Prepare a Hoisin Salmon Salad

Hoisin Salmon Salad recipe

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This vibrant salad literally comes together in minutes, but it has enough substance for a weekend brunch, or a light weeknight dinner. With a vibrant palette of green, purple and coral, this salad entices with looks, yet satisfies on taste.

Hoisin Salmon Salad recipe

The crisp pea shoots and tender butter lettuce create a verdant foil which pairs beautifully with the sweet, nutty hoisin glazed salmon. Dressed with a tangy Asian affair that’s redolent of ginger and sesame oil, the dressing complements the green tasting sprouts, while contrasting with the buttery salmon.

Hoisin Salmon Salad recipe

Because the salmon is broiled at a high temperature, it’s best to use well marbled king salmon (especially from the belly), which tends to have the highest fat content. This ensures you end up with moist juicy hunks of salmon in your salad rather than wads of pink cardboard.

Hoisin Salmon Salad recipe

Hoisin Salmon Salad

Hoisin Salmon Salad recipe

This vibrant salad comes together in minutes and makes for a satisfying and colorful meal.
(Recipe Courtesy: Marc Matsumoto from the Fresh Tastes blog)



  • 1 ounce baby pea shoot tips
  • 2 ounces butter lettuce
  • 0.15 ounces red onions, sliced paper thin
  • 14 ounce salmon fillet
  • salt & white pepper
  • 1 tablespoon hoisin sauce
  • vegetable oil
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon hoisin sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons soy sauce
  • 1 teaspoon fresh ginger, grated


  1. Cut the pea shoots and tear the lettuce into bite-size pieces. Add both along with the sliced onions into a bowl of cold water to crisp.
  2. Season the salmon with salt and white pepper on both sides, and then spread the hoisin sauce on both sides.
  3. Line a baking sheet with aluminum foil, and spread some vegetable oil where the salmon is going to go. Place the salmon on the foil and broil in the oven until the salmon is cooked to your preferred level of doneness. (The author recommends cooking the salmon to an internal temperature of 125 degrees F).
  4. Let the salmon cool a bit while you prepare the rest of the salad.
  5. Drain the greens, and then run them through a salad spinner to remove the excess moisture.
  6. To make the dressing, whisk together the sesame oil, 1 tablespoon of hoisin sauce, rice vinegar, soy sauce and grated ginger.
  7. Put the greens in a large bowl and toss with the dressing (you may not need all of the dressing).
  8. Plate the salad, and then crumble large chunks of grilled salmon on top.

Yield: 2 servings

Marc Matsumoto is the food blogger behind Fresh TastesMarc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marc’s been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.