If you’re craving a vibrant dish that bursts with exciting flavors and wholesome goodness, the Soy Salmon Steak with Sambal Salad Recipe is here to delight your senses. This recipe perfectly marries the rich, caramelized taste of pan-seared salmon steaks infused with a savory soy marinade alongside a fresh, zingy sambal salad that adds the perfect spicy and tangy crunch. It’s an easy-to-make, healthy meal that feels both sophisticated and comforting—ideal for sharing with friends or a cozy dinner at home.
Ingredients You’ll Need
Don’t let the simplicity of these ingredients fool you—each one plays a crucial role in elevating the dish’s texture, taste, and colorful presentation. From the luscious salmon steaks to the fresh crispness of the sambal salad, you’ll see how these components come together beautifully.
- Salmon steaks (4, about 6 oz each): Choose fresh, firm salmon for the best flavor and texture.
- Soy sauce (1/4 cup): This provides the deep umami punch that makes the marinade irresistible.
- Honey or brown sugar (2 tablespoons): Adds a natural sweetness that balances the salty soy.
- Rice vinegar (1 tablespoon): Brings a subtle tang that brightens the marinade.
- Sesame oil (1 tablespoon): Infuses a nutty aroma and richness to the salmon.
- Garlic, minced (2 cloves): Gives a sharp, aromatic bite the fish holds beautifully.
- Fresh ginger, grated (1 teaspoon): Adds a warming zesty note to complement the garlic.
- Black pepper (1/2 teaspoon): Gives just the right hint of spice without overpowering.
- Vegetable oil (1 tablespoon, for searing): Ensures a perfect sear and caramelization on the salmon.
- Shredded cabbage (1 cup): Creates a crisp, refreshing base for the sambal salad.
- Shredded carrots (1/2 cup): Adds color and a subtle sweetness to the mix.
- Cucumber, julienned (1 small): Brings cooling crunch to balance the sambal’s heat.
- Red onion, thinly sliced (1/4): Injects a mild pungency that complements the salad’s freshness.
- Sambal oelek (1 tablespoon or to taste): The fiery chili paste that gives the salad its signature kick.
- Lime juice (2 tablespoons): Adds vibrant acidity that brightens every bite.
- Fish sauce or soy sauce (1 tablespoon): Enhances the salad’s umami with a savory depth (choose soy sauce for vegan/vegetarian option).
- Sugar (1 teaspoon): Balances the heat and acidity in the sambal salad.
- Fresh cilantro or mint, chopped (1 tablespoon): Lends a fresh herbal note that ties the salad together perfectly.
How to Make Soy Salmon Steak with Sambal Salad Recipe
Step 1: Marinate the Salmon
Start by whisking together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper in a small bowl. This mixture is your marinade, packed with layers of sweet, savory, and aromatic flavors that will soak right into the salmon. Place the salmon steaks in a shallow dish and pour the marinade over them, making sure each piece is generously coated. Let them marinate in the refrigerator for 20 to 30 minutes, turning once halfway to ensure every side is kissed by the marinade.
Step 2: Prepare the Sambal Salad
While your salmon is busy soaking up all those fantastic flavors, it’s time to work on the refreshing sambal salad. In a large bowl, combine shredded cabbage, carrots, julienned cucumber, and thinly sliced red onion. In a separate small bowl, whisk together the sambal oelek, lime juice, fish sauce (or soy sauce), and sugar until the sugar dissolves. Pour this zesty dressing over the salad, toss everything well for an even coating, and then pop it into the fridge to chill. This salad will develop a wonderful balance between spice, tang, and sweetness as it rests.
Step 3: Sear the Salmon Steaks
Heat a tablespoon of vegetable oil in a nonstick or cast-iron skillet over medium-high heat—the key to getting that perfect caramelized crust. Remove the salmon from the marinade (reserve the marinade if you want to glaze later, but be sure to boil it first). Carefully place the salmon steaks in the hot pan and cook for about 3 to 4 minutes per side, or until they reach your preferred level of doneness. The goal here is a beautifully crisp exterior with tender, flaky fish inside. Once cooked, let the salmon rest for a couple of minutes to lock in its juices before plating.
How to Serve Soy Salmon Steak with Sambal Salad Recipe
Garnishes
For a lovely finishing touch, sprinkle extra fresh cilantro or mint over the salad for an herbal lift. A few lime wedges on the side add brightness and let everyone adjust the zing to their taste. If you like a bit more richness, a light drizzle of toasted sesame seeds or a spoonful of creamy mayo mixed with sambal oelek can add dimension and cool down the heat.
Side Dishes
This dish shines beautifully when paired with fluffy jasmine rice or delicate rice noodles to soak up all those luscious flavors. Steamed greens or lightly sautéed bok choy add a touch of vibrancy and a fantastic nutritional boost to round out the meal.
