Pansy's Kitchen

Pansy’s Honey Garlic Salmon Salad

Pansy’s Honey Garlic Salmon Salad

Introduction

Pansy’s Honey Garlic Salmon Salad is fresh, colorful, and full of flavor, featuring tender salmon glazed with a sweet and savory honey-garlic sauce over crisp mixed greens, creamy avocado, cucumber, tomatoes, and colorful vegetables. Finished with a homemade honey-lemon dressing, this satisfying salad makes a delicious lunch or light dinner while adding a flavorful seafood option to the table.

Ingredients

For the Honey Garlic Salmon

  • 4 salmon fillets, about 4–6 ounces each
  • 1 tablespoon olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • ½ teaspoon seasoned salt
  • ¼ teaspoon black pepper
  • 2 tablespoons honey
  • 2 tablespoons low-sodium soy sauce
  • 3 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon butter

For the Salad

  • 6 cups mixed salad greens
  • 1 large avocado, sliced
  • 1 cup cherry or grape tomatoes, halved
  • 1 cucumber, sliced
  • ½ red bell pepper, sliced
  • ½ yellow bell pepper, sliced
  • ¼ small red onion, thinly sliced
  • ½ cup shredded carrots
  • 2 green onions, sliced
  • ¼ cup crumbled feta cheese, optional
  • Fresh parsley, for garnish
  • Lemon wedges, for serving

For the Honey-Lemon Dressing

  • ⅓ cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, minced
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt, or to taste

Directions

Prepare the Dressing

  1. Add the olive oil, lemon juice, honey, apple cider vinegar, Dijon mustard, garlic, black pepper, and salt to a small bowl or jar.
  2. Whisk until well combined, or close the jar tightly and shake until the dressing is blended.
  3. Refrigerate while preparing the salmon and salad.

Prepare the Salmon

  1. Pat the salmon fillets dry with paper towels.
  2. Season with garlic powder, onion powder, paprika, seasoned salt, and black pepper.
  3. In a small bowl, combine the honey, soy sauce, minced garlic, and lemon juice.
  4. Heat the olive oil in a large skillet over medium heat.
  5. Add the salmon and cook for approximately 4–5 minutes on the first side.
  6. Carefully turn the salmon and cook for another 3–5 minutes, depending on thickness.
  7. Reduce the heat to medium-low. Add the butter and honey-garlic mixture to the skillet.
  8. Spoon the glaze over the salmon and allow it to simmer gently for 1–2 minutes, until the salmon is glazed and cooked through. Salmon should reach 145°F in the thickest portion.
  9. Remove the salmon from the skillet and allow it to rest for about 5 minutes.

Assemble the Salad

  1. Arrange the mixed greens on a large serving platter or in individual salad bowls.
  2. Add the cucumber, tomatoes, red and yellow bell peppers, carrots, red onion, and green onions.
  3. Arrange the sliced avocado around the salad.
  4. Place the warm honey-garlic salmon over the greens. Leave the fillets whole for a beautiful presentation, or gently break them into large pieces.
  5. Sprinkle with feta cheese and fresh parsley if desired.
  6. Drizzle the honey-lemon dressing over the salad immediately before serving, or serve it on the side.
  7. Add fresh lemon wedges and serve.

Recipe Information

  • Prep Time: 20 minutes
  • Cook Time: 12–15 minutes
  • Rest Time: 5 minutes
  • Total Time: About 40 minutes
  • Servings: 4
  • Meal Type: Lunch or light dinner

Pansy’s Tips

Pat the salmon dry before seasoning so it browns nicely instead of steaming in the skillet. Don’t add the honey-garlic glaze too early. Honey can burn quickly, so add the glaze near the end of cooking. Use ripe but firm avocado so the slices hold their shape and look beautiful on the salad. For meal prep, keep the salmon, salad vegetables, avocado, and dressing separate until you’re ready to eat. You can serve the salmon warm, at room temperature, or chilled depending on your preference. If you prefer a lighter salad, leave off the feta cheese and serve the dressing on the side.

Serving & Storage

Serve Pansy’s Honey Garlic Salmon Salad as a complete lunch or light dinner. It pairs nicely with fresh fruit, soup, or a small piece of whole-grain bread. Store leftover cooked salmon in an airtight container in the refrigerator for up to 3 days. Store undressed salad vegetables separately for approximately 2–3 days. Keep the dressing refrigerated in a sealed container and add fresh avocado just before serving for the best texture and appearance.