Seared Salmon Over Mixed Greens Recipe

I combined seared salmon with peppery arugula, tangy feta, dried cranberries, and candied pecans in a Salmon And Arugula Salad that hides one simple trick for layered flavors.

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I always get a little thrill when a simple dish surprises me, and this Seared Salmon over mixed greens does exactly that. The contrast between crisp skin-on salmon and the sweet zip of dried cranberries makes you second guess everything you thought a salad could be.

It reads like a Mixed Greens Recipe you’d expect at a cafe, but somehow feels home cooked and slightly rebellious, like a Spinach And Salmon Salad that put on its sunday best. I’m drawn to the unexpected crunch and the way flavors poke you awake, leaving you wanting to know what comes next.

Ingredients

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Salmon: Rich in protein and omega 3s, helps heart health, skin, brains.
Mixed salad greens: Low calorie, fiber rich, lots of vitamins A and K, crunchy freshness.
Candied pecans: Adds sweet crunch, mostly fat and sugar, some fiber and minerals.
Dried cranberries: Tart and sweet, provide quick carbs and antioxidants, but added sugar.
Feta cheese: Salty, creamy, good source of protein and calcium, higher in sodium.
Olive oil: Healthy monounsaturated fats, helps absorb vitamins, adds smooth mouthfeel.
Lemon juice: Bright acidic tang, gives fresh sour punch and vitamin C boost.
Dijon mustard: Sharp mustard flavor, low calories, helps emulsify vinaigrette for balance.

Ingredient Quantities

For the salmon
- 4 salmon fillets (6 oz each), skin-on
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 lemon

For the salad
- 6 cups mixed salad greens (about 6 oz)
- 1/2 cup dried cranberries
- 3/4 cup crumbled feta cheese
- 1 cup candied pecans

For the candied pecans
- 1 cup pecan halves
- 2 tbsp unsalted butter
- 1/4 cup brown sugar
- 1/4 tsp ground cinnamon
- pinch of kosher salt

For the lemon Dijon vinaigrette
- 3 tbsp extra virgin olive oil
- 1 1/2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 small shallot
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper

Optional garnish
- 2 tbsp chopped fresh parsley or dill

How to Make this

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1. Make the candied pecans first so they can cool: melt the 2 tbsp butter in a skillet over medium heat, stir in 1/4 cup brown sugar, 1/4 tsp cinnamon and a pinch of kosher salt until glossy, add 1 cup pecan halves and toss to coat, spread on parchment and let cool, break apart if they stick.

2. While the pecans cool, whisk the lemon Dijon vinaigrette: mince the small shallot, combine 1 1/2 tbsp fresh lemon juice, 1 tsp Dijon, 1 tsp honey, the shallot, 1/2 tsp kosher salt and 1/4 tsp black pepper, then whisk in 3 tbsp extra virgin olive oil until emulsified; taste and adjust.

3. Pat the salmon fillets dry with paper towels, season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, and let sit at room temp for about 10 minutes so they cook more evenly.

4. Heat a large skillet over medium high heat until hot, add 1 tbsp olive oil and 1 tbsp unsalted butter; when the butter foams and oil is shimmering carefully place the salmon skin side down, press gently with a spatula for 10 seconds so the skin stays flat.

5. Sear the salmon skin side down without moving for 4 to 5 minutes until the skin is deeply golden and releases easily from the pan, then flip the fillets, add another small pat of butter if you like and squeeze half the lemon over the fish, spoon the pan juices over the tops for 30 to 90 seconds more until just cooked through (salmon flakes easily but still moist).

6. Remove the salmon to a plate and let rest a couple minutes, give the pan one last squeeze of lemon and a spoon of the butter juices over the fillets if you want extra flavor.

7. Toss the salad: in a large bowl combine 6 cups mixed greens, 1/2 cup dried cranberries, 3/4 cup crumbled feta and about 3/4 to 1 cup of the candied pecans (reserve some for garnish), dress lightly with the vinaigrette and toss gently so the greens don’t get soggy.

