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Asian Salmon Salad

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The following recipe, video and photography were provided by our partner, Chef Billy Parisi.

This Asian-inspired salmon is swimming with colorful ingredients and bright flavors, creating a salad experience unlike any other!

Sautéed in soy sauce, brown sugar, vinegar and sriracha, this salad features a truly unique balance of salty, sweet and spicy flavors with added bursts of freshness from grapes, apples and juicy pomegranate arils.

Asian Salmon Salad

Asian Salmon Salad


  • 4 8 oz. salmon fillets
  • 2 Tbsp. sesame oil
  • 1/3 cup water
  • ¼ cup soy sauce
  • 3 Tbsp. Swerve brown sugar
  • 2 Tbsp. rice vinegar
  • 1 tsp. sriracha
  • 2 tsp. corn starch
  • Arugula
  • Red grapes, halved
  • Matchstick carrots
  • McIntosh apples, sliced
  • Pomegranate arils
  • Sliced green onions and sesame seeds, for garnish
  • Asian vinaigrette of your choice


  1. Season the salmon fillets on each side with salt and pepper. Set aside.
  2. Add the oil to a large frying pan over medium-high heat. Once the oil begins to lightly smoke, add the salmon and cook for 3-4 minutes per side, or until browned.
  3. Set the salmon aside and add the water, soy sauce, brown sugar, vinegar and sriracha to the pan. Whisk while adding the corn starch.
  4. Cook until the mixture is thick, then add the salmon fillets back to the sauce and cook for another 2-3 minutes. Set aside.
  5. Add the arugula to a bowl and evenly layer on the grapes, carrots, apples, pomegranate arils, salmon, green onions and sesame seeds.
  6. Serve with your favorite Asian vinaigrette from Heinen’s.

Asian Salmon Salad

Chef Billy Parisi

By Chef Billy Parisi

Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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