Summer salad does not get better than this. Succulent baked salmon cooked and topped with flavorful strawberry balsamic glaze and served on a crisp salad.
BAKED SALMON SALAD
I love a good summer salad almost as much as I love teasing my friends with pictures of what I make. It’s my own little ploy to get them to come and visit. Tasty food and good company is all I would need to have a good time, and there is definitely some good food happening here. I teased my friend with this salad quite a bit while making it, and I’m hoping she will come over to taste is pretty soon because this salad needs to be shared.
Let me tell you, this salad made me weak in the knees. Soft, flaky baked salmon is perfectly complemented with a sweet and tangy strawberry balsamic glaze. I’ve already confessed my love for balsamic vinegars to you and a few days ago, I introduced my best friend to white balsamic vinegar. Ever since I discovered it myself a couple of years ago, I feel like it’s my job to let others know about it so they can fall in love with both balsamic vinegars.
Reduces balsamic vinegar is way too addicting to. I can eat my weight in caprese salad if it’s made with reduced balsamic vinegar. When it comes to a caprese salad, I like it with either reduced white balsamic or regular dark balsamic. They are both delightful in their own way. When it comes to seafood, I definitely give the preference to the regular balsamic, like with this salmon or my shrimp salad.
This whole salad will take you about 25 minutes to make. It’s really a nice dinner or lunch option because of how quick and easy it is. The glaze can be cooked in about as long as your oven pre-heats, saving a good amount of time. Salmon also bakes pretty quickly, just make sure to note the size and thickness of your salmon fillets. When making more than one at once, try to get salmon fillets that are the same in size and thickness so they cook evenly.
Some More Recipes To Try:
Citrus Shrimp and Avocado Salad
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Strawberry Balsamic Glazed Baked Salmon Salad
- 12-16 oz salmon fillets with skin on
- Fresh cracked black pepper
- Little bit of oil for baking
- 1/2 cup balsamic vinegar
- 2 Tbsp brown sugar
- 6-8 large strawberries diced
- 1 shallot diced
- 6 oz Spring mix
- 4 strawberries sliced
- 1 shallot thinly sliced
- 1/4 cup crumbled feta cheese
- 1/4 cup candied pecans
- Preheat the oven to 425° and line a baking sheet with parchment paper, folding up the edges to keep keep sauce in.
- Rub the salmon skin with a little oil and place it skin down on the prepared baking sheet. Season it with some salt and a pepper to taste.
- Start making glaze as you are preheating the oven. Heat up a sauce pot over medium to medium-low heat.
- Add diced strawberries and shallots to the pot and mix in the sugar. Let it sauté gently for a minute or so and pour in the balsamic vinegar. Mix well.
- Simmer gently, stirring often, until it's cooked down some, about 5 minutes. Take it off heat.
- Spread about half the balsamic glaze mixture over the salmon filets. (Leave the other half to use later.)
- Bake salmon for 15-18 minutes, depending on the thickness of your salmon fillet.
- Take salmon out and let it rest for a couple of minutes before adding to the salad.
- Arrange spring mix, sliced strawberries, thinly sliced shallots, pecans, and feta cheese crumbles in a dish.
- Place salmon on top of the salad and spoon some more balsamic glaze over the salmon and a little over the salad.
such great flavor – super easy
wow! this is a keeper!
Love this recipe! My husband cooked the salmon on the BBQ grill instead of cooking the salmon in the oven. I just drizzled the Balsamic glaze over the salmon portions once I placed it on top of the salad. I added sliced almonds to the salad as well. Big hit with our dinner guests.
Angie butterworth says
This is absolutely divine a lovely way of serving salmon ! Simply delious !!
Thank you, Angie! I am so pleased you liked it!
This was so simple.. and very delicious! Yay for healthy eating! Thanks for sharing this recipe. Will definitely make it again.
Thank you, Lisa! It makes me so happy that you found it delicious! 🙂
Just made this and was absolutely delicious! I used a bed of arugula and spinach mix. Added walnuts, sliced apples and dried cranberries. Perfect summer salad!
You just made my day! I am so happy you enjoyed it! Thanks, for taking the time to let me know!
I dig this recipe concept. I’m planning on trying it out tonight. I’ll look for a comment and I’ll tag you. Great idea, as strawberries are in season her locally now. Cheers!
I hope you like it 🙂
Jamison Ginsberg says
This is delicious, easy, as well as beautiful.
SHERRY KLUSMAN says
THIS RECIPE SOUNDS INTERESTING. I HAVE A FEW QUESTIONS THOUGH. DID YOU USE DARK OR LIGHT BROWN SUGAR….MAKES A DIFFERENCE IN TASTE. ALSO I DIDN’T SEE ANY STRAWBERRIES OR SHALLOTS IN THE COOKED DOWN BASALTIC GLAZE OVER THE SALMON. DID THEY COOK DOWN OR DID YOU STRAIN THEM OUT.
LOOK FORWRD TO HEARING FROM YOU.
I normally use light brown sugar, I save dark for only some baked goods, so I did use light Strawberries and shallots do cook down and break down as the vinegar cooks, you can see little dark spots over salmon, that’s what it is. I didn’t strain it.
I hope yo enjoy it!
Thank you 🙂
Ira Naliboff says
Just a question. Do you have a recipe for Spaghetti Pie.
PS: Can’t wait to try this Strawberry Salmon.
I’m sorry, I don’t have a recipe for that. Have you tried Pinterest?
Thank you so much 🙂