Spicy Candied Salmon Salad with Ginger Honey Dressing

5 from 3 reviews



For the dressing

  • 2 garlic cloves, minced
  • 1 shallot, minced
  • 2 teaspoons grated ginger
  • 2 tablespoons honey
  • 1 teaspoon sriracha
  • 1 teaspoon sesame oil
  • 2 tablespoons coconut aminos
  • 3 tablespoons rice wine vinegar or coconut vinegar
  • 1/4 cup olive oil
  • pinch of salt and pepper

For the salad

  • head of romaine lettuce, chopped
  • 23 mandarin oranges, peeled
  • 1 package of cole slaw mix (carrots, red cabbage, green cabbage)
  • 23 green onions, chopped
  • sliced almonds
  • 1 tablespoon black sesame seeds

For the salmon

  • 1 pound salmon, cut into 4 filets
  • pinch of salt
  • 3 tablespoons sriracha
  • 2 tablespoons honey


  1. Preheat oven to 425 degrees. Line a baking sheet with foil.
  2. Place all ingredients for the dressing in a jar, close and shake well. Place in the fridge while you finish the rest of the salad.
  3. Add all ingredients for the salad in a large serving bowl then set aside.
  4. Lastly, mix together sriracha and honey. Place salmon filets on baking sheet and sprinkle with salt. Then use a brush to brush on the sriracha/honey mixture onto all the filets. Place in oven to bake for 8-10 minutes (this will depend on the thickness of your filets) to cook until medium.
  5. To make salad: pour dressing onto salad (whatever amount you prefer) and toss, top with salmon, green onions, sliced almonds and black sesame seeds. Easy as that!

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