The first time I tasted this combination, I was sitting at a tiny corner table in a bustling Tokyo fish market, watching vendors slice through ruby-red tuna with the precision of surgeons. The elderly woman beside me was enjoying what looked like the most perfect salmon salad I’d ever seen – glistening pink fish nestled atop crisp greens, glossed with a dressing that caught the morning light like liquid amber. When she noticed my obvious fascination, she smiled and pushed her plate toward me, gesturing for me to try a bite. That first forkful was a revelation. The salmon was buttery and rich, but the dressing – oh, that dressing – was magic in a bowl. Sharp ginger heat balanced by nutty sesame, with just enough acid to make everything sing in harmony. I spent the rest of my trip trying to recreate that moment, scribbling notes on napkins and pestering every chef who would listen. Years later, this recipe is my love letter to that generous stranger who shared not just her lunch, but a perfect moment of culinary joy.
This salmon salad represents everything I love about Asian-inspired cuisine: bold flavors that somehow achieve perfect balance, fresh ingredients that shine without heavy manipulation, and a dish that feels both elegant enough for company and comforting enough for a Tuesday night dinner. The star here isn’t just the salmon – though we’ll treat it with the respect it deserves – but the way the ginger sesame dressing transforms simple ingredients into something extraordinary. Each bite delivers layers of flavor: the richness of perfectly cooked salmon, the crunch of fresh vegetables, and that addictive dressing that you’ll find yourself making for everything from grilled chicken to roasted vegetables.
Table of Contents
Ingredients
For the Salmon:
- 1 pound skin-on salmon fillet, cut into 4 portions
- 2 tablespoons vegetable oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For the Salad:
- 6 cups mixed Asian greens (mizuna, baby bok choy, or mixed greens)
- 1 large cucumber, thinly sliced
- 1 cup shredded carrots
- 1 red bell pepper, julienned
- 1/2 cup edamame, shelled and cooked
- 2 green onions, thinly sliced
For the Ginger Sesame Dressing:
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons toasted sesame oil
- 1 tablespoon honey
- 1 tablespoon fresh ginger, finely minced
- 2 cloves garlic, minced
- 1 teaspoon sesame seeds
- 1/4 teaspoon red pepper flakes (optional)
For Garnish:
- Additional sesame seeds
- Sliced avocado
- Fresh cilantro leaves
Instructions
Start by making the dressing, because this is where the magic happens, and honestly, it’s the component that will have you licking the bowl clean. In a small bowl, whisk together the rice vinegar and soy sauce – these form your acidic foundation. The rice vinegar brings a clean, bright tang that’s gentler than white vinegar, while the soy sauce adds that essential umami depth. Now comes the sesame oil, and here’s where I learned something important from my Tokyo adventure: always use toasted sesame oil, never the light variety. Pour it in slowly while whisking, watching as the mixture emulsifies into something glossy and beautiful. The honey goes in next, dissolving completely and adding just enough sweetness to balance the salt and acid. This is when you’ll start to smell something incredible happening.
The ginger is crucial – mince it as finely as you can, because nobody wants to bite into a chunk of raw ginger, no matter how much they love the flavor. I use a microplane grater for this, which turns the ginger into an almost paste-like consistency that distributes evenly throughout the dressing. Add the minced garlic and sesame seeds, whisking everything together until it forms a cohesive, aromatic dressing. Taste it now – it should be bright, complex, and utterly addictive. If you want a little heat, add those red pepper flakes. Set this aside to let the flavors meld while you prepare everything else.
Now for the salmon, which deserves your full attention and respect. Remove it from the refrigerator about fifteen minutes before cooking – cold salmon doesn’t cook evenly, and we’re aiming for perfection here. Pat each piece completely dry with paper towels; any surface moisture will prevent proper searing. Season both sides generously with kosher salt and black pepper, pressing the seasonings gently into the flesh.
Heat a large skillet over medium-high heat and add the vegetable oil. You’ll know it’s ready when the oil shimmers and moves freely across the pan surface. Place the salmon skin-side up first – this might seem counterintuitive, but trust the process. You should hear an immediate, confident sizzle that tells you the pan is properly hot. Don’t move the salmon for at least four minutes. This is when that beautiful golden crust forms, the one that provides textural contrast to the tender flesh inside. I learned this patience the hard way, after years of prodding and flipping too early, wondering why my salmon never looked restaurant-worthy.
After four minutes, gently lift one corner with a thin spatula – it should release easily and reveal a gorgeous golden-brown surface. If it’s sticking, give it another minute. Flip the salmon carefully, skin-side down now, and reduce the heat to medium. Cook for another three to four minutes, depending on thickness. The salmon is done when it flakes easily but still has a slightly translucent center – it will continue cooking slightly from residual heat after you remove it from the pan.
While the salmon rests for a few minutes, prepare your salad base. I love using a mixture of Asian greens if I can find them – mizuna brings a peppery bite, while baby bok choy adds sweetness and crunch. If you can’t find specialty greens, regular mixed greens work beautifully too. The key is ensuring everything is completely dry; wet greens will dilute your carefully crafted dressing.
Arrange the greens on a large platter or individual plates, creating a bed for the other components. Scatter the cucumber slices over the greens – I like to use a vegetable peeler to create paper-thin ribbons that curl elegantly. Add the shredded carrots for color and crunch, followed by the julienned bell pepper and the edamame. These vegetables aren’t just for show; they each contribute different textures and flavors that make every bite interesting.
Break the salmon into large, chunky pieces and arrange them over the salad. Don’t worry about perfect presentation – rustic looks more appetizing anyway, and the broken pieces allow the dressing to coat more surface area. Drizzle the ginger sesame dressing generously over everything, making sure to get some on every component. Sprinkle the green onions over the top, followed by additional sesame seeds and fresh cilantro leaves. If you’re using avocado, add those slices just before serving to prevent browning.
Chef’s Notes
This dressing keeps beautifully in the refrigerator for up to a week, and I often make double batches because it’s incredible on grilled vegetables, chicken, or even as a marinade. If your dressing separates after storage, just whisk it vigorously or shake it in a jar to re-emulsify. The salmon can be served warm or at room temperature, making this perfect for meal prep or entertaining. For a lighter version, you can poach or bake the salmon instead of pan-searing, though you’ll miss out on that gorgeous crust.
Serves: 4
Total Time: 25 minutes