Honey Lemon-Glazed Salmon Salad
This Honey Lemon-Glazed Salmon Salad is ready in 15 minutes and can easily be meal prepped. My whole family loves this recipe and said it’s their favorite salmon salad I’ve ever made!
Healthy Salmon Salad Recipe
Honey-lemon sauces are some of my favorite, and this salmon salad recipe uses the combination twice. Once as a glaze for the salmon and again as the vinaigrette for the salad.
It’s a fast, easy, fresh, and healthy salad recipe that’s ready in 15 minutes. The salmon is coated in a tangy-sweet glaze that’s packed with flavor and it helps keep the salmon moist and juicy.
Simple, clean, and fresh is my favorite way to eat, especially when it’s hot out. Serving the salmon on a bed of crisp lettuce with juicy tomatoes, crunchy cucumbers, a sprinkling of cheese, and drizzled with thickened honey-lemon sauce from the bottom of the pan was perfect.
My family loved this meal and said it’s some of their favorite salmon I’ve ever made!
How to Make Salmon Salad
This is one of the easiest salmon salad recipes! To make this salad, first stir together the ingredients for the honey-lemon salmon salad dressing (honey, lemon juice, olive oil, Dijon mustard, salt, and pepper).
Then, cook the salmon in an oiled skillet until it’s seared on one side. Flip the salmon over and pour in half the vinaigrette, reserving the other half for the salad. You’ll need to continue cooking the salmon until the sauce thickens slightly.
Once the salmon is cooked, assemble the salad. I kept things simple with just lettuce, tomatoes, cucumbers, and shredded cheese, but you can doctor up your salad however you’d like. Pour the salmon salad dressing over top, and dig in!
If you wind up with leftover vinaigrette, put it in an airtight container and pop it into the fridge. It’ll last for up to a week. And any leftover salmon tastes delicious cold atop salads, in sandwiches, and more.
Tips for the Best Salmon Salad
While the salmon cooks, continually spoon the vinaigrette over top as if you’re basting it. This will make the salmon extra flavorful!
You can use salmon with or without the skin in this recipe. If your salmon filets have skin on them, place the salmon skin-side down when you add it to the skillet. This will make the skin extra crispy.
If you’re making this salmon salad ahead of time, store the salmon, veggies, and dressing in separate containers until you’re ready to eat. This salad tastes great cold as well as warm!
More Easy Salmon Recipes:
- Maple Barbecue-Glazed Salmon — The glaze is smoky and sweet with a bit of heat and makes this easy 15-minute recipe just pop!
- Grilled Honey Lemon Butter Salmon — Wonderfully tender, so juicy, just melts in your mouth, and has FABULOUS flavor!
- Foil Pack Orange Molasses Salmon — EASY, ready in 10 minutes, and a FOOLPROOF way to make grilled salmon. Tender, juicy, and bursting with layers of FABULOUS flavors!
- Honey Dijon Salmon — So flavorful from the honey, Dijon, and lemon juice! If you’re trying to incorporate more fish in your diet, this is the recipe to make.
- Sheet Pan Orange Chili Salmon — The salmon is so moist and juicy courtesy of the butter, honey, and orange juice mixture it bakes in.
- 1/2 cup honey
- 1/2 cup lemon juice
- 3 to 4 tablespoons olive oil + 2 tablespoons for cooking
- 2 to 3 tablespoons dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 salmon filets, about 6 ounces each
- 4 cups romaine lettuce
- 1 large tomato, diced
- 1/2 cup cucumber, peeled and diced
- 1/3 cup shredded cheese (Monterey Jack, cheddar, or your favorite cheese blend)
- To a large measuring cup or small bowl, add the honey, lemon juice, 3 to 4 tablespoons olive oil, dijon mustard, salt, pepper, and whisk to combine.
- To a large skillet, add 2 tablespoons olive oil and heat over medium-high heat.
- When the oil is warm, add the salmon and cook for about 4 to 5 minutes, or until salmon has lightly seared on first side.
- Flip salmon over and cook for about 1 minute.
- Add half of the honey-lemon juice mixture (reserve the other half to use as vinaigrette for salad as needed). Use caution because mixture will bubble up when you add it. Cook for about 2 to 3 minutes, or until sauce has thickened and reduced some, and salmon is just cooked through. As the sauce boils and bubbles, spoon it over the top of the salmon a few times, as if you’re basting it.
- Remove pan from the heat, and allow salmon to rest in pan while you plate the salad.
- To a large platter, add the lettuce and evenly sprinkle with tomatoes, cucumber, and cheese.
- Top with the salmon, including any sauce from the skillet, and if necessary drizzle the reserved vinaigrette as desired. Serve immediately. Salad is best served fresh once dressed.
- Salmon will keep airtight in the fridge for up to 3 days. Extra vinaigrette will keep airtight in the fridge for up to 1 week.
Amount Per Serving: Calories: 923 Total Fat: 54g Saturated Fat: 15g Trans Fat: 0g Unsaturated Fat: 36g Cholesterol: 100mg Sodium: 1525mg Carbohydrates: 84g Fiber: 5g Sugar: 75g Protein: 33g
Even More Easy Seafood Recipes:
Easy 15-Minute Fish Tacos with Avocado Corn Salsa – Tons of big flavors in a fast, fresh and healthy meal! A clean-eating recipe that tastes like comfort food!
Corn Chip-Crusted Southwestern Salmon Cakes with Creamy Lemon Chili Sauce – Easy salmon cakes over greens make for a fast and healthy meal!
Sweet-and-Sour Shrimp and Vegetable Stir Fry – Big juicy shrimp and crunchy veggies coated in tangy sauce are a hit with everyone! Easy, healthy, ready in 20 minutes, and way better than takeout!
Coconut Shrimp with Orange-Chili Dipping Sauce – Plump, juicy shrimp with a crispy, crunchy coconut coating! Fast, easy, and better than you get in restaurants! Will be your new favorite shrimp recipe!