Enjoy spicy and tender salmon fillets with crunchy and refreshing veggies in this vibrant Firecracker Salmon Salad Bowl! It’s easy to make and packed with protein and fiber. Make it in ten minutes and serve for lunch or dinner.
If you’ve been following along on Instagram or TikTok, you know that I am doing a salad series. This is the salad I made on day ten and it’s seriously amazing. The firecracker marinade is so yummy and the flaky salmon melts in your mouth. And don’t get me started on the veggies – cabbage, carrots, radishes, edamame and avocado bring so much crunch and color. I’m obsessed with this salad and I think you will be too!
What I Love About This Recipe
- It is delicious, flavorful and filling.
- This salad is healthy and rich in protein.
- It is easy to adapt.
- This salad can be made in less than 15 minutes!
- Salmon: I used half of a whole deboned salmon fillet and then sliced it before marinating; however, you can buy sliced salmon fillets from the supermarket instead. If the salmon is frozen, allow it to thaw completely before preparation.
- Sriracha: Use good quality sriracha for the best flavor.
- Soy sauce: The same goes for soy sauce. Select a good brand. You can also use low-sodium soy sauce instead.
- Brown sugar: This adds sweetness to the sauce. It can also be swapped with honey if you do not have any to hand.
- Garlic: Use fresh garlic for the best flavor but if you do not have any to hand, use garlic powder instead.
- Ginger: Fresh ginger works best but you can swap it with ground ginger if you don’t have any.
- Chilli flakes: For some heat. Feel free to increase or decrease the amount depending on your preference.
- Salt: To taste. You do not need too much salt because the sriracha and soy sauce contain sodium.
- Paprika: To taste. Add as much as you like.
- Oil: For cooking.
Wash all salad ingredients before prep.
- Green leaves: I used a shop-bought mixture of red and green leaves. Feel free to use any greens of your choice. You can also use lettuce.
- Cabbage: I used white cabbage but you can also use red. Chop or shred it thinly so that it is easy to eat.
- Carrot: Juilliene or shred the carrots so that it is bite-sized.
- Red pepper: Remove stem and seeds. Slice thinly.
- Raddish: Remove the stem and slice thinly.
- Avocado: Remove the seed, skin and slice.
- Edamame: I used fresh beans. However, you can use frozen beans and cook them by following the instructions on the packaging.
- Geen onions: Remove the stem and slice diagonally.
- Sesame seeds: For some crunch.
- Chef’s knife
- Chopping board
- Basting brush
- Plastic wrap
- Salad bowl
Salmon is a delicious and healthy fish that you can prepare in a variety of ways. One of the easiest and fastest methods is using an air fryer, which gives you crispy and juicy results in no time. But don’t worry if you don’t have one, you can still enjoy a tasty salmon dish by baking it in the oven or frying it in a pan. For oven baking, preheat your oven to 200C/400F and place the salmon on a baking sheet. Bake it for 10-12 minutes or until it flakes easily with a fork. For pan frying, heat some oil in a large skillet over medium heat and cook it for 7-10 minutes, flipping once, or until it’s golden and cooked through.
Feel free to add any additional salad ingredients of your choice for this recipe. Some delicious add-ins include cucumber, crushed peanuts and celery.
How to Make Firecracker Salmon Salad
- Add sriracha, soy sauce, brown sugar, ginger, garlic, chili flakes, salt to taste, paprika to taste and oil to a bowl and mix well—Reserve 1/4 of the sauce in a separate bowl for serving.
2. Slice the salmon fillet, pat them dry using a paper towel.
3. Then, brush the firecracker sauce on top of each fillet. Make sure it is fully coated. Pour any remaining sauce over the fillets. If you have extra time, add fillets to a bowl and cover with plastic wrap and marinate for 30 minutes or 1 hour in the fridge.
4. Line an air fryer with parchment paper or foil then drizzle oil to prevent the salmon from sticking. Place the fillets in an air fryer and cook at 200C/400F for 6-8 minutes or until flaky and cooked through.
