There’s something magical about grilled salmon salad recipes – they’re that perfect marriage of healthy and delicious that makes you feel good about what you’re eating while still satisfying every craving. I fell in love with this dish during a summer barbecue years ago when my neighbor threw some salmon fillets on the grill and tossed them over a simple bed of greens. The smoky char from the grill paired with those fresh, crisp vegetables? Absolute perfection.
What I love most is how quick and easy it is to throw together. When I’m rushing home from work and need something nutritious but don’t want to spend hours in the kitchen, this grilled salmon salad saves the day. The ingredients couldn’t be simpler – just fresh salmon, whatever veggies I have on hand, and a bright lemon-olive oil dressing that ties everything together beautifully. It’s one of those meals where the quality of ingredients really shines through.
Speaking of ingredients, if you’re looking for more salad inspiration, check out this roasted sweet potato and kale salad that pairs wonderfully with grilled salmon too!
Why You’ll Love This Grilled Salmon Salad Recipe
Let me tell you why this grilled salmon salad recipe has become my go-to meal more times than I can count:
- Quick as lightning – from fridge to table in just 25 minutes when you’re starving after work
- Protein powerhouse that keeps you full for hours (no 3pm snack attacks!)
- Bright, fresh flavors that taste like summer on a plate
- Endlessly customizable – swap veggies based on what’s in your fridge
- Meal prep superstar – the components hold up beautifully when packed separately
Honestly, I make some version of this at least twice a week because it’s that good and that easy. The best part? You feel amazing after eating it – satisfied but not stuffed, energized but not sluggish. It’s magic.
Ingredients for Grilled Salmon Salad
Okay, let’s talk ingredients! What I love about this grilled salmon salad is how simple everything is – you probably have most of these in your kitchen already. I like to separate them into two groups to keep things organized while I’m prepping. Here’s exactly what you’ll need:
For the Salmon
- 2 skin-on salmon fillets (about 6 oz each) – trust me, that crispy skin is worth keeping!
- 1 tbsp olive oil – just enough to coat without making the fish greasy
- 1/2 tsp salt – I use kosher salt for even seasoning
- 1/4 tsp black pepper – freshly ground if you can, it makes a difference
For the Salad
- 4 cups mixed greens – my favorite combo is baby spinach and arugula
- 1 cup cherry tomatoes, halved – the sweet little ones are perfect here
- 1/2 cup cucumber, thinly sliced – I like English cucumbers for their thin skin
- 1/4 cup red onion, thinly sliced – soak in cold water for 5 minutes if you want to mellow the bite
- 2 tbsp lemon juice – fresh squeezed, please! That bottled stuff just won’t do
- 1 tbsp olive oil – good quality extra virgin makes all the difference
See? Nothing fancy, just fresh, simple ingredients that let the salmon shine. The beauty is you can swap out any veggies based on what’s in season or what you’ve got on hand – that’s how I ended up adding avocado last summer when I had some perfectly ripe ones sitting on my counter!
How to Make Grilled Salmon Salad
Alright, let’s get cooking! This grilled salmon salad comes together so easily once you get the hang of it. I’ll walk you through each step – don’t worry, I’ve made all the mistakes so you don’t have to. Here’s exactly how I make it:
- Fire up that grill! Preheat your grill or grill pan to medium-high heat. You want it nice and hot so you get those beautiful grill marks without overcooking the fish. If you’re using an outdoor grill, give it about 10-15 minutes to heat up properly.
- Prep your salmon. Pat those beautiful fillets dry with a paper towel – this helps the skin get nice and crispy. Brush both sides lightly with olive oil, then sprinkle with salt and pepper. Don’t be shy with the seasoning – salmon can handle it!
- Grill time! Place the salmon skin-side down first (if your fillets have skin) and let them cook undisturbed for 4-5 minutes. Here’s my golden rule: when the salmon releases easily from the grill, it’s ready to flip. If it’s sticking, give it another minute. Flip and cook for another 4-5 minutes until just opaque throughout.
- Let it rest. Transfer the salmon to a plate and let it sit for 2-3 minutes. I know it’s tempting to dig right in, but this lets the juices redistribute so every bite is perfectly moist.
- Assemble the salad. While the salmon rests, toss your mixed greens, tomatoes, cucumber, and red onion in a large bowl. Drizzle with lemon juice and olive oil, then give everything a gentle toss to coat. I like to use my hands for this – you get better control and don’t bruise the greens.
- Plate it up! Divide the salad between two plates and top with your gorgeous grilled salmon. If you’re feeling fancy, you can flake the salmon slightly so it mixes into the salad better with each bite.
Pro tip: If you love salmon but want to try a different cooking method, check out this delicious baked salmon recipe that’s equally amazing!
Grilling the Salmon Perfectly
Now let’s talk about grilling that salmon to absolute perfection. The key is getting your grill temperature just right – medium-high heat is ideal. Too hot and the outside will burn before the inside cooks; too low and you’ll lose that beautiful sear.
Always oil your grill grates well before cooking – I use tongs and a folded paper towel dipped in oil to do this. And here’s my best tip: be patient when flipping! Don’t force it. The salmon will naturally release from the grill when it’s ready to turn. If you try to flip too soon, you’ll leave half your beautiful fillet stuck to the grates (trust me, I’ve been there).
Watch for visual cues too – properly cooked salmon will be opaque and flake easily with a fork. The internal temperature should reach about 125°F for medium-rare or 140°F for well done. I prefer mine right in the middle – still moist and tender throughout.
Tips for the Best Grilled Salmon Salad
After making this grilled salmon salad more times than I can count, I’ve picked up some tricks that take it from good to “oh my goodness, can I have the recipe?” good. Here are my absolute must-do tips:
Pat that salmon dry! I know it seems like a small thing, but taking an extra minute to thoroughly dry your salmon fillets with paper towels makes all the difference. Moisture is the enemy of crispy skin, and you want that beautiful golden crispness. My grandma taught me this trick – she’d say “Dry fish, happy cook!”
