Crispy Salmon Salad Recipe

A commanding, fresh, and healthy entree salad! Lots of goodies give this Crispy Salmon Salad great texture, flavour, and nutrients! This summer salad will be a favourite! 


Crispy Salmon: – 1 Tbsp avocado oil – 1 lb salmon chopped into bite-sized cube – 3 Tbsp coconut aminos or soy sauce – 2 Tbsp rice vinegar – 4 large cloves garlic minced – 2 tsp toasted sesame oil – Sea salt to taste For The Salad: – 4 cups green cabbage thinly sliced – 3 cups purple cabbage thinly sliced – 2 cups baby spinach chopped* – 2 cups grated carrot – 1 red bell pepper cut into matchstick – 5 green onions chopped – 1 cup roasted cashew – 1/2 cup sliced almonds optional – 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 garlic peeled – 2 tsp fresh ginger peeled and grated

To prepare the dressing, combine all ingredients in a small bowl or measuring cup. Whisk to make a creamy dressing. The dressing can be made in a Magic Bullet or Nutribullet. 

Step 1


Store the dressing in an airtight container in the fridge until use. 

Step 2

Make Crispy Salmon: In a small bowl or measuring cup, mix coconut aminos, sesame oil, garlic, and rice vinegar. Reserve until use. 

Step 3

Remove salmon from packaging and place on a cutting board. Remove excess moisture with a paper towel.  

Step 4

Use a sharp knife to cube salmon. If you prefer skinless salmon, remove the skin and discard it before chopping. I like salmon skin on because it makes it crunchy. 

Step 5

Let avocado oil heat up in a large nonstick skillet over medium-high heat for a few minutes. 

Step 6

Carefully place salmon skin-side down on hot skillet. After cooking for 2–4 minutes without stirring, flip the pieces and cook for another 2–4 minutes until both sides are deeply golden brown. 

Step 7

Carefully swish the skillet to coat the salmon with sauce. Cover the skillet and cook for 5–6 minutes, stirring and flipping occasionally, until the salmon is cooked through.  

Step 8

The FDA declares salmon cooked at 130 degrees Fahrenheit. Insert a meat thermometer into the largest pieces to spot-check the fish.  

Step 9

The cook time depends on the salmon chunks' size, skillet temperature, and desired doneness.  Add more coconut aminos (or soy sauce), rice vinegar, fresh lime juice, and sea salt to taste after tasting the salmon. 

Step 10

Salad Assembly: Grate or chop salad vegetables. Use a food processor with a grating attachment to grate cabbage and carrots.  

Step 11

Mix all salad ingredients except the cooked salmon in a large bowl. 3. Pour in your desired peanut dressing and toss until coated. 

Step 12

Serve salad on large plates or bowls with cooked salmon. Lemon halves can be used to drizzle fresh lemon juice over the salad. 

Step 13

See Also

See Also

Red Chili Tomato Salsa Recipe