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Honey Lemon-Glazed Salmon Salad

A fresh and easy 15-minute salmon salad featuring tender skillet-cooked salmon coated in a sweet and tangy honey lemon glaze, served over crisp romaine, juicy tomatoes, cucumber, cheese, and avocado.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 People
Course: Main Course, Salad
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Honey Lemon Salmon
  • 2 salmon fillets about 6 ounces each
  • 1 tablespoon olive oil
  • 2 tablespoons honey
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon olive oil
  • 1 small garlic clove finely minced
  • ½ teaspoon lemon zest
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
Salad
  • 4 cups chopped romaine lettuce
  • 1 large tomato diced
  • ½ cup cucumber diced
  • ⅓ cup shredded Monterey Jack or cheddar cheese
  • ¼ cup thinly sliced red onion optional
  • ½ avocado sliced, optional

Method
 

  1. Add honey, lemon juice, Dijon mustard, 1 teaspoon olive oil, minced garlic, lemon zest, salt, and black pepper to a small bowl.
  2. Whisk until the mixture is smooth and well combined.
  3. Add the romaine, tomato, cucumber, red onion, and shredded cheese to a large bowl.
  4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
  5. Pat the salmon dry and place the fillets in the hot skillet.
  6. Cook for about 3–4 minutes, until the underside is nicely browned.
  7. Flip the salmon and cook for another 1–2 minutes.
  8. Reduce the heat slightly and pour the honey-lemon mixture over and around the salmon.
  9. Cook for another 2–3 minutes, gently turning the salmon once or twice so the glaze coats the fillets.
  10. Remove the skillet from the heat.
  11. Divide the salad between two bowls or plates.
  12. Add sliced avocado if using.
  13. Place a salmon fillet over each salad.
  14. Spoon some of the warm honey-lemon glaze over the salmon and salad.
  15. Serve immediately.

Notes

Pat the salmon dry before cooking to encourage better browning.
Use evenly sized salmon fillets so they cook at approximately the same rate.
Reduce the heat after adding the honey mixture because honey can caramelize quickly.
Don't overcook the salmon; use an instant-read thermometer for the most reliable result.
Keep the salmon and salad components separate if preparing the recipe ahead.
Fresh lemon juice gives the glaze a brighter flavor than bottled lemon juice.
Maple syrup can be substituted for honey.