This Salmon, Edamame & Cucumber Salad with Chilli Crisp is one of those throw-it-together meals that somehow tastes way better than it should. It’s fresh, crunchy, salty, a little spicy, and comes together in under 10 minutes using mostly pantry and freezer staples. I love it as a quick salad, but even more tossed through warm rice and scooped up with seaweed.
If you're looking for other simple throw-together recipes, you'll love my Rotisserie Chicken Butter Bean Salad or my Tunacado Rice Bowl!
Jump to:
- Why you need to make this Salmon, Edamame & Cucumber Salad with Chilli Crisp
- Ingredients for Salmon, Edamame & Cucumber Salad with Chilli Crisp
- Substitutions for Salmon, Edamame & Cucumber Salad with Chilli Crisp
- Whats the best tinned salmon to use in Australia?
- Storage
- FAQ
- Related
- WATCH HOW TO MAKE THIS RECIPE:
- Salmon, Edamame & Cucumber Salad with Chilli Crisp
Why you need to make this Salmon, Edamame & Cucumber Salad with Chilli Crisp
1. It’s a “no cook cooking” dream
This is exactly the kind of meal I lean on when I want something fresh and balanced without actually cooking. It’s all about using good-quality convenience ingredients and knowing how to bring them together.
2. High protein, actually satisfying
Between the salmon and edamame, this isn’t one of those sad salads that leaves you hungry. It’s filling, nourishing and holds you over properly.
3. Super versatile
Eat it as a salad, bulk it out with rice, or turn it into little seaweed scoops. It works for lunch, dinner, or even a quick snack situation.
Ingredients for Salmon, Edamame & Cucumber Salad with Chilli Crisp
- Tinned salmon: Affordable, high in protein and omega-3s, and adds richness and flavour without any cooking.
- Edamame beans: Boosts protein and gives that slightly sweet, nutty bite that balances the saltiness.
- Lebanese cucumber: Fresh, crunchy and hydrating, keeps everything light and crisp.
- Almonds: Adds texture and a toasty crunch that makes the salad more satisfying.
- Sesame seeds: Nutty flavour that ties in perfectly with the Asian-style dressing.
- Caster sugar: Just a touch to balance the acidity and salt.
- Tamari or soy sauce: Brings the saltiness and umami.
- Rice vinegar: Adds brightness and cuts through the richness.
- Chilli oil / chilli crisp: The hero, brings heat, depth and a bit of texture.
See recipe card for quantities.
Hint: Taste before serving and tweak. A little more vinegar for brightness or chilli oil for heat can take it from good to really good.
Substitutions for Salmon, Edamame & Cucumber Salad with Chilli Crisp
- Swap tinned salmon for tuna or shredded rotisserie chicken
- Swap almonds for cashews, peanuts or leave out for nut-free
- Swap rice vinegar for lime juice or apple cider vinegar
Whats the best tinned salmon to use in Australia?
This brand Good Fish is my favourite tinned salmon to use! It's wild caught and uses organic extra virgin olive oil
Storage
Store leftovers in an airtight container in the fridge for up to 2 days. The cucumber will soften slightly over time, but it will still taste great.
FAQ
Yes, but it’s best eaten fresh. If making ahead, keep the dressing separate and mix just before serving.
Yes, especially if you’re serving it with rice. Just keep the seaweed separate so it stays crisp.
Related
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WATCH HOW TO MAKE THIS RECIPE:
Salmon, Edamame & Cucumber Salad with Chilli Crisp
Ingredients
Salad ingredients
- 120 g tinned salmon
- 200 g edamame beans thawed
- 2 Lebanese cucumber peeled, deseeded and finely diced
- ¼ cup almonds roasted, roughly chopped
- 1 tablespoon sesame seeds toasted
- 1 teaspoon sugar caster
- 1 tablespoon tamari or soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chilli oil aka chilli crisp
Serve with
- white rice cooked
- mayonnaise kewpie
- korean toasted sesame sheets
Instructions
- Add all of the salad ingredients to a bowl and toss
- Eat as is, or mix in with cooked rice, a dash of mayo, a dash of extra tamari/soy and scoop up with seaweed sheets and enjoy!
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