The Best Salmon Salad

January 17, 2018

The Best Salmon Salad

There gets to be a point during winter in Alaska when you start to crave color. Aside from the most stellar sunsets and sunrises I've ever seen, we look at a lot of white, brown, and green (spruce trees) all winter long. My color craving has begun; I spent nearly 20 minutes perusing the floral department at the grocery store and decided I needed flowers in my house for the rest of the winter. 

I've also been inspired by all the colorful bowls popping up in our instagram feed recently. The Banana Diaries is a great example; every meal she makes look like a rainbow in a bowl and an explosion of flavors from super foods. So, last night I challenged myself to use the brightest items in my fridge for a salad, and it was the most satisfying salmon meal I've had in a long time. 

I followed this super simple 4- Ingredient Baked Salmon recipe from The Seasoned Mom and put it on top of the veggies. I removed the skin before adding it to the salad, and drizzled homemade honey mustard dressing on top. I would have added avocado too, but ripe avocados are hard to come by in Alaska, so my rock solid ones are currently ripening in a brown paper bag. Our skinless sockeye salmon pieces are perfect for this salad (you don't have to even remove the skin!) but you won't need to cook them as long. 

I love the addition of butternut squash to this salad. Simply cut it in half, remove the seeds, and peel it. Cut into quarters, then slice into 1/4" pieces. Toss it in a couple tablespoons of olive oil, and sprinkle herbs, salt, and pepper on top. Roast at 350 degrees for 25 minutes, then flip and cook for another 20 minutes. They are so delicious, I ate half of the squash while waiting for the salmon to cook. 

Here's what went in the bowl: 

  • Baby spinach and red leaf lettuce 
  • Roasted butternut squash 
  • Red and yellow bell peppers
  • Radishes
  • Purple cabbage (sliced thin) 
  • Sockeye salmon glazed in soy sauce, maple syrup, and honey 
  • Homemade honey mustard dressing drizzled on top
  • Green onions


By: The Seasoned Mom 





yield 6 servings


  • 1 (1.75 - 2 lb.) salmon fillet or four 6-8 oz. portions 
  • 2 tablespoons reduced sodium soy sauce
  • 1 tablespoon honey
  • 1 tablespoon maple syrup
  • Optional garnish: sliced green onions; toasted sesame seeds
    1. Place salmon in a greased 9 x 13-inch baking dish or on a parchment-lined rimmed baking sheet.

    2. Pat salmon dry with paper towels and season liberally with salt and pepper.

    3. Brush soy sauce all over the fish, and allow to sit and marinate at room temperature for about 15 minutes.

    4. Preheat oven to 425 degrees F.

    5. Bake salmon, uncovered, for 7 minutes.

    6. While salmon is in the oven, whisk together honey and maple syrup in a small bowl.

    7. After 7 minutes, remove salmon from oven. Baste with honey mixture.

    8. Return salmon to oven and continue baking for 7-9 more minutes, or until fish flakes easily with a fork

    9. Garnish with green onions and toasted sesame seeds, if desired



    1/4 c. mayonnaise (I make this homemade too, using this recipe) 

    1 tbsp good mustard- I like Sierra Nevada's Stoneground & Stout 

    1 tbsp honey 

    1/2 tsp. lemon juice 

    Nutrition Facts for salmon 

    Serving Size 1/6 of the recipe

    Amount Per Serving

    Calories 264

    % Daily Value

    Total Fat 14.4 g


    Saturated Fat 2.9 g


    Cholesterol 78.2 mg


    Sodium 270 mg


    Total Carbohydrates 5.5 g


    Sugars 4.9 g

    Protein 26.6 g


    * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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