Honey Sriracha Salmon Salad

Fresh flavors and touch of sweet heat, Honey Sriracha Salmon Salad is an easy salad recipe perfect for a small gathering or meal for two. Zoodles, blackberries and a ginger honey salad dressing round out all the flavors in this bright main dish salad.

Don’t you love a salad that is a meal? It’s seriously the best of all worlds in one bowl. And one that has clean ingredients and fresh flavor makes you feel good just eating it. Honey Sriracha Salmon Salad is exactly all those things. Sheet pan salmon over some spiralized zucchini noodles with a smattering of blackberries and cashews —YUMMO! And just try to not want to drink the honey ginger dressing.

Just sayin’.

As with a lot of my recipes, this is another recipe I call a “building block” —that’s because you can swap out what you don’t like and pop in what you do. Other building block recipes like this are my Farro with Three Green Veggies and Italian Arugula Salad. So good!

You get the idea. Back to this super easy salmon salad recipe…

Make sticky salmon glaze

One of the best glazes for salmon is a sticky one, don’t you agree? That combo of sticky sweet coupled with the heat from the sriracha is one I could literally put on everything. Mix together:

• honey
• sriracha
• soy sauce or tamari if you prefer a gluten-free option
• apple cider vinegar

Best way to roast salmon

There are lots of ways to roast salmon but the high heat method is my favorite. You can broil it if you want to babysit it a little more but I find that cooking it at 450˚ is a good way to cook it while getting that sticky glaze on top.

1. Place the salmon fillets on a sheet pan leaving some space in between.
2. Brush the glaze over the top and sides of the salmon.
3. Bake for 15 minutes until salmon is firm to the touch and registers 145˚ on a meat thermometer.

Now wasn’t that easy?

While the salmon is roasting, let’s spiralize some zucchini.

Do I have to spiralize my zucchini?

Of course not. As my husband would say, you don’t have to do anything you don’t want to do. Spiralizing is just a fancy way to trick our brains into thinking we are eating pasta. And there are def days where pasta like this Lemon Garlic Bucatini would be preferred. But spiralizing is cool, right? And we feel good after eating zoodles.

If you don’t have a spiralizer like this one, you can use:

• a vegetable peeler
• a mandoline
• a large cheese grater or grater attachment on your food processor

Mix up the salad dressing

Nothing easier than this. Grab a measuring cup and to it you’ll add:

• olive oil (or your favorite oil)
• apple cider vinegar
• minced ginger
• minced garlic
• honey

Assemble the salad

1. Layer some zoodles (or whatever you’re using as your base) into a wide bowl.
2. Toss with a little dressing.
3. Top with a piece of spicy baked salmon.
4. Sprinkle on some blackberries and cashews.
5. Drizzle over some more dressing.

Common questions about salmon salad

Tips

For a few: Make as is! Or roast an extra piece of salmon for lunch the next day.

For a crew: Roast as many pieces of salmon as needed per person. Spiralize approximately one zucchini for every two people.