There is something utterly irresistible about the combination of tender, succulent salmon soaked in a punchy soy-based marinade paired with a vibrant, spicy sambal salad that awakens all your senses. The Soy Salmon Steak with Sambal Salad Recipe brings together the perfect harmony of flavors—savory, sweet, tangy, and a touch of heat—that will have you craving this dish long after the last bite. It’s effortless enough for a weeknight dinner yet impressive enough to serve when friends come over for a feast.
Ingredients You’ll Need
Gathering these ingredients is a breeze, and each one plays an essential role in building layers of flavor, texture, and color that make this dish truly special. From the rich salmon steaks to the zesty salad components, everything works in perfect balance.
- 4 salmon steaks (about 6 oz each): Choose fresh, firm steaks for the best texture and taste.
- 1/4 cup low-sodium soy sauce: Adds a deep umami foundation without overpowering saltiness.
- 2 tablespoons sesame oil: Brings a toasty, nutty aroma to the marinade.
- 1 tablespoon rice vinegar: Injects a clean acidity that brightens the salmon.
- 1 tablespoon honey: Balances savory with a natural sweetness.
- 2 garlic cloves (minced): Aromatic and bold, garlic enlivens the overall flavor.
- 1 teaspoon fresh ginger (grated): Adds a refreshing zing and mild spice.
- 1 tablespoon lime juice: Lifts the marinade with citrus brightness.
- 1/2 teaspoon black pepper: Offers subtle heat and complexity.
- 2 tablespoons vegetable oil (for searing): Essential for creating that golden crust on the salmon.
- 2 cups shredded green cabbage: Crunchy texture and mild flavor for the salad.
- 1/2 cup shredded carrots: Adds sweet earthiness and vibrant color.
- 1/2 cup thinly sliced cucumber: Cooling and crisp, a perfect contrast in the salad.
- 1/4 cup chopped cilantro: Fresh herbaceous note that brightens every bite.
- 2 tablespoons sambal oelek: The fiery kick that defines the sambal salad’s character.
- 1 tablespoon fish sauce: Deepens umami and adds a salty tang to the dressing.
- 1 tablespoon lime juice (for salad): Continues the theme of zesty brightness in the salad.
- 1 teaspoon sugar: Softens the heat and ties all the salad flavors together.
How to Make Soy Salmon Steak with Sambal Salad Recipe
Step 1: Prepare the Marinade and Marinate Salmon
Start by whisking together the soy sauce, sesame oil, rice vinegar, honey, minced garlic, grated ginger, lime juice, and black pepper in a bowl until fully combined. This marinade infuses the salmon with a rich, layered flavor profile that’s both tangy and sweet with a gentle spice kick. Place the salmon steaks in a shallow dish and pour the marinade over them, making sure each steak is well-coated. Let the salmon soak in this delicious bath in the refrigerator for at least 30 minutes. This step is key for tenderness and incredible taste.
Step 2: Make the Sambal Salad
While the salmon marinates, prepare the sambal salad. Combine shredded green cabbage, shredded carrots, thin cucumber slices, and chopped cilantro in a large bowl. In a separate small bowl, whisk the sambal oelek, fish sauce, lime juice, and sugar until you have a perfectly balanced dressing that dances between heat, saltiness, and a touch of sweetness. Pour this dressing over the vegetables and toss well to ensure every bite of the salad bursts with flavor and crisp freshness.
Step 3: Sear the Salmon Steaks
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil shimmers, remove the salmon steaks from the marinade, letting any excess drip off gently to avoid splatter. Sear each steak for about 4 minutes on each side, or until the salmon has a golden crust and flakes easily when tested with a fork. This searing step locks in juices and creates that irresistible caramelization on the surface.
Step 4: Plate and Serve
Serve the hot, perfectly cooked salmon steaks alongside a generous helping of the spicy and tangy sambal salad. This contrast between the warm, rich fish and the crisp, zesty salad is what makes the Soy Salmon Steak with Sambal Salad Recipe a standout meal that’s as satisfying as it is exciting on the palate.
How to Serve Soy Salmon Steak with Sambal Salad Recipe
Garnishes
Fresh garnishes elevate the dish and add an extra layer of flavor. Sprinkle some additional chopped cilantro or thinly sliced green onions over the salmon for a burst of color and freshness. A wedge of lime on the side invites your guests to squeeze a bit of citrus to brighten their bites further.
Side Dishes
While the sambal salad is a fantastic companion on its own, pairing this dish with steamed jasmine rice or fluffy coconut rice complements the salmon perfectly. The rice soaks up any extra marinade and balances the heat of the salad. For a low-carb option, roasted sweet potatoes or a simple quinoa salad work beautifully too.