8. Pile the dressed mixed greens onto plates or a large platter, place a warm salmon fillet on top of each portion.

9. Finish with the reserved candied pecans, a sprinkle of chopped fresh parsley or dill if using, and extra lemon wedges on the side; serve right away so the skin stays crisp and the salad tastes bright.

10. Pro tips: use a cast iron skillet for best crust, don’t overcrowd the pan or you’ll steam the salmon, taste the vinaigrette and add a pinch more salt or a bit more honey if it needs balance, and cool pecans fully before storing so they stay crunchy.

Equipment Needed

1. Cast iron or other large heavy skillet (for searing salmon and toasting pecans)
2. Fish spatula or wide turner
3. Tongs or two forks
4. Large mixing bowl and a small bowl
5. Whisk
6. Chef’s knife
7. Cutting board
8. Measuring cups and measuring spoons
9. Parchment paper or rimmed baking sheet
10. Plate and paper towels for drying and resting

FAQ

How do I know when the salmon is done? A: Cook skin side down in a hot pan 4 to 5 minutes until the sides start to turn opaque, then flip and cook another 30 to 60 seconds. For temp, 125 to 130°F gives a moist, medium doneness; 145°F is the USDA safe temp but it will be firmer. Let it rest 2 minutes before serving so juices settle.

Can I use skinless or frozen salmon? A: Skin-on gives the best sear and keeps the fish moist, but skinless works fine if you watch it closely. If frozen, thaw fully in the fridge and pat very dry before cooking or it won't sear right.

My salmon always sticks to the pan, how do I stop that? A: Make sure the pan is hot and oil is shimmering before adding the fish, pat the fillets dry, and don't try to move them for at least 4 minutes. A good cast iron or nonstick pan and a thin fish spatula help a lot.

Can I make the candied pecans or vinaigrette ahead of time? A: Yes. Candied pecans keep in an airtight container for 2 to 3 days at room temp, you can refresh them 5 minutes in a low oven if they soften. Vinaigrette stores in the fridge up to 5 days, just shake or whisk before using and bring to room temp if it's cold.

Any easy ingredient swaps if I don't have feta or dried cranberries? A: Sure. Swap feta for goat cheese or shaved Parmesan. Dried cranberries can be swapped for dried cherries, raisins, or even fresh apple slices for crunch. Pecans can be swapped with walnuts or almonds.

How do I keep the greens from getting soggy? A: Dress the greens lightly and only right before serving. Toss most of the dressing with the salad, then place the warm salmon on top so the heat won't wilt everything too fast. If you're plating ahead, keep dressing separate until the last minute.

Seared Salmon Over Mixed Greens Recipe Substitutions and Variations

Salmon fillets
- Arctic char or rainbow trout, same rich, fatty flavor and sears the same way.
- Skin-on tuna steaks, for a meatier, steak-like result; sear briefly to keep it tender.
- Striped bass or cod, if you want a milder white fish, just watch the shorter cook time.
Olive oil (for searing)
- Avocado oil, higher smoke point and neutral taste, great for hot searing.
- Grapeseed oil, also neutral and good for high heat.
- Light vegetable oil, if you need something cheap and heat-stable.
Feta cheese (in salad)
- Goat cheese, similar tang but creamier when crumbled.
- Ricotta salata, milder and firmer so it stays in flakes.
- Cotija or queso fresco, if you want a less salty crumbly option.
Candied pecans
- Candied walnuts or almonds, same sweet crunch but different nutty note.
- Toasted pumpkin seeds, for a crunchy nut-free swap thats earthy.
- Maple-roasted chickpeas, if you want a crunchy, lower-fat plant option.

Pro Tips

– Make the candied pecans first and cool them completely, otherwise they go soft. Spread them in a single layer on parchment, break them apart while still a little warm if clumps form, and don’t seal them in a container until totally cooled or they’ll steam.

– Get the vinaigrette super smooth by mincing the shallot fine and whisking the oil in slowly, or just put everything in a jar and shake hard. Taste and fix it with a pinch more salt or a touch more honey if it seems flat, you can always add but you cant take away.

– Pat the salmon very dry and let it sit at room temp for about 10 minutes before you cook it, this helps it cook evenly. Heat the pan until very hot, use oil plus a bit of butter for flavor, press the fillets down for 10 seconds so the skin stays flat and don’t move them while searing or you’ll tear the crust.

