Orange Glazed Salmon Salad

Ingredients

• 45 ml (3 tablespoons)reduced-sodium soy sauce
• 15 ml (1 tablespoon)sesame oil
• 15 ml (1 tablespoon)dark brown sugar
• ½ orangeorange, zested and juiced
• 454 g (1 pound)skinless salmon fillets, cut into 4 equal pieces
• as neededolive oil spray, for the pan
• 142 g (5 ounces)mixed salad greens
• 120 ml (½ cup)sliced purple cabbage
• 120 ml (½ cup)shredded carrot
• 5 ml (1 teaspoon)toasted sesame seeds, for garnish

Instructions

1. 1

   Mix the glaze

   In a small dish, whisk together the soy sauce, sesame oil, dark brown sugar, orange zest and juice until the sugar dissolves.

2. 2

   Glaze the salmon

   Pour half of the mixture over the salmon fillets and set the remaining glaze aside.

3. 3

   Marinate the fish

   Turn the salmon to coat it well, then leave it to marinate on the countertop for 15–20 minutes. Meanwhile, preheat the broiler.

4. 4

   Prepare the tray

   Put the marinated salmon on a lightly oiled, foil-lined baking tray. Discard the marinade that touched the fish.

5. 5

   Broil the salmon

   Broil the salmon for 4–6 minutes, turn the tray, then broil for another 4–6 minutes, or until the fish is cooked through and flakes easily.

6. 6

   Toss the salad

   In a large bowl, toss the salad greens with the carrot and cabbage, then divide the salad among four large plates.

7. 7

   Assemble the plates

   Set a warm salmon piece in the centre of each salad. Drizzle with a little of the reserved glaze and season with black pepper and sea salt to taste.

8. 8

   Finish and serve

   Add a small squeeze of fresh orange juice and a sprinkle of sesame seeds, then serve.

What is orange glazed salmon salad?

This is a main-course salad built around broiled salmon, crunchy vegetables and a citrus-soy dressing. Its Asian-inspired flavours draw on the savoury, sweet and nutty combination of soy, sesame and brown sugar, brightened with orange.

The warm fish makes the salad feel substantial, while the uncooked greens, cabbage and carrot keep each bite crisp. Reserving some glaze for serving adds flavour without using the marinade that touched the raw salmon.

Nutrition and macros by portion

The nutrition label shows one serving as written: 236 calories, 24g protein, 9g carbs, 11g fat.

The salmon supplies most of the protein and much of the fat, while the brown sugar, vegetables and orange contribute the carbohydrates. For a more balanced plate, add a serving of rice or another grain alongside the salad.

The orange-soy glaze

Balance: The soy sauce brings savoury depth, brown sugar softens its saltiness, and orange zest and juice add fragrance and acidity. Whisk until the sugar dissolves so the glaze coats the fish evenly.

Two portions: Keep half of the glaze separate before marinating. Use only this untouched portion to finish the cooked salmon.

Marinating the salmon

Timing: The recipe calls for 15–20 minutes at room temperature, while the broiler preheats. This gives the surface time to take on the glaze without adding a long preparation stage.

After marinating: Transfer the fillets to the prepared tray and discard the used marinade. Do not pour it over the cooked fish; use the reserved glaze instead.

Broiling and checking doneness

Even cooking: Arrange the four pieces on the foil-lined, lightly oiled tray with space between them. Turn the tray after the first 4–6 minutes so the salmon cooks more evenly under the broiler.

Doneness: The fish is ready when it is cooked through and flakes easily. Broiler strength and fillet thickness vary, so check the salmon as it nears the end of the stated 8–12 minutes.

Keeping the salad crisp

Vegetables: Toss the greens with the cabbage and carrot shortly before serving. This keeps the leaves from sitting under the dressing and losing their texture.

Serving: Divide the salad between four plates, then place a warm salmon piece in the centre of each. Finish with a little reserved glaze, orange juice and sesame seeds.

What to serve alongside

For a fuller meal, serve the salad with steamed rice or noodles, which pair well with the orange-soy flavours. A simple side of extra greens or sliced cucumber also works if you want to keep the meal centred on the salad.

Serve soon after assembling so the fish is still warm and the vegetables remain crisp.

Recipe notes & tips

• Pat the salmon dry before adding the marinade so the glaze can cling to its surface.
• Line the tray with foil to make clean-up easier after broiling.
• Keep the reserved glaze separate from the start and use a clean spoon when serving it.
• Prepare the greens, cabbage and carrot while the salmon marinates.
• Broiler heat varies, so check the fish near the end of the cooking time.
• Add the sesame seeds just before serving to keep their toasted flavour distinct.

Variations

• Add ginger: Whisk a little freshly grated ginger into the glaze for extra warmth.
• Use lime: Swap the orange juice and zest for lime for a sharper citrus note.
• Add cucumber: Toss sliced cucumber with the greens for another cool, crunchy element.
• Make it spicier: Add chilli flakes to the reserved glaze before drizzling.
• Serve with grains: Add cooked rice or noodles to make the salad more filling.

Common mistakes to avoid

• Using the marinade as dressing: It has touched raw fish, so discard it and drizzle with the reserved glaze.
• Overcooking the salmon: Check that it flakes easily as it approaches the end of the broiling time.
• Crowding the tray: Leave space between the fillets so they broil rather than steam.
• Dressing the greens too early: Toss and plate them shortly before serving to preserve their crispness.
• Skipping the tray rotation: Turn the tray after the first 4–6 minutes to help the fish cook evenly.

How to store

Store leftover salmon and salad separately in airtight containers in the fridge and use within 2 days. Reheat the salmon gently until hot, or serve it cold; assemble with fresh greens just before eating.

Frequently asked questions