You’re about to fall in love with this hot ginger salmon salad!
This salad features flaky, buttery roasted salmon over a bed of kale and romaine, finished with a warm ginger vinaigrette that elevates every bite.
The combination of hot ginger dressing and perfectly seasoned salmon is irresistible.
I’ve always loved hot dressings—the warmth wakes up the greens. While classic hot bacon dressing is nostalgic and delicious, this version swaps bacon for toasted sesame and fresh ginger for a lighter, bright alternative that’s equally addictive.
You don’t need to complicate things to get incredible flavor. The dressing is made warm on the stove, which softens the shallot and releases the ginger and garlic aroma. Tossed over the greens while still warm, it slightly wilts the kale and romaine, making the salad tender and flavorful.
The salad is straightforward: roast the salmon, make the warm dressing, and toss together kale, romaine and toasted almonds. The salmon adds substance, the almonds add crunch, and the warm dressing ties everything together. It comes together quickly and makes a satisfying meal any night of the week.
Flavorful, simple, and satisfying
The spice rub on the salmon is smoky and slightly sweet, forming a nice crust while letting the fish’s flavor shine. It’s a perfect partner to the bright, warm ginger vinaigrette and keeps the rest of the salad uncomplicated.
The base is simply chopped kale and romaine, massaged with a touch of olive oil to soften it, then tossed with the warm dressing and topped with roasted salmon and chopped salted almonds.
Versatile and easy to customize
This salad is flexible—add blanched green beans, snap peas, or whatever fresh vegetables you have on hand. It’s great as a light dinner, a hearty lunch, or even wrapped up as a portable meal.
Leftover salmon works beautifully here—serve it cold or gently reheat the dressing and drizzle it warm. Because the dressing uses sesame oil and olive oil rather than bacon fat, it stays liquid in the fridge and is easy to reheat.
Serve it alone for a light meal, pair it with a grain or soup for something heartier, or roll it into a wrap for an easy lunch. It’s a reliable recipe for warm weather, busy weeknights, or anytime you want a fresh, flavorful meal.
It’s simple, bright, and addictive. The warm ginger dressing is the star—seriously, you might want to drink it.
Hot Ginger Salmon Salad
Salmon Salad with Warm Vinaigrette
2 people
15
20
35
Ingredients
- 1 pound salmon
- 1 tablespoon firmly packed light brown sugar
- ½ teaspoon kosher salt
- ½ teaspoon smoked paprika
- ¼ teaspoon ground coriander
- ½ teaspoon garlic powder
- ½ teaspoon pepper
- 4 cups chopped kale
- 1 teaspoon olive oil
- 4 cups chopped romaine lettuce
- ⅓ cup roasted, salted almonds, chopped
hot ginger dressing
- 1 tablespoon toasted sesame oil
- 1 small shallot, diced
- 2 teaspoons chopped fresh ginger
- 1 garlic clove, minced
- 1 ½ tablespoons red wine or apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon soy sauce
- ¼ to ⅓ cup olive oil
Instructions
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Preheat the oven to 400°F. Place the salmon on a baking sheet. Stir together the brown sugar, salt, paprika, coriander, garlic powder, and pepper. Rub the spice mix over the top of the salmon.
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Roast the salmon for 12 to 15 minutes, or until it flakes easily with a fork and is opaque in the center.
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While the salmon roasts, place the chopped kale in a large bowl. Drizzle with 1 teaspoon olive oil and massage the leaves to soften them. Let sit for about 10 minutes while you make the dressing.
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Toss the romaine with the kale, drizzle with the warm dressing and toss to coat. Top with roasted salmon and chopped almonds, then serve.
hot ginger dressing
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Heat a small saucepan over medium-low heat and add the toasted sesame oil. Stir in the diced shallot with a pinch of salt and cook about 2 minutes. Add the ginger and garlic and cook another 2 minutes. Reduce heat to low, then whisk in the vinegar, honey, and soy sauce. Whisk in the olive oil until emulsified.
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The dressing can be refrigerated and used warm or cold. To reheat, warm it in a skillet for 1–2 minutes until heated through.
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I could probably drink that dressing.