– Don’t overcrowd the pan, cook in batches if needed so the skin crisps instead of steaming. If a fillet sticks, leave it a little longer, it will release when the crust is ready.

– Dress the greens lightly and add most of the candied pecans at the last second so they stay crunchy, then plate the warm salmon on top so the skin stays crisp. Let the fish rest a couple minutes and spoon a little of the pan juices or extra lemon over it just before serving.

Seared Salmon Over Mixed Greens Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I combined seared salmon with peppery arugula, tangy feta, dried cranberries, and candied pecans in a Salmon And Arugula Salad that hides one simple trick for layered flavors.

Servings

servings

Calories

916

kcal

Equipment: 1. Cast iron or other large heavy skillet (for searing salmon and toasting pecans)
2. Fish spatula or wide turner
3. Tongs or two forks
4. Large mixing bowl and a small bowl
5. Whisk
6. Chef’s knife
7. Cutting board
8. Measuring cups and measuring spoons
9. Parchment paper or rimmed baking sheet
10. Plate and paper towels for drying and resting

Ingredients

For the salmon
4 salmon fillets (6 oz each), skin-on
1 tbsp olive oil
1 tbsp unsalted butter
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 lemon
For the salad
6 cups mixed salad greens (about 6 oz)
1/2 cup dried cranberries
3/4 cup crumbled feta cheese
1 cup candied pecans
For the candied pecans
1 cup pecan halves
2 tbsp unsalted butter
1/4 cup brown sugar
1/4 tsp ground cinnamon
pinch of kosher salt
For the lemon Dijon vinaigrette
3 tbsp extra virgin olive oil
1 1/2 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp honey
1 small shallot
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
Optional garnish
2 tbsp chopped fresh parsley or dill

Directions

Make the candied pecans first so they can cool: melt the 2 tbsp butter in a skillet over medium heat, stir in 1/4 cup brown sugar, 1/4 tsp cinnamon and a pinch of kosher salt until glossy, add 1 cup pecan halves and toss to coat, spread on parchment and let cool, break apart if they stick.
While the pecans cool, whisk the lemon Dijon vinaigrette: mince the small shallot, combine 1 1/2 tbsp fresh lemon juice, 1 tsp Dijon, 1 tsp honey, the shallot, 1/2 tsp kosher salt and 1/4 tsp black pepper, then whisk in 3 tbsp extra virgin olive oil until emulsified; taste and adjust.
Pat the salmon fillets dry with paper towels, season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, and let sit at room temp for about 10 minutes so they cook more evenly.
Heat a large skillet over medium high heat until hot, add 1 tbsp olive oil and 1 tbsp unsalted butter; when the butter foams and oil is shimmering carefully place the salmon skin side down, press gently with a spatula for 10 seconds so the skin stays flat.
Sear the salmon skin side down without moving for 4 to 5 minutes until the skin is deeply golden and releases easily from the pan, then flip the fillets, add another small pat of butter if you like and squeeze half the lemon over the fish, spoon the pan juices over the tops for 30 to 90 seconds more until just cooked through (salmon flakes easily but still moist).
Remove the salmon to a plate and let rest a couple minutes, give the pan one last squeeze of lemon and a spoon of the butter juices over the fillets if you want extra flavor.
Toss the salad: in a large bowl combine 6 cups mixed greens, 1/2 cup dried cranberries, 3/4 cup crumbled feta and about 3/4 to 1 cup of the candied pecans (reserve some for garnish), dress lightly with the vinaigrette and toss gently so the greens don't get soggy.
Pile the dressed mixed greens onto plates or a large platter, place a warm salmon fillet on top of each portion.
Finish with the reserved candied pecans, a sprinkle of chopped fresh parsley or dill if using, and extra lemon wedges on the side; serve right away so the skin stays crisp and the salad tastes bright.
Pro tips: use a cast iron skillet for best crust, don't overcrowd the pan or you'll steam the salmon, taste the vinaigrette and add a pinch more salt or a bit more honey if it needs balance, and cool pecans fully before storing so they stay crunchy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.