Asian Salmon Salad Recipe

Makes 4 servings | Gluten free and dairy free

Step 1

24 oz. wild-caught salmon fillets 

Step 2

1 tsp Bragg Liquid Aminos
1 tsp sesame oil
1 Tbsp olive oil
fresh garlic (minced, to taste)
ginger (fresh or powdered, to taste)
2 tsp pure maple syrup

Step 3

8 c. romaine lettuce
2 c. cherry tomatoes (halved)
1/8 c. finely sliced onion
4 Tbsp toasted sesame seeds
¼ c. carrots (chopped)
2 sweet peppers (chopped)
2 cucumbers (sliced)

Step 4

2 Tbsp olive oil
2 tsp sesame oil
2 tsp fresh lime juice
pepper (to taste)


  1. Preheat oven to 350 degrees.
  2. Combine ingredients from Step 2, except maple syrup, and marinate salmon for 10 minutes or more. 
  3. Remove salmon and place on a baking dish. Drizzle with maple syrup and bake for 10-20 minutes, until flaky.
  4. Prepare ingredients from Step 3 and divide among 4 plates. Divide salmon and place on top of each plate.
  5. Whisk together ingredients from Step 4 and pour over each salad.


Find this recipe, and a hundred more delicious ideas, in our cookbook The Weight & Wellness Way Cookbook & Nutrition Guide.  

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