Best Glazed Salmon Salad Recipes

POMEGRANATE-GLAZED SALMON WITH ASPARAGUS-MINT CITRUS SALAD

Steps:

• Bring a pot of water to a boil; prepare an ice water bath. Blanch the asparagus in the boiling water, then transfer to the ice water to stop the cooking process. Drain, then cut the asparagus spears on the bias into thirds.
• Zest the orange, remove and discard the peel and cut the flesh into segments; squeeze the juice from the remaining membranes into a large bowl.
• Add the vinegar, mustard and 1 tablespoon of the olive oil to the bowl with the orange juice; whisk together. Add the orange zest and segments, asparagus, lima beans, hazelnuts, mint, parsley and scallions and toss to combine. Season with salt and pepper.
• Position an oven rack in the second position from the top and preheat the oven to broil.
• Heat a nonstick ovenproof skillet over medium-high heat. Season all sides of the salmon with salt and pepper. Add the remaining 1 teaspoon olive oil to the skillet. Place the salmon fillets in the skillet skin-side down and cook for 1 minute.
• Set aside some of the Pomegranate Glaze in a separate bowl for serving, then brush the salmon liberally with the remaining glaze, being careful not to let too much drip down as the glaze will burn and hinder the crisping of the skin. Transfer to the oven and broil until the glaze is caramelized and the internal temperature of the salmon reaches 125 degrees F, 4 to 5 minutes.
• Serve over the asparagus salad with a couple smears of the reserved glaze on the side.
• Whisk together the pomegranate juice, honey, sugar, mustard, cornstarch and some salt and pepper in a small saucepan and bring to a simmer. Simmer until thickened, about 3 minutes. Let cool.

SOY-GLAZED SALMON WITH CUCUMBER-AVOCADO SALAD

Steps:

• Preheat the oven to 400 degrees F. Mix the honey, 2 teaspoons soy sauce and the cornstarch in a small microwave-safe bowl. Microwave until just simmering, 30 to 40 seconds.
• Rub the fish fillets all over with 1/2 teaspoon sesame oil and season lightly with salt. Place the fish in a baking dish and bake 5 minutes. Remove from the oven and brush with the honey-soy sauce mixture. Return the fish to the oven and continue baking until just cooked through, 7 to 9 more minutes.
• Meanwhile, whisk the rice vinegar, mayonnaise and the remaining 1/2 teaspoon each soy sauce and sesame oil in a large bowl. Add the cucumber, scallions and 1/4 teaspoon salt and toss. Gently fold in the avocado. Serve the salmon with the salad and pickled ginger.
• Per serving: Calories 385; Fat 18 g (Saturated 3 g); Cholesterol 98 mg; Sodium 498 mg; Carbohydrate 16 g; Fiber 5 g; Protein 39 g

MISO-GLAZED SALMON COLD NOODLE SALAD

Steps:

• Cook the ramen noodles (minus the seasoning packs) to very al dente according to the package instructions. Let cool.
• Mix together the peanut butter, lime juice and 1/3 cup Asian dressing. Toss with the cabbage mix and cold noodles. Let sit for at least 30 minutes, tossing a couple times in between.
• Position a rack in the middle of the oven and preheat to broil. Line a baking sheet with parchment paper.
• Mix the miso, honey and remaining 2 tablespoons Asian dressing in a small bowl. Season with salt if necessary. Liberally brush both sides of the salmon with the miso glaze. Place on the prepared baking sheet and broil on the middle rack until the fish is browned, the flesh is opaque and the interior is 145 degrees F, 8 to 10 minutes.
• Place the cooked salmon on top of the cold noodle salad. Garnish with a liberal sprinkling of toasted sesame seeds and scallion greens.

