Byron II Steakhouse Salmon Salad Dressing

Ingredients

• 1garlic clove, minced
• 15 ml (1 tbsp)sesame seeds, toasted and crushed
• 120 ml (½ cup)white vinegar
• 30 ml (2 tbsp)Aloha shoyu
• 30 ml (2 tbsp)oyster sauce
• 5 ml (1 tsp)sugar
• ¼ tsp eachsalt and pepper
• 15 ml (1 tbsp)sesame seed oil
• 240 ml (1 cup)vegetable oil

Instructions

1. 1

   Blend the dressing

   Put all the ingredients in a blender. Blend while adding the oil slowly, until the mixture is emulsified.

What is steakhouse salmon salad dressing?

This is a rich, savoury dressing intended for salmon salad, with vinegar for sharpness and sesame, shoyu and oyster sauce for depth. The name ties it to an American steakhouse favourite; the recipe as given does not specify a more particular origin.

Its appeal is the contrast between the bright vinegar and the rounded, salty sauces, brought together by oil into a cohesive dressing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 2260 calories, 4g protein, 12g carbs, 232g fat.

Most of the energy and fat in this batch come from the vegetable and sesame oils; the sugar and sauces contribute some carbohydrate, while the shoyu, oyster sauce and sesame seeds add a little protein. Serve a modest drizzle over salmon salad and round out the plate with vegetables for a more balanced meal.

The ingredients that shape the flavour

Sesame: Toasting and crushing the seeds brings out their nutty aroma and distributes them through the dressing.

Sauces: Shoyu and oyster sauce provide the savoury, salty base, while sugar softens their edges.

Oils: Sesame seed oil lends a distinctive aroma, and the larger quantity of vegetable oil gives the dressing its body.

How to emulsify it

Slow addition: Blend the ingredients while drizzling in the oil gradually. This gives the vinegar and sauces time to combine with the oil rather than leaving it in a separate layer.

Consistency: Stop once the mixture looks evenly blended. The recipe gives no blending time, so use the appearance of the dressing as your cue.

Getting the flavour balance right

Tang: White vinegar supplies a clear, sharp note that balances the oil. The recipe specifies the amount, so make the dressing as written before deciding whether you prefer it sharper.

Seasoning: Salt and pepper are included alongside already savoury sauces. Blend everything together so the seasoning is distributed throughout.

Serving it with salmon salad

The recipe names salmon salad as the intended use but does not specify a serving quantity or suggest additional salad ingredients. Drizzle the dressing over the salad or serve it alongside so diners can add it to taste.

Because the dressing contains a generous amount of oil, start with a little and add more as needed.

Batch size and timing

The listed ingredients make 1¾ cups (about 415 ml), although the supplied serving count is one. Treat that yield as a batch rather than assuming the whole amount is needed for one plate.

The stated total time is 20 minutes. The method itself gives no separate preparation or blending times.

Recipe notes & tips

• Toast the sesame seeds before crushing them, as the ingredient list specifies.
• Add the oil gradually while the blender is running to help the dressing emulsify.
• Mince the garlic finely so it blends more evenly.
• Scrape down the blender sides if ingredients cling there during blending.
• Pour the dressing over the salad a little at a time rather than using the full batch at once.

Variations

• Extra sesame: Add more toasted crushed sesame seeds for a stronger nutty flavour.
• Sharper dressing: Use a little less dressing on the salad if you prefer a more pronounced vinegar taste.
• Garlic-forward: Increase the minced garlic slightly for a punchier version.
• Peppery finish: Add extra black pepper to taste.
• Salad dressing: Serve it alongside salmon salad so each person can add their preferred amount.

Common mistakes to avoid

• Adding oil all at once: The dressing may not emulsify as smoothly; drizzle it in slowly while blending.
• Using uncrushed seeds: Whole seeds may not distribute as evenly; crush the toasted seeds before adding them.
• Over-seasoning: The shoyu and oyster sauce are already savoury; blend the listed salt in before adding any extra.
• Pouring on too much: The dressing is oil-rich; add it gradually and stop when the salad is lightly coated.
• Assuming the batch is one plate's worth: The recipe makes 1¾ cups; use only as much as the salad needs.

How to store

Refrigerate leftover dressing in a covered container and use within 3–4 days. If it separates, blend or shake it again before serving.

Frequently asked questions