Spicy Salmon Salad
This spicy salmon salad bowl is quick, delicious, and nutritious. It uses canned salmon and pre-washed salad greens for a perfect weeknight meal. The Japanese-inspired flavors give it serious sushi vibes!
You are going to love how easy this salad comes together. I’m obsessed with making this weeknight salmon salad. It does not need cooking and is light and satisfying. It is quick to make, thanks to canned salmon and pre-washed salad greens. It’s a perfect way to eat lots of fresh vegetables for dinner without spending time chopping.
About
Canned salmon is such a quick dinner option. I love to mix it with something spicy and crunchy. I love using Japanese-inspired ingredients to make a spicy salmon bowl. Rice vinegar, soy sauce, sriracha, and seaweed give tinned salmon a robust flavor and serious sushi vibes. This salad is good for you and not at all boring!
This salmon salad bowl is super versatile. You can use leftover salmon instead of canned or replace the salmon with canned tuna. Switch up the veggies to use what you have on hand. Or, add a scoop of rice to make a spicy salmon rice bowl. The world is your oyster, folks.
This recipe makes 2 large dinner salads with 34 grams of protein and almost 9 grams of fiber. If you want a small salad, you can divide it into 4 portions. You can also halve the recipe and only use 1 can of salmon.
Don’t let the ingredient list fool you. This salad is quick and easy. If you’re looking for more ways to use the dressing ingredients, make a batch of Kani Salad!
Ingredients
I always have canned salmon, mayo, soy sauce, sesame oil, rice vinegar, and sriracha handy. You can use these pantry staples in a variety of recipes. Just mix them up, and you’ve got a delicious salmon salad. These Japanese-inspired ingredients bring serious sushi bowl vibes to this vegetable-packed salad.
Save time prepping by using pre-washed salad greens and pre-cut bagged carrots. I do recommend slicing your cucumbers, radishes, and avocados.
Put it together and dress it with olive oil, rice vinegar, soy sauce, and sugar.
Then top it with nori seaweed snacks and sesame seeds to give it serious sushi vibes.
Substitutions & Variations
Use leftover salmon: Use 10 ounces of leftover cooked salmon instead of canned salmon.
Use canned tuna: Substitute the salmon for 2 cans of tuna packed in water.
Make it a rice bowl: Add a scoop of white or brown rice or quinoa. You can add rice along with the greens or use it instead of greens. Turning this tasty salad into a spicy salmon rice bowl makes it a hearty and filling dinner.
Change up the greens: This works with chopped lettuce or baby spinach!
Add extra toppings: Sprinkle it with furikake, chili crisp, or fried shallots for extra flavor and crunch.
How to Make Spicy Salmon Salad
First, gather all your ingredients.
Then, make your dressing. Add all the dressing ingredients to a mason jar, close the lid tightly, then shake to combine.
Next, season your salmon by combining the salmon, mayo, sesame oil, rice vinegar, soy sauce, and sriracha 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
Yes! Sliced, fresh jalapenos, sliced mango, and shelled edamame make great additions.
You can swap the salmon for canned tuna.
Sure! Use rice instead of greens for a heartier meal. Or use both!
No. Swap the soy sauce for Coconut Aminos to make it gluten-free.
Yes!
More Salad Inspiration
- Crunchy Kale Salad
- Tahini Kale Salad
- Strawberry & Spinach Salad
- Heirloom Caprese Salad
- Simple Arugula Salad
Did you try this spicy salmon salad? Let me know in the comments!
Get the Recipe
PrintSpicy Salmon Salad
This spicy salmon salad is quick, easy, and full of veggies. It uses canned salmon and pre-washed salad greens for a perfect weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 2 dinner sized salads 1x
- Category: Salad
- Method: Toss
- Cuisine: Asian
Ingredients
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 of 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
- ½ cup sliced radishes
- 1 avocado, sliced
- 1 packet sea salt flavored nori seaweed snacks
- extra sriracha for garnish
- optional: sesame seeds for garnish
Instructions
Make the dressing
- Add all dressing ingredients to a pint-sized mason jar.
- Tightly screw the lid on the jar and shake vigorously to combine. Set aside.
Make the spicy salmon
- Open the cans of salmon and drain the liquid out.
- Add the drained salmon, mayonnaise, sesame oil, soy sauce, and sriracha to a small mixing bowl. Then, stir until well combined. Set aside.
Prepare the Salads
- Divide the greens between 2 salad bowls.
- Top each bowl with ½ cup sliced cucumber, ½ cup shredded carrots, ¼ cup radish slices, and ½ of an avocado.
- Top each bowl with ½ of the spicy salmon mixture.
- Give the dressing a final shake. Then, drizzle half of the salad dressing onto each bowl.
- Crumble half of the seaweed snacks onto each bowl.
- Drizzle extra sriracha over the top if you would like more spice.
- Sprinkle sesame seeds on top for extra garnish.
Notes
Variations
- Try it with chopped lettuce or baby spinach
- Make it a rice bowl by using steamed rice instead of greens
- Use canned tuna instead of salmon
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
