
  • 1 cup shredded carrots
  • 1 cup thinly sliced cucumber
  • 2 tbsp sesame seeds
  • 3 scallions, thinly sliced

Method
 

  1. Whisk together 1 tbsp soy sauce, rice vinegar, sesame oil, garlic, ginger, and 1 tbsp honey for the dressing. Set aside.
  2. Pat salmon dry, season with salt, and sear skin-side down in hot oil for 5 minutes. Flip, cook 2 minutes, then add remaining 2 tbsp soy sauce and 1 tbsp honey to the pan. Let glaze bubble and spoon over fish for 60 to 90 seconds.
  3. Toss greens, carrots, and cucumber with three-quarters of the dressing in a large bowl.
  4. Divide salad among bowls, top with salmon and pan glaze, drizzle remaining dressing, and sprinkle sesame seeds and scallions. Serve immediately.

Notes

For the crispiest skin, make sure the salmon fillets are very dry before they hit the pan and resist the urge to move them during the first 5 minutes. If your fillets are thicker than an inch, add 1 to 2 minutes to the flesh-side cooking time until they feel just firm.