LIME-AND-HONEY GLAZED SALMON WITH WARM BLACK BEAN AND CORN SALAD

Steps:

• Preheat a medium skillet over medium heat with 2 tablespoons of the EVOO (twice around the pan). Add the onions, garlic, red pepper flakes, cumin, salt, and pepper. Cook, stirring occasionally, for 3 minutes.
• While the onions are cooking, preheat a medium nonstick skillet over medium-high heat with the remaining 2 tablespoons of EVOO. In a shallow dish, combine the juice of 1 lime, honey, chili powder, salt, and pepper. Add the salmon fillets to the lime-honey mixture and toss to coat thoroughly. Add the seasoned salmon to the hot skillet and cook until just cooked through, about 3 to 4 minutes on each side.
• To the cooked onions, add the bell peppers and corn kernels and cook for 1 minute. Add the chicken stock and continue to cook for another 2 minutes. Add the black beans and cook until the beans are just heated through. Remove the skillet from the heat and add the juice of the second lime, the cilantro, and spinach. Toss to wilt the spinach and then taste and adjust the seasoning. Serve the lime-and-honey-glazed salmon on top of the warm black bean and corn salad.
• Tidbit
• If fresh corn is in season, by all means cut the kernels from 4 fresh ears instead of using frozen.

SOY-GLAZED SALMON WITH WATERCRESS SALAD

Steps:

• In a small bowl, whisk together soy sauce, 3 teaspoons honey, and orange juice; season glaze with salt and pepper. In a large bowl, whisk together 1 tablespoon glaze, 1 teaspoon honey, vinegar, and oil; set dressing aside.
• Heat broiler, with rack 4 inches from heat. Line a rimmed baking sheet with foil. Season salmon with salt and pepper and broil 5 minutes. Remove fish from oven, brush with glaze, then broil until opaque throughout, about 2 minutes, brushing with glaze once more.
• Add orange segments, watercress, and onion to dressing and toss to combine. Season with salt and pepper. Divide salad among four plates and top with salmon. Serve immediately.

GLAZED SALMON WITH GREEN BEAN & BULGUR SALAD

Steps:

• Cook the bulgur wheat following pack instructions. Heat the olive oil in a frying pan over a medium heat. Add the salmon fillets and cook for 3 mins on each side. Stir in the spring onions and cook for 1 min. Add lemon juice, honey, orange juice and zest to the pan and bubble for 1 min more to make a sauce.
• Meanwhile, boil the green beans for 4 mins or until tender. Drain. Stir the bulgur wheat with a fork, mixing in the green beans, lemon zest and a little of the sauce. Serve the salmon on a bed of bulgur and beans, with the rest of the sauce spooned over.

LIME-AND-HONEY GLAZED SALMON WITH WARM BLACK BEAN AND CORN SALAD

Steps:

• *black bean corn salad.
• Preheat medium to large skillet over medium heat with 2 tbsp of olive oil.
• Add onions, garlic, red pepper flakes, cumin, salt and pepper.
• Stir occasionally for 3 minutes.
• Add bell pepper and corn and cook for an additional minute.
• Add chicken stock and continue to cook for an additional 2 minutes.
• Add black beans and cook until beans are just heated through.
• Remove skillet from heat and add juice of 1 lime, cilantro and spinach.
• Toss to wilt spinach.
• *Lime and honey glazed salmon.
• Preheat a medium non-stick skillet over medium high heat with 2 tbsp of olive oil.
• In shallow dish combine: juice of 1 lime, honey, chilli powder, salt and pepper.
• Add salmon fillets and toss to coat.
• Add salmon to hot skillet and cook until done (3-4 minutes each side).
• Serve salmon over bed of black bean corn salad.

SOY GLAZED SALMON WITH CUCUMBER AVOCADO SALAD

Steps:

• Preheat oven to 400.
• Rub fish all over with 1/2 tsp of the sesame oil and season lightly with salt.
• Place in oven and bake 5 minutes.
• In a small microwavable bowl, combine the honey, 2 tsp soy sauce and the cornstarch.
• Microwave on high for 30 seconds.
• Baste the filets with the honey soy mixture and return to the oven to continue baking for another 9 minutes.
• In a large bowl, mix together the vinegar, mayo, the remaining 1/2 tsp sesame oil, soy sauce and 1/4 teaspoons salt.
• Toss with the cucumber and gently fold in the avocado.
• Serve with the fish.

