Balsamic Glazed Salmon Salad
This Balsamic Glazed Salmon Salad is the epitome of a summery salad! The salmon is so juicy baked to perfection with an incredibly flavorful strawberry balsamic glaze. Served on a fresh green salad packed with strawberries, shallots, candied pecans, and crumbled feta cheese.
Table of Contents
Why We Love This Salmon Salad
Let me tell you, this salad makes me weak in the knees every time. Soft, flaky baked salmon is perfectly complimented with a sweet and tangy strawberry balsamic glaze and served on a bed of crisp greens, feta cheese, strawberries, and crunchy candied pecans. If you’re someone who struggles with getting their veggie fix for the day, this is the recipe for you!
It’s worth mentioning how beneficial this recipe is. Not only is it loaded with nutrients from the leafy greens and berries, but it’s also protein packed from the salmon! This is a salad recipe that will actually leave you full and satisfied. Too often, salads are known for being bland or not filling enough. I firmly believe that if a salad still leaves you hungry for a sandwich, it’s not a satisfying recipe. Luckily, with a freshly flavored salad this filling, you won’t have to worry about that at all.
This easy salad recipe will only take you about 25 minutes to make. Any recipe that takes less than 30 minutes is a win in my book! The glaze can be cooked in about as long as your oven takes to preheat, which saves you a good amount of time. Salmon also bakes pretty quickly, just make sure to note the size and thickness of your salmon fillets.
Ingredient Notes
Salmon – Make sure to get skin-on salmon filets, this will result is a juicier, more flavorful salmon. Try to get salmon fillets that are the same in size and thickness so they cook evenly.
Oil – make sure to use neutral oil with high smoke point.
Balsamic Vinegar – remember that the better quality your balsamic vinegar it, the better the taste results will be.
Brown Sugar – use light or dark brown sugar to balance out the tang and acid in the glaze.
Strawberries – For the best flavor, only use fresh strawberries, not frozen.
Shallot – if you cannot find shallots, use some Vidalia onion.
For the salad: spring mix, strawberries, shallot, crumbled feta cheese, candied pecans.
See recipe card for complete information on ingredients and quantities.
Types of Salmon to Choose From
Quality matters when picking your salmon! Try to get a better quality fillet for the best texture and flavo. Better quality fish is also sustainably farmed or caught, which is better for our environment. Ask your fish monger where they get their fish, as most of them will have that information right on the labels. These are some of the most common types you will see at the grocery store:
King Salmon – While this may be the most expensive and exquisite type of salmon you can purchase, it’s worth it! It’s rich in flavor and high in fats. It’s not too common to find at your local grocery store, but it’s worth the price point if you can get your hands on it.
Sockeye/Red Salmon – It’s got a bright red color and full flavor that make it stand out from other cuts. Sockeye salmon is much more available and more inexpensive than other fillets.
Atlantic Salmon – Did you know that all Atlantic salmon is now farm raised? Wild Atlantic salmon is endangered and no longer commercially harvested, so pretty much all of it is now farm raised. This type of salmon is the most affordable, has a mild flavor, and has a relatively good amount of fat.
How To Make This Salmon Salad
Prepare the Glaze and Glaze the salmon.
Dice strawberries and shallots. Preheat the pan over medium-low heat and add a little oil. Add the strawberries and shallots to a sauce pot. Mix in the sugar and sauté for a minute or so before you mix in the balsamic vinegar.
Stir the glaze often as it simmers. Make sure it is simmering and not boiling. After about 5 minutes, it should have cooked down enough where you can take it off the heat.
Pat salmon filets dry, and seasoning with some salt and pepper (1). Spread half of the glaze over the salmon fillets (2, 3).
Bake the salmon: Bake the salmon at 425°F for 15-18 minutes (4). Let it cool a bit and rest at room temperature before adding to the salad.
Assemble the salad: Arrange the leafy greens, sliced strawberries, shallots, pecans, and feta in a dish. Place the salmon fillet on top of the salad and spoon more glaze on top.
Recipe FAQs
When estimating how much salmon to serve per person, a good rule of thumb is 1/2 lb. per person. That is the dinner portion and you can use that guide if you’re making a hearty dinner salad. If you would like to make a lighter meal, you can estimate 4-6 oz. salmon fillets per salad.
I always recommend buying salmon with the skin–on because the majority of healthy fats are located between the skin and meat! You don’t actually have to eat the skin, especially if it’s not crispy, but you want to hold onto those Omega-3 fatty acids. The fatty layer between the flesh and the skin stores a lot of flavor, moisture, and health benefits. While the salmon is baking, natural fat melts into the meat and helps infuse the meat with both flavor and moisture. And whatever doesn’t go into the meat will incorporate into the glaze.
If you don’t want to eat the skin, that’s absolutely fine! You can peel it off once the salmon is fully baked before you serve it on the salad.
Absolutely! As a matter of fact, salmon is better cooled to warm temperature after cooking when making a salad. If you add hot salmon to the salad it will wilt the veggies very fast and you will end up with soggy, wilted greens. So let the salmon cool to warm before adding it to the salad.
You can also add cold salmon to the salad just as well and flake it. (You will want to take the skin off first though.)
Variations Of Salad Toppings To Try
- Greens: use spinach, arugula, or another favorite mix.
