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Homemade Honey Lemon-Glazed Salmon Salad photo
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Honey Lemon-Glazed Salmon Salad

A quick, bright salad topped with honey lemon–glazed seared salmon for a satisfying weeknight meal.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings: 2 servings

Ingredients

  • 1/2 cup honey
  • 1/2 cup lemon juice
  • 3 to 4 tablespoons olive oil for dressing
  • 2 tablespoons olive oil for cooking
  • 2 to 3 tablespoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon black 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 favorite blend

Instructions

  • In a large measuring cup or small bowl, whisk together the honey, lemon juice, 3 to 4 tablespoons olive oil, Dijon mustard, salt, and pepper until smooth; set aside.
  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
  • Season the salmon filets with a pinch of salt and pepper if desired, then add them to the hot skillet, skin-side up or down as preferred; sear for about 4 to 5 minutes without moving to develop a crust.
  • Flip the salmon and cook about 1 minute on the second side.
  • Carefully pour about half of the honey-lemon mixture into the skillet (reserve the rest for the salad dressing); the mixture will bubble—cook for 2 to 3 minutes more, spooning the sauce over the salmon as it thickens, until the salmon is just cooked through.
  • Remove the skillet from heat and let the salmon rest briefly in the pan while you assemble the salad.
  • On a large platter or in a salad bowl, arrange the romaine lettuce and evenly top with diced tomato, diced cucumber, and shredded cheese.
  • Top the salad with the glazed salmon and any sauce from the skillet; drizzle reserved vinaigrette over the salad as desired and serve immediately.

Equipment

  • large measuring cup or small bowl
  • Whisk
  • Large Skillet
  • Spatula or fish turner
  • large platter or salad bowl

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.