Salmon Salad with Asian Dressing and Sriracha Almonds [Low Carb Recipe]

Sharing is caring!

This Asian salmon salad is the perfect example of healthy food that is full of flavor! Delicious salmon provides protein and omega-3s while the homemade asian dressing and spicy Sriracha almonds make your mouth sing with every bite. Low carb but not low flavor, and quick and easy to make – you’ll want to eat this for dinner every week!

This post is sponsored by Babbleboxx.com on behalf of Huy Fong Sriracha Almonds, but all opinions are my own.

Asian Salmon Salad

It’s a combination I didn’t even know I would love. But ohhh it’s sooo good.

I’ve been trying to find a salmon recipe that would taste good and not make me feel like I’m eating a “healthy” meal. You know, something that doesn’t make me feel like I’m eating diet food.

Because nothing makes me run for chocolate faster than thinking I’m being deprived somehow.

But this – this is not deprivation AT ALL. I almost didn’t even want to come up for air after I took the first few bites.

I keep my salads pretty simple for a couple of reasons:

1. My husband basically eats 2 veggies: Romaine lettuce and carrots.
2. If it takes too long to throw food together, I’m likely to just grab a protein bar.

Embarrassing, but true. I’ll eat a beautiful and complex salad that anyone else wants to prepare for me. But at home, I have to keep it quick and easy.

For that reason, I made sure to keep this recipe simple and just include ingredients that I already had at home.

• red leaf lettuce (use any lettuce or greens you like)
• cucumber
• shredded carrots
• green onion

The beauty of a salad is that you’re free to make it as simple or complex as you like, and include any veggies that you prefer.

Tips for Cooking Salmon

Cooking salmon doesn’t have to be scary or trick at all. Here are some things I’ve learned as I’ve experimented with salmon:

• Make sure to use a high quality salmon, either fresh from the market or from a brand that sources quality product.
• Cooking salmon in the oven is easy and almost fool-proof, but cooking in a pan on the stove is quicker.
• Overcooking will make your salmon dry, but don’t undercook either! Use a meat thermometer to check for doneness.

I prefer to pan cook my salmon on the stove. I heat a non-stick pan on medium to just below medium heat with just a bit of oil in it. Then I add the salmon and cook about 4-5 minutes on each side, checking the temp after about 7-8 minutes of cooking time. You can help it to cook more evenly by covering the pan with a lid to help keep the heat in.

Don’t be afraid to sear the salmon a bit either. A little crunch just adds texture and flavor!

Some recipes recommend marinating the salmon before cooking, and lemon juice is a typical flavor of choice. I chose not to marinate my salmon for this recipe because I wanted the homemade asian dressing and the sriracha almonds to stand out.

Huy Fong Sriracha Almonds

And speaking of those almonds… holy wow.

The one and only Huy Fong Original Sriracha Almonds are flavored with authentic Huy Fong Sriracha Seasoning. We love Sriracha and we love almonds – but I never thought the two could be put together!

These almonds are premium almonds from California that are roasted in peanut oil and doused in authentic Huy Fong brand sauce (none of that imitation flavor that others use). The resulting combination of crunchy almonds with bold sriracha flavor makes these the perfect spicy snack!

Or the perfect topping for a salmon salad. Hello crunchy flavor explosion!

Whether you eat these out of the bag, give your trail mix a kick, or take your salad to the next level, you are not going to want to put these down. Except to grab a glass of water. That Rooster sauce does not hold back on that chili kick!

[You can find your new healthy snack at Sam’s Club.]

Homemade Asian Salad Dressing

I love this salad dressing because it’s simple (you knew that was coming, right?) and easy to make in advance. This recipe is made for two servings, but you can easily increase it to double up and store in the fridge for up to a week.

It also uses mostly pantry staples, so you don’t have to worry about buying special ingredients that you’ll never use again or that will go bad in the fridge.

With just coconut aminos (or soy sauce), rice vinegar, olive oil, ground ginger, garlic powder, and a pinch of salt, you have a delicious light dressing that is full of flavor! It’s also low carb and keto friendly if you’re following that type of diet.

Here’s my recipe:

• 1/8 c coconut aminos
• 1/8 c olive oil
• 1 Tbsp rice vinegar
• 1 tsp ground ginger
• 1/2 tsp garlic powder
• pinch of salt to taste

Adjust seasonings to taste. Sometimes I make mine extra garlicky.

I hope you love this as much as I do!

Salmon is so versatile, you can try many different sauces and marinades to change up the flavor of this recipe! Another favorite is this sweet Thai chili sauce – a delicious sauce you can brush on top of the salmon for a sweet kick!

Sharing is caring!