Creative Ways to Present
For a fun, casual dinner, serve the salmon steaks on a bed of sambal salad right on large individual plates for a colorful feast. Alternatively, assemble the salad in small bowls and place the salmon alongside for a more composed look. You might also try serving the salad in lettuce cups or on crispy wonton skins for an elegant appetizer twist. The key is to keep it fresh, vibrant, and inviting—just like the dish itself.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salmon steaks and sambal salad separately in airtight containers in the refrigerator. The salmon will keep well for up to two days without losing its flavor or texture, while the salad stays crisp and fresh when kept chilled.
Freezing
Freezing cooked salmon is possible but best done for short periods to maintain texture and flavor. It’s not ideal to freeze the sambal salad as the fresh vegetables may become soggy upon thawing. Instead, store the ingredients separately and prepare a fresh salad when needed.
Reheating
Reheat the salmon gently in a low oven or microwave to avoid drying it out—covering it with foil helps retain moisture. Serve it with the cold sambal salad fresh from the fridge for the best contrast of temperatures and textures.
FAQs
Can I use salmon fillets instead of steaks?
Absolutely! Salmon fillets work just as well and can be marinated and cooked the same way. Just be mindful of the cooking time since fillets may cook a bit faster than thick steaks.
How spicy is the sambal salad?
The heat level depends on how much sambal oelek you add. You can easily adjust it to your preference by using less for a milder salad or mixing sambal with a bit of mayo for a creamy, cooled-down version.
Is this recipe suitable for vegetarians?
The salmon obviously is not vegetarian, but if you’d like to make a vegetarian version, the sambal salad itself is fresh and delicious on its own and can be paired with tofu or tempeh marinated in the same soy marinade.
Can I prepare this dish ahead of time for guests?
Yes! Marinate the salmon and prepare the salad in advance, then cook the salmon just before serving to keep it fresh and perfectly seared. The salad benefits from some chilling time, so it’s ideal to make it ahead.
What can I substitute if I don’t have fish sauce?
If you don’t have fish sauce, soy sauce makes a fine substitute, especially for vegetarians or if you’re avoiding seafood-based ingredients. It still brings a lovely depth of flavor to the salad.
Final Thoughts
The Soy Salmon Steak with Sambal Salad Recipe is a fantastic way to enjoy restaurant-quality flavors in your own kitchen with minimal fuss. Its balance of bold, bright, and spicy elements makes every bite memorable. I can’t wait for you to try it and watch this become one of your favorite go-to meals for any occasion—delicious, healthy, and endlessly satisfying.
Print
Soy Salmon Steak with Sambal Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 28 minutes (plus 20–30 minutes marinating time)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Asian-Inspired
- Diet: Pescatarian
Description
A flavorful Asian-inspired dish featuring soy-marinated salmon steaks pan-seared to perfection and served alongside a spicy and tangy sambal salad. The combination of the savory, slightly sweet salmon with the fresh, crisp, and spicy salad makes this meal both delicious and healthy.
Ingredients
For the Salmon:
- 4 salmon steaks (about 6 oz each)
- 1/4 cup soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil (for searing)
For the Sambal Salad:
- 1 cup shredded cabbage (green or Napa)
- 1/2 cup shredded carrots
- 1 small cucumber, julienned
- 1/4 red onion, thinly sliced
- 1 tablespoon sambal oelek (or to taste)
- 2 tablespoons lime juice
- 1 tablespoon fish sauce or soy sauce (for vegan/vegetarian option)
- 1 teaspoon sugar
- 1 tablespoon chopped fresh cilantro or mint
Instructions
- Prepare the Marinade and Marinate Salmon: In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and black pepper. Place salmon steaks in a shallow dish and pour the marinade over them. Marinate in the refrigerator for 20–30 minutes, turning once to ensure even flavor absorption.
- Prepare Sambal Salad: While the salmon marinates, combine shredded cabbage, shredded carrots, julienned cucumber, and thinly sliced red onion in a large bowl. In a separate small bowl, whisk sambal oelek, lime juice, fish sauce or soy sauce, and sugar until well combined. Pour this dressing over the salad, toss well to coat all ingredients evenly, and chill until ready to serve.
- Cook the Salmon: Heat vegetable oil in a nonstick or cast-iron skillet over medium-high heat. Remove salmon from marinade, allowing excess liquid to drip off. Sear the salmon steaks for 3–4 minutes on each side, or until cooked to your desired doneness and caramelized on the edges. Once cooked, let the salmon rest for a couple of minutes to retain juices.
- Plate and Serve: Serve the pan-seared salmon steaks alongside the chilled sambal salad. Optionally, garnish with extra fresh herbs like cilantro or mint and lime wedges for added flavor and presentation.
Notes
- For a milder salad, reduce the amount of sambal oelek or mix it with a bit of mayonnaise to create a creamy dressing.
- This dish pairs excellently with steamed jasmine rice or rice noodles to make a complete meal.
