This post may contain affiliate links. For more information, see our privacy policy.
This Asian Glazed Salmon Salad is both delicious and beautiful! It makes a fabulous dinner party entree!
This delicious Asian Glazed Salmon Salad is always a winner for a healthy weeknight meal but it also makes a fabulous dinner party entree. Add a basket of warm bread like this Easy No-Knead Brioche Bread or this Ridiculously Easy Rosemary Bread and you got a dinner that is sure to garner rave reviews!
This salmon salad is a favorite fall meal here at The Café. Light and lean, yet bursting with delicious flavor, it's easy enough for every day and pretty enough for a dinner party.
The dressing is a fun fusion of Asian and autumn. Fresh ginger, rice vinegar and a splash of sesame oil are the Asian components. Maple syrup is a classic fall flavor that adds just a touch of sweetness.
Make the dressing and glaze ahead of time
I love that the dressing and glaze can be made in advance, making the salad easy to put together at the last minute. The dressing is also the base for the glaze - just add a few additional ingredients, give it a quick simmer and you're done!
America's Test Kitchen was my inspiration for the salmon. They came up with an easy, no-fail technique to achieve beautifully glazed salmon with a crisp golden crust and a moist, flaky interior. The secret is a mixture of sugar, cornstarch and salt that's rubbed on the fillets before pan-searing in a super hot pan. It only takes a few minutes, then they're topped with a spoonful of glaze and popped into the oven to finish.
The salad itself is super simple to put together. When ready to serve, make a bed of arugula as a base and top with the glazed salmon, sliced pears, red grapes, golden raisins and pomegranate arils. Drizzle with the yummy Asian dressing and you're done! It makes a delicious, healthy dinner (or lunch) and is wonderful paired with a basket of warm, crusty bread.
Try it! If you're like me, you'll find yourself craving this Asian Glazed Salmon Salad again and again!
Café Tips for making this Asian Glazed Salmon Salad
- If your raisins have lost their moisture and look dry and very shriveled, it's easy to plump them up again. Just place them in a microwave-safe cup or bowl. Add 2-3 teaspoons of water, apple juice or orange juice and cover. Microwave on high power for 30-40 seconds. Remove from microwave and cool to room temperature.
- You'll probably have more dressing than you need. It's a delicious dressing with just about any type of greens and fall ingredients.
- ¼ cup rice vinegar
- 3 tablespoons maple syrup
- 1 small clove garlic finely minced
- 1 tablespoon finely minced fresh ginger
- 6 tablespoons sunflower or other mild-tasting oil
- 1 teaspoon toasted sesame oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons dressing
- 2 tablespoons low sodium soy sauce
- 2 tablespoons brown sugar packed
- ½ teaspoon black pepper
- ½ teaspoon sriracha chili sauce*
- 2 teaspoons brown sugar
- 1 teaspoon salt
- ½ teaspoon corn starch
- 2 teaspoons vegetable oil
- 4 4- ounce salmon filets with or without skin
- Asian glaze recipe above
- 6-8 cups arugula
- 1 cup red grapes halved
- ½ cup golden raisins*
- ½ cup pomegranate arils or seeds
- 1 large or 2 medium red or yellow pears cored and sliced (leave peel on)
-
Combine all ingredients in a glass jar with a tight-fitting lid and shake, shake, shake. Set aside.
-
Combine all ingredients in a small saucepan and bring to a boil. Reduce to a steady simmer and cook for 3-5 minutes until thickened and syrupy.
-
Preheat oven to 300˚F. (150˚C).
-
Combine the brown sugar, salt, and cornstarch in small bowl. Pat the salmon dry with paper towels and season with a generous sprinkle of freshly ground black pepper. Sprinkle the brown sugar mixture evenly over top of flesh side of salmon, rubbing to distribute. (If you’re using skinless fillets, rub the brown sugar mixture over the top side of the salmon.)
-
Heat oil in a large, oven-safe nonstick skillet over medium-high heat until hot and just starting to smoke. Place the salmon, seasoned side down, in a skillet and cook until well-browned, about 1-2 minutes. Using tongs, carefully flip the salmon and cook on the opposite side for 1 minute.
-
Remove the skillet from the heat and spread a teaspoon of glaze evenly over each salmon fillet. Transfer the skillet to the oven and cook 7-10 minutes, until center of thickest part of fillets registers 125 degrees on instant-read thermometer. Keep warm while you prepare the salads.
-
Divide the arugula between 4 dinner plates. Add the salmon fillets over to one side of plate and drizzle each with another teaspoon or two of the glaze. Scatter salad with grapes, golden raisins and pomegranate arils. Arrange pear slices attractively on one side of salad. Drizzle with dressing and pass extra at the table.
Lisa Dudley says
I tried this out yesterday for a future baby shower luncheon. I cooked two pieces of salmon, eating one immediately and putting one in the refrigerator directly after pan searing. I took it out of the refrigerator then next day, along with the extra glaze, and allowed it to come to room temperature for 25 minutes before finishing it in the oven for 8 minutes. I couldn't tell the difference between the two pieces in flavor or texture. Delicious!
Chris Scheuer says
Awesome! Thanks so much, Lisa!
Michele Dixon says
Chris, I am planning a luncheon in October for my Bunco group. They arrive in the morning for a light breakfast then we play Bunco until lunch time. Consequently, I need to prepare as much as I can in advance. Was wondering if the salmon could be prepared the day before? Also, is there a chicken recipe you would recommend with this salad for those who do not care for salmon?
