Print

Spicy Honey Glazed Salmon Salad

Spicy Honey Glazed Salmon Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the vibrant flavors of our Spicy Honey Glazed Salmon Salad—a delectable dish that combines succulent salmon fillets with a sweet and spicy glaze, fresh kale, zesty jalapenos, juicy cherry tomatoes, and creamy avocado. Topped with a luscious Cucumber Dill Sauce, this salad is perfect for any occasion—be it a quick weeknight dinner, lunch, or a festive gathering. Each bite promises a delightful explosion of tastes and textures, making it a satisfying main course or an impressive side.

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

  1. Preheat the oven to 400°F (200°C).
  2. In a mixing bowl, whisk together honey, Sriracha, Tamari sauce, sea salt, black pepper, smoked paprika, and garlic powder to create the glaze.
  3. Place salmon fillets on a baking sheet skin-side down and brush generously with the glaze.
  4. Roast in the preheated oven for 15-20 minutes until flaky.
  5. While the salmon roasts, combine chopped kale, red onion, jalapenos, walnuts, cherry tomatoes, and avocado in a large bowl.
  6. For the Cucumber Dill Sauce: mix vegan mayonnaise with chopped cucumber, dill, garlic cloves, almond milk, salt, and pepper until smooth.
  7. Flake the roasted salmon over the salad base and drizzle with Cucumber Dill Sauce before serving.

Nutrition