Creative Ways to Present
Want to impress your guests? Serve the salmon steaks atop a bed of the sambal salad rather than on the side. This layered presentation highlights the salad’s vibrant colors against the salmon’s rich hue. Drizzle a bit more of the soy marinade reduction over the top for a glossy, restaurant-worthy finish. You could even serve it family-style on a large platter, encouraging everyone to dig in and share the fun flavors together.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store any leftover salmon steaks in an airtight container in the refrigerator. The salmon maintains excellent flavor for up to 2 days, but be sure to keep it separate from the salad if possible, as the fresh crunch of the vegetables may soften over time.
Freezing
Salmon can be frozen before or after cooking, but for the best texture, freeze the raw steaks in their marinade in a freezer-safe container for up to 1 month. The sambal salad, however, is best fresh and shouldn’t be frozen, as the vegetables will lose their crunch and freshness when thawed.
Reheating
Reheat leftover salmon gently in a skillet over low heat or in a warm oven to keep it moist and flaky. Avoid the microwave if you can, as it tends to dry the fish out. Serve with freshly tossed sambal salad or quickly assemble a new batch of salad for the best experience.
FAQs
Can I use salmon fillets instead of steaks for this recipe?
Absolutely! Salmon fillets will work just as well, though steaks hold up nicely to searing and grilling because of their thickness. Just adjust the cooking time to avoid overcooking thinner fillets.
Is sambal oelek very spicy?
Sambal oelek packs a moderate heat with fresh chili bite but isn’t overwhelmingly spicy. If you prefer a milder salad, start with less and adjust to your taste. You can also substitute with chili garlic sauce for a similar kick.
Can I grill the salmon instead of pan-searing?
Yes, grilling is a fantastic alternative that adds a smoky flavor to the salmon. Make sure to preheat the grill and oil the grates well to prevent sticking. Grill for about 4-5 minutes per side depending on thickness.
How long should I marinate the salmon?
Marinating for at least 30 minutes is enough to infuse the flavors without breaking down the fish too much. If you’re pressed for time, even 20 minutes can make a difference, but avoid going too long as the soy sauce can make the fish overly salty or mushy.
Can I make the sambal salad ahead of time?
Yes, you can prepare the salad a few hours before serving, but it’s best to keep the dressing separate and toss just before serving to maintain that fresh crunch and vibrant flavor.
Final Thoughts
Trust me, once you try this Soy Salmon Steak with Sambal Salad Recipe, it will quickly become one of your go-to dishes when you want bold flavors without fuss. It’s a lively celebration of contrasting textures and dynamic tastes that never fails to impress. So go ahead, gather those simple ingredients, and treat yourself and your loved ones to this incredible meal — you deserve it!
Print
Soy Salmon Steak with Sambal Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Pescatarian
Description
This Soy Salmon Steak with Sambal Salad is a vibrant and flavorful Asian-inspired dish featuring tender salmon steaks marinated in a savory soy-sesame marinade and seared to perfection. Paired with a refreshing and spicy sambal vegetable salad, this recipe is perfect for a healthy and satisfying main course that’s quick to prepare.
Ingredients
Salmon and Marinade
- 4 salmon steaks (about 6 oz each)
- 1/4 cup low-sodium soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon lime juice
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil (for searing)
Sambal Salad
- 2 cups shredded green cabbage
- 1/2 cup shredded carrots
- 1/2 cup thinly sliced cucumber
- 1/4 cup chopped cilantro
- 2 tablespoons sambal oelek
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon sugar
Instructions
- Prepare the marinade: In a bowl, whisk together the low-sodium soy sauce, sesame oil, rice vinegar, honey, minced garlic, grated ginger, lime juice, and black pepper until well combined.
- Marinate the salmon: Place the salmon steaks in a shallow dish and pour the marinade over them. Ensure each piece is well coated. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
- Make the sambal salad: While the salmon marinates, combine shredded green cabbage, shredded carrots, thinly sliced cucumber, and chopped cilantro in a large bowl.
- Prepare the salad dressing: In a small bowl, whisk together sambal oelek, fish sauce, lime juice, and sugar until the sugar dissolves. Pour this dressing over the mixed vegetables and toss thoroughly to coat. Set aside.
- Heat the skillet: Warm the vegetable oil in a large skillet over medium-high heat to prepare for searing the salmon.
- Sear the salmon: Remove the salmon from the marinade and place the steaks in the hot skillet. Cook each side for approximately 4 minutes, or until the salmon reaches your desired doneness and develops a nicely seared crust.
- Serve: Plate the salmon steaks hot alongside a generous helping of the sambal salad. Enjoy immediately for optimal freshness and flavor.
Notes
- If sambal oelek is unavailable, substitute with chili garlic sauce for similar heat and flavor.
- To reduce the spice level, decrease the amount of sambal oelek used in the salad dressing.
- For a smoky twist, you can grill the salmon instead of pan-searing it on the stove.
