Sweet and spicy glazed salmon with fennel and grapefruit salad


  • Prep Time15 mins
  • Total Time20 mins
  • Makes4 servings
Sweet and spicy glazed salmon with fennel and grapefruit salad

Photo, Erik Putz.

Chatelaine Triple Tested

Have dinner ready in a flash with this salmon and salad combo.


  • 4 skin-on salmon fillets, about 675 g

  • 5 tsp wasabi paste, divided

  • 5 tsp honey, divided

  • 1 clove garlic, grated, divided

  • 1/2 tsp salt, divided

  • 2 tsp rice vinegar

  • 4 tsp olive oil

  • 1 medium fennel bulb, halved and thinly sliced, reserving fronds (4 cups)

  • 1 grapefruit, peeled, halved and thinly sliced into half moons

  • 1 shallot, thinly sliced

  • 3 cups watercress

  • 2 tbsp fried shallots, (optional)


  • POSITION rack in top third of oven, then preheat broiler. Line a baking sheet with foil.

  • ARRANGE salmon, skin-side down, on prepared sheet. Stir 3 tsp each wasabi and honey with half of grated garlic and 1/4 tsp salt in a small bowl. Spoon wasabi mixture over salmon. Broil until a small paring knife inserted into thickest part of fish comes out warm, 5 to 6 min.

  • WHISK remaining 2 tsp each wasabi and honey, remaining grated garlic, 1/4 tsp salt, rice vinegar and oil in a large bowl. Add sliced fennel, fronds, grapefruit, shallot and watercress and toss to combine. Divide among 4 plates and serve with salmon. Garnish with fried shallots.

Nutrition (per serving)

Calories 356, Protein 27g, Carbohydrates 19g, Fat 19g, Fibre 4g, Sodium 398mg.