This bright, vibrant Asian Salmon Salad with Citrus Soy Dressing is the perfect light meal! Perfectly seared glazed salmon tops a salad dressed with a fresh citrus soy dressing. Simple and delicious!
This light, bright salad is the best, you guys! Its no secret that I love Asian flavors. It’s also no secret that I love seafood and so this is the perfect marriage of both!
It’s simple to make and packed with healthy ingredients. Definitely one of those meals that you feel great about eating! And it doesn’t hurt that it is so delicious too! My mouth is watering as I’m writing this and I totally wish I had more to eat right now!
This salad is packed with nutrients! Healthy fruits and veggies, a light dressing made with healthy oils, and omega-3 rich salmon! I also made the marinade and dressing without any refined sugar. So yeah, you can feel good about eating this!
How to make Asian Salmon Salad
This salad meal is easy to do and is essentially made up of 3 different components:
- the glazed salmon
- a light citrus soy dressing
- the fruits and veggies that make up the salad
Each component is easy to do and the first 2 can actually be made side by side which is what I do!
Ingredients in this Salmon Salad
- Salmon: cut into individual portions.
- Orange juice: The citrus component used in both the salmon glaze and salad dressing.
- Soy sauce
- Honey
- Oils: Sesame oil and olive oil.
- Ground ginger: while freshly grated ginger is always a better flavor option, this isn’t something I use often in my cooking and so I opt for ground. If you would like to substitute fresh instead, you absolutely can.
- Rice vinegar: Used in the dressing.
- Cornstarch: Used as a thickener for the salmon glaze.
- Veggies and fruit: green leaf lettuce, green onions, radishes, oranges, avocados.
- Sesame seeds: for garnish (optional)
How to make Asian Salmon Salad with Citrus Soy Dressing
- Marinate the salmon. Combine the soy sauce, orange juice, honey, olive oil, sesame oil, and ginger powder in a bowl. Pour it over the salmon and allow it to marinate for at least 20 minutes (preferably an hour).
- Cook the salmon. Heat olive oil in a skillet over medium heat. Add the salmon skin side up and cook for a few minutes (be sure to reserve the leftover marinade to turn into a glaze in the next step). Then flip and cook for another 3 minutes or so or until the salmon is cooked through (cooking time can vary depending on the thickness of the salmon). Remove salmon from skillet and set aside.
- Make the glaze. To turn the leftover marinade into a glaze, add it to a saucepan and bring it a boil for a couple of minutes (its important to let it boil for awhile to kill off any bacteria). In a small cup, add cornstarch to 1/4 cup water and stir to create a slurry. Add it to the saucepan and whisk together, bringing it to a boil again. Remove glaze. Brush on top of salmon. Sprinkle salmon with sesame seeds and green onions.
- Make the dressing. To make the dressing, combine all of the ingredients in a jar and shake to combine.
- Assemble the salad. Add the lettuce and remaining salad ingredients to bowls. Add as much dressing as desired to each salad, then top each with the salmon. Serve.
The recipe makes 4 servings. For us that means we get to enjoy it twice since there are only 2 of us. I never halve the recipe though. Its great for meal prep and so I like that I have leftovers to enjoy again the next day.
I hope you enjoy this Asian Salmon Salad with Citrus Soy Dressing as much as I do! Bon appetit!
-Cathy
You may also like:
Orange Pomegranate Salad with Citrus Poppy Seed Dressing
Roasted Butternut Squash, Pomegranate and Arugula Salad
Asian Salmon Salad with Citrus Soy Dressing
Ingredients
For the salmon
- 1 lb salmon cut into 4 portions
- 2 tablespoons orange juice
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoons olive oil
- 1 tablespoon sesame oil
- 1/2 teaspoon ground ginger
- 2 teaspoons cornstarch
- 2 tablespoons green onions for garnish
- sesame seeds for garnish (optional)
Citrus Soy Dressing
- 2 tablespoons orange juice
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1/2 teaspoon ground ginger
For the salad
- 8 cups green leaf lettuce chopped
- 2 oranges cut into segments
- 2 small avocados chopped
- 3 radishes thinly sliced
Instructions
- Combine the soy sauce, orange juice, honey, olive oil, sesame oil, and ginger powder in a bowl. Pour it over the salmon and allow it to marinate for at least 20 minutes (preferably an hour).
- Heat olive oil in a skillet over medium heat. Add the salmon skin side up and cook for a few minutes (be sure to reserve the leftover marinade to turn into a glaze in the next step). Then flip and cook for another 3 minutes or so or until the salmon is cooked through (cooking time can vary depending on the thickness of the salmon). Remove salmon from skillet and set aside.
- To turn the leftover marinade into a glaze, add it to a saucepan and bring it a boil for a couple of minutes (its important to let it boil for awhile to kill off any bacteria). In a small cup, add cornstarch to 1/4 cup water and stir to create a slurry. Add it to the saucepan and whisk together, bringing it to a boil again. Remove glaze. Brush on top of salmon. Sprinkle salmon with sesame seeds and green onions.
- To make the dressing, combine all of the ingredients in a jar and shake to combine.
- Add the lettuce and remaining salad ingredients to bowls. Add as much dressing as desired to each salad, then top each with the salmon. Serve.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
