Sweet and spicy Roasted Salmon Salad with messaged kale, romaine, cucumbers, spice rubbed salmon, and sesame ginger dressing. This healthy salmon salad makes for a light and heathy weeknight meal that’s ready in less than 30 minutes.
This oven roasted salmon salad comes together quickly and is bursting with flavor. From the spiced rubbed salmon, Asian-inspired ginger sesame dressing, and simple crunchy base of greens and cucumbers, this salad will be on rotation week after week. Or at least it has been over here!
This salad is light and refreshing yet filling enough for a main meal. I could honestly eat this every day (especially during the warmer months when I’m craving all the light and fresh entrees!) and be happy. Eating salad on a patio paired with this Fresh Grapefruit Paloma, I don’t know if it could get better than that.
Th inspiration for this spice rubbed roasted salmon salad recipe came from Jessica Murane of How Sweet Eats. Jessica’s recipe is delicious and she serves it with a warm sesame ginger dressing (genius!). I’ve adjusted this slightly based on my personal preferences and ease of throwing together a salad quickly. But regardless, I have to give credit where credits due. Jessica is a queen in the kitchen!
Ingredients In this Roasted Salmon Salad
Here’s what you’ll need to make this roasted salmon salad with sesame ginger dressing. I’ve added some tips and ingredient recommendations here. You can also find more substitutions and short-cuts further down in the post.
Salmon – I recommend a fatty piece of salmon for this recipe, which can be wild-caught or sustainably farm-raised. If purchasing wild, I suggest King (Chinook) salmon, which has a higher fat most similar to farm-raised Atlantic salmon. Keep in mind, wild-caught Sockeye salmon is much leaner and easier to overcook. I used a one pound salmon filet but you can easily use individually cut salmon fillets.
Spice rub – a combination of brown sugar or coconut sugar, garlic powder, onion powder, smoked paprika and chili powder create a sweet and spicy coating that caramelizes with the heat from the oven.
Greens – this combination is one of my favorites for salads. The heavy kale leaves gets balanced out by the light and crisp romaine. Message the kale before adding in the romaine soften the tough leaves.
Cucumbers – a welcomed additional layer of freshness. I recommend English or Persian cucumbers because of their thinner skin. Slice the cucumbers as thin as possible with a sharp knife or use a mandoline.
Almonds – added for crunch and additional healthy fats. Taking the extra step to lightly toast the chopped almonds adds an additional layer of flavor. You can always substitute dry roasted almonds or another nut or seed.
Sesame Ginger Dressing – an easy homemade dressing is made from garlic, ginger, honey, rice wine vinegar, tamari, sesame oil and avocado oil. If you’re in a pinch, this is a great store-bought alternative.
WHAT IS THE BEST KIND OF SALMON TO BUY?
You can use either wild-caught or farm-raised salmon for this recipe. Curious about the difference between wild-caught and farm-raised, read more about it here. In general, farm-raised gets a bad rep, but sustainably farm-raised salmon can be a great alternative to wild-caught salmon. I typically buy seafood from Whole Foods because of their seafood standards.
I recommend a fatty piece of salmon for this recipe, which can be wild-caught or sustainably farm-raised. If purchasing wild, I suggest King (Chinook) salmon, which has a higher fat most similar to farm-raised Atlantic salmon. Keep in mind, wild-caught Sockeye salmon is much leaner and easier to overcook.
If you purchase farm-raised, look for the phrase “sustainably-farmed” or “responsibly farmed” on the label. This is considered a more responsible and environmentally friendly way to control overfishing. The Monterey Bay Aquarium Seafood Watch has a great list for which farmed salmon has been produced sustainably.
Health Benefits of Salmon
Recipe Substitutions and Short Cuts:
Greens: I love the combination of crunchy romaine and hearty kale. Truthfully, any green will do. Spinach, arugula, butter leaf, baby kale, etc. This would even be great with a cabbage slaw!
Add more veggies: keeping a simple combination of greens and cucumber lets the salmon be the main focus on the salad. But there’s nothing wrong with adding more veggies. This is a statement that I’ll stand behind in almost any dish. You can always add more vegetables if you wish. Thinly slice radishes, chopped snap peas, shaved carrots, or purple cabbage would all be lovely.
Sesame ginger dressing: making homemade salad dressing can seem like an unnecessary extra step. I promise you it’s worth it and take all but 5 minutes. But I get, it! If you’d rather just pick up a dressing from the store, go for it. I recommend Primal Kitchen Sesame Ginger dressing and marinade for this recipe. It’s high quality, made with avocado oil and most importantly, delicious! When choosing store-bought salad dressings, make sure to read the label to look at the ingredient list. Most salad dressing, use a ton of sugar and inflammatory oil. Something to be mindful about if using the dressing daily.
More Entree Recipes You’ll Love:
If you make this roasted salmon salad with sesame ginger dressing be sure to leave a comment and rate the recipe below. I’d love to hear from you, and it encourages others to make the recipe too.Print
Roasted Salmon Salad with Sesame Ginger Dressing
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 minutes
- Yield: 2-4 servings 1x
Spice Rubbed Salmon:
1 lb fresh salmon (see notes)
1 tablespoon brown sugar or coconut sugar
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ onion powder
½ teaspoon chili powder
½ teaspoon kosher salt
¼ teaspoon pepper
Sesame Ginger Dressing:
2 clove garlic, minced (2 teaspoons)
1 teaspoon fresh grated ginger
1 ½ tablespoon honey
¼ cup rice wine vinegar
2 tablespoons low-sodium tamari or coconut aminos
1 teaspoons toasted sesame oil
5 tablespoon avocado or olive oil
For the Salad:
4 cups chopped kale
4 cups chopped romaine lettuce
½ cup sliced cucumbers
⅓ cup almonds, chopped and toasted
Prepare salmon: Preheat the oven to 425F. Line a baking sheet with foil or lightly oil with avocado oil. In a small bowl, combine brown sugar and spice. Set aside.
Place the salmon on the prepared baking sheet. Coat the salmon with the spice rub then spray with the avocado oil spray. If you do not have avocado oil spray, place about one tablespoon of oil on the salmon BEFORE adding the spice rub. Rub the spices into the oil to create a moist coating.
Divide the greens into bowls. Top with sliced cucumber and almond. Finish with the roasted salmon and a drizzle of dressing.
Salmon: sustainably farm-raised salmon works best in the recipe since it’s a more fatty fish. If choosing wild, I recommend King salmon/Chinook or Coho since it has a higher fat then the other wild-caught salmon varieties.
*You can use individual 4-6 oz filets rather than a one pound piece. Cooking time will vary depending on the thickness and fat content. Salmon will change from raw and translucent to pink and opaque as it cooks. I find taking the salmon out at 140F allows the salmon to reach 145F while resting. This helps you avoid over cooking it.