Ingredients

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, can omit)

2 tbsp water

1 garlic clove, minced

250 – 300 g / 8 – 10 oz salmon, skin off

2 tsp oil (vegetable, canola, or peanut oil)

5 cups lettuce, bite-size pieces (cos lettuce recommended)

15 cherry tomatoes, halved

1/2 avocado, sliced

1 cucumber, halved, deseeded, and sliced

1 tbsp soy sauce

1 tsp sesame oil

1½ tbsp white vinegar

1 tbsp olive oil

1 tsp sugar (any type) or 1½ tsp honey

1/2 tsp sesame seeds

1/2 scallion or shallot, finely sliced

Instructions

Step 1: Cut the salmon into 2.5 cm (1 inch) cubes.

Step 2: In a medium bowl, mix the soy sauce, hoisin sauce, rice vinegar, honey, sriracha, water, and minced garlic to make the sauce. Add the salmon cubes and set aside for 3 minutes to marinate.

Step 3: In a jar, combine soy sauce, sesame oil, white vinegar, olive oil, and sugar or honey for the dressing. Shake well until fully mixed.

Step 4: Divide the lettuce, cherry tomatoes, avocado, and cucumber evenly between two bowls to form the salad base.

Step 5: Heat the oil in a non-stick medium skillet over medium-high heat. Remove salmon from the marinade, shaking off excess, and reserve the marinade.

Step 6: Place salmon in the skillet and cook for about 2 minutes, turning occasionally to caramelize as many sides as possible, but avoid excessive turning.

Step 7: Pour the reserved sauce into the skillet and cook for 30 seconds until it reduces to a syrupy glaze.

Step 8: Remove the skillet from heat and immediately transfer the salmon onto the salad bowls. Let it rest for a few minutes to cool slightly, then spoon the glaze over the salmon. Sprinkle with sesame seeds and sliced scallion or shallot.

Step 9: Drizzle the prepared dressing over the salads and serve immediately for best flavor and freshness.

Tips & Variations

For a milder flavor, omit the sriracha or substitute it with a small amount of sweet chili sauce.

Use your favorite lettuce or mixed greens instead of cos lettuce for a different texture.

You can replace the salmon with cooked shrimp or tofu for a variation.

Adding fresh herbs like cilantro or mint can enhance the salad’s brightness.

Storage

Store any leftover salmon separately from the salad in airtight containers in the refrigerator for up to 2 days. The salad ingredients are best fresh but can be kept chilled for a day without dressing. Reheat the salmon gently in a skillet or microwave before serving. Avoid refrigerating the salad once dressed to maintain crispness.

FAQs

Can I use salmon with skin on?

For this recipe, skinless salmon is recommended as it allows better caramelization and easier serving. If using skin-on, you can pan-sear the skin side first to crisp it, then flip to cook the other side.

Is there a substitute for hoisin sauce?

If you don’t have hoisin sauce, you can mix equal parts soy sauce and a little honey or brown sugar with a splash of rice vinegar to mimic the sweet and savory flavor.