Dinner

Asian Pan Seared Salmon Salad with Honey Sesame Dressing Recipe

Name: Asian Pan Seared Salmon Salad with Honey Sesame Dressing Recipe
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: Asian
Ingredients: 8 ounces salmon filets (cut into 2 4-ounce portions); 2 tablespoons olive oil; Salt and pepper, to taste; 3 cups chopped romaine; 1 cup chopped red cabbage; ½ cup shredded carrots; ½ cup mandarin oranges; ¼ cup shelled edamame; ¼ cup sliced almonds; 3 tablespoons light soy sauce; ¼ cup Chinkiang vinegar; ¼ cup honey; 1 teaspoon minced garlic; 1 tablespoon minced fresh ginger; ⅓ cup olive oil; 2 teaspoons sesame oil; 1 tablespoon sesame seeds

ByIsabella Vance February 16, 2026February 16, 2026

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Introduction

This Asian Pan Seared Salmon Salad combines perfectly seared salmon with a crisp, colorful mix of vegetables and mandarin oranges. Topped with a flavorful honey sesame dressing, it’s a fresh and satisfying meal that’s quick to prepare and full of vibrant flavors.

The image shows a dish with two main layers: at the bottom, there are mixed fresh salad greens including green lettuce and purple cabbage, thin orange carrot sticks, sliced red onion rings, and green edamame beans scattered around. On top of this bed of vegetables, there are several pieces of cooked salmon with a golden-brown color and sesame seeds sprinkled on top. To the side of the salmon, a small black bowl filled with dark sesame sauce with visible sesame seeds sits among the vegetables. The whole dish rests on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces salmon filets (cut into 2 4-ounce portions)
2 tablespoons olive oil
Salt and pepper
3 cups chopped romaine
1 cup chopped red cabbage
½ cup shredded carrots
½ cup mandarin oranges
¼ cup shelled edamame
¼ cup sliced almonds
3 tablespoons light soy sauce
¼ cup Chinkiang vinegar
¼ cup honey
1 teaspoon minced garlic
1 tablespoon minced fresh ginger
⅓ cup olive oil
2 teaspoons sesame oil
1 tablespoon sesame seeds

Instructions

Step 1: Preheat a 10-inch heavy skillet over medium heat for 3 minutes.
Step 2: Meanwhile, coat the salmon filets with 2 tablespoons of olive oil, and season with salt and pepper.
Step 3: Place the salmon filets in the heated skillet and increase the heat to high.
Step 4: Cook the salmon for 3 minutes on one side. Flip and cook for about 5 more minutes, until browned and cooked through. The salmon should flake easily with a fork and reach an internal temperature of 145°F (or 125°F if preferred less well done). Remove the salmon and set aside.
Step 5: In a large bowl, combine the chopped romaine, red cabbage, shredded carrots, mandarin oranges, and shelled edamame. Toss well to mix.
Step 6: Slice the cooked salmon and arrange it on top of the salad. Sprinkle with sliced almonds.
Step 7: To make the honey sesame dressing, whisk together light soy sauce, Chinkiang vinegar, honey, minced garlic, minced fresh ginger, olive oil, sesame oil, and sesame seeds in a small bowl.
Step 8: Drizzle the dressing over the salad and toss gently to coat everything evenly. Serve immediately.

Tips & Variations

For a spicy kick, add a pinch of red pepper flakes to the dressing.
You can substitute mandarin oranges with fresh orange segments for a less sweet option.
To add crunch, toast the sliced almonds lightly before sprinkling on the salad.
If fresh ginger is unavailable, ½ teaspoon ground ginger can be used but fresh offers better flavor.

Storage

Store any leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in a skillet or microwave before serving, then toss with fresh salad greens and dressing to maintain crispness.

How to Serve

A white bowl filled with a colorful salad is shown on a white marbled surface. At the base, there is a mix of green leafy lettuce and purple cabbage, providing a rough texture and vibrant colors. On top, bright orange shredded carrots add a thin, soft layer along the bottom edge. In the central area, three pieces of cooked salmon with a pinkish-orange hue are arranged side by side, each piece covered with light brown sesame seeds and a shiny glaze. Scattered around the salmon are green edamame beans, almond slices, and a few onion rings in light purple and white, adding contrast and varied textures. A clear glass container positioned at the top right pours a light brown dressing that drips onto the salmon, creating a glossy wet effect. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, frozen salmon can be used. Just make sure to thaw it completely and pat dry before seasoning and cooking to get the best sear.

Is Chinkiang vinegar necessary or can I substitute it?

Chinkiang vinegar adds a distinctive tangy depth. If you don’t have it, you can substitute with rice vinegar mixed with a little balsamic vinegar for a similar flavor profile.