Description
Get ready to delight your taste buds with our Spicy Honey Glazed Salmon Salad—a vibrant dish that beautifully combines sweet and spicy flavors. Tender wild-caught salmon fillets are coated in a luscious honey-Sriracha glaze, then paired with fresh kale, zesty jalapeños, juicy cherry tomatoes, and creamy avocado. Finished with a refreshing cucumber dill sauce, this salad is not just visually appealing but also packed with nutrients. Perfect for a quick weeknight meal or a light lunch, it’s gluten-free and dairy-free with a vegan option available.
Ingredients
Scale
- 2 (6 oz.) wild-caught Sockeye salmon
- 2 Tbsps Extra virgin olive oil
- 1 cup organic raw honey
- 2 Tbsps Sriracha sauce
- 1 Tbsp Tamari sauce (or soy sauce)
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 bunch organic kale, de-stemmed + roughly chopped (green or red)
- 1/2 red onion, chopped
- Sliced jalapenos
- Chopped walnuts, toasted
- Cherry or grape tomatoes
- Avocado, cubed or sliced
- 1 cup vegan mayonnaise
- 1/4 organic cucumber, peeled + chopped
- 1 Tbsp dill (dry or freshly minced)
- 1/2 tsp sea salt + black pepper
- 2 garlic cloves
- 2 Tbsps Almond milk
Instructions
- Prepare the honey glaze by whisking together honey, Sriracha, tamari, sea salt, black pepper, smoked paprika, and garlic powder in a bowl.
- Preheat your oven to 400°F (200°C).
- Coat salmon fillets on a parchment-lined baking sheet with olive oil and the prepared glaze.
- Bake for 15–20 minutes until the salmon flakes easily.
- While baking, combine kale, red onion, jalapeños, walnuts, tomatoes, and avocado in a bowl.
- For the sauce, blend vegan mayonnaise, cucumber, dill, sea salt, black pepper, garlic cloves, and almond milk until smooth.
- Serve the salad topped with salmon and drizzled with cucumber dill sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 salad bowl (approximately 400g)
- Calories: 540
- Sugar: 12g
- Sodium: 755mg
- Fat: 34g
- Saturated Fat: 5g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 32g
- Cholesterol: 80mg