I’m so excited to share my Crispy Rice Salmon Salad with you! This recipe was the most loved in 2024 with over 30 million views across platforms, and for good reason. It’s fresh, crunchy, and packed with flavors that just work so well together. The crispy rice adds a fun crunch, the salmon is tender and tasty, and the creamy honey ginger dressing ties it all up perfectly. If you haven’t tried it yet, this is your sign to make it today!
Method
Make the crispy rice
Start by preheating your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking and make cleanup easier. Take your cooked and fully cooled rice using jasmine rice works beautifully here and spread it evenly across the baking sheet. Next, toss the rice gently but thoroughly with the soy sauce, chili crisp (or chili crunch), and sesame oil. This mix will give the rice its bold, crunchy flavor and golden color once baked. Place the baking sheet in the oven and bake the rice for about 30 to 35 minutes. Be sure to toss the rice halfway through cooking to help it crisp evenly on all sides. Keep a close eye during the last few minutes to avoid burning since crispy rice can quickly turn from perfect to burnt.
Cook the salmon
While the rice is baking, it’s time to prepare the salmon. Lightly season your 8-ounce salmon fillet with a pinch of garlic powder, salt, and pepper to enhance its natural flavors without overpowering it. Place the salmon on a separate baking sheet or alongside the rice if there is enough room in your oven. Bake the salmon for about 13 to 14 minutes, or until it reaches your desired level of doneness. Once cooked, remove the salmon from the oven and use a fork to gently shred it into bite-sized pieces, making it easy to mix with the salad later.
Prepare the salad
While the salmon and rice finish cooking, get started on the fresh salad ingredients. Thinly slice the Persian cucumbers or use a large English cucumber as a substitute. Slice the green onions finely to add a mild onion flavor and some color. Dice a ripe avocado, which will add creaminess and richness to the salad. In a large mixing bowl, combine the sliced cucumbers, green onions, shelled edamame, and diced avocado. Toss gently to mix the fresh ingredients evenly.
Mix the dressing
For the dressing, take a small bowl and whisk together the olive oil, toasted sesame oil, soy sauce (or coconut aminos if you prefer), rice vinegar, honey, ground ginger, and kosher salt. Whisk well until all the ingredients blend smoothly into a flavorful, creamy dressing. Give it a quick taste test and adjust the sweetness or saltiness to your liking by adding a little more honey or soy sauce if needed.
Put it all together
To assemble the salad, add the shredded salmon and the crispy baked rice on top of the mixed salad ingredients. Finally, pour the honey ginger dressing evenly over everything. Toss the salad gently but thoroughly, making sure the dressing coats all the ingredients. This will bring together the crunchy, fresh, and savory flavors in every bite. Now your Crispy Rice Salmon Salad is ready to serve and enjoy!
Necessary Tools
- Baking sheet
- Parchment paper
- Large mixing bowl
- Whisk
- Knife and cutting board
- Measuring spoons and cups
Crispy Rice Salmon Salad with Creamy Honey Ginger Dressing
Cuisine: AmericanDifficulty: Easy4
servings15
minutes35
minutes50
minutesIngredients
Crispy Rice
2 cups cooked rice, cooled (I like using jasmine rice)
2 tsp soy sauce
2 tbsp chili crisp or chili crunch (Trader Joe’s or Momofuku work great)
1 tbsp sesame oil
Salmon
8 oz salmon fillet
Pinch garlic powder, salt, and pepper
Salad
5 Persian cucumbers, thinly sliced (or 1 large English cucumber)
1 cup shelled edamame
1 bunch green onions, thinly sliced (about 3/4 cup)
1 avocado, diced
Honey Ginger Dressing
1/4 cup olive oil
1/4 cup toasted sesame oil
3 tbsp soy sauce (or coconut aminos)
3 tbsp rice vinegar
2 tbsp honey
1 1/2 tsp ground ginger
1/2 tsp kosher salt
Directions
- Make the crispy rice:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Spread the cooled rice on the sheet. Toss the rice with soy sauce, chili crisp, and sesame oil until well coated. Bake for 30-35 minutes, tossing halfway through. Keep an eye on it so the rice doesn’t burn! - Cook the salmon:
While the rice is baking, season the salmon with garlic powder, salt, and pepper. Place it on a baking sheet and put it in the oven with the rice for 13-14 minutes, or until it’s cooked the way you like. Once done, remove and shred the salmon into smaller pieces. - Prepare the salad:
Slice the cucumbers, green onions, and dice the avocado. In a large bowl, combine the cucumbers, edamame, green onions, and avocado. - Mix the dressing:
In a small bowl, whisk together olive oil, toasted sesame oil, soy sauce, rice vinegar, honey, ground ginger, and salt. Taste and adjust if you want it sweeter or saltier. - Put it all together:
Add the shredded salmon and crispy rice on top of the salad. Pour the dressing over everything. Toss gently and enjoy!
Notes
- When baking the crispy rice, toss it halfway through to make sure it cooks evenly and doesn’t burn on one side.
- Keep a close watch near the end of baking time because crispy rice can go from perfect to burnt quickly!
- Make sure your cooked rice is fully cooled before baking it; warm rice won’t get as crispy.
Serving Suggestions
This salad is great all on its own, but you can also serve it with:
- A side of steamed veggies
- Some warm miso soup
- Light garlic bread for extra crunch
It’s perfect for lunch, dinner, or even a picnic!
Fun Fact
Did you know crispy rice is a popular topping in many Asian dishes because it adds a fun crunchy texture? It’s like little crispy bites that surprise your tongue!
Conclusion
This Crispy Rice Salmon Salad with Creamy Honey Ginger Dressing is one of my favorite recipes because it’s fresh, tasty, and has the perfect balance of crunch and creaminess. It’s a fun twist on a salad that anyone can make at home. If you want something delicious and easy, give this recipe a try I promise you’ll love it as much as I do! Don’t forget to follow my page for more tasty recipes in 2025!
