This sticky salmon kale salad is one of my favorite easy weeknight meals. The salmon is savory and glossy—practically melting in your mouth—while the kale salad is bright, lemony and silky from avocado. Together, they’re a perfect pairing.
This dish is on repeat at my house.
Simple pan-seared salmon finished with a sticky sauce, paired with a lemony kale salad tossed with creamy avocado. It’s satisfying, fast and full of flavor.
I often make salmon this way because it’s quick and reliably delicious. The glossy, sticky finish comes mainly from two ingredients: honey and water.
Yes—just honey and water make that irresistible glaze.
I usually season the salmon to complement whatever else we’re serving. For this version I use smoked paprika and garlic powder with salt and pepper—what I call my house seasoning. The combination delivers a sweet, smoky note that’s almost BBQ-like without heavy sauce.
I like searing the salmon in a little butter to get a deep golden crust. That caramelized color makes the fish look and taste that much better. The spices plus butter give the salmon and sauce a rich, golden sheen—don’t skip getting some color on it.
I serve this salmon with lots of things: leftover on salads or grain bowls, wrapped in nori with rice, or alongside roasted potatoes. Today I’m pairing it with my quick avocado kale salad.
My partner isn’t always an avocado fan, so sometimes I enjoy the salad with avocado while he prefers just kale and salmon. Either way it’s fantastic.
The salad dressing is simply fresh lemon, a touch of honey and Dijon, massaged into shredded kale so it softens and loses bitterness. Add sliced avocado and you’ve got a buttery, bright side in minutes.
Serving the hot, savory, sticky salmon alongside a cold, refreshing kale salad creates a pleasing contrast of textures and temperatures. They complement each other beautifully.
Sticky Salmon Kale Salad
Sticky Salmon with Avocado Greens
25 mins
15 mins
40 mins
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Ingredients
Sticky Salmon
- 4 salmon filets
- Kosher salt and pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1–2 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1/3 cup honey
- 1/3 cup water
Avocado Greens
- 1 large head of kale, stems removed and shredded
- 3 tablespoons fresh lemon juice
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- Kosher salt and pepper
- 1 garlic clove, minced
- 1/3 cup olive oil
- 1 avocado, thinly sliced
Instructions
- Pat the salmon dry with paper towels.
- Season the filets all over with salt, pepper, smoked paprika and garlic powder.
- Heat 1 tablespoon butter in a large skillet over medium heat. Once hot, add the salmon in a single layer and cook 3–4 minutes until golden and seared. Gently flip and add the remaining butter if needed; sear 1 more minute.
- Whisk together the honey, water and minced garlic, then pour into the skillet. Let it bubble and simmer so the salmon cooks through and the sauce thickens. Cook 5–6 minutes, turning once if you like, until the glaze is sticky and the salmon is opaque in the center. Turn off the heat.
- Place the shredded kale in a large bowl with a drop of olive oil and massage with your hands for 2–3 minutes to soften and remove bitterness.
- For the dressing, whisk lemon juice, honey, Dijon, a big pinch of salt and pepper and the minced garlic. Whisk in the olive oil until emulsified.
- Toss the kale with some dressing, add the avocado and more dressing to taste. Season with salt and pepper and serve with the sticky salmon.
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