Asian Sesame Salmon Salad – Bright, Fresh, and Full of Crunch

This Asian Sesame Salmon Salad brings together crisp greens, juicy salmon, and a nutty sesame dressing that’s just the right mix of savory and tangy. It’s easy enough for a weeknight, but polished enough to serve to guests. The flavors are clean and balanced, with just a touch of sweetness.

You’ll get satisfying texture in every bite—tender fish, crunchy veggies, and toasted seeds. If you’re looking for something light that still feels complete, this checks every box.

What Makes This Special

This salad stands out because the salmon and the dressing share the same flavor profile—soy, sesame, garlic, and a hint of honey—so every bite tastes cohesive. The dressing doubles as a quick marinade, saving time and a dirty bowl.

Fresh herbs like cilantro and mint lift the dish without overpowering the salmon.

It’s also highly flexible. You can cook the salmon in a skillet, air fryer, or oven and still get great results. And the salad base works with whatever crunchy vegetables you have on hand, from cabbage to snap peas.

Ingredients

• Salmon: 1 lb (450 g) skin-on salmon fillet, cut into 2 portions
• Mixed greens: 4 cups (spinach, spring mix, or romaine)
• Crunchy veg: 2 cups shredded red or green cabbage
• 1 large carrot, julienned or shaved
• 1 small cucumber, thinly sliced
• 1 red bell pepper, thinly sliced
• 3 green onions, thinly sliced
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves (optional but great)
• Toasted toppings: 2 tbsp sesame seeds (white or a mix), 1/4 cup sliced almonds or chopped peanuts

Sesame Soy Dressing (also used as marinade):

• 3 tbsp low-sodium soy sauce or tamari
• 2 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1 tbsp toasted sesame oil
• 2 tbsp neutral oil (avocado, grapeseed, or light olive oil)
• 1 tsp grated fresh ginger
• 1 small garlic clove, finely grated
• 1 tsp sriracha or chili-garlic sauce (optional)
• Juice of 1/2 lime, plus wedges for serving

For cooking the salmon:

• 1 tsp neutral oil (if pan-searing)
• Pinch of salt and black pepper

How to Make It

1. Make the dressing. Whisk soy sauce, rice vinegar, honey, toasted sesame oil, neutral oil, ginger, garlic, sriracha (if using), and lime juice until emulsified.

   Taste and adjust. It should be savory with a balanced tang and a light sweetness.
2. Marinate the salmon lightly. Pat the salmon dry. Spoon 2 tablespoons of the dressing over the salmon and rub it in.

   Let sit for 10–15 minutes on the counter while you prep the vegetables. Reserve the rest of the dressing for the salad.

3. Prep the salad base. In a large bowl, combine mixed greens, cabbage, carrot, cucumber, bell pepper, and green onions. Add cilantro and mint.

   Toss gently to distribute.

4. Toast the toppings. In a dry skillet over medium heat, toast sesame seeds and almonds or peanuts until golden and fragrant, 2–3 minutes. Set aside.
5. Cook the salmon—choose your method:
   • Pan-sear: Heat 1 tsp oil in a nonstick skillet over medium-high. Place salmon skin-side down, cook 4–5 minutes until the skin is crisp.

     Flip, cook 2–4 minutes more until just opaque and flakes easily. Season lightly with salt and pepper.

   • Oven: Preheat to 400°F (200°C). Place salmon on a lined sheet, skin-side down.

     Bake 10–12 minutes, depending on thickness, until just opaque.

   • Air fryer: 390°F (200°C) for 7–9 minutes, until cooked through but still moist.
6. Rest and flake. Let the salmon rest 3 minutes. Remove skin if you prefer, then flake into large chunks. Keep it warm.
7. Dress the salad. Add about half of the remaining dressing to the salad and toss until lightly coated.

   You want sheen, not soggy greens. Add more as needed.

