Seared Salmon Salad

 There is nothing more satisfying than a beautifully decorated plate with all the fixings. Whether you're having lunch or dinner with friends, this dish is sure to impress. It's also surprisingly easy to prepare when you take the time to sear your salmon before adding it to the salad. Even if you have never seen seared salmon before.

Seared Salmon Salad


1 pound fresh salmon fillets, skin on

2 cups rice vinegar

6 tablespoons honey

6 tablespoons soy sauce

1 tablespoon red pepper flakes, more to taste 

3 tablespoons sesame seeds and oil (sesame seed oil) 

3 teaspoons minced garlic, more or less to taste  

2 lemons, zested and juiced (about 3/4 cup juice) 

1 teaspoon freshly ground black pepper 

1 teaspoon sweet paprika 

2 stalks scallions with greens removed 

4 cups mixed greens 

5 radishes, thinly sliced into rings.


Place a small amount of sesame seed oil in a large sauté pan over medium heat. 

Add salmon skin side down into the pan and cook for about 2-4 minutes until it is browned to your taste. If you have a large pan such as a griddle, you can cook the fish in several batches if needed. 

Flip the salmon fillets over and cook for another 2-3 minutes. Meanwhile, prepare your vinaigrette by mixing together all ingredients except the oil, lemon zest, and lemons juice in a small bowl. 

Whisk in the oil and pour over your cooked salmon. Either use tongs to turn over the salmon during cooking or lift carefully with 2 large spatulas in order to not break it. 

Season with more salt and pepper if needed before serving.  Just before serving, add the lemon juice and finely chop the scallions and sprinkle on top of the salmon. Top off each serving with a handful of mixed greens and radish slices.

Seared Salmon Salad