This salmon salad with a toasted sesame seed dressing is light, healthy, and packed with fresh flavor.
Try my Lemon Spinach Salmon Pasta or Easy Blackened Shrimp Tacos next.
I rarely order fish in restaurants because it’s so easy to cook well at home. My go-to is salmon: rich, flaky, and ideal with creamy avocado, crisp greens, and a bright, slightly tangy dressing. This version combines a simple soy-hoisin marinade with a toasted sesame dressing for a balanced, summery taste.
There’s plenty of garlic here, and ground ginger adds warmth without the fuss of grating fresh root. Toasting the sesame seeds before adding them to the dressing adds a nutty depth that makes a noticeable difference.
Avocado contributes creamy richness while cucumber and lemon juice keep the salad bright and refreshing. It’s a great meal for warm weather or any time you want something fresh but satisfying.
If you have questions, feel free to ask.
Salmon Salad with a Toasted Sesame Seed Dressing
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Ingredients
- 2 pieces salmon
- Salad greens (I used a spring mix + butter leaf lettuce)
- 1 avocado
- Cucumber to taste
- Spring onions to taste
Marinade:
- 1/2 teaspoon ground ginger
- 2 cloves garlic minced
- 1 tablespoon soy sauce
- 2 tablespoons hoisin sauce
Dressing:
- 2 tablespoons sesame oil
- 1 clove garlic minced
- 1 teaspoon rice vinegar
- 1.5 teaspoons lemon juice
- 1 pinch of ground ginger
- 1 teaspoon toasted sesame seeds
- Salt & pepper to taste
Instructions
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Make the marinade and let the salmon sit in it for 30–60 minutes. Combine the marinade ingredients in a sealable bag, add the salmon, and refrigerate.
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When the salmon is nearly done marinating, preheat the oven to 375°F (190°C).
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While the fish marinates, prepare the dressing: whisk together all dressing ingredients except the sesame seeds. To toast the sesame seeds, heat them in a small pan over medium-high heat, shaking or stirring frequently for less than five minutes until lightly browned. Watch carefully to avoid burning. Cool and stir them into the dressing.
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Remove the salmon from the marinade and place on a foil-lined baking sheet for easy cleanup. Bake 10–15 minutes depending on thickness, until cooked through.
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While the salmon cooks, slice the avocado, cucumber, and spring onions. Toss them with the salad greens and the dressing so everything is coated.
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Top the dressed salad with the warm salmon and serve right away. A squeeze of extra lemon brightens the flavors; season with additional salt and pepper if desired.
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