Name: Soy Salmon Steak with Sambal Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 4 salmon steaks (about 6 oz each); ¼ cup soy sauce; 1 tablespoon honey; 1 tablespoon sesame oil; 1 teaspoon grated fresh ginger; 2 cloves garlic, minced; Juice of ½ lime; 2 tablespoons vegetable oil (for searing); 1 cup shredded green cabbage; 1 cup julienned cucumber; ½ cup grated carrot; ¼ cup thinly sliced red onion; 1 tablespoon sambal oelek (chili paste); 1 tablespoon rice vinegar; 1 teaspoon fish sauce (optional); 1 teaspoon sugar; 1 tablespoon lime juice; 1 tablespoon chopped fresh cilantro

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If you’re ready to shake up your dinner routine with a dish that’s as vibrant as it is delicious, look no further than this Soy Salmon Steak with Sambal Salad. Imagine tender, perfectly seared salmon steaks glazed in a savory-sweet soy marinade, paired with a crisp, spicy salad that’s bursting with color and flavor. This recipe is the kind of meal that makes you sit up a little straighter at the table, eager for every bite. It’s easy enough for a weeknight but impressive enough for company, and every element sings with bold, fresh ingredients. Soy Salmon Steak with Sambal Salad is about to become your new favorite way to enjoy salmon!

Ingredients You’ll Need

Soy Salmon Steak with Sambal Salad Recipe - Recipe Image

Ingredients You’ll Need

Every element in this recipe is chosen for maximum impact, and the magic really happens when these simple, accessible ingredients come together. Each one brings something special to the Soy Salmon Steak with Sambal Salad, from deep umami flavor to bright, zesty crunch.

Salmon Steaks: Choose thick, fresh steaks for juicy results and a rich, flaky texture that holds up to searing.
Soy Sauce: The backbone of the marinade, adding savory depth and enhancing the natural flavor of the salmon.
Honey: A touch of sweetness balances the salt and highlights the caramelization on the salmon.
Sesame Oil: Just a drizzle infuses the marinade with nutty, toasty undertones.
Fresh Ginger: Grated ginger brings zing and warmth, making the marinade sing.
Garlic: Minced garlic adds robust aroma and punch to the salmon.
Lime Juice: Adds just the right amount of acidity to brighten both the fish and the salad.
Vegetable Oil: Perfect for searing the salmon to a golden, crisp exterior.
Green Cabbage: Shredded cabbage lends a satisfying crunch and mild sweetness to the salad.
Cucumber: Julienned cucumber offers refreshing, cooling notes that balance the heat.
Carrot: Grated carrot brings color and a delicate sweetness to each forkful.
Red Onion: Thinly sliced for a sharp, zesty bite in the salad.
Sambal Oelek: The heart of the salad dressing, delivering bold chili heat and vibrant flavor.
Rice Vinegar: Adds gentle acidity and a hint of tang to the salad dressing.
Fish Sauce (Optional): A splash deepens the umami in the salad for those who love extra savory notes.
Sugar: Just a touch to round out the heat and acidity in the salad dressing.
Lime Juice (for salad): Brightens and freshens the whole salad experience.
Fresh Cilantro: Chopped cilantro adds a final burst of color and herbal freshness.

How to Make Soy Salmon Steak with Sambal Salad

Step 1: Marinate the Salmon

Start by whisking together soy sauce, honey, sesame oil, grated fresh ginger, minced garlic, and lime juice in a shallow dish. This quick marinade packs a ton of flavor into the salmon in just 15 to 20 minutes. Place the salmon steaks into the marinade, turning them gently so they’re well coated. Let them soak up all that savory-sweet goodness while you prep the salad. The short marinating time keeps things easy but ensures the fish is full of flavor from the inside out.

Step 2: Prep the Sambal Salad

While the salmon is marinating, turn your attention to the sambal salad. In a large bowl, toss together the shredded green cabbage, julienned cucumber, grated carrot, and thinly sliced red onion. The colors and textures here are a total celebration! In a separate small bowl, whisk together the sambal oelek, rice vinegar, a dash of fish sauce if you like, sugar, and lime juice. Pour this zippy dressing over the veggies and toss to coat everything evenly. Set the salad aside so the flavors can mingle and the veggies can soak up the spicy, tangy dressing.

Step 3: Sear the Salmon Steaks

Heat up the vegetable oil in a large skillet over medium-high heat. Remove the salmon steaks from the marinade, letting the excess drip off, and carefully lay them into the hot pan. Sear for 3 to 4 minutes per side, until the salmon develops a gorgeous golden crust and is cooked to your liking. The aroma at this point is absolutely irresistible, and the caramelized exterior locks in all the juicy flavor.

Step 4: Plate and Garnish

Serve the salmon steaks hot, nestled alongside a generous scoop of the sambal salad. Scatter chopped fresh cilantro over the top for a bright, herbal finish. The contrast between the warm, savory salmon and the cool, spicy salad is what makes Soy Salmon Steak with Sambal Salad truly unforgettable.

How to Serve Soy Salmon Steak with Sambal Salad

Garnishes

For a beautiful finishing touch, sprinkle extra chopped cilantro over the top of both the salmon and the salad. You can add a few lime wedges on the side for squeezing, or even a sprinkle of toasted sesame seeds for a little extra crunch and visual appeal. The right garnish not only brightens the plate but also layers in more flavor and freshness.

