Loaded Sesame Ginger Salmon Salad

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I can’t think of a better way to detox from the festivities this weekend and kick the week off on the right foot than with this Loaded Sesame Ginger Salmon Salad!

Loaded Sesame Ginger Salmon Salad from www.whatsgabycooking.com (@whatsgabycookin)

I know technically summer doesn’t start for a few more weeks, but I’m going for it. I’ve always considered my birthday the start of summer and since it’s in 2 short days (June 1st) and the month long celebrations are starting tonight we’re just doing it! Before we get to the birthday cake later this week, let’s kick things off on a healthy note. I leave for Greece in 2 weeks and the thought of putting on a swimsuit after the pizzas and burgers I’ve consumed in the last week is straight up horrifying. But never fear, I’ve got the solution! Loaded Sesame Ginger Salmon Salad is on the menu and it’s perfectly clean, majorly delicious and packed with all sorts of flavors and textures. You’re going to want it to be your new summer salad and I can’t blame you. It’s perfection.

Loaded Sesame Ginger Salmon Salad from www.whatsgabycooking.com (@whatsgabycookin)

Also – side note – the vinaigrette/dressing on this is out of this world. You might want a double batch because then you can drizzle it over veggies, another salad, grilled chicken, steak, pasta, quinoa, rice or just about anything else and call it a day.

Loaded Sesame Ginger Salmon Salad

5 from 13 votes
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course Main Course, Salad
Cuisine Asian, Fusion
Servings 4 people


For the Salmon:

  • 1 lb salmon cut into 4 4-ounce filets
  • kosher salt and freshly cracked black pepper
  • 1 tablespoon olive oil

For the Salad:

  • 1 bunch fresh watercress
  • ½ cup chopped scallion leaves
  • ½ cup cilantro leaves
  • 1 cup cooked edamame
  • 1 cup mango small diced
  • 1 cup Persian cucumber sliced
  • 1 avocado sliced

For the Ginger Vinaigrette:

  • 2 clove garlic
  • 2 inches of ginger peeled and diced
  • 1 tablespoons agave nectar
  • ¼ cup rice wine vinegar
  • 2 teaspoons soy sauce
  • 1 teaspoons sesame oil
  • 3 tablespoon vegetable oil
  • kosher salt


  • Sprinkle the salmon filets with salt and pepper.
  • Heat a nonstick pan over high heat. Add the oil to the pan and then add the fish. Cook the salmon about 2-3 minutes. Then flip the salmon and cook another minute on the skin side. Remove the salmon and place on a plate and set aside.
  • On a large platter arrange the salad ingredients.
  • In a blender combine the vinaigrette ingredients and puree on high until smooth. Season to taste with kosher salt.
  • Top the salad with the salmon and drizzle everything with the ginger vinaigrette.


  1. Given the size of the salmon, I’m guessing this recipe serves 2 for dinner? Please let me know! Thank you!

  2. I replaced the vegetable oil with blood orange olive oil and it was bomb. This recipe is so good!

  3. JUST made this for dinner tonight. Absolutely delicious- as is everything I’ve made from the site and your cookbook thus far. I added some sesame seeds to the salmon (because I’m obsessed with sesame) and some crispy wonton strips to the salad (because I’m obsessed with crunch), but otherwise kept everything the same. The dressing is insanely delicious. I will definitely be using that on many many things. Quick question though- do you have a shopping list for your meal plans or just the recipes? Thanks for all of these wonderful recipes (and for having a palate almost identical to mine!). Keep up the great work!!!

  4. This looks great. One thing – you said to dice ginger, and then it stays in the dressing. I thought maybe it would be strained out or minced very tiny. Haven’t cooked with raw ginger yet, so I’m not familiar with how it can be used, but I LOVE ginger. Thanks.

  5. 5 stars
    SO GOOD and so easy to make. Thank you Gaby!! I can always count on your blog for a GOOD salad that isn’t fussy and complicated.

  6. 5 stars
    The dressing is EVERYTHING. I doubled it and plan to use it as a marinade later this week. We didn’t have agave and I subbed in a little brown sugar.

  7. 5 stars
    This is THEE PERFECT summer dinner! My first foray into WGC and holy cats it’s a good one. So easy, but so fresh and flavorful. Love.

  8. 5 stars
    Legit one of the best salads I’ve ever had. The dressing is sweet, tangy and punchy because of the garlic and ginger. The mango and avo and other salad ingredients make for great textural balance and are very palatable. Together with the dressing, this is a boom dynamite salad. Every bite was out of this world. 10000% plan on making again and again and again

  9. 5 stars
    Cannot recommend this recipe enough! It is the perfect balance of sweet from the mango and savory/salty from the salmon. It’s light and healthy, but still filling enough to be an entire meal. Two thumbs up!

  10. 5 stars
    This recipe was so easy and delicious for a hot summer night in Philly. I could not find watercress but used mixed freens and it was fine. Really satiating and the dressing was the bomb.

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