Recipe: Healthy Teriyaki Salmon Salad (15 Minute Recipe!)

Lunch Recipes, Salad Recipes, Seafood Recipes

By: Chris Freytag, CPT

If you’re looking for an easy, go-to meal – we think you’re going to love this teriyaki salmon salad! This salad is loaded with broiled salmon, carrots, almonds, and a quick teriyaki dressing.

Getting a healthy dinner on the table when life is busy isn’t always easy. Luckily, this teriyaki salmon salad is a weeknight dinner option that is ready in just 15 minutes!

Tender salmon filets make this salad hearty enough to serve as a meal, since it’s packed with enough protein that you’re not left wanting more to eat an hour later.

The teriyaki dressing has a zesty Asian flavor that I always make double of and save for later in the fridge. Make this delicious, nutrient-packed teriyaki salmon salad tonight for a healthy homemade meal the whole family will love!


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    How to Make Teriyaki Salmon Salad

    Making teriyaki salmon could not be easier. And salmon is a very healthy protein to eat since it’s very low-fat and a great source of essential omega-3 fatty acids. These fatty acids are essential to heart health and have wonderful anti-aging benefits.

    1. Toast the Almonds: for best flavor, we like to toast our sliced almonds in the oven for a few minutes before adding them to this teriyaki salad. Preheat the oven to 

    2. Broil the Salmon: preheat the broiler to high. Add the salmon pieces to a baking sheet and season with salt and pepper. Place on the second oven rack from the broiler and cook for 8-10 minutes or until flaky.

    3. Make the Dressing: add the dressing ingredients to a medium bowl or mason jar and mix to combine. 

    4. Assemble: now that you have all the components prepped, you can assemble the salads by dividing the lettuce mix between 4 serving bowls, topping with the shredded carrots, green onion, toasted almonds, and 1 piece of salmon. Drizzle the dressing over top, sprinkle with sesame seeds, and serve.

    Ingredients For Teriyaki Salmon Salad

    This healthy teriyaki salmon salad recipe is filled with healthy, fresh ingredients that will keep you satisfied all afternoon!

    overhead view of raw ingredients for teriyaki salmon salad
    • Salmon Filets: we love the flavor of salmon and feel like it pairs well with the Asian-inspired flavors of this salad. We prefer to use fresh salmon filets, but you can use frozen if needed. 
    • Sliced Almonds: for best flavor, we like to toast our sliced almonds in the oven for a few minutes before adding them to this teriyaki salad – but you can skip this step if you are pressed for time. Roasted cashews are also delicious in this salad. 
    • Lettuce Mix: use your favorite salad mix for this salad – just about any greens will work!
    • Shredded Carrots: carrots add some crunch and a bright pop of color to this simple salmon salad. Plus, carrots have a lot of great health benefits.
    • Green Onion: adds flavor to this salad. 
    • Teriyaki Sauce: use your favorite brand of teriyaki sauce to flavor the simple vinaigrette for this salad. 
    • Rice Wine Vinegar: to balance out the sweetness of the teriyaki sauce, we like to use some rice vinegar in the dressing. 
    • Olive Oil & Sesame Oil: to make the salad dressing, we add a combination of olive oil and sesame oil for heart healthy fats and flavor.

    Variations and Substitutions

    Add different veggies: we kept this salad simple and usually just add some shredded carrots for crunch and a pop of color. If you want to load up your salad with more fresh veggies, we suggest: sliced radish, cucumber, bell pepper, red onion, or purple cabbage.

    Add crunchy toppings: in addition to the almonds, we also love serving this salad with some crunchy dry roasted edamame, sesame sticks, or rice crackers.

    Make it gluten free: it’s simple to make a gluten-free version of this salad, just make sure the teriyaki sauce you’ll need for the dressing is gluten free. 

    healthy teriyaki salmon salad

    Add fresh herbs: you can easily add more fresh herbs to this salad if you’d like. We usually add some thinly sliced green onion but you could also try some fresh cilantro or Thai basil. 

    Use a different protein: if you aren’t a fan of salmon, you can easily swap the fish for another protein like grilled chicken or pork.

    Make it vegan: you can easily make a vegan version of this salad by swapping out the salmon for marinated baked tofu or edamame. Most grocery store teriyaki sauces are vegan. But, it’s always a good idea to double check the label as they occasionally contain honey.

    Make it a bowl: turn the salad into a teriyaki salmon bowl by serving the salmon, veggies, and dressing over some white or brown rice instead of over a salad. To replace the lettuce, we recommend putting some additional veggies on the bowl. Use steamed broccoli, cucumber, bell pepper or cabbage.

    Storage and Make Ahead

    Meal Prep: if you want to prep these salads in advance, you can pre-bake the salmon and store in the fridge for up to 3 days. You can also combine the salad greens, green onion, carrots, and almonds together in a bowl in the fridge. Store the dressing separately and add right before serving.

    Storage: leftover salad can be stored in the fridge in an airtight container for 1-2 days.

    More Delicious, Healthy Salmon Recipes


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      Total Time: 20 minutes

      Yield: 4 serving(s)


      • ​​1/4 cup sliced almonds
      • 4 (4-oz) salmon filets
      • Salt and pepper, to taste
      • 1 (9-oz) package chopped lettuce mix
      • 1 cup shredded carrots
      • 3 green onions, thinly sliced
      • Sesame seeds, to serve
      • Dressing
      • 1/4 cup olive oil
      • 3 tablespoons rice wine vinegar
      • 2 tablespoons light brown sugar
      • 2 tablespoons reduced-sodium teriyaki sauce
      • 2 teaspoons sesame oil


      1. Preheat the oven to 350 degrees F. Toast sliced almonds by arranging on a sheet pan and bake for 6-8 minutes, just until they smell fragrant. Let cool.
      2. Divide lettuce, carrots, green onions and toasted almonds evenly between 4 large salad bowls.
      3. In a mixing bowl, whisk together rice wine vinegar, teriyaki sauce, sesame oil, brown sugar and olive oil to create a dressing.
      4. Preheat broiler to High. Season salmon with a generous amount of salt and pepper and place on a broiler pan or heavy sheet pan. Place on the second oven rack from the broiler and cook for 8-10 minutes or until flaky.
      5. Place one cooked salmon filet atop each salad and serve drizzled with the dressing and sesame seeds.

      Nutrition Information Per Serving

      Serving Size: 1 salad

      Calories: 455

      Protein: 28 gram(s)

      Fat: 33 gram(s)

      Carbohydrates: 11 gram(s)

      Fiber: 3 gram(s)

      From the kitchen of:

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