Crispy rice salmon cucumber and edamame in a bowl with sauce and green onions

Crispy Rice Salmon Salad

Name: Crispy Rice Salmon Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Asian-Inspired
Ingredients: 4 x 6 oz Wild King Salmon portions, thawed, skin removed; 1 tsp kosher salt; 1 tsp black pepper; 2 tsp garlic powder; 2 tsp onion powder; 1 tsp paprika; 3 cups cooked and chilled white rice; 1 tbsp sesame oil; 1 tbsp chili crisp; 2 tbsp low-sodium soy sauce; 1/4 cup mayonnaise; 3 tbsp sriracha; 2 tsp sesame oil; 2 tsp rice vinegar; 1 tsp honey; 1/2 tsp paprika; 2 cucumbers, sliced; 2 avocados, cubed; 1 cup shelled edamame; 1/4 cup sliced green onions; Sesame seeds, for topping

Crispy rice, tender Wild King Salmon, creamy avocado, crisp cucumber and edamame come together in this fresh, satisfying salad. A spicy sriracha dressing ties everything together for the perfect mix of creamy, crunchy and savory. Make it in the air fryer for a quick meal, or use the oven if you don’t have one.

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Two pieces of salmon on a plate with herbs and spices, on a light background.

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Asian-Inspired

Dinner

Crispy Rice Salmon Salad

Author:

Declan Chapin, Premier Catch

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Servings

Prep Time

15 minutes

Cook Time

20 minutes

This Crispy Rice Salmon Salad combines tender Wild King Salmon with crunchy rice, cucumber, avocado and edamame, all tossed with a creamy sriracha dressing. Fresh, satisfying and packed with flavor, it makes an easy lunch or dinner.

Ingredients

4 x 6 oz Wild King Salmon portions, thawed, skin removed
1 tsp kosher salt
1 tsp black pepper
2 tsp garlic powder
2 tsp onion powder
1 tsp paprika
3 cups cooked and chilled white rice
1 tbsp sesame oil
1 tbsp chili crisp
2 tbsp low-sodium soy sauce
1/4 cup mayonnaise
3 tbsp sriracha
2 tsp sesame oil
2 tsp rice vinegar
1 tsp honey
1/2 tsp paprika
2 cucumbers, sliced
2 avocados, cubed
1 cup shelled edamame
1/4 cup sliced green onions
Sesame seeds, for topping

Directions

Make the crispy rice:

Toss the chilled rice with the sesame oil, chili crisp and soy sauce until evenly coated.

Air fryer: Cook at 385°F for 10–15 minutes, stirring occasionally, until the rice is golden and crispy.

Oven: Spread the rice in a thin, even layer on a parchment-lined baking sheet. Bake at 425°F for 20–25 minutes, stirring halfway through, until golden and crispy.

Prepare the salmon:

Cut the salmon into roughly 1 1/2 to 2-inch pieces. Toss with the salt, pepper, garlic powder, onion powder and paprika.

Cook the salmon:

Air fryer: Air fry at 400°F for 6–8 minutes, or until cooked to your preferred doneness.

Oven: Arrange the salmon pieces on a parchment-lined baking sheet and bake at 425°F for about 8–10 minutes, or until cooked to your preferred doneness.

Make the dressing:

Whisk together the mayonnaise, sriracha, sesame oil, rice vinegar, honey and paprika until smooth.

Assemble the salad:

Add the cucumber, avocado, edamame and salmon to a large bowl. Add the crispy rice and drizzle with the spicy sriracha dressing. Gently toss to combine.
Finish with sliced green onions and sesame seeds. Serve immediately while the rice is still crispy.

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We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.

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