Spicy Salmon Salad – Sweet, Spicy, and Healthy

Name: Spicy Salmon Salad – Sweet, Spicy, and Healthy
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Fusion
Ingredients: 4 wild-caught sockeye salmon fillets; 2 tablespoons honey; 1 tablespoon sriracha; 1 tablespoon tamari or soy sauce; 1 tablespoon olive oil; ½ teaspoon garlic powder; ½ teaspoon smoked paprika; Salt and black pepper, to taste; 5 cups chopped kale (stems removed); 1 ripe avocado, sliced; 1 cup cherry tomatoes, halved; ½ red onion, thinly sliced; 1 jalapeño, thinly sliced (remove seeds for less heat); ¼ cup toasted walnuts; ½ cup vegan mayo; ¼ cup almond milk (or more to thin); ½ cucumber, grated; 1 tablespoon fresh dill or 1 teaspoon dried; 1 clove garlic, minced; Salt and pepper, to taste

Jump to Recipe

If you’re craving a fresh, flavorful, and satisfying meal, this spicy salmon salad checks every box. It’s sweet, spicy, creamy, and crunchy—all in one bowl. Oven-baked salmon is glazed with a honey sriracha marinade and served over a hearty kale base. The mix includes creamy avocado, juicy cherry tomatoes, red onion, jalapeño slices, and toasted walnuts. A cool cucumber dill dressing brings it all together. This spicy salmon salad is naturally gluten-free, dairy-free, and rich in omega-3s. It’s the kind of meal you’ll want to make on repeat.

Honey glazed salmon salad with kale, avocado, walnuts, and creamy dressing.

Why You’ll Love This Spicy Salmon Salad

This is not your average salad. It’s a high-protein, low-carb seafood bowl that feels indulgent but fuels your body right. The flavor combo of sweet heat and creamy dill is surprisingly addictive. It’s easy to make, quick to prep, and perfect for home cooks, busy professionals, or anyone looking to eat clean without sacrificing taste.

Here’s why this dish is a win:

Balanced flavors: spicy, sweet, creamy, and fresh
Great for meal prep or fast weeknight dinners
Customizable with simple swaps
Packed with nutrients and healthy fats

Ingredients You’ll Need

For the Honey Sriracha Salmon:

4 wild-caught sockeye salmon fillets
2 tablespoons honey
1 tablespoon sriracha
1 tablespoon tamari or soy sauce
1 tablespoon olive oil
½ teaspoon garlic powder
½ teaspoon smoked paprika
Salt and black pepper, to taste

About the Salad Base:

5 cups chopped kale (stems removed)
1 ripe avocado, sliced
1 cup cherry tomatoes, halved
½ red onion, thinly sliced
1 jalapeño, thinly sliced (remove seeds for less heat)
¼ cup toasted walnuts

For the Creamy Cucumber Dill Dressing:

½ cup vegan mayo
¼ cup almond milk (or more to thin)
½ cucumber, grated
1 tablespoon fresh dill or 1 teaspoon dried
1 clove garlic, minced
Salt and pepper, to taste

How to Make a Spicy Salmon Salad

1. Marinate the Salmon

Whisk together honey, sriracha, tamari, olive oil, and spices. Coat the salmon fillets in the mixture and let them sit for 10–15 minutes while you prep the salad and dressing.

2. Cook the Salmon

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and place the salmon skin-side down. Bake for 12–15 minutes, or until the fish flakes easily with a fork. For a little char, broil during the last 2 minutes.

Want more seafood recipes? Try these quick and flavorful honey-glazed salmon bites.

3. Make the Dressing

In a bowl, stir together vegan mayo, almond milk, grated cucumber, dill, garlic, salt, and pepper. Adjust the consistency by adding more almond milk as needed. Chill until ready to serve.

Check out our other fresh cucumber salad variations for more ideas.

4. Massage the Kale

Add chopped kale to a large bowl with a drizzle of olive oil and a pinch of salt. Massage the leaves for 2–3 minutes to soften and reduce bitterness.

5. Assemble the Spicy Salmon Salad

Top the kale with avocado slices, tomatoes, onion, jalapeños, and walnuts. Place the cooked salmon fillets on top. Drizzle with creamy cucumber dill dressing and serve immediately. This spicy salmon salad is flavorful, hearty, and visually gorgeous on the plate.

Simple Swaps and Additions

Greens: Use spinach, arugula, or mixed greens instead of kale.
Protein: Sub in tofu, grilled chicken, or shrimp.
Crunch: Add roasted chickpeas or croutons.
Sweetness: Grilled pineapple or peach slices make great additions.

Looking for more flavor-packed protein bowls? Don’t miss this sticky honey-glazed chicken recipe.

Tips for Perfect Salmon

Wild-caught sockeye has a rich flavor and firm texture.
If using frozen salmon, thaw completely and pat dry before marinating.
Don’t overcook! Remove the salmon once it flakes easily.
For crispy edges, use the broiler during the last few minutes.

FAQs

Can I make this spicy salmon salad ahead of time?

Yes! Store all components separately. Reheat salmon before serving, and keep the dressing chilled.

How spicy is this dish?

It has a medium kick. You can reduce the sriracha or skip the jalapeños for a milder version.

Is there a vegan version?

Swap salmon for tofu or tempeh, and replace honey with maple syrup or agave.

How long does it keep?

Leftovers last up to 3 days in the fridge when stored properly.

Pinterest collage of spicy honey glazed salmon salad with avocado, kale, cucumbers, walnuts, and creamy dressing.

Pinterest-style collage showing spicy honey glazed salmon salad with avocado, kale, walnuts, and creamy dressing.

Final Thoughts

This spicy salmon salad is more than just a meal—it’s a full experience. Bold flavors, creamy textures, and crisp veggies all come together in one satisfying bowl. Whether you’re cooking for yourself or a group, it’s easy, healthy, and absolutely delicious.

Try it tonight and bring some spice to your table. Don’t forget to share your version and tag virilerecipes—we love seeing your creations!

Spicy Salmon Salad – Sweet, Spicy, and Healthy

Jump to

Why You’ll Love This Spicy Salmon Salad