Today’s Japanese salmon salad recipe offers you a dish with Japan’s finest. When you think of Japanese cuisine, sushi or sashimi may be the first food that comes to mind, and this salad features one of its most prominent ingredients.
Raw salmon is the hero of this salad, accompanied by edamame, radish, lettuce, and carrots. All these ingredients are coated with a delicious layer of creamy and nutty dressing. If you want to explore Japanese cuisine, this salad is a good starting point.
Can You Eat Raw Salmon?
The answer is yes.
Raw salmon is a primary ingredient in world-famous dishes like sushi, sashimi, or poke bowls. Despite being a common ingredient, raw salmon do carry risks, like other animal protein.
Raw salmon’s delicate flesh simply melts in your mouth. As such, salmon's natural flavor stands out more than cooked salmon.
This is also a chance for you to show off your knife skills. Slicing raw salmon requires finesse. When you master the technique, the result will be beautiful. The trick is to use a sharp and flexible knife and slice diagonally.
Remember to keep the salmon in the fridge before slicing.
Edamame is green and young soybeans. Unlike the mature soybeans used for tofu and soy milk, edamame is soft and has tons of flavor. The texture of edamame is somewhat similar to peas but firmer, while its flavor is sweet and nutty.
The pod of edamame is inedible. For this recipe, we recommend that you buy the hulled version of edamame to save you some time.
This salad features two types of lettuce (iceberg and red leaf), two types of radish (white and red), red onion, and carrots. The textures of these vegetables contrast the buttery salmon nicely, giving this dish more diversity.
The dressing is sweet, salty, and nutty. It includes some popular ingredients in Japanese cuisine like mirin, soy sauce, sesame seeds and oil, and Japanese mayonnaise. Tahini paste seems to be the odd one out.
Tahini paste is made from sesame seeds. Its appearance resembles peanut butter, but it’s not as sweet. Instead, its nutty flavor is strong and earthy.
How to Serve Japanese Salmon Salad
This Japanese salmon salad makes a great start to any meal.
You can serve it as an appetizer or alongside some rice or noodle dishes. Doubling down on the Japanese theme is also an option, gyudon (Japanese beef rice bowl) or teriyaki chicken both work well with this salad.
How to Store Leftovers
You can store this salad in the fridge. However, since the dish contains raw salmon, we recommend that the leftovers be eaten within the day.
Salads shouldn’t be frozen to avoid losing the texture of the vegetables. Besides, the mayonnaise-based dressing cannot be thawed as it will break.
How to Make Japanese Salmon Salad
This Japanese salmon salad recipe features a collection of Japan’s signature ingredients that can give you a delicious meal.
PREP TIME 12 mins
COOK TIME 10 mins
TOTAL TIME 22 mins
CALORIES 211 kcal
6 ozskinless boneless salmon
2 ozred leaf lettuce
2 oziceberg lettuce
2 ozedamame beans
1 ozcarrot julienned
1 ozwhite radish julienned
1 ozred onion julienned
1 ozradish sliced
1 tbsprice vinegar
1 tbspsesame oil
1 tbspcooking mirin
1 tbspTahini paste
1.5 tbspJapanese mayonnaise
1 tbspreduced-sodium soy sauce
2 tbspunsalted roasted sesame seeds
Make the dressing: Mix 1 tbsp rice vinegar, 1/2 tbsp sesame seeds, 1 tsp sugar, 1 tbsp sesame oil, 1 tbsp cooking mirin, 1 tbsp Tahini paste, 1 1/2 Japanese mayonnaise, and 1 tbsp soy sauce.
Slice the salmon (make sure to keep salmon in the fridge before slicing)
Add 2 oz red leaf lettuce, 2 oz iceberg lettuce, 1 oz red onion, 2 oz edamame beans, 1 oz radish, 1 oz white radish, 1 oz carrot, 1 1/2 tbsp sesame seeds, and 6 oz salmon. Mix carefully.
Dress the salad and enjoy.
How to Make Japanese Salmon Salad
Amount Per Serving (1 serving)
Calories 211Calories from FDA
% Daily Value*
Saturated Fat 2g10%
Trans Fat g
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Vitamin A 2318IU46%
Vitamin C 5mg6%
* Percent Daily Values are based on a 2000 calorie diet.
A writer and entrepreneur, Luna’s day doesn’t start at the computer keyboard, but in the kitchen.
Half of her working hours are spent on mixing ingredients for her recipes. The other half involve working with the tech team to research and test the tools and appliances that promise to make kitchen work effortless and mess-free. From a kitchen knife or water filter to the Instant Pot, if it can help save time and effort for the home cook, Luna and her team are on it.
Luna’s extracurricular pastimes include camping, travel, and photography.