If you’re craving a dish that’s bursting with bold flavors and just the right amount of heat, this Soy Salmon Steak with Sambal Salad Recipe is absolutely one to bookmark. The succulent salmon steaks soak up a savory soy-honey marinade that perfectly complements the vibrant, spicy sambal salad tossed with crisp vegetables and fresh cilantro. This recipe effortlessly combines freshness, spice, and that umami depth we all adore, making it a standout for weeknight dinners or when you want to impress without fuss.
Ingredients You’ll Need
These ingredients are beautifully simple yet essential in building comforting layers of flavor and texture. Each one plays a special role, from the tender salmon steaks that soak up the marinade to the crisp vegetables that provide a refreshing counterpoint in the sambal salad.
- 4 salmon steaks (about 6 oz each): Choose fresh, firm steaks for the best texture and taste.
- 1/4 cup soy sauce: The savory backbone of the marinade, adding deep umami notes.
- 1 tablespoon honey: A touch of natural sweetness to balance the salty soy.
- 1 tablespoon rice vinegar: Adds a mild tang that brightens the marinade and complements the salad.
- 2 teaspoons sesame oil: Gives a nutty aroma that’s signature to many Asian-inspired dishes.
- 2 cloves garlic (minced): Packs a punch of pungency that wakes up your taste buds.
- 1 teaspoon grated fresh ginger: Adds warmth and a subtle zing to the marinade.
- 1 tablespoon vegetable oil: For searing the salmon to a perfect golden crust.
- 1/2 teaspoon black pepper: Freshly cracked for a little heat and complexity.
- 2 cups shredded cabbage: Crunchy and fresh, the salad’s base for a crisp texture.
- 1 cup julienned carrots: Introduce subtle sweetness and vibrant orange color.
- 1/2 cucumber (thinly sliced): Cooling and hydrating, providing balance to the spicy sambal.
- 1/4 cup chopped fresh cilantro: Herbaceous freshness that lifts the whole salad.
- 2 tablespoons sambal oelek: The spicy heart of the salad’s dressing — adjust to your heat preference.
- 1 tablespoon lime juice: Adds acidity, making the sambal salad zing with brightness.
- 1 teaspoon sugar: Balances the heat and acidity beautifully.
- Salt to taste: To bring all the flavors into harmony.
How to Make Soy Salmon Steak with Sambal Salad Recipe
Step 1: Prepare the marinade and salmon
Start by whisking together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and black pepper in a small bowl. This marinade is your flavor powerhouse, blending sweet, salty, and aromatic notes. Then, place your salmon steaks in a shallow dish and pour the mixture over them. Let the salmon soak in these vibrant flavors in the fridge for 20 to 30 minutes—this step is crucial for that deep, tasty infusion.
Step 2: Make the sambal salad
While the salmon marinates, toss together shredded cabbage, julienned carrots, thin cucumber slices, and chopped cilantro in a large bowl. In a small separate bowl, whisk sambal oelek, lime juice, sugar, and a pinch of salt until the dressing is well combined. Pour this zesty, spicy dressing over the vegetables and toss everything together. The result is a crunchy, fiery, and refreshing salad that perfectly complements the richness of the salmon.
Step 3: Cook the salmon
Heat vegetable oil in a skillet over medium-high heat until shimmering. Remove the salmon from the marinade and gently pat it dry with paper towels to get a nice sear. Place the salmon steaks in the hot pan and cook for 3 to 4 minutes on each side until golden and cooked through. The caramelized exterior paired with the moist interior is what makes this step so satisfying.
Step 4: Plate and serve
Serve each salmon steak warm alongside a generous helping of sambal salad. The vibrant colors and enticing aromas will make it impossible to wait before diving in.
How to Serve Soy Salmon Steak with Sambal Salad Recipe
Garnishes
A sprinkle of toasted sesame seeds or chopped peanuts on top of the salad adds a delightful crunch and nutty aroma that perfectly complements the spicy sambal. Fresh lime wedges on the side allow everyone to add an extra splash of zing just before eating.
Side Dishes
This dish pairs wonderfully with a side of fluffy jasmine rice or fragrant coconut rice to soak up the delicious juices. Steamed bok choy or sautéed green beans tossed with garlic would also be lovely to round out this meal with extra veggies.
Creative Ways to Present
For a fun twist, serve the salmon and sambal salad in lettuce cups to create a handheld bite bursting with flavor and freshness. Alternatively, drizzle a little extra sambal dressing over the salmon for an eye-catching finishing touch that also elevates the heat level for spice lovers.