5. As the salmon cooks prepare the salad. Thinly chop or shred cabbage, carrots and red bell pepper. Then chop radishes, avocado and green onions. Then add greens, edamame and the chopped salad ingredients to a large salad bowl—option to season with salt and pepper to taste and drizzle olive oil on top.
6. Once the fillets are ready, place them on top of the salad, sprinkle sesame seeds on top and serve with the reserved firecracker sauce. Enjoy!
Tips and Tricks
- Marinate: If you have extra time, marinate the salmon. It intensifies the flavor and gives it a beautiful color.
- Salmon: Do not overcook the salmon as this will result give the fish a dry texture.
- Salad: For the best flavor, ensure all the salad ingredients are fresh.
- Batches: Feel free to double or triple this recipe if you need to feed a crowd.
Store the salmon fillets and salad separately. Place salmon fillets in an airtight container and refrigerate for up to 3-4 days. Add salad to an airtight container and refrigerate for up to 3 days.
Thanks for reading this recipe; comment below if you made this and let me know how it went! Follow @simshomekitchen on Instagram, take a photo, tag and hashtag it with @simshomekitchen.
Firecracker Salmon Salad Bowl
- Chefs knife
- chopping board
- Basting brush
- Plastic wrap
- Salad bowl
- 1/2 a large salmon or 4-5 fillets
- 1/3 cup of sriracha
- 1 tbsp soy sauce
- 1/2 tbsp brown sugar
- 2-3 cloves of garlic crushed or grated
- 1 tbsp of ginger grated
- 2 tsp of chilli flakes
- Salt to taste
- Paprika to taste
- 2 tbsp of olive oil
- 150 g or 4 cups of green leaves
- 1-2 cups of white cabbage shredded
- 1-2 cups of carrot shredded or julienned
- 1 cup of red pepper sliced
- 4-5 radish sliced
- 1 avocado sliced
- 1-2 cups of edamame
- 4 or 1/4 cup of green onions sliced
- 1 tbsp of sesame seeds
- In a small bowl, whisk together sriracha, soy sauce, brown sugar, ginger, garlic, chili flakes, salt, paprika and oil. Set aside 1/4 cup of the sauce for serving later.
- Cut the salmon fillets into equal-sized pieces and pat them dry with paper towels. Brush the sauce generously over both sides of each piece. If you have time, marinate the salmon in a bowl covered with plastic wrap in the refrigerator for 30 minutes or up to an hour.
- Preheat the air fryer to 200°C/400°F and line the basket with parchment paper or foil. Grease lightly with oil to prevent sticking. Arrange the salmon pieces in a single layer in the basket and cook for 6 to 8 minutes or until the fish flakes easily with a fork.
- While the salmon is cooking, prepare the salad. In a large bowl, toss together the mixed greens, cabbage, carrots, bell pepper, radishes, avocado, green onions and edamame. Season with salt and pepper to taste and drizzle some olive oil over the salad if desired.
- To serve, add salmon slices on top of the salad, sprinkle sesame seeds over the salmon and drizzle with the reserved sauce or serve it in a pot. Enjoy!
- Salmon: If you don’t have an air fryer bake or fry the salmon instead. To bake it in the oven, preheat your oven to 200C/400F and line a baking sheet with parchment paper or foil. Place the salmon on the prepared sheet and bake it for 10 to 12 minutes or until it’s flaky and tender. To fry it in a pan, heat some oil in a large skillet over medium heat and cook the salmon for 7 to 10 minutes, turning once, or until it’s golden and cooked through. No matter how you cook it, salmon is a versatile and satisfying meal that you can enjoy with your favorite sides and sauces. Do not overcook the salmon as this will result give the fish a dry texture.
- Marinate: If you have extra time, marinate the salmon. It intensifies the flavor and gives it a beautiful color. However, if you are in a hurry feel free to skip this step. The salmon will still be flavorful.