Asian Pan Seared Salmon Salad with Honey Sesame Dressing Recipe

Asian Pan Seared Salmon Salad with Honey Sesame Dressing Recipe

How To Make Asian Pan Seared Salmon Salad with Honey Sesame Dressing

A honey sesame dressing lends an Asian twist to this salmon salad. The fish itself is pan-seared and tossed with cabbage, carrots, edamame, and oranges.

Preparation: 10 minutes
Cooking: 12 minutes
Total: 22 minutes



  • 4ozsalmon fillets
  • 2tbspolive oil
  • salt and pepper
  • 3cupsfresh romaine,chopped
  • 1cupred cabbage,chopped
  • ½cupcarrots,shredded
  • ½cupmandarine oranges
  • ¼cupedamame
  • ¼cupalmonds,sliced

For Honey Sesame Dressing:

  • 3tbsplight soy sauce
  • ¼cupgold plum chinkiang vinegar
  • ¼cuphoney
  • 1clovegarlic,minced
  • 1tbspfresh ginger
  • cupolive oil
  • 2tspsesame oil
  • 1tbspsesame seeds


  1. Preheat a medium heavy skillet over medium heat for 3 minutes.

  2. Coat salmon with olive oil and salt and pepper. Place in skillet, and increase heat to high. Cook for 3 minutes. Turn salmon over, and cook for about 5 minutes, or until browned. Salmon is done when it flakes easily with a fork. Set aside.

  3. In a large bowl combine fresh romaine, chopped red cabbage, shredded carrots, mandarine oranges, edamame. Toss until combined. Slice the salmon and toss. Top with sliced almonds,

  4. To make the honey sesame dressing combine soy sauce, vinegar, honey, garlic, ginger, olive oil, sesame oil and sesame seeds in a small bowl and whisk. Add desired amount of dressing to salad.


  • Calories: 318.16kcal
  • Fat: 24.67g
  • Saturated Fat: 3.43g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 15.53g
  • Polyunsaturated Fat: 4.24g
  • Carbohydrates: 19.32g
  • Fiber: 2.83g
  • Sugar: 14.78g
  • Protein: 7.41g
  • Cholesterol: 10.39mg
  • Sodium: 339.18mg
  • Calcium: 65.86mg
  • Potassium: 341.44mg
  • Iron: 1.31mg
  • Vitamin A: 197.43µg
  • Vitamin C: 19.47mg
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