Crispy Honey Lemon Salmon Greek Salad

Name: Crispy Honey Lemon Salmon Greek Salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 people
Ingredients: 3 tablespoons unsalted butter; 3 to 4 salmon filets; kosher salt and pepper; 2 tablespoons fresh lemon zest; ⅓ cup honey; 2 tablespoons water; 2 garlic cloves; 6 to 8 cups chopped butter or romaine greens; 1 cup chopped cherry tomatoes; ½ cup sliced sweet peppers; ½ cup chopped cucumbers; ⅓ cup sliced kalamata olives; ⅓ cup crumbled Feta cheese; ⅓ cup pickled onions; 3 tablespoons lemon juice; 2 tablespoons champagne vinegar; 2 teaspoons Dijon mustard; 1 teaspoon honey; 1 teaspoon freshly grated lemon zest; ½ teaspoon dried dill weed; 2 garlic cloves; kosher salt and pepper; ½ cup extra virgin olive oil

User Reviews

5.0

33 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
40 mins
Servings
4 people
Course
Salad
Cuisine
American

Crispy Honey Lemon Salmon Greek Salad

Kian Mendoza

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This salmon greek salad is one of my all-time favorite salads! Crispy lemon salmon, a greens salad packed with sweet peppers, olives, tomatoes, feta and more, all drizzled with a honey lemon vinaigrette. Super delicious!

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Ingredients

Servings

salmon

3 tablespoons unsalted butter
3 to 4 salmon filets, cut into cubes (about 1 to 2 inch cubes)
kosher salt and pepper
2 tablespoons fresh lemon zest
⅓ cup honey
2 tablespoons water
2 garlic cloves, minced

salad

6 to 8 cups chopped butter or romaine greens
1 cup chopped cherry tomatoes
½ cup sliced sweet peppers
½ cup chopped cucumbers
⅓ cup sliced kalamata olives
⅓ cup crumbled Feta cheese
⅓ cup pickled onions

honey lemon dressing

3 tablespoons lemon juice
2 tablespoons champagne vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
1 teaspoon freshly grated lemon zest
½ teaspoon dried dill weed
2 garlic cloves, minced
kosher salt and pepper
½ cup extra virgin olive oil

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Instructions

Pat the salmon completely dry with paper towels. Cut the salmon into cubes, making sure the pieces are uniform in size. It doesn’t matter if they are big or small - but make sure they are all roughly the same size so they cook in the same amount of time.
Season the salmon all over with salt and pepper.
Heat a cast iron skillet over medium heat. Let it heat for a good 5 to 6 minutes so it’s hot. Add the butter and let it melt and sizzle - it will almost instantly brown. This is good!
Add the salmon in a single layer. Cook on one side until very deep golden brown and seared. Flip each salmon piece. Cook for 1 minute so the salmon gets brown on the other side.
Whisk together the honey, garlic and water in a bowl. Pour the honey mixture into the skillet. It should bubble and sizzle all around the salmon. Cook for 3 to 4 minutes, letting it bubble and thicken and get sticky.
Make the salad! Season the greens well with lots of salt and pepper. Add in the tomatoes, cucumbers, peppers, olives, feta and pickled onions. Add in the salmon. Drizzle on the dressing and serve!

honey lemon dressing

Whisk together the lemon juice, vinegar, dijon, honey, lemon zest, dill, garlic and a big pinch of salt and pepper. Whisk in the olive oil until the dressing is emulsified. Drizzle on the salad. This stays great in the fridge for a few days. Just shake before using