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Cinnamon Maple Glazed Salmon Salad
Makes Serves 4. Photo By: Life Made Delicious
By life made deliscious


  1. Heat oven to 400°F. Line 15×10-inch pan with foil. In small bowl, beat dressing ingredients with whisk until blended. Place 3 tablespoons dressing in small bowl; reserve for brushing on salmon. Set remaining dressing aside for salad. Place salmon pieces, skin side down, in pan.
  2. Bake 10 to 14 minutes, brushing with reserved 3 tablespoons dressing twice during last 5 minutes of baking, until salmon flakes easily with fork. Discard any remaining dressing used for salmon.
  3. In large bowl, toss greens with reserved dressing for salad. On 4 individual plates, evenly divide greens, pecans, cheese and cherries. Lift pieces of salmon from skin with metal spatula; top each salad with salmon.
  • 1/3 cup real maple or maple-flavored syrup
  • 1/3 cup canola or vegetable oil
  • 2 tablespoons plus 1 teaspoon balsamic vinegar
  • 1/2 teaspoon ground cinnamon
  • 1 salmon fillet (1 1/4 lb), cut into 4 pieces
  • 6 cups spring greens (from 5-oz bag)
  • 1/3 cup coarsely chopped pecans, toasted
  • 2/3 cup crumbled feta cheese (2 2/3 oz)
  • 1/3 cup dried cherries