Make Ahead and Storage
Storing Leftovers
Store any leftover salmon steaks and sambal salad separately in airtight containers in the refrigerator. This ensures the salad stays crisp while the salmon retains its texture and flavor.
Freezing
Salmon steaks freeze well, but for best quality, freeze them uncooked with the marinade in a sealed bag or container. The sambal salad is best enjoyed fresh and does not freeze well due to the raw vegetables.
Reheating
Reheat salmon gently in a skillet over medium heat or in the oven at a low temperature to avoid drying it out. Serve with fresh sambal salad on the side to maintain that refreshing crunch.
FAQs
Can I use salmon fillets instead of steaks?
Absolutely! Salmon fillets work perfectly and tend to cook a bit faster. Just adjust cooking times accordingly to keep them moist and tender.
How spicy is the sambal salad?
The sambal oelek brings a lively heat that you can easily adjust by adding less or more depending on your spice tolerance. It adds a bright, chili flavor without being overpowering.
Can I grill the salmon instead of pan-searing?
Yes, grilling the salmon adds a wonderful smoky flavor that complements the soy marinade beautifully. Just make sure to oil the grill grates to prevent sticking.
Is this recipe suitable for meal prep?
Definitely! The flavors actually deepen if the salmon marinates longer. Just keep the salad separate and add it fresh when ready to eat to maintain its crispness.
What can I substitute for sambal oelek if I can’t find it?
You can use other chili pastes or hot sauces, like sriracha or chili garlic sauce, but sambal oelek offers a unique balance of heat and texture that makes this recipe special.
Final Thoughts
This Soy Salmon Steak with Sambal Salad Recipe is a delightful dance of bold flavors and fresh ingredients that feels both comforting and exciting. It’s a wonderful meal to whip up any day you want to treat yourself to something special yet easy and satisfying. Give it a try, and I bet it will quickly become a favorite in your recipe rotation!
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Soy Salmon Steak with Sambal Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian Fusion
Description
This Soy Salmon Steak with Sambal Salad recipe features tender, marinated salmon steaks pan-seared to perfection and paired with a spicy, refreshing sambal salad made from shredded cabbage, carrots, cucumber, and fresh cilantro. The combination of soy, honey, and ginger in the marinade provides a savory-sweet glaze that perfectly complements the heat and tang of the sambal dressing, making this a delicious and healthy Asian fusion main course ideal for a quick weeknight dinner.
Ingredients
Salmon Marinade and Salmon
- 4 salmon steaks (about 6 oz each)
- 1/4 cup soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 2 cloves garlic (minced)
- 1 teaspoon grated fresh ginger
- 1 tablespoon vegetable oil
- 1/2 teaspoon black pepper
Sambal Salad
- 2 cups shredded cabbage
- 1 cup julienned carrots
- 1/2 cucumber (thinly sliced)
- 1/4 cup chopped fresh cilantro
- 2 tablespoons sambal oelek
- 1 tablespoon lime juice
- 1 teaspoon sugar
- Salt to taste
Instructions
- Prepare the Marinade: In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper until well combined to create a flavorful marinade.
- Marinate the Salmon: Place the salmon steaks in a shallow dish and pour the marinade over them, ensuring each steak is well coated. Cover and refrigerate for 20–30 minutes to allow the flavors to infuse the fish.
- Make the Sambal Salad: While the salmon marinates, combine the shredded cabbage, julienned carrots, thinly sliced cucumber, and chopped cilantro in a large mixing bowl. In a separate small bowl, whisk together sambal oelek, lime juice, sugar, and a pinch of salt to create a spicy dressing, then pour over the vegetables and toss thoroughly to coat.
- Heat the Skillet: Place a skillet over medium-high heat and add vegetable oil, allowing it to heat until shimmering but not smoking, which ensures a good sear on the salmon.
- Sear the Salmon: Remove the salmon steaks from the marinade and lightly pat them dry with paper towels to prevent excessive splattering. Sear each steak in the hot skillet for 3–4 minutes per side until golden brown, cooked through, and slightly caramelized on the surface.
- Serve: Plate the salmon steaks warm alongside a generous portion of sambal salad, allowing the tangy and spicy salad to complement the rich, savory salmon.
Notes
- You can grill the salmon instead of pan-searing for a smokier flavor and charred exterior.
- Adjust the amount of sambal oelek in the salad dressing to suit your heat preference, adding more for extra spice.
- For additional texture, sprinkle chopped peanuts or toasted sesame seeds on top of the sambal salad.