SALMON SALAD WITH GLAZED WALNUTS

Steps:

• Brush salmon with 2 tablespoons vinaigrette; sprinkle with pepper. On a greased grill rack, cook salmon, covered, over medium heat or broil 4 in. from heat just until fish begins to flake easily with a fork, 3-4 minutes on each side., In a bowl, toss salad greens with remaining vinaigrette. Divide between 2 plates; sprinkle with walnuts and cheese. Top with salmon.

POMEGRANATE-GLAZED SALMON WITH ASPARAGUS-MINT CITRUS SALAD

Steps:

• Bring a pot of water to a boil; prepare an ice water bath. Blanch the asparagus in the boiling water, then transfer to the ice water to stop the cooking process. Drain, then cut the asparagus spears on the bias into thirds.
• Zest the orange, remove and discard the peel and cut the flesh into segments; squeeze the juice from the remaining membranes into a large bowl.
• Add the vinegar, mustard and 1 tablespoon of the olive oil to the bowl with the orange juice; whisk together. Add the orange zest and segments, asparagus, lima beans, hazelnuts, mint, parsley and scallions and toss to combine. Season with salt and pepper.
• Position an oven rack in the second position from the top and preheat the oven to broil.
• Heat a nonstick ovenproof skillet over medium-high heat. Season all sides of the salmon with salt and pepper. Add the remaining 1 teaspoon olive oil to the skillet. Place the salmon fillets in the skillet skin-side down and cook for 1 minute.
• Set aside some of the Pomegranate Glaze in a separate bowl for serving, then brush the salmon liberally with the remaining glaze, being careful not to let too much drip down as the glaze will burn and hinder the crisping of the skin. Transfer to the oven and broil until the glaze is caramelized and the internal temperature of the salmon reaches 125 degrees F, 4 to 5 minutes.
• Serve over the asparagus salad with a couple smears of the reserved glaze on the side.
• Whisk together the pomegranate juice, honey, sugar, mustard, cornstarch and some salt and pepper in a small saucepan and bring to a simmer. Simmer until thickened, about 3 minutes. Let cool.

ASIAN GLAZED SALMON WITH ORIENTAL SALAD

Steps:

• Place pieces of salmon in oven proof dish.
• Mix oil and soy sauce together and pour over salmon, coating well.
• Lay salmon fillets skin side down and spread 1 tsp oyster sauce on each.
• Sprinkle with pepper and bake at 200 degrees celcius for 5-7 minutes for rare.
• To prepare the salad:.
• Heat olive oil in small frying pan.
• Add ginger, garlic and mushrooms and cook over low heat until soft and tender.
• Remove from heat and put in small bowl.
• Add cucumber, coriander chopped and toss in sesame oil.
• Season.
• To serve:.
• Place salad on plate and top with salmon.

CINNAMON-MAPLE GLAZED SALMON SALAD

Steps:

• Heat oven to 400°F. Line 15x10-inch pan with foil. In small bowl, beat dressing ingredients with whisk until blended. Place 3 tablespoons dressing in small bowl; reserve for brushing on salmon. Set remaining dressing aside for salad. Place salmon pieces, skin side down, in pan.
• Bake 10 to 14 minutes, brushing with reserved 3 tablespoons dressing twice during last 5 minutes of baking, until salmon flakes easily with fork. Discard any remaining dressing used for salmon.
• In large bowl, toss greens with reserved dressing for salad. On 4 individual plates, evenly divide greens, pecans, cheese and cherries. Lift pieces of salmon from skin with metal spatula; top each salad with salmon.

SOY GLAZED SALMON WITH CRUNCHY HOT AND SOUR SALAD

Steps:

• Combine the marinade ingredients.
• Pour over the salmon and put in the fridge for at least two hours and as long as overnight.
• Make the hot and sour dressing by putting the vinegar, chilli and sugar in a small saucepan.
• Heat gently without boiling until the sugar has dissolved.
• Remove from the heat, leave to cool and then add the sunflower oil.
• While the dressing is cooling, fry the cashew nuts in a heavy frying pan until lightly browned, then add the sea salt and mustard seeds and fry for a minute or until the seeds start to pop.
• Set aside.
• In a hot pan, add the oil and let it heat up.
• Fry the salmon steaks for four minutes on each side, starting with the skin side down.
• The flesh should be moist but cooked and the top of the salmon should be a lovely brown.
• Combine all the salad ingredients and the dressing together.
• Serve piled onto each plate and topped with the salmon.