Chris Scheuer says
Hi Michele, yes I think you could make this the day before, maybe undercook it just a bit - and then just gently warm it before serving.
This chicken would be wonderful in this salad: https://thecafesucrefarine.com/restaurant-style-sauteed-chicken-breasts/
John/Kitchen Riffs says
Great pictures! I never tire of looking at urban scenes. And such a nice recipe -- you've really loaded this up with flavor. Thanks!
Adina says
We've been in London in August but I could go again tomorrow, it is my favorite place in the world. 🙂 I can see you there choosing bread, I bet the baguettes on the lower shelf are those amazing tiger baguettes, we bought them all the time while we were in England.
Sandra Garth says
I always love it when you share your family photos. Your grands are getting so big and you definitely have your hands delightfully full. This is such a vibrant dish and would be a treat anytime of the year. Have fun!
Sue Blau says
That looks wonderful, Chris....can't wait to try it!!
So happy you are having such fun!! Miss you....let's get together when you get back!
Denise Browning says
What a stunning salmon salad!!! It is so beautiful that made me want to take a bite of it -- and I am not a fan of that fish. Thank you also for sharing your adventures with us. London has always been a city that I would love to visit.
pam says
Chris, I'm not sure which I enjoyed more, the recipe for the Asian Glazed Salmon Salad (yummy, will shine here soon) or a day in your life with your dear darling grandkids. Put the two together and it's a win-win all around.. There's just something about including your personal photos along with your fabulous recipes and Scott's terrific photography that make your recipes taste better.
cheri says
Hi Chris, this has to be one of the prettiest salmon salads I have ever seen, absolutely gorgeous. I just spent a week with my grandboys, we had so much fun. I slept 10 hours after they left. Looks like you are having a blast with yours.
Laura | Tutti Dolci says
I love your photos of fall in London, and this dish is such a stunner!
Vicki Bensinger says
I love these photos of your family. The kids are growing up so much and they're so adorable. Beautiful salmon dish and I love the dressing.
Karen C says
Chris, everytime I see the grandchildren, they have grown so much!
How do you manage to cut the pear for the salad so perfectly?
Chris Scheuer says
Lots of practice and a very sharp knife Karen!
Susan says
Wonderful photos! The kiddos look so happy to have you there accompanying them to school 🙂 Enjoy your time with them! We love salmon and your salad sounds like a real winner - not to mention gorgeous 🙂 Have a great rest of your trip!
Chris Scheuer says
Thank you Susan! They do seem to enjoy joining in our adventures - and we do the same!
Sara says
Wow, your trip looks so amazing! And I could eat that salad every day of the week, I'm so glad pomegranates are back in season!
Chris Scheuer says
Me too Sara, me too!
Debra Eliotseats says
What a wonderful look trip, Chris. I know you are both enjoying your time with the grandchildren. And, what a lovely city to do that in!
Chris Scheuer says
It is Debra, and fall is one of our favorite times over here! It's like we enjoy two falls. One here and one when we come back to North Carolina.
Gerlinde/Sunnycovechef says
I always enjoy experimenting with different recipes for a salmon salad. Your salad looks delicious, I like the Asian twist. Enjoy your grandchildren and London.
Chris Scheuer says
Thanks Gerlinde! We are!
sue | theviewfromgreatisland says
Oh Chris, this whole post is so wonderful, I love scrolling through the pictures of you with your herd...enjoy yourself!
Chris Scheuer says
Thanks so much for the encouragement Sue. It's fun taking all of our readers along. It's like we slipped you into our coat pockets!
Jennifer @ Seasons and Suppers says
Absolutely beautiful salad and loving the Asian flavours! Thoroughly enjoying your trip photos and sonice you are having such wonderful family time 🙂
Chris Scheuer says
Thanks Jennifer! We really cherish our special times with them. They amaze us at how fast they are growing up into young ladies (and a gentleman!).
Angie@Angie's Recipes says
Wish I could have this for the dinner!! Continue to enjoy your family time in London, Chris.
Chris Scheuer says
Thanks Angie! We're having a ball!
Ginny Hartzler says
I visited four times until I noticed comments are at the top instead of the bottom.. Never saw a blog laid out this way. Maybe it is the London way of doing things, ha ha! The salmon looks divine. I have heard that they do not eat as much fish in England as we do here. Looking forward to pictures of your visit!
Chris Scheuer says
That's strange Ginny! Our computers and mobiles show comments at the bottom. Fish is everywhere on menus, in the grocery stores and even in the open air markets. With the UK being surrounded with oceans and seas, it's not surprising that they have an incredible quantity and diversity in their seafood.
Tricia @ Saving room for dessert says
Wow I could eat this everyday! Gotta try this one soon - thanks so much! Have a wonderful trip - it sounds amazing.
Tricia @ Saving room for dessert says
And I love your London photos - what a fun group with tons of energy in the morning 🙂 Enjoy your adventure!
Chris Scheuer says
Thanks Tricia! It is quite a crew! Each one is so unique and so precious!
Robyn Gleason says
Given that salmon is my favourite thing to eat, I'd say this will be on the top of my salad list for a long time, Chris. How beautiful and such a great combination of flavours.
Sounds like you're having a great time. Cheers!
Chris Scheuer says
We are Robyn! It's always a memorable adventure anytime we're enjoying life with our little "herd"!