featured 89264 scaled

Crispy Honey-Lemon Salmon with Greek Salad Recipe

This salmon Greek salad is one of my favorite meals: crispy lemon salmon on a bed of greens loaded with sweet peppers, olives, tomatoes, feta and more, all finished with a honey lemon vinaigrette. Bright, crunchy and utterly delicious.

This is the kind of salad I want every night.

crispy lemon salmon greek salad

All the ingredients piled high before being tossed together, with crispy chunks of salmon throughout. YUM.

crispy lemon salmon greek salad

The salmon is honey-lemon glazed and crisp at the edges. I serve it over butter lettuce or romaine with sweet peppers, tomatoes, cucumbers, pickled onions, kalamata olives and crumbled feta. The honey in the pan makes a sticky glaze and the lemon zest keeps it bright. I like cutting the salmon into bite-sized cubes so it cooks quickly and every piece gets those crispy edges.

It’s one of those salads the whole family asks for again and again.

salmon with lemon zest

For the salmon I use my sticky honey garlic technique but add lots of fresh lemon zest to brighten things up. Cutting the salmon into uniform cubes helps everything cook evenly and gives the salad satisfying crispy bites. The honey and butter combine in the skillet to make a slightly sticky, caramelized coating that’s addictive.

I make salmon like this often for the kids — they’re more likely to eat it when it’s served in small, flavorful pieces.

crispy honey lemon salmon

What I like to add to the salad:

– Butter lettuce or romaine hearts, seasoned generously with salt and pepper

– Thinly sliced sweet peppers

– Halved cherry tomatoes

– Peeled, chopped cucumbers

– Kalamata olives (or your preferred variety)

– Quick pickled onions for a bright, tangy pop

– Crumbled feta scattered through the greens

You can keep it as a classic composed salad, or chop everything into uniform pieces for a hearty chopped salad. Either way you’ll get plenty of crunch and contrast.

crispy lemon salmon greek salad

The dressing is a simple honey lemon vinaigrette with dill — bright, tangy and slightly sweet with a touch of dill that complements the fish and feta beautifully. It emulsifies easily and keeps in the fridge for a few days; just shake before using.

crispy lemon salmon greek salad

Don’t you just want to dive into that bowl?

crispy lemon salmon greek salad

Crispy Lemon Salmon Greek Salad

img 89264 8

Crispy Honey Lemon Salmon Greek Salad

Yield:
4 people
Prep Time:
25 mins
Cook Time:
15 mins
Total Time:
40 mins
Crispy lemon salmon served on a bright, crunchy salad with a honey lemon dressing. Simple to make and full of flavor.

Ingredients

Salmon

  • 3 tablespoons unsalted butter
  • 3 to 4 salmon fillets, cut into 1–2 inch cubes
  • Kosher salt and pepper
  • 2 tablespoons fresh lemon zest
  • 1/3 cup honey
  • 2 tablespoons water
  • 2 garlic cloves, minced

Salad

  • 6 to 8 cups chopped butter or romaine greens
  • 1 cup chopped cherry tomatoes
  • 1/2 cup sliced sweet peppers
  • 1/2 cup chopped cucumbers
  • 1/3 cup sliced kalamata olives
  • 1/3 cup crumbled feta cheese
  • 1/3 cup pickled onions

Honey Lemon Dressing

  • 3 tablespoons lemon juice
  • 2 tablespoons champagne vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • 1 teaspoon freshly grated lemon zest
  • 1/2 teaspoon dried dill weed (or 1 teaspoon fresh)
  • 2 garlic cloves, minced
  • Kosher salt and pepper, to taste
  • 1/2 cup extra virgin olive oil

Instructions

  • Pat the salmon completely dry and cut into uniform cubes so they cook evenly. Season generously with kosher salt and pepper.
  • Heat a cast iron or heavy skillet over medium heat until hot (about 5–6 minutes). Add the butter and let it melt and brown slightly.
  • Add the salmon in a single layer. Let the pieces sear on one side until a deep golden brown develops, then flip and cook about 1 minute more to brown the other side.
  • Whisk the honey, minced garlic and water together, then pour the mixture into the skillet. It will bubble and thicken; cook 3–4 minutes until the glaze is sticky and coats the salmon.
  • Assemble the salad: season the greens with salt and pepper, then add tomatoes, cucumbers, peppers, olives, feta and pickled onions. Toss in the salmon pieces and drizzle with the honey lemon dressing. Serve immediately.

Honey Lemon Dressing

  • Whisk together lemon juice, champagne vinegar, Dijon, honey, lemon zest, dill, minced garlic and a big pinch of salt and pepper. Slowly whisk in the olive oil until emulsified. Store in the fridge for a few days and shake before using.
Course: Salad
Cuisine: American
Author: How Sweet Eats

Did you make this recipe?

If you try it, tag your photo with the recipe hashtag and enjoy — I appreciate you!

crispy lemon salmon greek salad

Crave this always.