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Broiled Glazed Salmon Winter Salad

Broiled Glazed Salmon Winter Salad

In this Glazed Salmon Winter Salad– salmon is nestled on leafy greens tossed and dried apricots, toasted walnuts, blue cheese and drizzle with sweet citrusy balsamic vinaigrette.


For the salmon:
2 (3 to 4 ounces each) portions of wild caught salmon
2 teaspoons (heaping) grainy Dijon mustard
2 tablespoons of dark brown sugar

For the Salad:
5 ounces of your favorite leafy salad greens (I like spring mix)
sweet citrusy balsamic vinaigrette
1/3 cup sliced dried apricots
1/3 cup walnuts (heated in a pan until fragrant and toasty)
1/4 cup blue cheese, more or less to preference
1/3 cup pomegranate arils

For the vinaigrette:
1 clove fresh garlic, peeled
1 handful fresh parsley
juice from 1/2 of orange
1 tablespoon of honey, more or less to taste
1/4 cup balsamic vinegar
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/2 cup extra virgin olive oil
Kosher salt and black pepper, to taste



For the salmon:

  1. Preheat the broiler and place the two salmon fillets skin-side up on a lightly sprayed foil-lined sheet pan. Broil the salmon for 6-7 minutes. Remove the pan and carefully peeling the skin off slowly. Be careful you don’t burn yourself!
  2. Flip the salmon over and top each with a heaping teaspoon of grainy Dijon Mustard. Spread the mustard evenly before sprinkling each with a heaping tablespoon of dark brown sugar. Return the salmon to the oven and continue to broil for 5-6 more minutes. Let the salmon cool while slightly while you prepare the salad.

For the salad:

  1. Toss 5 ounces of your favorite salad greens into a bowl and drizzle a few tablespoons of the vinaigrette over top. Toss to coat. Divide the salad among two large, shallow bowls and top with the sliced, dried apricots, toasted walnuts, bleu cheese and pomegranate arils.
  2. Once the salmon is warm but not longer hot, place it on top of the salads. Serve immediately and enjoy!

For the vinaigrette:

  1. In a mini food processor or blender; combine the garlic clove with a handful of parsley and pulse until minced.
  2. Add in the juice of half an orange, honey, balsamic vinegar and both dried basil and thyme.
  3. Secure the lid and with the processor on, drizzle in the olive oil.
  4. Pour the salad dressing into a glass jar, season with kosher salt and black pepper. Place the lid on the jar and store it into the fridge until you are ready to use.
  5. Should last a few weeks if kept with a tight lid in the fridge.

Recipe and photo from

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