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    Home » Soups & Salads

    Published: May 19, 2024 · Modified: May 28, 2024 by Desarae

    Salmon Salad Bowl

    Jump to Recipe Jump to Video Print Recipe

    This has become a favorite meal at our house! Crispy air fryer salmon bites marinated in a flavorful sauce, crisp cucumber, creamy avocado, crunchy cabbage, hearty edamame and spicy sriracha mayo. The combo is perfection and will become a staple weeknight dinner! This asian salmon salad, that we call salmon salad bowls is bound to be your new favorite!

    Salmon salad bowl in white bowls with black rims. There are small bowls of cucumber and edamame to the side,
    Jump to:
    • Why You'll Love This Recipe
    • About The Ingredients
    • How To Make It
    • Expert Tips
    • FAQs
    • More Recipes You'll Love
    • Leave Us A Comment
    • Salmon Salad Bowls

    Why You'll Love This Recipe

    You're going to love this easy salad salmon recipe just as much as we do. I love a salmon salad, I am no stranger to a greek salmon salad, a citrus salmon salad, or a Caribbean salmon salad. Salmon salad fast, fresh, and so good you won't even believe it. Serve it as is, or add a side of quinoa, brown rice or white rice. It also goes great with Brazilian limeade.

    This recipe is the best because:

    • It is fast! I love a good weeknight meal, and this is it! From start to finish you will be done cooking this meal in under 30 minutes. So easy!
    • The flavors are fresh! The combination of flavors and textures combined with the fresh cabbage, avocado, and cucumber make for a really delicious and healthy dinner.
    • Everyone loves it! This meal is asked for all the time at our house. My kids love and so do adults. This recipe is perfect for your meal plan.
    • It is served in personal bowls rather than a salad bowl. I love that it makes it a little more personal and fun.

    About The Ingredients

    Everything you need for this salmon salad bowl can be purchased at your local grocery store. Here are a few items to note:

    • Salmon Filets - I prefer to buy the frozen salmon fillets. I feel like they are more fresh than the fresh salmon. When selecting salmon, fresh farmed salmon should have a link pink color to it, while wild-caught salmon should be dark pink. If the fish has any gray blemishes or brown areas, then it's not that fresh. If you opt for frozen, thaw in the fridge overnight.
    • Cabbage Mix - I buy the pre shredded cabbage mix that is sometimes called coleslaw mix. If can be located in the product aisle at the grocery store.
    • Shelled Edamame - I buy this in the frozen section. To thaw, simply set on the counter for a few hours. Just make sure you buy the shelled version.
    • Cucumber - for this recipe I really prefer the mini cucumbers. I think their size is nice for the salad and I like the flavor. Regular cucumbers work great too. Choose whatever you prefer.
    • Avocado - you want to choose, large, ripe avocados. Look for avocados that have a rich dark green/black. Hass Avocados that are a lighter shade of green are likely not ripe. Hass Avocados are the most readily available because they ship well due to their thick skins.
    • Garlic and Ginger - we are using both of these in the marinade and dressing. They give lots of flavor. One thing I've started doing is buying it frozen. It is so convenient and it doesn't go bad in the fridge.
    • Condiments - for the marinade and dressing you'll need several condiments like soy sauce, rice vinegar, sesame oil, olive oil, honey, sriracha, and sriracha mayo. You'll also need sesame seeds for garnish.

    For a complete list of ingredients and amounts, see recipe card below.

    How To Make It

    This avocado salmon meal comes together fast. Let me show you just how to do it!

    How to marinate salmon.
    1. Prepare the marinade for the salmon by combining ¼ cup soy sauce, ¼ cup rice vinegar, 2 tablespoons sesame oil, 1 teaspoon sriracha, 2 tablespoons honey, 3 cloves minced garlic, and 2 teaspoons grated ginger. Whisk until smooth.
    2. Cut your salmon into 1 inch cubes and toss with marinade. Set aside while you prepare the salad (slaw).
    3. In a large bowl prepare the ginger sesame salad dressing by combining ¼ cup olive oil, ¼ cup rice vinegar, 2 tablespoons honey, 2 tablespoons sesame oil, 2 tablespoons soy sauce, and 1 clove of minced garlic. Whisk until smooth.
    4. Add cabbage mix to the bowl and toss to coat with sesame dressing. Set aside while salmon cooks.
    How to make salmon salad bowls.
    1. Prep cucumbers by slicing thin. Transfer them to a small bowl and add a little rice vinegar to them. This gives them a nice flavor for the salad.

    Pro Tip: Use a mandolin to slice cucumber thin. This makes the task super fast and makes all of the slices uniform.

    1. Cook salmon bites in the air fryer. Remove from ginger soy marinade and add to air fryer basket. Cook at 400 degrees for 8 minutes.
    2. Once salmon is cooked, assemble your salads. Layer the cabbage mix, place salmon bites on top, sliced cucumbers, thawed edamame, and sliced avocado.
    3. Finish salmon salad recipe with a drizzle of sriracha mayo and a sprinkle of sesame seeds.
    A ¾ shot of salmon bowl salad in a white bowl. It is garnished with sriracha mayo.

    Expert Tips

    Choosing Salmon: Opt for frozen salmon when possible. It is frozen right after it is caught and often times more fresh than filets at the butcher counter

    Cutting your cucumber: Use a mandolin to slice cucumber thin. This makes the task super fast and makes all of the slices uniform.

