Spicy Salmon Salad

This spicy salmon salad bowl is quick and healthy. It uses canned salmon and pre-washed salad greens for a perfect weeknight meal. 

I am obsessed with making this weeknight salmon salad. It does not need cooking and is light, healthy, and satisfying. It is quick to make, thanks to canned salmon and pre-washed salad greens.

Canned salmon is such a quick and healthy dinner option. I love to mix it with something spicy and crunchy. 

Ingredients

Don’t let the ingredient list fool you. This salad is quick and easy. 

I always have canned salmon, mayo, soy sauce, sesame oil, rice vinegar, and sriracha handy. These pantry staples are used in a variety of recipes. Just mix them together and you’ve got a delicious salmon salad.

Save time prepping by using pre-washed salad greens and pre-cut bagged carrots. I do recommend slicing your own cucumbers, radishes, and avocados. 

Put it all together and dress it with a blend of olive oil, rice vinegar, soy sauce, and sugar.

Then top it with nori seaweed snacks and sesame seeds to give it serious sushi vibes.

How to make spicy salmon salad

First, gather all your ingredients. 

Then, make your dressing by adding all ingredients to a mason jar, closing the lid tightly, then shaking to combine.

Next, season your salmon by combining it in a small mixing bowl.

Then, build your salad and top it with salmon, dressing, and crumbled seaweed snacks. 

Last, garnish with sesame seeds and extra sriracha if you want more spice.

That’s all folks. Supper’s ready! 

Frequently asked questions

More salad inspiration

• Tahini Kale Salad
• Strawberry & Spinach Salad
• Heirloom Caprese Salad

Did you try this spicy salmon salad? Let me know in the comments!

Spicy Salmon Salad

Print Recipe

★★★★★

5 from 2 reviews

This spicy salmon salad is quick and healthy. It uses canned salmon and pre-washed salad greens for a perfect weeknight meal. 

• Author: Mandi
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Yield: 2 dinner sized salads 1x
• Category: Salad
• Method: Toss
• Cuisine: Asian

Ingredients

Units USM Scale 1x2x3x

For the Dressing

• 2 tablespoons extra virgin olive oil
• 4 tablespoons rice vinegar
• 2 teaspoons soy sauce
• 1 teaspoon sugar

For the Spicy Salmon

• 2 5–ounce cans wild caught boneless, skinless pink salmon
• 2 tablespoons mayonnaise
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon soy sauce
• 1 tablespoon sriracha

For the Salads

• 5-ounce container of pre-washed spring mix salad greens
• 1 cup sliced cucumber
• 1 cup julienned or shredded carrots
• 1/2 cup sliced radishes
• 1 avocado, sliced
• 1 packet sea salt flavored nori seaweed snacks
• sesame seeds for garnish
• extra sriracha for garnish

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Instructions

Make the dressing

1. Add all dressing ingredients to a pint-sized mason jar.
2. Tightly screw the lid on the jar and shake vigorously to combine. Set aside.

Make the spicy salmon

1. Open the cans of salmon and drain the liquid out.
2. Add salmon, mayonnaise, sesame oil, soy sauce, and sriracha to a small mixing bowl and stir until well combined. Set aside

Prepare the Salads

1. Divide the greens between 2 salad bowls.
2. Top each bowl with ½ cup sliced cucumber, ½ cup shredded carrots, ¼ cup radish slices, and ½ of an avocado.
3. Top each bowl with ½ of the spicy salmon mixture.
4. Give the dressing a final shake. Then drizzle half of the salad dressing onto each bowl.
5. Crumble half of the seaweed snacks onto each bowl.
6. Drizzle extra sriracha over the top if you would like more spice.
7. Sprinkle sesame seeds on top for extra crunch.

Nutrition

• Serving Size: 1 Salad
• Calories: 627
• Sugar: 8.2 g
• Sodium: 1288.7 mg
• Fat: 45.3 g
• Carbohydrates: 25 g
• Fiber: 8.6 g
• Protein: 34.1 g
• Cholesterol: 89.4 mg

Thanks for stopping by! I hope you stick around a’while and check out my story.

Mandi