This post is sponsored by El Yucateco. All opinions are 100% mine.
This Asian salmon salad features seared salmon fillets marinated in a flavorful Asian sauce and piled into a hearty salad with crunchy ramen bits and a spicy ginger dressing.
Hello, salad goals! Here we are again with yet another drop-dead gorgeous bowl.
It’s got a beautiful seared salmon fillet, lots of crunch, and quite possibly the best ginger dressing ever. Definitely one of those salads you end up making a meal out of!
We’re taking this salad to the next level flavor-wise today with a little help from my friends over at El Yucateco. If you haven’t tried their brand-new 6 hot sauce lineup yet you are in for the treat of your LIFE! The flavors are so unique from a grilled pineapple habanero hot sauce to the Black Marisquera hot sauce we’re using today, and so much more.
El Yucateco clocks into the top 10 hot sauces in the U.S. and honestly they deserve it because I’ve never tasted a more flavorful hot sauce. There are so many hot sauces out there that bring the heat, but El Yucateco is one of the few that combine spice with so much incredible flavor.
The best part about these hot sauces is that they’re not limited to just Mexican food! The unique flavor profiles in each sauce are versatile enough to use in a variety of cuisines which is exactly what we’re doing with this Asian-style salmon salad today.
The Black Marisquera hot sauce we’ll be using is unlike any hot sauce you’ve ever had. It’s rich with umami and soy flavors with the perfect touch of heat that we’ll use in both the salmon marinade and the dressing for this salad.
This Salmon Salad features…
- Flavorful Asian-marinated salmon fillets
- Crunchy ramen and almond bits
- Silky avocado and sweet mandarin oranges
- A spicy ginger dressing
Making the Salmon Salad
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Unsalted butter
- Ramen
- Almonds
- Sesame seeds
- Ginger
- Garlic
- Soy sauce
- Hot sauce
- Honey
- Rice wine vinegar
- Canola oil
- Brown sugar
- Salmon
- Spring greens mix
- Mandarin oranges
- Avocado
- Green onions
How to Adjust Heat Level
This salad is very easy to adapt based on your personal heat preference! Follow the guidelines below to pick your heat level.
- Mild – start with 1/2 tablespoon hot sauce in the dressing and marinade and work your way up from there.
- Spicy – use the suggested 1-2 tablespoons hot sauce in the dressing and 1-2 tablespoons in the marinade.
- Extra spicy – use 3 tablespoons hot sauce in the dressing and marinade and supplement with a few shakes of red pepper flakes for an extra kick.
Tips for Perfect Salmon Salad
- Toast ramen, nuts and sesame seeds – this adds an amazing crunch to the salad.
- Use fresh ginger and garlic – this adds tons of flavor to the dressing.
- Marinate salmon 30 minutes – we found that this is the perfect amount of time for getting tons of flavor into the salmon.
- Don’t overcook salmon – ideally, you want an internal temperature of 125-130F for the salmon which should only take a few minutes of cooking.
Recipe Variations
Try these ideas for a different twist on this salad!
- Use a different protein – try using chicken or steak in place of the salmon.
- Skip the nuts – if you’re not a fan of nuts in your salad you can just leave them out.
- Try a different fruit – try using fresh pineapple or mango in place of the mandarin oranges.
- Use a bottled dressing – feel free to use a bottled Asian dressing in place of the homemade to speed along prep for this salad.
Make Ahead Instructions
Follow these instructions for time-saving make ahead instructions.
- Make dressing – the dressing stores well in refrigerator up to 1 week.
- Toast ramen – toast the ramen/almond/sesame seed mixture, allow to cool, and store in an airtight container at room temperature up to 1 week.
- Make salmon marinade – this marinade stores well in refrigerator up to 1 week.
- Assemble salad – we recommend cooking the salmon and assembling the salad just before serving for best results.
There’s just really nothing not to love about this salad. The salmon is so incredibly tender from the Asian marinade, it’s got the perfect level of crunch from the toasted ramen, and the spicy ginger dressing deals out SO much flavor!
No shame diving headfirst into this one…
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Watch this salad made step-by-step on Google web stories.
More loaded salads to try next!
Asian Salmon Salad with Spicy Ginger Dressing
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
Toasted Ramen
- 1 tablespoon unsalted butter
- 1 (3 oz) package ramen, crushed (discard flavor packet)
- 1/4 cup sliced almonds
- 1 tablespoon sesame seeds
Spicy Ginger Dressing
- 3 tablespoons grated fresh ginger
- 2 medium cloves garlic, grated
- 2 tablespoons low-sodium soy sauce
- 1-2 tablespoons El Yucateco Black Marisquera Hot Sauce
- 2 tablespoons honey or agave nectar
- 1/4 cup rice wine vinegar
- 3 tablespoons canola or vegetable oil
- Salt and pepper to taste
Asian Salmon Salad
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons light brown sugar
- 1-2 tablespoons El Yucateco Black Marisquera Hot Sauce
- 1 lb salmon fillets (about 4 medium fillets)
- 2 tablespoons canola oil or vegetable oil
- 6 cups spring greens mix
- 1 can (13.5 oz) mandarin oranges, drained
- 1 medium avocado, pitted and diced
- 1/2 cup sliced green onions
Instructions
Toasted Ramen
- Melt butter in a large nonstick skillet over medium heat. Add ramen, almonds, and sesame seeds and stir over medium heat several minutes until lightly toasted. Remove from heat and allow to cool.
Spicy Ginger Dressing
- In a food processor or blender, combine all dressing ingredients. Blend dressing until smooth and season with salt and pepper to taste. Refrigerate until ready to use.
Asian Salmon Salad
- In a large shallow bowl, whisk soy sauce, brown sugar, and hot sauce until smooth. Add salmon and turn to evenly coat in sauce. Allow to marinate 30 minutes.
- Heat a large nonstick skillet over medium-high heat. Add oil and swirl to coat bottom. Remove salmon from marinade and add to pan, searing on each side 3-4 minutes until salmon registers 125-130F.
- Divide spring greens between serving bowls and top with salmon fillets, mandarin oranges, avocado, green onions, and ramen-almond bits. Drizzle salad with spicy ginger dressing and serve immediately. Enjoy!
Leave a Reply