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!
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Salad
Cuisine: American
Keyword: dressing for salmon salad, healthy salmon salad, recipe for salmon salad, salad with salmon, salmon on salad, salmon salad, salmon salad dressing, salmon salad recipe
Servings: 2
Calories: 923kcal
Author: Averie Sunshine
Ingredients
Honey-Lemon Dressing
½cuphoney
½cuplemon juice
3 to 4tablespoonsolive oil + 2 tablespoons for cooking
2 to 3tablespoonsdijon mustard
½teaspoonsalt
½teaspoonpepper
Salmon Salad
2salmon filetsabout 6 ounces each
4cupsromaine lettuce
1large tomatodiced
½cupcucumberpeeled and diced
⅓cupshredded cheeseMonterey Jack, cheddar, or your favorite cheese blend
Instructions
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.
Notes
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.