This delicious Salmon Salad has a sesame ginger dressing and is packed with protein and veggies! it's the perfect lunch or light dinner.

Why You'll Love This Recipe
- It's full of nutrients: This salad is really good for you. Salmon has tons of health benefits since it's full of omega 3 fatty acids, and you're also getting vitamin C and antioxidants from the clementines.
- It's light and delicious: If you're looking for something light and delicious for lunch or dinner, this salmon salad is perfect. It's really light but still filling; it's a great low-carb alternative to a salmon sushi bowl.

Ingredients and substitutions
- Olive oil – or another neutral cooking oil like avocado or canola oil.
- Salmon filets – use another fish or protein like shrimp, chicken, tofu or edamame.
- Togarashi seasoning – if you can't find any, use chili powder instead.
- Romaine lettuce – swap out for another leafy green of your choice like mixed greens or spinach.
- Clementines – oranges would also be good.
- Coleslaw mix – use a store-bought blend or slice up some cabbage and carrots.
- Cucumber – substitute for another veggie of your choice like bell peppers.
- Wonton strips – tortilla strips would be good too.
- Sesame seeds – black or white sesame seeds would both work here.
Dressing
- Rice vinegar – apple cider vinegar will provide a similar flavor.
- Avocado oil – olive oil would also work here.
- Sesame oil – you can use more avocado oil instead, but it won't have the same taste.
- Ginger – ground ginger powder can be used if you don't have any fresh ginger.
- Honey – maple syrup or agave will also add a bit of sweetness to the dressing.
- Soy sauce – coconut aminos or tamari are the best substitutes here.
- Tahini – you can leave this out if you don't have any on hand.
How to make salmon salad

Step 1: Make the dressing.
Mix together the dressing ingredients and prep your toppings.
Step 2: Season the salmon.
Brush the salmon with olive oil, and season it with salt, pepper and togarashi seasoning.

Step 3: Cook the salmon.
Pan-fry the salmon over medium-high heat or bake in the oven.
Step 4: Assemble your salad and serve.
Divide the lettuce and veggies among bowls. Add the salmon, wonton strips and sesame seeds over top, then pour the dress over everything. Serve and enjoy.

Variations of this salad
Here are some different ways you can customize this salmon salad recipe:
- Greens: Swap out the romaine for other salad greens like baby kale, spinach, mixed greens or iceberg lettuce.
- Veggies: Add in more veggies like broccoli, bell peppers, cherry tomatoes, red onions, celery or kalamata olives. You can also add on some fresh herbs like fresh dill or fresh parsley.
- Protein: Instead of salmon, you can use chicken, tempeh, tofu, edamame or shrimp.
- Cheese: This salad doesn't have any cheese, but if you don't need it to be dairy-free or vegan, add on some feta cheese.
- Dressing: Try out another homemade salad dressing or your favorite store-bought dressing.
Frequently Asked Questions
What's a good dressing for salmon salad?
I love serving this salmon salad with a sesame ginger vinaigrette. It's super easy to make and can be made using pantry staples you likely already have on hand. You can also try making it with a Dijon vinaigrette by mixing together Dijon mustard, olive oil and lemon juice.
What pairs well with it?
You can enjoy this salmon salad on its own, as its a complete meal that's packed with protein. You could also cut down on the serving size and serve it with a sandwich or wrap.
What other protein options can you use?
If you're not a fan of salmon or don't have any on hand, you can easily swap it out for another protein option. You can make this into a tuna salad or shrimp salad if you'd like to stick with seafood. Chicken breast would also be good, or you can use tofu or edamame if you're looking for a vegan protein option.
How do you cook the salmon?
You can cook the salmon however you'd like for this salad. You can pan-fry it over medium-high heat in a skillet for 7 mins, cook it in the oven at 400°F for 7 mins, or even make it in the air fryer.
Can you use canned salmon?
I'd recommend using fresh salmon filets for this recipe. Canned salmon is a good option for a mayo based salmon salad sandwich, but the flakes don't worry very well in a more traditional salad.

How to prep this salad in advance
You can prep all the salmon salad ingredients ahead of time for easy prep! Chop up your veggies, make the dressing and season the salmon a couple days in advance, and store everything in the fridge in an airtight glass container. When you're ready to eat, all you have to do is cook the salmon, assemble your salad and dig in.

More delicious salad recipes
Meal prep tools
- Grab some glass meal prep bowls for your leftovers.
- I like this salad dressing shaker to make homemade dressings easier.
- **Get my full list of tools here**

Salmon Salad {Protein-Packed}
Ingredients
- 1 tbsp olive oil
- 1 lb salmon filets each filet should be 3.5oz each
- 1 tbsp togarashi seasoning optional; use chili powder instead if needed
- 1 head romaine lettuce washed and chopped
- 2 clementines peeled and separated into segments
- 2 cups coleslaw mix
- 1/2 cucumber sliced and quartered
- 1/4 cup wonton strips
- 1 tsp sesame seeds optional garnish
Dressing
- 3 tbsp rice vinegar
- 2 tbsp avocado oil or olive oil
- 1 tbsp sesame oil
- 1 tbsp fresh minced ginger
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp tahini optional for creaminess
Instructions
- Mix ingredients under the dressing heading together, then prepare veggies.
- Heat olive oil in a large skillet over med-high heat, or preheat oven to 400 F. Add olive oil to skillet or brush salmon with it and place on a parchment-lined baking sheet. Season salmon generously with salt, pepper and togarashi seasoning then bake for 7 minutes, or pan fry for 7 minutes.
- Remove salmon from heat and transfer to a plate, letting rest for 5 minutes.
- Meanwhile, divide lettuce and veggies among 4 salad bowls. Serve salmon overtop, garnishing with wonton strips and sesame seeds and pouring dressing overtop. Serve and enjoy!
Comments & Reviews
Tara says
This salad is unbelievably refreshing and hits the spot! I scored frozen salmon filets. I didn’t do wontons, & apparently already used up sesame seeds in a past life.š I added the tahini to the dressing, & it’s the most amazing “Peanut”Asian dressing I’ve ever had! My partner raved about it- my kiddo participated in the salad only w/o dressing & salmon. Weirdo.𤣠BONUS points for him eating his veggies, though!š
Thank you, Taylor for this fantabular recipe!
Katie Didow says
So good!