Ingredients
Scale
- 2 salmon fillets (6 oz each)
- 2 tablespoons honey
- 1 tablespoon sriracha sauce
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 4 cups mixed salad greens
- 1 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/4 cup feta cheese, crumbled (optional)
- Salt and pepper to taste
Instructions
- In a small bowl, whisk together honey, sriracha, and soy sauce to create the glaze.
- Preheat a grill or grill pan over medium-high heat and brush with olive oil.
- Season the salmon fillets with salt and pepper, then place on the grill skin-side down.
- Grill for about 4-5 minutes, then flip and brush with the spicy honey glaze. Grill for another 3-4 minutes, or until cooked through and flaky.
- While the salmon is grilling, prepare the salad by combining mixed greens, avocado, cherry tomatoes, and red onion in a large bowl.
- Once the salmon is done, remove it from the grill and let it rest for a minute before slicing.
- Top the salad with the sliced salmon, drizzle any remaining glaze over the top, and sprinkle with feta if desired.
- Serve immediately and enjoy!
Notes
- Adjust the spiciness by adding more or less sriracha.
- This recipe is great with grilled vegetables in the salad as well.
- For a low-carb version, skip the honey or use a sugar-free alternative.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 salad with salmon
- Calories: 450
- Sugar: 8 g
- Sodium: 500 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 70 mg