Spicy Honey Glazed Salmon Salad

Salad in a platter with two serving utensils and dressing.

5 from 1 vote

Get ready to tantalize your taste buds with our Spicy Honey Glazed Salmon Salad! This isn't your ordinary salad--- It's a vibrant mix of succulent salmon fillets coated in a sweet + spicy glaze, kale, jalapenos, cherry tomatoes + creamy avocado. With every bite, you'll experience a burst of fresh flavors that'll leave you craving more. And don't forget that delicious creamy Cucumber Dill Sauce drizzled right on top! Totally Gluten-free + Dairy-free. Vegan Option.

Prep Time15

Cook Time20

Total Time35

Course: Main Course, Salad

Keyword: dinner, easy, family-friendly, healthy, healthy bowl, honey, lunch, main dish, salad, salmon, spicy, sweet

Servings: servings

Calories: 903kcal

Author: Shanika

Ingredients

SPICY HONEY GLAZED SALMON:

2 (6 oz.) wild-caught Sockeye salmon
2 Tbsps Extra virgin olive oil
1 cup organic raw honey
2 Tbsps Sriracha sauce
1 tablespoon Tamari sauce (You can also use soy sauce)
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon smoked paprika
½ teaspoon garlic powder

SALAD:

1 bunch organic kale, de-stemmed + roughly chopped (You can use green or red or both)
½ red onion, chopped
Sliced jalapenos
Chopped walnuts, taosted
Cherry or grape tomatoes (You can make my Herb roasted tomatoes for more flavor)
Avocado, cubed or sliced

CUCUMBER DILL SAUCE/DRESSING [DAIRY-FREE]:

1 cup vegan mayonnaise
¼ organic cucumber, peeled + chopped
1 tablespoon dill, dry or freshly minced
½ teaspoon sea salt + black pepper
2 garlic cloves
2 Tbsps Almond milk

US Customary - Metric

Instructions

TO MAKE THE SALMON:

Preheat the oven to 400 degrees Fahrenheit and line a small baking sheet with foil paper.
Season your rinsed and patted dry salmon with salt, black pepper, smoked paprika, garlic powder, olive oil, Sriracha sauce, honey, Tamari sauce, rubbing everything atop salmon until completely coated. Add all salmon to baking sheet, cover with foil paper and roast (on the top rack) for 15-20 minutes or until fully cooked through. NOTE: When done, salmon should "flake apart" when touched gently.

TO MAKE THE CUCUMBER DILL SAUCE/DRESSING:

Add all ingredients to a high-powered blender and blend until smooth and creamy, about 1-2 minutes. NOTE: Add additional milk, 1 tablespoon a time if needed).

CHOP + MASSAGE KALE:

Strip the leaves from 2 large bunches kale and discard the stems if you haven't already. Roughly chop the leaves and add them to a large bowl. Drizzle about 1-2 tsps of lemon juice or olive oil atop chopped kale and using clean hands, rub together the kale gently for about 2-3 minutes to soften the leaves and help to infuse the 'flavors' of the kale.

ASSEMBLE THE SALAD:

In a large serving plate or salad bowl, add the chopped kale followed by the onions, sliced jalapeños, tomatoes, avocado, Spicy Honey Glazed Salmon (shredded or whole), and chopped walnuts.
To serve, add the salad to your favorite bowl(s), drizzle with cucumber dill sauce/dressing, and additional favorite toppings like croutons, etc. if desired.
Bon Appetit!

Notes

STORAGE: Leftovers can be refrigerated in an airtight container for up to 3 days, depending on the ingredients. Always determine the ingredients in your salad and keep it no longer than the shelf life of your fastest-spoiling ingredient.
HERB ROASTED TOMATOES: To see the recipe, tap this link.
GREENS: If preferred, you can always add greens like Romaine lettuce, Arugula, Mustard Greens, Microgreens, Spinach or Collard Greens to this salad for added flavor + texture.
TIPS FOR SOCKEYE SALMON: Learn how to cook sockeye salmon perfectly to create some fantastic dinners.

Nutrition