Pan-Seared Salmon with Citrus Honey Glaze and Quinoa Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

A bright and healthy dish combining pan-seared salmon topped with a sweet and tangy citrus honey glaze, served with a fluffy quinoa salad studded with fresh vegetables and herbs. This mediterranean-inspired seafood (gluten free, high protein) ready in about 35 minutes pairs 6 oz each salmon fillets, tablespoons olive oil, tablespoons honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces, 6 oz each salmon fillets
• 2 tablespoons olive oil
• 3 tablespoons honey
• 2 tablespoons, freshly squeezed orange juice
• 1 tablespoon, freshly squeezed lemon juice
• 1 clove, minced garlic
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup, rinsed quinoa
• 2 cups water
• 1/2 medium, diced cucumber
• 1 cup, halved cherry tomatoes
• 1/4 cup, chopped fresh parsley
• 2 tablespoons, finely diced red onion
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Step 1: Rinse 1 cup quinoa under cold water and drain. In a medium saucepan, bring 2 cups water to a boil. Add quinoa, reduce heat to low, cover and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let stand covered for 5 minutes.
2. Step 2: While quinoa cooks, whisk together 3 tablespoons honey, 2 tablespoons fresh orange juice, 1 tablespoon lemon juice, and 1 minced garlic clove in a small bowl to create the glaze.
3. Step 3: Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Season 4 salmon fillets with 1 teaspoon salt and 1/2 teaspoon black pepper. Place salmon skin-side down and cook for 5-6 minutes until edges are crispy.
4. Step 4: Flip salmon and brush the top with half of the citrus honey glaze. Cook for an additional 3-4 minutes until salmon is cooked through and glazed.
5. Step 5: In a large bowl, fluff the cooked quinoa with a fork. Add 1/2 diced cucumber, 1 cup halved cherry tomatoes, 1/4 cup chopped parsley, and 2 tablespoons finely diced red onion. Drizzle with 2 tablespoons extra virgin olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss gently to combine.
6. Step 6: Serve the glazed salmon fillets over a bed of quinoa salad, drizzling remaining glaze on top for extra brightness.