Blackened Salmon Salad with Honey Mustard

Ever since I started making these Crispy Sesame Salmon Rice Bowls, my favorite way to cook salmon is the get the bite sized pieces nice and crispy on the outside. It is a really different and enjoyable way to eat salmon and this recipe uses that technique, but with a totally different flavor profile/presentation.

In this recipe the salmon is coated coated in seasoning and crisped up, then served over a salad of spinach and arugula with carrots and cucumbers and drizzles with a honey mustard vinaigrette. This was so yummy and we kind of wished we had more of it when we finished our plates. I made a homemade honey mustard dressing with just a few ingredients. You can use bottled dressing too. I like to control the level of mustard and the level of sweetness, so I like to make my own.

This a great quick, easy and healthy lunch or dinner and I think this would work well as a meal prep idea if you keep the dressing separate until ready to eat. I served the salmon warm, but it would be tasty cold as well.

Blackened Salmon Salad with Honey Mustard

Mixed greens topped with lovely crispy blackened salmon bites, veggies, and a sweet/tangy honey mustard vinaigrette – a healthy and delicious dinner recipe

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Lunch, Main Course, Salad

Servings 4 servings

Ingredients

  

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For the salmon:

• 1 1/2 lbs boneless, skinless salmon cut into chunks
• 2 tbsp oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp salt

For the salad:

• 6 cups mixed greens or lettuce of your choice
• 4 mini cucumbers diced
• 2 large carrots diced

For the vinaigrette:

• 1/4 cup mayo
• 2 tbsp dijon mustard
• 2 tbsp whole grain mustard
• 2 tbsp honey
• 1/2 tsp apple cider vinegar
• salt and pepper to taste
• a little water to thin the dressing out a bit

Instructions

 

• Mix dressing ingredients well and season with salt and pepper. Set aside. Heat a skillet over medium high heat with the oil. Mix the spices, salt and pepper and coat the salmon pieces and toss well. Add to the hot pan and cook without moving until well browned and crisp. Toss and continue cooking until pieces are crispy and cooked through. Taste and season with more salt if needed.
• Put your greens and veggies on a plate and top with salmon. Drizzle with the dressing and serve.

Keyword Lunch, Main Dish, Salad, Sauce

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