Crispy Salmon Rainbow Salad

Crispy pan-fried salmon fillet, nestled on a vibrant bed of fresh salads and generously drizzled with a tantalising sundried tomato, ginger and soy sauce dressing. The tender and flaky salmon paired with the crunch of the greens creates a perfect harmony of flavours and textures. Prepare to indulge in a burst of mouth-watering goodness!

  • crispy salmon recipe
  • crispy salmon recipe

Cooking time: 15 mins (plus prep)

Serves 2 (multiply for additional diners)



  • Small saucepan
  • Frying pan
  • Oven rack/tray
  • Chopping board
  • Small bowl
  • Knife
  • Plate



  • 2 salmon fillets, skin off and cut into 3cm cubes
  • 1 tbsp vegetable oil


For the salad:

  • 200g salad, mix of your choice
  • ½ cucumber – cut to bite size of your choice
  • 1 red pepper – cut to bite size of your choice
  • 8 baby radishes – cut to bite size of your choice  


For the dressing:

  • 120g cherry tomatoes (red and yellow), halved
  • 40g sundried tomatoes, with 1 tablespoon of its oil
  • 5g ginger thinly, finely diced
  • 2 cloves garlic, minced
  • 2 shallots, finely diced
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 2 tbsp sesame oil
  • 1 tbsp balsamic vinegar


  1. Place the salmon on an oven rack, pour over boiling water and leave for 1 minute then remove the skin and cut into cubes.
  2.  In a pan, heat the vegetable oil over medium-high heat. Add the salmon cubes and cook for 1-2 minutes, until crispy and golden. Flip the cubes and cook for another 1-2 minutes until the salmon is cooked through and flakes easily. Remove from heat and set aside.
  3. In a small bowl, whisk together the sesame oil, soy sauce, balsamic vinegar and honey to make the sauce. Set aside.
  4. In a small saucepan, sauté the cherry tomatoes, sundried tomatoes and their oil, along with the ginger, minced garlic and diced shallots over a medium heat for 2-3 minutes until softened and fragrant.
  5. Add the prepared sauce to the pan and stir to combine. Cook for an additional minute to let the flavours infuse together.
  6. To serve, place the crispy salmon cubes on a bed of mixed salad leaves and drizzle the sauce over the top. Enjoy the vibrant flavours and goodness of a simply gorgeous dish!

Professional chef, restaurateur and author, Thuy Pham has created this delicious recipe exclusively for Rangemaster using her Leckford Deluxe 110cm Dual Fuel range cooker.

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