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.

Glazed Salmon Winter Salad + Sweet Balsamic Vinaigrette - #salmonrecipe

If there was a camera on my face while I ate this salad, my life would be over. It’s bad. Like I’m not sure if I even used my teeth to chew. I just kept shoveling it in by the forkful. I probably looked like some sort of freak with salad dressing whiskers but I did it for the love of this salad. Truth.

I don’t know about you… but I’m a little done with the turkey business. I was just thinking of allll thatttt turrrrkey and alllll thooooose leftovers and how by now you might be wanting a nice wholesome salad and maybe a little bit of salmon to go with it?

So with that in mind, I made this for me for you, for lunch.


So this salad was sort-of-but-not-really inspired by a salad entree I got with my girl Heidi one rainy night for her birthday dinner. However the restaurants didn’t do the pomegranate arils, they used candied pecans and their salad had goat cheese in it. And that my friends was the very night I discovered {don’t hate me} that I don’t like goat cheese. I wish I did. Truly. But I just don’t. AT. ALL. I also learned that Heidi doesn’t like goat cheese either because at about the same time we both said the salad would’ve been 85 zillion times better with bleu cheese.

So. With that said, this salad is all kinds of amazeballs. From the sweet and tangy salmon to the bright pop from the pomegranate arils, the toasted walnuts and let’s not forget the bleu cheese. I kid you not, I could eat this salad for days.

parsley and garlic

Throw a big-o clove of garlic into a mini food processor {or blender} along with a handful of fresh parsley.


Pulse until minced.


Then squeeze in the juice from half an orange.


Next, 1 tablespoon cup of honey…


Then 1/4 cup balsamic vinegar…

basil and thyme

Add a 1/4 teaspoon of both dried basil and thyme.

olive oil

Secure the lid and turn the processor on. Next, slowly drizzle in the extra virgin olive oil.

S & P

Next, season with a couple pinches of kosher salt and black pepper, to taste.


And then refrigerate until ready to use.

skin side up

 I usually purchase salmon with the skin on. You totally don’t have to. But if you do and you’re wonder how in the heck you are going to remove it. Well this is how; first line a baking sheet with foil and then lightly mist with olive oil. Next, lay the salmon down, skin-side-up and broil for 6-7 minutes.


Then after the first 6-7 minutes are up, remove the salmon from the oven and carefully {so you don’t burn those precious fingies} remove the skin by peeling it off. It’s really that simple.

brush with dijon

Next, brush with teaspoon of grainy Dijon mustard.

brown sugar

And then sprinkle with about a tablespoon {give or take} of dark brown sugar. Continue to broil it for another 5-6 minutes.


Just look at that salmon… jussst look at it! Beauteous! You could serve this as is with a side of asparagus and couscous. Really it’s so simple it should hardly be called a recipe.

spoon on dresing

Next, toss 5 ounces of your favorite salad greens a few spoonfuls of the citrusy vinaigrette over top.


Then lightly toss to coat the leaves…


Next top with some sliced dried apricots, toasted walnuts, bleu cheese and pomegranate arils…

Glazed Salmon Winter Salad + Sweet Balsamic Vinaigrette - #salmon

Then lay that salmon over top and snap a few-twenty pictures to brag about the most amazing Glazed Salmon Winter Salad you just shoveled into your face. Hey, that’s what I do.

Glazed Salmon Winter Salad + Sweet Balsamic Vinaigrette ll

I love my job. Where else can I sit in my pj’s, make this sort of thing for lunch and then take a siesta right after?

Colorful and delicious, this Glazed Salmon Winter Salad is healthy and wholesome.

Glazed Samon Winter Salad with + Sweet Balsamic Vinaigrette l

Enjoy! And if you give this Glazed Salmon Winter Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Glazed Salmon Winter Salad + Sweet Balsamic Vinaigrette - #salmonrecipe

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Yield: 8 servings

Sweet Citrusy Balsamic Vinaigrette

An amazing sweet balsamic vinaigrette.



  • 1 clove fresh garlic, peeled
  • 1 small handful parsley
  • 1/2 orange, juiced
  • 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, to taste
  • freshly ground black pepper


  • In a mini food processor or blender; combine the garlic clove with a handful of parsley and pulse until minced.
  • Add in the juice of half an orange, honey, balsamic vinegar and both dried basil and thyme.
  • Secure the lid and with the processor on, drizzle in the olive oil.
  • 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.
  • Should last a few weeks if kept with a tight lid in the fridge.
Serving: 2tablespoons, Calories: 139kcal, Carbohydrates: 5g, Protein: 1g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 10g, Sodium: 3mg, Potassium: 31mg, Fiber: 1g, Sugar: 4g, Vitamin A: 62IU, Vitamin C: 5mg, Calcium: 8mg, Iron: 1mg
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Yield: 2 servings

Glazed Salmon Winter Salad

Greens tossed lightly in an amazing sweet balsamic vinaigrette and topped with an assortment of gems like dried apricots, toasted walnuts, blue cheese and broiled salmon.



  • 8 ounces wild-caught salmon
  • 2 teaspoons heaping grainy Dijon mustard
  • 2 tablespoons dark brown sugar


  • 5 ounces 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



  • 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!
  • 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.


  • 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.
  • Once the salmon is warm but not longer hot, place it on top of the salads. Serve immediately and enjoy!
Serving: 1g, Calories: 483kcal, Carbohydrates: 36g, Protein: 31g, Fat: 25g, Saturated Fat: 6g, Polyunsaturated Fat: 12g, Monounsaturated Fat: 6g, Cholesterol: 75mg, Sodium: 367mg, Potassium: 1146mg, Fiber: 4g, Sugar: 28g, Vitamin A: 1768IU, Vitamin C: 20mg, Calcium: 159mg, Iron: 3mg