Savory and Sweet Mandarin Salmon Salad

Have you ever had one of those whirlwind days where life feels overwhelming, and you just need a meal that’s both comforting and refreshing? That’s exactly the kind of day that inspired this Savory and Sweet Mandarin Salmon Salad. I was craving something grounding yet energizing, with just the right balance of flavors to feel satisfying and uplifting. This salad hit all the right notes and quickly became one of my favorite go-to bowls—a meal that lets me pause, take a deep breath and truly enjoy the moment.

What I love most about this bowl is how it brings together bold flavors and serious nutrition. The sweetness of the mandarins perfectly complements the savory salmon, which, paired with fresh veggies and nuts, delivers a wholesome mix of antioxidants, heart-healthy fats and fiber. Naturally gluten-free and pescatarian-friendly, it’s a versatile option for a variety of dietary needs. Whether you’re meal prepping or tossing it together for a quick lunch or dinner, this salad is one you’ll want to make again and again.

Bowl Insights

What makes this Savory and Sweet Mandarin Salmon Salad truly special is the way it layers fresh, whole ingredients to create a balance that’s both satisfying and light. It’s a bowl that leaves you feeling full and nourished without weighing you down. From the sweetness of the mandarins to the richness of the salmon and the crunch of toasted nuts, every bite offers a unique blend of flavors and textures.

Here’s a closer look at the standout ingredients that make this bowl so special:

• Sockeye Salmon: Rich, tender and packed with high-quality protein. Loaded with omega-3 fatty acids, which support heart health, brain function and reduce inflammation.
• Mandarin Oranges: A real star in the bowl, adding a burst of citrusy sweetness that perfectly balances the savory flavors. Rich in vitamin C and antioxidants to support immunity and promote healthy skin.
• Arugula: Delivers a peppery, bold flavor. Rich in vitamin K and antioxidants, including beta-carotene, which promote healthy skin and bones.
• English Cucumber: Refreshes with a juicy, crisp texture. Provides hydration along with vitamin K and antioxidants that support healthy skin and bones.
• Red Bell Pepper: Adds a sweet, mild crunch and vibrant color. High in vitamin C, boosting immune function and collagen production.
• Radishes: Slightly spicy and crisp, they’re rich in fiber and vitamin C, which aid digestion and support the immune system.
• Red Onion: Offers sharp, tangy flavor and crunch. Packed with quercetin, a powerful antioxidant that helps reduce inflammation and regulate blood pressure.
• Cashews: Toasted for added crunch, they bring healthy fats, protein and essential minerals like magnesium and zinc.

Bowl Building Blocks

This Savory and Sweet Mandarin Salmon Salad brings together fresh, wholesome layers to create a bowl that’s both delicious and nourishing. Featuring tender salmon, sweet mandarins and crisp veggies, each ingredient adds its own unique flavor and texture. Here’s everything you need to build this vibrant, nutrient-dense salad!

Base Bowl Blend

• 4 sockeye salmon fillets (16 ounces total), with or without skin
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 1/2 teaspoon smoked paprika
• 4-6 cups arugula
• 2 mandarin oranges, peeled and segmented
• 1 English cucumber, sliced into half-moons or small rounds
• 1 red bell pepper, cored and diced
• 8 radishes, sliced into half-moons or small rounds
• 1/2 red onion, thinly sliced or julienned
• 1/2 cup toasted cashews, whole or chopped
• Fresh parsley, finely chopped (optional, for garnish)

Zesty Mandarin Vinaigrette

• 1/3 cup avocado oil (or substitute extra-virgin olive oil)
• 1/4 cup freshly squeezed mandarin orange juice (from 1-2 mandarin oranges)
• 2 teaspoons mandarin orange zest
• 2 tablespoons white wine vinegar (or substitute apple cider vinegar)
• 2 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 2 teaspoons pure honey
• 2 teaspoons liquid aminos (or substitute soy sauce)
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly cracked black pepper
• 1 tablespoon fresh parsley, finely chopped

Build Your Bowl

This Savory and Sweet Mandarin Salmon Salad comes together beautifully with just a few steps. From prepping the zesty dressing to assembling the fresh layers, here’s how to make this nutritious and flavorful bowl.

1. Make the Dressing: Combine all dressing ingredients in a bowl and whisk until smooth. Alternatively, use a shaker or jar with a lid for easy blending. Reserve half the dressing to marinate the salmon.
2. Prepare the Salmon: Season the salmon fillets with salt, pepper and paprika. Place them in a resealable freezer bag or dish, pour in half of the dressing and coat evenly. Let the salmon marinate in the fridge for at least 30 minutes or up to 2 hours for deeper flavor.
3. Cook the Salmon: Preheat the oven to 400°F for baking or the air fryer to 400°F for air frying. For baking, place the salmon on a lined baking sheet, skin-side down if applicable, and bake for 12-15 minutes, or until it flakes easily with a fork. For air frying, place the salmon in the air fryer basket and cook for 7-9 minutes, adjusting the cooking time based on the thickness of the fillets.
4. Prep the Veggies: Slice the cucumber, radishes, bell pepper and red onion. Peel and segment the mandarins.
5. Assemble the Salad: In a large bowl, lightly toss the arugula with a tablespoon or two of dressing. Layer the veggies, mandarin segments and salmon over the greens. Add more dressing as desired.
6. Finish Your Bowl: Sprinkle the salad with toasted cashews, freshly cracked black pepper and parsley for garnish.
7. Serve and Enjoy: Serve immediately for the freshest flavor, or store ingredients separately for meal prep. This salad is perfect for lunch, dinner or a crowd-pleasing dish!

