Crispy Honey Lemon Salmon Greek Salad
User Reviews
5
Crispy Honey Lemon Salmon Greek Salad
Description
Crispy Honey Lemon Salmon Greek Salad features cubed salmon fillets pan-seared in butter until deeply golden with a crisp exterior. The salmon is then glazed with a bubbling honey, fresh lemon zest, garlic, and water mixture that thickens into a glossy coating. This provides a sweet and tangy glaze that complements the richness of the salmon.
The salad combines chopped butter or romaine lettuce with cherry tomatoes, sliced sweet peppers, diced cucumber, kalamata olives, crumbled feta cheese, and pickled onions. The honey lemon dressing, made from lemon juice, champagne vinegar, Dijon mustard, honey, grated lemon zest, dried dill, minced garlic, salt, pepper, and olive oil, is whisked together to dress the greens, tying the entire salad together with fresh, bright acidity and subtle spice.
This salad serves well as a main course meal, bringing together protein, vegetables, and a vibrant dressing. The hot glazed salmon on top adds satisfying flavor and texture contrasts to the crisp vegetables.
Ingredients
salmon
- 3 tablespoons butter unsalted
- 3 to 4 salmon cut into cubes (about 1 to 2 inch cubes, filets
- salt kosher salt
- black pepper kosher salt
- 2 tablespoons lemon zest fresh
- ⅓ cup honey
- 2 tablespoons water
- 2 garlic minced, cloves
salad
- 6 to 8 cups butter or romaine greens, chopped
- 1 cup cherry tomato chopped
- ½ cup sweet peppers sliced
- ½ cup cucumber chopped
- ⅓ cup kalamata olives sliced
- ⅓ cup feta cheese crumbled
- ⅓ cup onion pickled
honey lemon dressing
- 3 tablespoons lemon juice
- 2 tablespoons champagne vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 1 teaspoon lemon zest freshly grated
- ½ teaspoon dried dill weed
- 2 garlic minced, cloves
- salt kosher salt
- black pepper kosher salt
- ½ cup extra virgin olive oil
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
User Reviews
Overall Rating
5
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