Archive of BBC Food Recipes

Californian hot smoked salmon salad

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Something for the Weekend


  1. Preheat the oven to 180C/360F/Gas 4.

  2. For the salmon, place the honey and soy sauce into a pan and bring to the boil. Cook for 2-3 minutes, until thickened and combined.

  3. Brush the honey and soy sauce mixture onto the salmon fillets. Transfer to a baking tray and place into the oven for 5-6 minutes, to warm through.

  4. For the dressing, place the ginger into a piece of clean muslin and squeeze out the juice into a bowl.

  5. Add the mayonnaise, soy sauce, sugar and rice vinegar to the ginger juice and mix well.

  6. Add a little water if the mixture is too thick - it should be the consistency of double cream.

  7. For the salad, place the spinach leaves, tomatoes, pine nuts and spring onions into a large bowl and mix well.

  8. To serve, place equal amounts of salad mixture into four bowls. Spoon some of the dressing onto each portion and place a piece of salmon on top.

  9. Garnish with lime wedges and sprinkle with coriander leaves.


  • 4 x 150g/5oz hot smoked (i.e. cooked) salmon fillets
  • 4 tbsp clear honey
  • 1 tbsp soy sauce

For the dressing

  • 5cm/2in piece fresh ginger, peeled, grated
  • 200g/7oz read-made mayonnaise
  • 2½ tbsp light soy sauce
  • 1 tsp sugar
  • 1 tbsp rice vinegar
  • 2 tsp water

For the salad

  • 400g/14oz baby spinach leaves
  • 100g/3½oz sun-blushed tomatoes
  • 50g/2oz pine nuts, toasted
  • 4 spring onions, finely sliced

To serve

  • 1 lime, cut into wedges
  • small bunch coriander, leaves only

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