8. Assemble. Divide the dressed greens among plates. Top with warm salmon flakes.

   Sprinkle toasted sesame seeds and nuts over the top. Finish with a squeeze of lime and an extra drizzle of dressing if desired.
9. Serve. Enjoy immediately while the salmon is still warm and the greens are crisp.

Storage Instructions

Store components separately for best texture. Keep the cooked salmon in an airtight container in the fridge for up to 2 days.

Store the dressing in a jar for up to 1 week. Keep chopped veggies and greens dry and sealed; a paper towel in the container helps reduce moisture.

If you’ve already dressed the salad, eat it the same day. Leftover dressed greens will soften by the next day, but they’re still fine to eat.

Reheat salmon gently in a skillet over low heat or enjoy it cold.

Benefits of This Recipe

• Balanced nutrition: Protein-rich salmon, fiber-filled veggies, and healthy fats from sesame and nuts.
• Weeknight-friendly: Most of the prep is chopping and whisking, and cooking time is short.
• Big flavor, little fuss: One dressing doubles as marinade and salad dressing.
• Flexible and seasonal: Swap veggies based on what you have and what’s fresh.
• Great for meal prep: Prep components ahead and assemble when ready to eat.

What Not to Do

• Don’t over-marinate the salmon. The soy and acid can make it mushy. Ten to fifteen minutes is enough.
• Don’t overcook the fish. Salmon dries out quickly. Pull it when it’s just opaque and flakes easily.
• Don’t drown the greens. Too much dressing will weigh down the salad.

  Start light and add more as needed.

• Don’t skip toasting the seeds and nuts. That quick toast adds depth and crunch you’ll notice in every bite.
• Don’t toss hot salmon with the greens. Let it rest for a few minutes so the heat doesn’t wilt the salad.

Alternatives

• Protein swaps: Try shrimp, tofu, or chicken. For tofu, press, cube, and pan-sear until crisp, then toss with a little dressing.
• Greens and veg: Napa cabbage, kale, snap peas, edamame, or radishes all work well. Use what’s crisp and colorful.
• Gluten-free: Use tamari or coconut aminos instead of soy sauce.
• No nuts: Skip them and double the sesame seeds or add roasted pumpkin seeds.
• Sweeter or spicier: Add mango or mandarin segments for sweetness, or extra chili crisp for heat.
• Crunch factor: Toss in wonton strips or crispy rice noodles right before serving.

FAQ

How can I tell when the salmon is done?

Look for salmon that flakes easily with a fork and is just opaque in the center.

If you have a thermometer, 125–130°F (52–54°C) in the thickest part gives a moist, medium finish after resting.

Can I make the dressing ahead?

Yes. The dressing keeps well for up to a week in the fridge. Shake before using, as the oils will separate.

What if I only have skinless salmon?

That works.

Just be gentle when searing since skinless fillets can stick and break. Nonstick pans or parchment on a sheet tray help.

Is there a way to make this lower sodium?

Use low-sodium soy sauce, and taste before adding extra salt. You can also add a splash of water or more lime juice to lighten the dressing.

Can I serve this with warm rice or noodles?

Absolutely.

A scoop of jasmine rice or chilled soba noodles makes it heartier. Toss the noodles lightly with some dressing so they don’t clump.

How do I prevent my greens from getting soggy?

Keep them very dry and dress right before serving. If packing for lunch, store dressing separately and add it just before eating.

What can I use instead of honey?

Maple syrup or a pinch of brown sugar works.

Start small and adjust to taste so the dressing stays balanced.

Can I grill the salmon?

Yes. Oil the grates well and grill over medium-high heat, 3–4 minutes per side depending on thickness. Brush lightly with dressing at the end for extra flavor.

Wrapping Up

This Asian Sesame Salmon Salad is bright, crunchy, and deeply satisfying without feeling heavy.

It’s a reliable go-to for busy nights and an easy win for casual hosting. Keep the steps simple, cook the salmon gently, and let the fresh herbs and toasted sesame do the heavy lifting. Once you make it, expect it to land in your regular rotation.