Japanese Hot Salmon Salad

Japanese Hot Salmon Salad

Recipe by Jac




Total time



This is absolutely delicious and so easy for a weeknight dinner.


  • 2 salmon fillets

  • 10 g (1 heaped tsp) fresh ginger, peeled and cut into matchsticks

  • 180 g (4-6 depending on size) new potatoes

  • 100 g (4oz) edamame beans (soya beans)

  • 15 ml (1 tbsp) mirin

  • 10 g (1 heaped tsp) brown sugar

  • 2 tbsp soy sauce

  • 15 ml (1 tbsp) rice vinegar

  • 80 g (3oz) baby spinach leaves

  • 10cm (4in) cucumber, halved lengthways and sliced


  • Preheat oven to 220C/200C fan/425F/Gas Mark 7. Cover a small baking tray with foil (if you don’t want some impossible washing up!) and place the salmon fillets on the foil (skin side down). Arrange the ginger over the top of the salmon pieces. Bake for 20 minutes.
  • Boil the potatoes in salted water for 20 minutes (from cold) or 15 minutes from boiling. Add the edamame beans for the last 5 minutes of cooking.
  • In a small bowl, mix together the mirin, brown sugar, soy sauce and rice vinegar. Arrange the spinach leaves and cucumber over two plates.
  • When you take the salmon out of the oven, place a teaspoon of the dressing on each fillet. Drain the potatoes and edamame. Add the rest of the dressing and mix in.
  • Place the dressed potatoes and edamame onto the serving plates. Use a fish slice to separate the salmon from it’s skin and carefully transfer the salmon to the plates. Eat while it’s still warm.

Nutritional Information

  • Calories 469 | Fat 22.6g | Net carbs 32.2g | Protein 32.7g

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This is absolutely delicious and so easy for a weeknight dinner.

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