Crispy Salmon Salad Recipe

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Crispy Salmon Salad Recipe: Crispy salmon salad with dried cranberries, sliced almonds, cashews, carrots, and cabbage, all combined with a delicious peanut sauce. This large, hearty entrée salad recipe will accommodate four people.



Crispy Salmon Salad Recipe

Crispy-skin salmon with citrus




Crispy Salmon:

  • 1 Tbsp avocado oil
  • 1 lb salmonchopped into bite-sized cubes


  • 3 Tbsp coconut aminos or soy sauce
  • 2 Tbsp rice vinegar


  • 4 large cloves garlicminced
  • 2 tsp toasted sesame oil


  • Sea salt, to taste

For the Salad:


  • 4 cups green cabbagethinly sliced
  • 3 cups purple cabbagethinly sliced


  • 2 cups baby spinachchopped*
  • 2 cups grated carrot


  • 1 red bell peppercut into matchsticks
  • 5 green onionschopped


  • 1 cup roasted cashews
  • 1/2 cup sliced almondsoptional
  • ½ cup dried cranberries

Peanut Salad Dressing:


  • ¼ cup avocado oil or olive oil
  • 1 Tbsp. toasted sesame oil


  • 3 Tbsp. peanut butter
  • 3 Tbsp. coconut aminos or soy sauce


  • ¼ cup rice vinegar
  • 2 Tbsp. pure maple syrup


  • 1 small clove garlicpeeled
  • 2 tsp. fresh gingerpeeled and grated





Get the dressing ready:

  • Place all of the dressing’s components in a measuring cup or small bowl. Mix until a smooth and velvety dressing comes together.


  • To make the dressing, you can use a tiny blender, like a Magic Bullet or Nutribullet.
    Until you’re ready to use it, keep the dressing in the refrigerator in an airtight container.

Make the Crispy Salmon:


  • Whisk together the ingredients for the coconut aminos, sesame oil, garlic, and rice vinegar in a small bowl or measuring cup. Set aside until ready to use.


  • Remove the salmon from its packaging and place it on a cutting board. Pat off any excess moisture with a paper towel.


  • Chop the salmon into cubes using a sharp knife. If you prefer your salmon skinless, you can cut the skin off and discard it before chopping it. I like leaving the salmon skin on because it adds to the crunchy texture.


  • Heat the avocado oil in a large nonstick skillet over medium-high heat and allow the skillet to heat up for a few minutes.


  • Carefully place the salmon, skin side down, on the hot surface of the skillet. Allow the pieces to cook undisturbed for 2 to 4 minutes before flipping them to another side and cooking for an additional 2 to 4 minutes, until two sides are deeply golden brown.


  • Pour the sauce into the skillet and gently swish it around until all of the salmon is exposed to the sauce. Cover the skillet and cook for another 5 to 6 minutes, stirring and flipping occasionally, or until the salmon has cooked through. The FDA considers salmon to be cooked when it reaches an internal temperature of 130 degrees Fahrenheit. If you’d like, use a meat thermometer to spot check the fish by inserting the thermometer into the largest pieces. The exact cook time will vary depending on the size of the salmon chunks, their temperature going into the skillet, and your desired level of doneness.


  • Taste the salmon for flavor and add more coconut aminos (or soy sauce), rice vinegar, or a splash of fresh lime juice, and a sprinkle of sea salt to taste.


Put the salad together:

  • Chop or grate the salad’s vegetables. Grate the carrots and cabbage using a food processor fitted with the grating attachment.


  • To a large mixing bowl, add all the salad ingredients (excluding the cooked salmon). 3. Add as much peanut dressing as you like, tossing to coat everything in the sesame ginger peanut dressing.


  • Arrange the salad onto sizable dishes or bowls and top with the grilled salmon. If preferred, serve with lemon halves so that guests can squeeze fresh lemon juice over the salad.



Homemade Chicken Noodle Soup




  • or spring greens, romaine lettuce, or greens of choice
  • you can also use almond butter, tahini, cashew butter, or sunflower seed butter



  • Serving: 1Serving (of 4) – Calories: 700kcal – Carbohydrates: 61g – Protein: 37g – Fat: 33g – Saturated Fat: 6g – Polyunsaturated Fat: 8g – Cholesterol: 57mg – Sodium: 1006mg – Fiber: 12g – Sugar: 36g






    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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