Recipe: Teriyaki Salmon Salad (Easy 15-Minute Recipe!)

Lunch Recipes, Salad Recipes, Seafood Recipes

This teriyaki salmon salad is a tasty and healthy meal that is ready in 15 minutes! Tender salmon fillets make this salad hearty and full of delicious protein so you’re not left wanting more after you’ve eaten.

The teriyaki dressing has a zesty Asian flavor that I always make double of and save for later in the fridge. So whip up this delicious, nutrient-packed teriyaki salmon salad for a healthy homemade meal!

Ingredients For Teriyaki Salmon Salad

There are 3 main categories for this teriyaki salmon salad. Here are the ingredients for each category:

Dressing:

2 tablespoons light brown sugar
1/4 cup olive oil
3 tablespoons rice wine vinegar
2 tablespoons reduced-sodium teriyaki sauce
2 teaspoons sesame oil

Baked Teriyaki Salmon:

4 (4-oz) salmon fillets
Salt and pepper to taste

Raw Salad Ingredients:

1/4 cup sliced almonds
1 (9-oz) package chopped lettuce mix
1 cup shredded carrots
3 green onions, thinly sliced

How To Make Teriyaki Salmon

Making teriyaki salmon could not be easier. And salmon is a very healthy protein to eat since it’s very low-fat and a great source of essential omega-3 fatty acids. These fatty acids are essential to heart health and have wonderful anti-aging benefits.

Here are the easy steps to baking teriyaki salmon:

Preheat broiler to high.
Season salmon with a generous amount of salt and pepper and place on a broiler pan or heavy sheet pan.
Place on the second oven rack from the broiler and cook 8-10 minutes or until flaky.

The baked teriyaki salmon is the perfect protein to top this salad. While the salmon is baking, you can quickly whip up the dressing for the salad and compile the other raw salad ingredients.

More Delicious, Healthy Salmon Recipes

Total Time: 30 minutes

Yield: 4 serving(s)

Ingredients

1/4 cup sliced almonds
1 (9-oz) package chopped lettuce mix
1 cup shredded carrots
3 green onions, thinly sliced
4 (4-oz) salmon fillets
Salt and pepper to taste
Dressing
2 tablespoons light brown sugar
1/4 cup olive oil
3 tablespoons rice wine vinegar
2 tablespoons reduced-sodium teriyaki sauce
2 teaspoons sesame oil

Directions

Preheat oven to 350 degrees F. Toast sliced almonds by arranging on a sheet pan and baking 6-8 minutes, just until they smell fragrant. Let cool.
Divide lettuce, carrots, green onions and toasted almonds evenly between 4 large salad bowls.
In a mixing bowl , whisk together rice wine vinegar, teriyaki sauce, sesame oil, brown sugar and olive oil to create a dressing.
Preheat broiler to High. Season salmon with a generous amount of salt and pepper and place on a broiler pan or heavy sheet pan. Place on the second oven rack from the broiler and cook 8-10 minutes or until flaky.
Place one cooked salmon fillet atop each salad and serve drizzled with the dressing