Seared salmon with heather honey dressing

Seared salmon with heather honey dressing

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(6 ratings)

Ready in 35 minutes


Serves 8
A light and colourful starter using Scottish salmon with an aromatic heather honey dressing

Nutrition and extra info


  • kcal326
  • fat24g
  • saturates4g
  • carbs9g
  • sugars2g
  • fibre2g
  • protein19g
  • salt1.79g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 450g salmon fillet, skinned
  • 2 large oranges



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 3 small red onions
  • 225g large, cooked, peeled prawn



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 2 x 150g bags bistro leaves or mixed salad leaves

For the dressing

  • 125ml olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp wholegrain mustard
  • 1½ tbsp heather honey or clear honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 1 tbsp mayonnaise
  • 1 tbsp white wine or raspberry vinegar


  1. The day before, heat the olive oil in a non-stick frying pan, then cook the salmon, skinned side down, for 12-15 minutes, turning half way through. It should be cooked all the way through and opaque in the centre.

  2. Meanwhile, make the dressing. Put olive oil, mustard, honey, mayonnaise and vinegar with some salt and pepper into a blender and whizz until well combined, then set aside.

  3. Peel and segment the oranges and remove any pith (work over a plate so you can catch all the juices). Cover the oranges and keep in a cool place. Stir the orange juice into the dressing and store it in a screw top jar. Slice the onions, put into a plastic bag and store in the fridge.

  4. Flake the salmon into large pieces using two forks to tease the flesh apart, then spoon over half the dressing. Cover and chill.

  5. When ready to serve, shake the dressing, put the sliced onion, prawns and orange segments in a large bowl and drizzle over the remaining dressing. Add the salad leaves and toss together lightly. Using your hands, gently lift the mixture on to a large platter and scatter over the salmon flakes. Season with some coarsely ground black pepper and serve immediately.

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Comments, questions and tips

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26th Jan, 2014
This is absolutely delicious, all the flavours work well together for a fresh, tasty salad with some bite. Glad for the prawns too as our packet of smoked salmon turned out to be rather small!
17th Jul, 2013
This is such a delicious recipe! I have been trying to find salad recipes for my lunches but many are really unsatisfying. However this one was so fresh and flavoursome I have had it again and again.
29th Apr, 2012
I used this dressing for another meal and it was delicious!
27th Jan, 2011
This tasted great and looked very attractive on the plate. For a starter, thought that it would serve 10 rather than 8. Also, thought that slightly less onion required (perhaps depends on size of your onions!)
24th Jun, 2010
Easy & tasty!!
21st Sep, 2008
I have made this dozens of times and it always goes down well, everyone loves it. Great for dinner parties as it can all be made in advance and assembled just before serving, so easy!
10th Jul, 2008
I am always surprised about quite how lovely this is! The flavours work so well together.
12th Jan, 2008
Veyr yummy, I did with the salmon still warm & was great as a main meal
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