    Serve in a shallow bowl: Use wide, shallow bowls for serving. They not only look cute, but also make it easier to mix and eat the salad. These are often called pasta bowls.

    An overhead shot of salmon salad bow. There is a sliced avocado and minced parsley to the side.

    FAQs

    What is the white stuff that comes out of salmon when cooked?

    Before you go trashing that salmon, read this. That white slimy stuff is called albumin, and it’s protein that solidifies as salmon cooks. It is completely safe to eat that albumin. Albumin tastes completely fine, it’s good for you, it’s just another protein that comes from the salmon.

    How long does this salmon salad recipe last as leftovers?

    Fish does not have a very long shelf life - so eat this within 2-3 days of making it.  Store in the fridge in an airtight container.

    What if I don't have an air fryer?

    You can do baked salmon just as easy! Line a baking sheet with parchment, remove your salmon from the marinade and spread evenly over the pan. Bake at 450 degrees for 8-10 minutes.

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    Leave Us A Comment

    If you tried this avocado salmon salad recipe or any other recipe on the blog then don’t forget to rate the recipe and leave us a comment below. You can also follow us on Facebook, Twitter, Instagram and Pinterest to see what else we’re getting up to.

    Salmon salad bowl in white bowls with black rims. There are small bowls of cucumber and edamame to the side,

    Salmon Salad Bowls

    This has become a favorite meal at our house! Crispy air fryer salmon bites marinated in a flavorful sauce, crisp cucumber, creamy avocado, crunchy cabbage, hearty edamame and spicy sriracha mayo. The combo is perfection and will become a staple weeknight dinner!
    5 from 1 vote
    Print Pin Rate
    Course: Salad
    Cuisine: American
    Diet: Diabetic, Low Calorie
    Prep Time: 15 minutes minutes
    Cook Time: 8 minutes minutes
    Total Time: 23 minutes minutes
    Servings: 4 serving
    Calories: 565kcal
    Author: Kadee & Desarae

    Equipment

    • air fryer

    Ingredients

    Salad

    • 8 oz salmon filets about 2 filets
    • 1 avocado sliced
    • 3 mini cucumbers sliced thin
    • 1 cup shelled edamame thawed from frozen
    • 16 oz shredded cabbage sometimes called coleslaw mix
    • 4 teaspoon sriracha mayo Buy in the asian food section
    • 2 teaspoon sesame seeds
    • Dressing Recipe Below

    Salmon marinade

    • ¼ cup Soy sauce
    • 3 tablespoon Rice vinegar
    • 2 tablespoons sesame oil
    • 1 teaspoons sriracha
    • 2 tablespoons honey
    • 3 cloves Garlic minced
    • 2 teaspoon Ginger grated

    Dressing

    • ¼ cup Olive oil
    • ¼ cup rice vinegar
    • 2 tablespoon honey
    • 2 tablespoon sesame oil
    • 2 tablespoon soy sauce
    • 1 clove garlic

    Instructions

    • Prepare the marinade for the salmon by combining ¼ cup soy sauce, ¼ cup rice vinegar, 2 tablespoons sesame oil, 1 teaspoon sriracha, 2 tablespoons honey, 3 cloves minced garlic, and 2 teaspoons grated ginger. Whisk until smooth.
    • Using a sharp chef's knife, cut your salmon into 1 inch cubes and toss with marinade. Set aside while you prepare the salad (slaw).
    • In a large bowl prepare the salad dressing by combining ¼ cup olive oil, ¼ cup rice vinegar, 2 tablespoons honey, 2 tablespoons sesame oil, 2 tablespoons soy sauce, and 1 clove of minced garlic. Whisk until smooth.
    • Add cabbage mix to the bowl and toss to coat. Set aside while salmon cooks.
    • Prep cucumbers by slicing thin. Transfer them to a small bowl and add a little rice vinegar to them. This gives them a nice flavor for the salad.
    • Cook salmon bites in the air fryer. Remove from marinade and add to air fryer basket. Cook at 400 degrees for 8 minutes.
    • Once salmon is cooked, assemble your salads. Divide ingredients evenly between 4 bowls. Layer the cabbage mix, salmon bites, sliced cucumbers, thawed edamame, and sliced avocado.
    • Finish salads with a drizzle of sriracha mayo and a sprinkle of sesame seeds.

    Video

    Notes

    Expert Tips
    Choosing Salmon: Opt for frozen salmon when possible. It is frozen right after it is caught and often times more fresh than filets at the butcher counter
    Cutting your cucumber: Use a mandolin to slice cucumber thin. This makes the task super fast and makes all of the slices uniform.
    Serve in a shallow bowl: Use wide, shallow bowls for serving. They not only look cute, but also make it easier to mix and eat the salad. These are often called pasta bowls.

    Nutrition

    Serving: 2cups | Calories: 565kcal | Carbohydrates: 35g | Protein: 20g | Fat: 40g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 21g | Trans Fat: 0.01g | Cholesterol: 33mg | Sodium: 629mg | Potassium: 1228mg | Fiber: 10g | Sugar: 21g | Vitamin A: 373IU | Vitamin C: 55mg | Calcium: 136mg | Iron: 3mg
    Tried this Recipe? Tag me Today!Mention @OhSoDelicioso or tag #ohsodelicioso!

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    Reader Interactions

    Comments

    1. Leah says

      May 17, 2015 at 8:47 pm

      5 stars
      Looks delicious!! I added this to our menu this week! Can't wait to try it!

      Reply
    5 from 1 vote

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