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5 from 2 votes

Maple Glazed Salmon + Maple Tahini Kale Salad

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: fish + seafood, ingredient 101, KITCHEN BASICS
Cuisine: American, healthy
Author: Dani Spies


  • 2 six ounce salmon filets I like King salmon
  • 1 tablespoon maple syrup
  • 1 tablespoon soy sauce
  • 1 teaspoon dijon mustard
  • 1 teaspoon ground cumin
  • 1 clove crushed garlic
  • 4 cups shredded kale
  • 1 yellow pepper sliced into strips
  • 5 radishes sliced into strips
  • 1 tablespoon maple syrup
  • 1/4 cup tahini
  • 1 tablespoon lemon juice
  • 1 clove crushed garlic
  • salt and pepper to taste


  • Pre heat oven to 350 f.
  • Line a 1/4 baking sheet with parchment paper or spray with some cooking oil and place salmon on top.
  • Whisk together maple syrup, soy sauce, dijon mustard, ground cumin, and crushed garlic. Brush half of the mixture on top of the salmon filets, saving the other half to glaze salmon when its done cooking.
  • Bake salmon for 15-20 minutes or until cooked through. Top with remaining sauce.
  • Place kale, peppers, and radishes in a large bowl.
  • In a separate bowl or spouted cup, whisk together maple syrup, tahini, lemon juice, garlic, salt and pepper.
  • Pour dressing over the veggies and gently toss until the salad is lightly coated in the dressing.
  • Divide amongst two plates and top with maple glazed salmon. Enjoy!