Asian Hot Honey Salmon Salad
Asian Hot Honey Salmon Salad
I made this for lunch and ate the whole thing standing at the counter. The vinaigrette is the move – Asian hot honey, rice vinegar, and a splash of soy sauce. Sweet heat meets umami. Took me fifteen minutes.
The Vinaigrette
- 3 parts avocado oil
- 1 part rice vinegar
- 1 spoon Asian Hot Honey – start small, taste
- Splash of soy sauce (bridges the vinegar and honey)
- McCormick 3 Peppercorn Medley (pink peppercorn gives floral notes)
- Pinch of salt
Whisk it or shake it in a jar. Done.
The Salad
- Mixed greens
- 1 can salmon – broken into chunks, not mush
- Green onions, sliced
- Cherry tomatoes, halved
- Cucumbers, sliced
- Shredded carrots
- Toasted sesame seeds
- Boiled egg, halved
- Orange segments or dried apricot (optional – I liked these better than cranberries)
Build Order
- Greens down first.
- Salmon chunks over the greens.
- Scatter the veggies – onions, tomatoes, cucumbers, carrots.
- Fruit on top if you're using it.
- Egg halves, cut side up.
- Sesame seeds last.
- Dressing on the side or drizzled right before you eat.
Niki's Notes
The vinaigrette is the whole game. Soy sauce is doing the heavy lifting – it connects the rice vinegar tang to the honey's sweetness. Without it, the dressing feels like two separate flavors. With it, everything locks in.
Pink peppercorn matters. The 3 Peppercorn Medley isn't just heat. The pink peppercorn adds a floral note that plays off the honey and sesame. Regular black pepper works but you lose that layer.
I tried cranberries first. Didn't love them. Orange segments and dried apricot gave me the sweet brightness I wanted without competing with the honey. Try both. Trust your palate.
No celery. I tested it. Took it out. The crunch from cucumbers and carrots is enough.
Start small with the honey. A spoonful goes a long way. You can always add more. You can't take it back.
I used our Asian Hot Honey – chili-forward heat that builds, not burns. Raw wildflower honey infused slow with Asian chili peppers. Grab the 4oz glass jar ($8.50), the 8oz squeeze bottle ($12.50), or the 12oz glass ($16.60).
