Ingredients to make sesame ginger salmon salad:
- Salmon: I like to use fresh salmon for this recipe. We marinate it in a few select seasonings before tossing it on the grill.
- Honey: there’s honey in the marinade for the salmon as well as the sesame ginger dressing
- Soy Sauce: Soy sauce adds a deep umami flavor profile to the marinade and the dressing.
- Seasonings: You’ll need kosher salt, smoked paprika, garlic powder, and red pepper flakes to season the salmon filet.
- Toasted Sesame Oil: sesame oil goes in the dressing and the marinade. Sauteing the ginger and garlic in sesame oil before adding it to the dressing will help curb some of that hot ginger flavor.
- Fresh Ginger + Garlic: ginger is the heart and soul of the marinade for the salmon and the sesame ginger dressing. Grated garlic cloves help flavor the ginger dressing we use on this salad.
- Romaine: hearts are sliced lengthwise, drizzled with high heat oil, and seasoned with salt and pepper before charring them on the grill quickly! They cook within seconds.
- Cucumbers: I like to use English cucumber for this recipe. They add crunch to the salad and pair beautifully with the ginger in the dressing.
- Toppings: Honey-roasted almonds add a delicious sweet taste. I also sprinkle some toasted sesame seeds or black sesame seeds right at the end.
- Cedar Plank: We’ll cook the salmon on a cedar plank. I found mine near the fish section of the grocery store for under $3. You can also purchase a plank online here.
- Oil + Vinegar: high heat oil is drizzled on the romaine before tossing it on the grill. You’ll also need oil for the homemade dressing. Rice vinegar is used in the dressing we’ll make for the salad. The mild and sweet flavor will work beautifully with the smoky char of the romaine and the salmon
How to make smoky sesame ginger salmon salad:
- Marinate the salmon. Add the honey, sesame oil, seasonings, fresh ginger, and soy sauce to a bowl and whisk to combine. Add the salmon filet and allow it to soak in the marinade for at least 30 minutes and ideally 2-3 hours if time permits. You’ll also want to soak your cedar plank for at least 30 minutes before cooking on it. However, if you marinate your salmon for longer, I usually like to let the cedar plank go for at least an hour! Fewer flareups that way!
- Prepare the dressing. Heat the remaining sesame oil in a skillet. When hot, you’ll add the ginger and garlic and cook it just long enough to get rid of that raw flavor. Add the sautéed ginger and garlic to a mason jar. Add the remaining ingredients for the dressing and shake the jar to combine.
- Grill. You’ll want to preheat and clean your grill. Drain the water from the cedar plank and place the salmon filet on top. When the grill is hot, place the plank on the grill and allow the salmon to cook until it reaches an internal temp of 145ºF. Remember, the salmon will continue to cook a bit further as it’s pulled off the grill. You’ll want to drizzle the romaine with high heat oil and season with salt and pepper and grill until you get light grill marks on them. I like to pull them off before they get too charred or too soft.
- Toss it all together. Remove the romaine from the stem, chop it up. Add it to a bowl. Top with cucumbers and toss with the dressing. Start with about ½ and add more as needed. Flake the salmon using two forks and add it to the bowl. I like to top with almonds and toast sesame right before serving.
