Citrus Glazed Salmon over a Crunchy Asian Salad

Delicious citrus glazed salmon over a crunchy Asian-Cashew salad for a light and healthy summer meal.


About 10 years ago there was a sensational restaurant in San Francisco, the 'it' spot where all the celebrities rolling into town would flock to. My grandma caught wind of their outstanding glazed salmon dish and being the food enthusiast that she is, immediately booked a table. I was young and having never heard of such a recipe, but having heard that my favorite actress Mischa Barton (from The OC – hello 2007) visited just the week before; I somehow convinced my grandma to take me with her to this fancy spot. 

That night I ordered the ‘it’ meal captivating all of San Francisco – citrus glazed salmon. It was outstanding and it did blow my teenage mind. Still to this day, 10 years later, I reminisce of this exact dish - marking the moment I feel in love with salmon.

Well for some reason they changed chefs and the restaurant closed a year later. So in memory of that delicious dish, I bring you this effortless citrus glazed salmon. It is just as sensational as the one in SF but now it’s open anytime, anywhere. Pair it with this delicious Asian salad for a light meal perfect for long summer nights. 

About the Dish:

In celebration of summer, I’ve partnered with Taylor Farms to bring you this delicious citrus-glazed salmon on a bed of their Asian Cashew chopped salad kit, which you can find at your local Costco! The Asian salad highlights the delicious salmon with bites of almonds, cabbage, carrots and toasted wonton pieces, while being wrapped in a tangy ginger-sesame dressing. And if you’re pinched for time, this is the ideal salad kit – just bring together the salad, top it off with the already included tangy dressing and crunchy toppings. This is exactly what I did over the weekend for a healthy lunch to accompany a long hike. I packed up the salad, added in all the toppings and it made for the perfect travel salad kit. Take it with you to work, picnics, hikes, or even on planes during your summer travels – allowing you the flexibility of a healthy meal ready anytime you are.

This recipe was created in partnership with Taylor Farms – all opinions expressed are my own. And honestly this is one of my favorite salads I've had in years!

Thank you for supporting brands that support 8th and lake! 

To get your hands on this delicious salad kit, feel free to use the coupons here!



For the Citrus Glaze

Serves: 2

Prep Time: 5 minutes | Cook Time: 5 minutes


Juice from 1 large orange

Juice from 1 lemon

1 teaspoon honey


Add everything into a saucepan and cook on high heat until a boil. Reduce the heat to a simmer and let the sauce reduce down and thicken into a syrup consistency (as seen in the photo above) – about 5 minutes.


For the Broiled Salmon

Prep Time: 5 minutes | Cook Time: 8-10 minutes


2 medium-size pieces of salmon, preferably wild caught

1 tablespoon olive oil

sea salt

Citrus Glaze (from above recipe)


Start by preheating your oven to broiler on high. In the meantime place the salmon, skin side down, on a lined baking sheet. Sprinkle with olive oil, sea salt and spread the citrus glaze on top of both fillets. Cook for 8-10 minutes until crispy on the outside and moist on the inside.


For the salad:

2 cups salad from Taylor Farms Asian Cashew Chopped Salad Kit

1/2 avocado, thinly sliced

1/2 fennel, thinly sliced

1/2 cup orange slices

1 radish, thinly sliced

1 cup grilled corn


To make the salad, simply mix all the salad ingredients together, along with the cashews, almonds, sesame seeds, wonton pieces and the dressing from the Taylor Farms Asian Chopped Salad Kit. Top with the broiled citrus-glazed salmon and enjoy!


And if you give this recipe a try let me know how it goes! Leave a comment and tell me what you think. Your notes always help me improve the recipes and articles for you. I appreciate hearing what you guys would like to see more of - more recipes, lifestyle posts, photography advice - shoot me a message so I can get started!

Lots of love from the west coast,

xx Marie