Side Dishes

Soy Salmon Steak with Sambal Salad is a complete meal on its own, but it pairs wonderfully with fluffy jasmine rice or slippery rice noodles if you’re craving something extra. A scoop of coconut rice can add a touch of creaminess, or you can round out the table with some lightly steamed edamame for a bit more protein. The idea is to keep things light and let the bold flavors of the main dish shine.

Creative Ways to Present

If you want to wow your guests, try slicing the salmon steaks and fanning them over a bed of sambal salad on a large platter for a family-style presentation. You can also layer the salad in bowls and top each with a whole salmon steak for a dramatic, restaurant-style look. For a fun twist, serve the salad and salmon in lettuce wraps for an interactive meal that’s perfect for summer gatherings.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (a rare event with Soy Salmon Steak with Sambal Salad!), store the salmon and salad separately in airtight containers in the refrigerator. The salmon will keep well for up to two days, while the salad is best enjoyed within a day before it loses its crunch.

Freezing

You can freeze leftover cooked salmon steaks by wrapping them tightly in plastic wrap and storing them in a freezer-safe container for up to one month. The salad, however, does not freeze well due to its fresh vegetables and dressing, so make only what you’ll enjoy fresh.

Reheating

To reheat the salmon, place it in a skillet over low heat and cover with a lid to gently warm through without drying out. Alternatively, use the microwave in short bursts, covering the fish with a damp paper towel to help retain moisture. Serve with a freshly tossed sambal salad for the best texture and flavor.

FAQs

Can I use salmon fillets instead of steaks?

Absolutely! Salmon fillets work beautifully in this recipe. Just adjust the cooking time slightly, as fillets may be thinner than steaks. The marinade and salad pair equally well with either cut.

How spicy is the sambal salad?

The sambal salad has a noticeable kick, but you have full control over the heat. Start with less sambal oelek for a milder salad, or ramp it up if you love spice. You can even stir in a bit of Greek yogurt for a creamy, mellow version.

What can I substitute for sambal oelek?

If you don’t have sambal oelek, try using another chili paste like sriracha or Thai chili garlic sauce. Even a homemade quick chili-garlic blend can work in a pinch, just adjust to taste.

Is Soy Salmon Steak with Sambal Salad gluten-free?

It can be! Simply use a gluten-free soy sauce or tamari to make the entire dish gluten-free. Double-check your sambal oelek and fish sauce, as some brands may contain gluten.

Can I make Soy Salmon Steak with Sambal Salad ahead of time?

It’s best enjoyed fresh, but you can marinate the salmon and prep the salad ingredients in advance. Wait to dress the salad and cook the salmon just before serving for the brightest, crispest results.

Final Thoughts

This Soy Salmon Steak with Sambal Salad isn’t just a meal, it’s an experience—one that’s sure to earn a regular spot in your dinner rotation. The combination of savory, spicy, and fresh flavors is pure magic. Give it a try, and don’t be surprised if you find yourself craving it again soon!

Soy Salmon Steak with Sambal Salad Recipe

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4.8 from 27 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Soy Salmon Steak with Sambal Salad recipe offers a flavorful and spicy Asian-inspired main course featuring tender salmon marinated in a savory soy-honey glaze and served with a refreshing, tangy sambal salad packed with fresh vegetables and chili paste.

Ingredients

Scale

For the Salmon:

4 salmon steaks (about 6 oz each)
¼ cup soy sauce
1 tablespoon honey
1 tablespoon sesame oil
1 teaspoon grated fresh ginger
2 cloves garlic, minced
Juice of ½ lime
2 tablespoons vegetable oil (for searing)

For the Sambal Salad:

1 cup shredded green cabbage
1 cup julienned cucumber
½ cup grated carrot
¼ cup thinly sliced red onion
1 tablespoon sambal oelek (chili paste)
1 tablespoon rice vinegar
1 teaspoon fish sauce (optional)
1 teaspoon sugar
1 tablespoon lime juice
1 tablespoon chopped fresh cilantro

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Instructions

Prepare Marinade: In a shallow dish, whisk together soy sauce, honey, sesame oil, grated ginger, minced garlic, and lime juice until well combined. Add salmon steaks to the marinade, ensuring they are fully coated, and let them marinate for 15 to 20 minutes to absorb the flavors.
Make Sambal Salad: While the salmon marinates, place shredded cabbage, julienned cucumber, grated carrot, and sliced red onion in a large bowl. In a separate small bowl, whisk together sambal oelek, rice vinegar, fish sauce (if using), sugar, and lime juice until smooth. Pour this dressing over the vegetables and toss thoroughly to coat. Set the salad aside to let flavors meld.
Sear the Salmon: Heat vegetable oil in a large skillet over medium-high heat. Remove salmon steaks from marinade, allowing excess to drip off. Place the salmon in the hot skillet and sear for 3 to 4 minutes on each side, or until the surface is golden brown and the salmon is cooked through to your preferred doneness.
Serve: Plate the seared salmon steaks while hot, alongside the vibrant sambal salad. Garnish the salad with chopped fresh cilantro for added aroma and color. Enjoy immediately for best flavor and texture.

Notes

Adjust the heat level of the sambal salad by varying the amount of sambal oelek to your taste preference.
For a milder, creamy dressing, mix Greek yogurt with sambal paste instead of the vinaigrette.
This dish pairs well with steamed jasmine rice or rice noodles for a complete meal.
Use gluten-free soy sauce if you require a gluten-free version.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian-Inspired