This sticky salmon kale salad is one of my favorite quick weeknight dinners. The salmon becomes savory and glossy, practically melting on the fork, while the kale salad is bright and lemony with creamy avocado—together they’re a perfect pairing.
This dish is on heavy rotation at my house.
Simple pan-seared salmon finished with a sticky honey glaze pairs beautifully with a lemony kale salad studded with avocado. It’s satisfying, flavorful, and easy to put together on busy nights.
I make salmon like this weekly. The glaze is incredibly easy: the stickiness comes from just two ingredients—honey and water.
To change the flavor profile, I season the salmon with smoked paprika and garlic powder along with salt and pepper. That smoky-sweet combo gives the fish almost a barbecue-like quality without heavy sauce.
I like searing the salmon in butter for a deep golden crust—visually appealing and delicious. Use the spices and a butter sear to get a rich, caramelized exterior before adding the honey glaze.
This salmon works with almost anything: leftovers for lunch, wrapped in nori with rice, or served with potatoes. Here, I’m pairing it with a quick avocado-kale salad.
My partner isn’t always an avocado fan, so sometimes I leave it out for him and top the lemony kale with salmon instead. Either way, the combo is delightful.
Fresh lemon juice, a touch of honey and a little dijon are massaged into the kale, which softens its texture. Add buttery slices of avocado, and the salad is ready.
I love serving the hot, sticky salmon next to the cool, tangy kale salad. The contrast in temperature and texture makes the meal especially satisfying.
Sticky Salmon Kale Salad
Sticky Salmon with Avocado Greens
25 mins
15 mins
40 mins
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 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
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Pat the salmon dry with paper towels.
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Season the filets all over with salt, pepper, smoked paprika and garlic powder.
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Heat 1 tablespoon butter in a large skillet over medium heat. When hot, add the salmon skin-side down in a single layer. Cook 3–4 minutes until well browned. Flip and add remaining butter if needed; sear another minute.
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Whisk together honey, water and the minced garlic. Pour into the skillet and let it simmer and bubble; this will finish cooking the salmon and reduce into a sticky glaze. Cook 5–6 minutes, flipping once if desired, until the glaze is syrupy and the salmon is opaque through the center. Turn off the heat.
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Place the shredded kale in a large bowl. Add a drop of olive oil and massage the leaves with your hands for 2–3 minutes to soften and reduce bitterness.
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Make the dressing by whisking lemon juice, honey, dijon, a big pinch of salt and pepper and the minced garlic. Slowly whisk in the olive oil until emulsified.
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Toss the massaged kale with some dressing, add the avocado, season with salt and pepper, and add more dressing if needed. Serve the salad alongside the sticky salmon.
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