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Salmon Salad


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  • 1/4 cup pecan halves or pieces toasted
  • 1 tablespoon melted butter
  • 1 1/2 teaspoon brown sugar
  • salt and pepper
  • 2 tablespoons butter
  • 1 salmon filet
  • 1 tablespoon sugar
  • 1 tablespoon maple syrup
  • 1 tablespoon balsamic vinegar
  • canola oil
  • mixed greens
  • 2 tablespoons blue cheese crumbled
  • grape tomatoes



Step 1

toss toasted pecans with brown sugar and desired amount of salt and pepper. Heat a cast iron skillet to medium-high. Add butter to pan. Sprinkle one side of salmon with sugar; put filet in pan, sugar side down. Cook 2-3 minutes. Place fish in oven proof pan, sugar side up, and finish cooking in oven at 350 degrees until done, about 8 minutes. To make dressing, mix syrup and vinegar in blender. With blender running, add oil until dressing is desired consistency. Put mixed greens on plate and top with salmon, nuts, blue cheese and tomatoes. Drizzle with dressing.

Seving size 1


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