Grilled Salmon Salad: The Easiest Recipe EVER!

Grilled salmon salad is the perfect summer dish, light yet satisfying, bursting with fresh flavors. This isn’t just any salad; it’s a vibrant celebration of tender, flaky grilled salmon nestled amongst crisp greens and a tangy vinaigrette. I created this grilled salmon salad recipe after a day spent at the farmer’s market, inspired by the colorful produce and the scent of grilling salmon wafting from a nearby vendor. It’s a quick, easy way to enjoy a healthy and delicious meal.

Why You Will Love This grilled salmon salad Recipe

This grilled salmon salad is a flavor explosion in every bite. The smoky char of the grilled salmon perfectly complements the refreshing crunch of the mixed greens and vegetables. It’s incredibly quick to make, perfect for busy weeknights or a relaxed weekend lunch. Plus, it’s a fantastic way to enjoy a healthy and protein packed meal without sacrificing flavour. I love that this is a dish that truly feels like a treat while being good for you.

Ingredients Needed for This grilled salmon salad Recipe

For the Grilled Salmon:

• 2 salmon fillets (6 8 ounces each), skin on or off
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the Salad:

• 5 ounces mixed greens
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 1/2 avocado, diced
• 1/4 cup crumbled feta cheese (optional)

For the Vinaigrette:

• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

How to Make This grilled salmon salad Recipe

1. 1. Prepare the Salmon: In a small bowl, whisk together olive oil, smoked paprika, garlic powder, salt, and pepper. Rub the mixture evenly over both sides of the salmon fillets.

1. 2. Grill the Salmon: Preheat your grill to medium high heat. Place the salmon fillets on the grill, skin side down if using skin on salmon. Grill for 4 6 minutes per side, or until the salmon is cooked through and flakes easily with a fork. Cooking time will depend on the thickness of the salmon. You can also consider making some delicious Grilled Salmon Tacos while your grill is fired up.

1. 3. Prepare the Salad: While the salmon is grilling, combine mixed greens, cherry tomatoes, cucumber, and red onion in a large bowl.

1. 4. Make the Vinaigrette: In a small jar, combine olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper. Shake well until emulsified.

1. 5. Assemble the Salad: Once the salmon is cooked, let it rest for a few minutes before flaking it into bite sized pieces. Add the flaked salmon and diced avocado to the salad bowl.

1. 6. Dress and Serve: Drizzle the vinaigrette over the salad and toss gently to combine. Sprinkle with crumbled feta cheese (if using). Serve immediately.

How to Serve This grilled salmon salad Recipe

This grilled salmon salad is delicious served as a light lunch or dinner. A side of crusty bread or whole grain crackers perfectly complements the salad. You can also serve it as part of a larger spread with other salads and grilled vegetables. For a more substantial meal, consider adding some quinoa or farro to the salad. If you love salmon, try this quick and easy Grilled Salmon Pasta 2 sometime too.

How to Store This grilled salmon salad Recipe

• Refrigeration: You can store the grilled salmon salad in the refrigerator for up to 2 days. It is best to store the salmon and salad separately, and dress the salad just before serving to prevent it from becoming soggy.

• Freezing: Freezing is not recommended for the salad greens or the dressed salad. However, you can freeze the cooked salmon separately for up to 2 months.

• Reheating: Reheat the salmon in the microwave or in a skillet over medium heat until warmed through.

Tips to Make This grilled salmon salad Recipe

• Use fresh, high quality salmon: The quality of the salmon will greatly affect the taste of the salad. Look for salmon that is bright in color and has a fresh, clean smell.

• Don’t overcook the salmon: Overcooked salmon can be dry and tough. Aim for salmon that is cooked through but still slightly moist in the center.

• Customize your salad: Feel free to add or substitute any of your favorite vegetables. Bell peppers, carrots, and zucchini are all great additions.

• Make the vinaigrette ahead of time: The vinaigrette can be made ahead of time and stored in the refrigerator for up to a week. This is a great way to save time when you’re preparing the salad.

Helpful Notes for This grilled salmon salad Recipe

For the best flavour, use fresh lemon juice in the vinaigrette. Bottled lemon juice can sometimes have a slightly bitter taste. You can use any type of mixed greens you like. Spinach, romaine, and kale are all great options. If you don’t have a grill, you can also cook the salmon in a skillet over medium heat. Consider even using leftover salmon from a Grilled Salmon Soup.

Variation of This grilled salmon salad Recipe

• Mediterranean grilled salmon salad: Add Kalamata olives, sun dried tomatoes, and feta cheese to the salad and use a lemon herb vinaigrette.

• Spicy grilled salmon salad: Add a pinch of red pepper flakes to the salmon marinade and vinaigrette.

• Asian grilled salmon salad: Use a soy ginger marinade for the salmon and add edamame, shredded carrots, and a sesame ginger vinaigrette to the salad.

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