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Honey Lemon-Glazed Salmon Salad

A quick and delicious salad featuring sweet and tangy honey lemon-glazed salmon, crisp vegetables, and a refreshing dressing, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the honey-lemon dressing
  • 1/4 cup Honey
  • 3 tablespoons Fresh lemon juice Use fresh lemon juice for better flavor.
  • 3 tablespoons Olive oil
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
For the salmon
  • 4 pieces Salmon fillets, about 6 ounces each
  • 2 tablespoons Olive oil, for the skillet
For the salad
  • 6 cups Romaine lettuce, chopped
  • 1 cup Cherry tomatoes, halved
  • 1 cup Cucumber, diced
  • 1/2 cup Shredded cheese, feta or cheddar

Method
 

Prepare the Dressing
  1. In a medium bowl, whisk together honey, lemon juice, Dijon mustard, salt, and pepper.
  2. Slowly drizzle in olive oil while whisking continuously until emulsified.
  3. Taste and adjust sweetness or acidity as desired.
Cook the Salmon
  1. Heat a large skillet over medium-high heat and add olive oil.
  2. Pat salmon fillets dry and add to the skillet, skin-side down if applicable.
  3. Cook undisturbed for 4 to 5 minutes until edges turn opaque.
  4. Flip fillets, pour half the dressing over them, and simmer for an additional 2 to 3 minutes.
  5. Let salmon rest in the pan for 3 minutes after cooking.
Assemble the Salad
  1. Spread romaine lettuce on a serving platter or individual plates.
  2. Top with cherry tomatoes, cucumber, and shredded cheese.
  3. Place salmon on top of the salad and drizzle with remaining dressing.
  4. Serve immediately.

Notes

Make the dressing ahead and store it in the fridge for up to a week. Assemble the salad just before serving to keep lettuce crisp.