Teriyaki Salmon Salad
Light, bright, and full of flavor.
A fresh, flavor-packed teriyaki salmon salad recipe with warm jasmine rice, crisp vegetables, and a vibrant ginger dressing. Tender teriyaki-glazed salmon brings everything together for a balanced, satisfying bowl.
It's an easy, restaurant-quality salmon salad you can make at home - perfect for a fresh lunch or a feel-good dinner, with bold flavor in every bite.
Recipe (Serves 4)
Instructions
- Prepare the Rice: Cook the rice with water according to package instructions. Once finished, stir in the rice vinegar and a pinch of salt. Set aside to cool slightly.
- Make the Pickled Vegetables: In a small saucepan, combine rice vinegar, water, sugar, and salt. Heat until dissolved. Pour over the sliced onion and cucumber and let sit for at least 20-30 minutes.
- Cook the Salmon: Preheat oven to 400F. Season salmon with salt and pepper. Place on a lined baking sheet and brush with teriyaki sauce, sesame oil, and honey. Bake for 10-12 minutes, until just cooked through. For a caramelized finish, broil for 1-2 minutes. Let rest, then flake into large pieces.
- Prepare the Dressing: Whisk together oil, rice vinegar, soy sauce, honey, ginger, and sesame oil until fully combined.
- Assemble the Salad: Divide the rice among four bowls. Top with salmon, avocado, carrots, bell pepper, edamame, pickled vegetables, green onions, and cilantro. Drizzle with ginger dressing or serve on the side.
HEN HOUSE TIPS
| Best served slightly warm or at room temperature |
| Dressing can be made ahead and refrigerated for up to 3 days |
| For added texture, top with sesame seeds or crispy wonton strips |
Eat This When: You want something fresh, bright, and still hits like a full meal.
Perfect for sunny afternoons, post-walk hunger, or when you're craving something clean but seriously satisfying.