- Veggies: cucumber, red onions, avocado, broccoli florets.
- Nuts and seeds: walnuts, almonds, pistachios, pepitas, sunflower seeds
- Cheese: feta, blue cheese, gorgonzola, mozzarella
Tools For This Recipe
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Digital Instant Read Thermometer
Cutting Board – use plastic cutting board when working with raw meats! If working with a lot of meat, this large cutting board is great.
Knives that I use (not, an
Some More Salad Recipes To Try
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Balsamic Glazed Salmon Salad Recipe
Ingredients
Salmon:
- 12-16 oz salmon fillets with skin on
- Salt
- Fresh cracked black pepper
- Little bit of oil for baking
Glaze:
- 3/4 cup balsamic vinegar
- 3 Tbsp brown sugar
- 6-8 large strawberries diced
- 1 large shallot diced
Salad:
- 6 oz Spring mix
- 4 strawberries sliced
- 1 shallot thinly sliced
- 1/4 cup crumbled feta cheese
- 1/4 cup candied pecans
Instructions
- Preheat the oven to 425° and line a baking sheet with parchment paper, folding up the edges to keep keep sauce in.
Balsamic Glaze:
- Start making glaze as you are preheating the oven. Heat up a sauce pot over medium to medium-low heat.
- Add diced strawberries and shallots to the pot and mix in the sugar. Let it sauté gently for a minute or so and pour in the balsamic vinegar. Mix well.
- Simmer gently, stirring often, until it's cooked down some, about 5-7 minutes. Take it off heat.
Salmon:
- Rub the salmon skin with a little oil and place it skin down on the prepared baking sheet with parchment paper. Season it with some salt and a pepper to taste.
- Spread about half the balsamic glaze mixture over the salmon filets. (Leave the other half to use later.)
- Bake salmon for 15-18 minutes, depending on the thickness of your salmon fillet.
- Take salmon out and let it rest for a couple of minutes before adding to the salad. Make sure you don't add hot salmon to the salad, let it cool a bit.
Salad:
- Arrange spring mix, sliced strawberries, thinly sliced shallots, pecans, and feta cheese crumbles in a dish.
- Place salmon on top of the salad and spoon some more balsamic glaze over the salmon and a little over the salad.
Notes
- How much salmon per person? When estimating how much salmon to serve per person, a good rule of thumb is 1/2 lb. per person. That is the dinner portion and you can use that guide if you’re making a hearty dinner salad. If you would like to make a lighter meal, you can estimate 4-6 oz. salmon fillets per salad
- Can I add cold salmon to the salad? Absolutely! As a matter of fact, salmon is better cooled to warm temperature after cooking when making a salad. If you add hot salmon to the salad it will wilt the veggies very fast and you will end up with soggy, wilted greens. So let the salmon cool to warm before adding it to the salad.
You can also add cold salmon to the salad just as well and flake it. (You will want to take the skin off first though.)
Nutrition
Originally published on Will Cook For Smiles in June 2016.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
such great flavor – super easy
Thanks, Sandra!
wow! this is a keeper!
Love this recipe! My husband cooked the salmon on the BBQ grill instead of cooking the salmon in the oven. I just drizzled the Balsamic glaze over the salmon portions once I placed it on top of the salad. I added sliced almonds to the salad as well. Big hit with our dinner guests.
This is absolutely divine a lovely way of serving salmon ! Simply delious !!
Thank you, Angie! I am so pleased you liked it!
This was so simple.. and very delicious! Yay for healthy eating! Thanks for sharing this recipe. Will definitely make it again.
Thank you, Lisa! It makes me so happy that you found it delicious! 🙂
Just made this and was absolutely delicious! I used a bed of arugula and spinach mix. Added walnuts, sliced apples and dried cranberries. Perfect summer salad!
Hi Shannon,
You just made my day! I am so happy you enjoyed it! Thanks, for taking the time to let me know!
I dig this recipe concept. I’m planning on trying it out tonight. I’ll look for a comment and I’ll tag you. Great idea, as strawberries are in season her locally now. Cheers!
I hope you like it 🙂
This is delicious, easy, as well as beautiful.
Thank you!
THIS RECIPE SOUNDS INTERESTING. I HAVE A FEW QUESTIONS THOUGH. DID YOU USE DARK OR LIGHT BROWN SUGAR….MAKES A DIFFERENCE IN TASTE. ALSO I DIDN’T SEE ANY STRAWBERRIES OR SHALLOTS IN THE COOKED DOWN BASALTIC GLAZE OVER THE SALMON. DID THEY COOK DOWN OR DID YOU STRAIN THEM OUT.
LOOK FORWRD TO HEARING FROM YOU.
Hi Sherry,
I normally use light brown sugar, I save dark for only some baked goods, so I did use light Strawberries and shallots do cook down and break down as the vinegar cooks, you can see little dark spots over salmon, that’s what it is. I didn’t strain it.
I hope yo enjoy it!
Thank you 🙂
Just a question. Do you have a recipe for Spaghetti Pie.
Thanks
PS: Can’t wait to try this Strawberry Salmon.
Hi Ira,
I’m sorry, I don’t have a recipe for that. Have you tried Pinterest?
Thank you so much 🙂