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Cinnamon-Maple Glazed Salmon Salad

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  • Prep 35 min
  • Total 35 min
  • Servings 4
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Looking for a new way to prepare salmon? Check out this terrific 35-minute main-dish salad featuring baked salmon, feta cheese, dried cherries and toasted pecans.
Sep 8, 2011


  • 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


  • 1
    Heat oven to 400°F. Line 15x10-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.

Nutrition Information

No nutrition information available for this recipe
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