Customize Your Bowl

Take this Savory and Sweet Mandarin Salmon Salad to the next level with your own creative additions or substitutions. From swapping ingredients to enhancing flavors, here are some simple ideas to make this bowl uniquely yours!

• Swap the Greens: Replace arugula with spinach, mixed greens or massaged kale for a different flavor and texture.
• Try a New Protein: Switch the salmon for grilled shrimp, seared tuna or even roasted tofu for a plant-based option.
• Boost the Crunch: Add toasted sunflower seeds, pumpkin seeds or crispy chickpeas instead of cashews for a satisfying crunch.
• Add Creaminess: Toss in avocado slices or a sprinkle of crumbled goat cheese for a creamy texture and extra richness.
• Incorporate Grains: Serve the salad over quinoa, farro or brown rice to make it a heartier, grain-based bowl.

Let Me See Your Bowl

If you enjoy this Savory and Sweet Mandarin Salmon Salad, which I’m quite sure you will, drop a comment below and share your pics on Instagram (@that.salad.lady) and TikTok (@thatsaladlady). Don’t forget to add the hashtags #thatsaladlady and #buildyourbowl. Add the hashtags #thatsaladlady and #buildyourbowl too.

Love it? Pin it on Pinterest and share it on Facebook using #thatsaladlady. I can’t wait to see your creations!

Savory and Sweet Mandarin Salmon Salad

4.6 from 5 votes

Recipe by That Salad Lady Course: MainCuisine: AmericanDifficulty: Moderate

Servings

6

servings

Prep Time

15

minutes

Cooking Time

15

minutes

Calories

600

kcal

Total Time*

30

minutes

This nutrient-dense Mandarin Salmon Salad is gluten-free, protein-packed and full of fresh veggies for a refreshing and satisfying meal!

Ingredients

• Base Salad Blend

• 4 sockeye salmon fillets (16 ounces total), with or without skin

• 1 1/4 teaspoons kosher salt

• 1/2 teaspoon freshly cracked black pepper

• 1/2 teaspoon smoked paprika

• 4-6 cups arugula

• 2 mandarin oranges, peeled and segmented

• 1 English cucumber, sliced into half-moons or small rounds

• 1 red bell pepper, cored and diced

• 8 radishes, sliced into half-moons or small rounds

• 1/2 red onion, thinly sliced or julienned

• 1/2 cup toasted cashews, whole or chopped

• Fresh parsley, finely chopped (optional, for garnish)

• Zesty Mandarin Vinaigrette

• 1/3 cup avocado oil (or substitute extra-virgin olive oil)

• 1/4 cup freshly squeezed mandarin orange juice (from 1-2 mandarin oranges)

• 2 teaspoons mandarin orange zest

• 2 tablespoons white wine vinegar (or substitute apple cider vinegar)

• 2 cloves garlic, minced

• 1 tablespoon Dijon mustard

• 2 teaspoons pure honey

• 2 teaspoons liquid aminos (or substitute soy sauce)

• 1/4 teaspoon kosher salt

• 1/8 teaspoon freshly cracked black pepper

• 1 tablespoon fresh parsley, finely chopped

Directions

• Make the Dressing: Combine all dressing ingredients in a bowl and whisk until smooth. Alternatively, use a shaker or jar with a lid for easy blending. Reserve half the dressing to marinate the salmon.
• Prepare the Salmon: Season the salmon fillets with salt, pepper and paprika. Place them in a resealable freezer bag or dish, pour in half of the dressing and coat evenly. Let the salmon marinate in the fridge for at least 30 minutes or up to 2 hours for deeper flavor.
• Cook the Salmon: Preheat the oven to 400°F for baking or the air fryer to 400°F for air frying. For baking, place the salmon on a lined baking sheet, skin-side down if applicable, and bake for 12-15 minutes, or until it flakes easily with a fork. For air frying, place the salmon in the air fryer basket and cook for 7-9 minutes, adjusting the cooking time based on the thickness of the fillets.
• Prep the Veggies: Slice the cucumber, radishes, bell pepper and red onion. Peel and segment the mandarins.
• Assemble the Salad: In a large bowl, lightly toss the arugula with a tablespoon or two of dressing. Layer the veggies, mandarin segments and salmon over the greens. Add more dressing as desired.
• Finish Your Bowl: Sprinkle the salad with toasted cashews, freshly cracked black pepper and parsley for garnish.
• Serve and Enjoy: Serve immediately for the freshest flavor, or store ingredients separately for meal prep. This salad is perfect for lunch, dinner or a crowd-pleasing dish!

Notes

• Time-Saving Tip: Prepare and store the arugula, chopped veggies and segmented mandarins in separate airtight containers for up to 3 days. The dressing will stay fresh in the fridge for up to 7 days.
• Oil-Free Option: Replace the oil in the dressing with a mix of mandarin orange juice, white wine vinegar, Dijon mustard and a touch of honey or maple syrup. Add creamy avocado or toasted seeds for healthy fats and better nutrient absorption.
• Crunchy Alternatives: Swap toasted cashews for almonds, pistachios, sunflower seeds, pumpkin seeds or even crispy chickpeas to add a different texture and flavor while keeping the crunch.

This information is provided as a courtesy and is only an estimate. Please review my full disclaimer to get a clear understanding of the nutrition and health information and resources presented and written on my website.