SWEET ONION GUAVA GLAZED SALMON ON CHIPOTLE MANGO AVOCADO SALAD

Steps:

• Sauté only one half of the onion in oil over medium heat for 7-10 minutes until they become kind of brown.
• Add in everything except the rum, lime and salmon. Stir together, breaking up the guava paste. Once smooth, stir in the rum and lime juice then remove from heat. Allow to cool while cutting up the salad.
• Cube the mango, avocado, and onion. Toss with the spices and lime juice.
• Take the remaining half of the diced onion and cover top of salmon, placed skin side down in a foil covered pan. Pour the slightly cooled glaze over the top and broil for 8 - 12 minutes depending on how you like your salmon cooked.
• Split in half and serve on top of the salad. Squeeze half a lemon over top of entire dish.

GLAZED SALMON SALAD

Steps:

• Place salmon in an 11x7-in. baking dish coated with cooking spray., In a small bowl, combine the oil, paprika, honey, garlic, salt, pepper and pepper flakes; brush over salmon. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork. Cut salmon into 1-in. pieces., In a large bowl, combine the spinach, carrot and onion. Divide among four serving plates; top with salmon. In a small bowl, combine the oil, vinegar, shallot and mustard; drizzle over salads. Serve immediately.

HONEY-GLAZED SALMON SALAD

Steps:

• 1. Preheat grill to medium high. Brush salmon with honey and grill for 15-20 minutes or until fish flakes easily with a fork. 2. Serve salmon atop spinach with almonds, dried cranberries and Parmesan cheese, drizzled with dressing. Tips: 1/2 oz almonds= 12 each;1/2 oz parmesan= 2 Tbsp. A honey mustard dressing goes will with this. Sub dried cranberries for whole ones if preferred (70 calories)

MISO-GLAZED SALMON SALAD

Steps:

• 1. in a 400 degree oven place salmon fillets on a foil lined baking sheet Mix 1 Tbls of the miso with 1 Tbls water until well combined. Whisk in 1 Tlbs of oil and 1/4 tsp of the sesame oil. Brush the mixture on salmon and roast at 400 for 15 minutes or until fish flakes easily. 2. Blend remaining 1 Tbls miso with 1 Tbls water until well combined. Whisk in remaining 1 Tbls oil and remaining 1.4 teaspoon sesame oil followed by the vinegar and honey. Stir in 2 Tbls scallions 3. Divide spinach, sow peas and radishes among 4 plates Top each with a salmon fillet: garnish with remaining scallions.

MUSTARD-GLAZED SALMON SALAD WITH LIGHT BUTTERMILK DRESSING

Steps:

• Preheat oven to 375 degrees F and preheat a rimmed baking sheet in the oven.
• Cut bread into 1/2-inch cubes. Combine 2 tablespoons of oil, 1/4 teaspoon of salt, thyme, and a pinch of black pepper in a large bowl. Add bread cubes and, using your hands, toss to coat. Transfer to a hot baking sheet, spread in a single layer, and bake until golden brown, about 15 minutes. If your oven has convection, turn it on to help brown croutons all over. Otherwise, turn them halfway through cooking for even browning. Remove and let cool on paper towels. Wipe the baking sheet clean, and then return it to the oven to get hot.
• Rinse salmon and set on a sheet of heavy-duty foil.
• Combine honey mustard, remaining 2 tablespoons of oil, dill, remaining 1/4 teaspoon of salt and remaining pepper in a small bowl. Spread over salmon and transfer to a hot baking sheet, using foil as handles.
• Roast until fish is still filmy and slightly moist in the center, 10 to 15 minutes. Remove and let cool slightly.
• Whisk together vinegar, sour cream, buttermilk, garlic, scallion, paprika, salt, and pepper in a large bowl. Whisk in oil in a slow, steady stream. Add romaine, greens, and carrots and toss gently to coat.
• Divide salad among plates and scatter on tomatoes. Using tongs, break up fish into bite-size chunks and arrange over each salad. Top with croutons.