Grilled Salmon with Bean Sprout Salad
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in just thirty minutes. The salmon is packed with omega 3 fatty acids that are fantastic for heart health, and the fresh bean sprout salad adds a wonderful crunch without weighing you down. What I love most is how simple it is to pull off. You just grill the salmon fillets while you toss together a vibrant Asian inspired dressing with sesame oil, ginger, and garlic. It feels fancy enough to impress guests, but honestly it's so straightforward that even beginners can nail it. The whole meal is ready before you know it, making it perfect for busy nights when you still want something that tastes restaurant quality.
Ella x
Ingredients
- 4salmon fillets(6 oz each, skin-on)
- 710 mlmixed bean sprouts(mung, lentil, and adzuki)
- 3 tablespoonssesame oil
- 2 tablespoonsrice vinegar
- 1 tablespoonfresh ginger(minced)
- 2garlic cloves(minced)
- 1½ tablespoonssoy sauce
- 2 tablespoonsolive oil
- 1lime(juiced)
- 2 tablespoonssliced green onions
- 1 tablespoonsesame seeds(toasted)
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
Detail level
Instructions
- 1
Whisk together sesame oil, rice vinegar, minced ginger, minced garlic, soy sauce, and lime juice in a small bowl to create the vinaigrette. Set aside.
Tip: Make the dressing first so flavors can meld while you prepare the salmon.
- 2
Pat salmon fillets dry with paper towels and season both sides generously with sea salt and black pepper.
Tip: Dry salmon ensures better browning and crispier skin when cooking.
- 3
Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- 4
Place salmon skin-side down in the hot skillet and cook for 5-6 minutes without moving, allowing the skin to crisp and the flesh to cook halfway through.
Tip: Resist the urge to move the salmon; this creates the desirable golden, crispy exterior.
- 5
Carefully flip the salmon and cook for another 4-5 minutes until the flesh is opaque and flakes easily with a fork.
Tip: The salmon should still be slightly moist in the center for best flavor and texture.
- 6
While salmon cooks, toss fresh bean sprouts in a large bowl with half of the prepared vinaigrette and let sit for 1-2 minutes to soften slightly.
- 7
Divide bean sprout salad among four serving plates and top each with a grilled salmon fillet.
- 8
Drizzle remaining vinaigrette over the salmon, garnish with toasted sesame seeds and sliced green onions, then serve immediately.
Tip: Serve while the salmon is still warm for the best contrast with the cool, crisp sprouts.
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