Fresh lemon juice only, please. That bottled lemon juice just doesn’t cut it here. The bright, zesty flavor of freshly squeezed lemon makes the whole salad sing. I keep a lemon reamer right by my cutting board so I can juice them in seconds. Bonus: roll your lemons on the counter before cutting to get even more juice!
Avocado = instant luxury. When I want to feel fancy (or just need some extra creaminess), I add half an avocado per salad. The buttery texture plays so nicely with the flaky salmon. Pro tip: add it right before serving so it doesn’t brown.
Spinach for the win. While I love mixed greens, sometimes I swap in baby spinach for an extra nutrient boost. The slightly earthy flavor stands up beautifully to the rich salmon. If you’re not a spinach fan, try massaging kale with a bit of the dressing first to soften it up.
Remember, the best recipes are the ones you make your own. Don’t be afraid to play around with these tips until you find your perfect combo!
Variations to Try
One of my favorite things about this grilled salmon salad is how easily you can mix it up! When I’m feeling adventurous (or just need to use what’s in my fridge), here are the variations I turn to again and again:
Shrimp swap: On nights when I don’t have salmon, I’ll throw some large shrimp on the grill instead. They cook in just 2-3 minutes per side and give the salad a totally different vibe. This version is perfect for summer – light, fresh, and packed with protein. Just toss the shrimp with olive oil, garlic powder, and a pinch of cayenne before grilling for extra flavor.
Quinoa power bowl: When I need something more substantial (or am meal prepping for lunches), I’ll add a scoop of cooked quinoa right into the salad. The nutty flavor pairs beautifully with the salmon, and it keeps me full all afternoon. This is my go-to post-workout meal – all those healthy fats and complete proteins in one bowl!
Honey-mustard twist: Sometimes I’ll swap the lemon dressing for a quick honey-mustard vinaigrette (just mix equal parts Dijon mustard and honey with olive oil and a splash of apple cider vinegar). The sweetness balances the salmon’s richness perfectly. This version is always a hit at potlucks – my friends call it “restaurant-quality” but it takes barely any extra effort!
The best part? All these variations keep the recipe just as healthy as the original. The quinoa version is great for vegetarians (just skip the fish), while the shrimp option is naturally low-carb and keto-friendly. Play around and find your favorite – I’d love to hear what creative combos you come up with!
Serving Suggestions for Grilled Salmon Salad
Oh, let me tell you about the perfect pairings for this grilled salmon salad! It’s practically begging for a slice of warm, crusty bread on the side – I love dipping it into any leftover lemon-olive oil dressing at the bottom of the bowl. When I’m feeling fancy (or it’s date night), I’ll pour a chilled glass of Sauvignon Blanc – that crisp citrusy note cuts through the salmon’s richness beautifully.
For a full balanced meal, I often serve it with simple roasted new potatoes or a small couscous salad. And if we’re talking dessert? Something light and citrusy like lemon sorbet or orange slices dusted with cinnamon keeps the fresh vibe going. Honestly, this salad is so versatile – it works equally well as a light lunch or part of an elegant dinner spread. The best part? Everything comes together in minutes, leaving you more time to enjoy your meal and less time stressing in the kitchen!
Storage and Reheating Instructions
Here’s the thing about leftover grilled salmon salad – it’s absolutely fantastic the next day if you store it right! I always keep the components separate: salmon in one airtight container (pack it gently so it doesn’t break up), salad greens in another (with a paper towel to absorb moisture), and dressing on the side. Everything stays fresh for up to 3 days this way.
When you’re ready to enjoy your leftovers, here’s my pro tip: either serve the salmon cold right from the fridge (it’s delicious that way!) or reheat it very gently. If you must microwave, do it in 15-second bursts at 50% power – salmon dries out so easily! Honestly, I usually just let it come to room temperature while I’m assembling my salad. The salmon will still be moist and flavorful without any reheating drama.
One last word of warning: never, and I mean NEVER, reheat salmon in the microwave on full power. I learned this the hard way after turning what should’ve been a delicious leftover meal into dry fish jerky. Your future self will thank you for reheating it gently!
Nutritional Information
Here’s the scoop on what you’re getting in every satisfying bite of this grilled salmon salad. (Just remember – these numbers are estimates and can vary based on your exact ingredients. My extra-large avocado slices always bump up the healthy fats a bit!)
Per serving (about 1 large salad):
- Calories: 350 (but packed with so much goodness!)
- Protein: 30g (hello, muscle fuel!)
- Carbs: 12g (mostly from those fresh veggies)
- Fat: 20g (the good-for-you kind from salmon and olive oil)
What I love about these numbers is how balanced they are. You’re getting serious protein to keep you full, good fats for brain health, and just enough carbs for energy without feeling weighed down. This is why I call it my “glow-from-within” meal – makes me feel amazing inside and out!
Frequently Asked Questions
Can I use frozen salmon for this recipe?
Absolutely! I use frozen salmon all the time when fresh isn’t available. Just be sure to thaw it completely in the fridge overnight first. Pat it extra dry before grilling – frozen fish tends to release more moisture. Pro tip: I like to brine frozen fillets in salt water for 15 minutes before cooking to help restore some of that fresh texture.
What’s a good dairy-free dressing alternative?
My go-to is a simple mix of olive oil and balsamic vinegar (about 3:1 ratio). The tangy sweetness plays beautifully with the salmon. For something creamier without dairy, blend avocado with lemon juice and a touch of garlic – it’s like a lighter, brighter version of ranch!
Can I bake the salmon instead of grilling?
You bet! Preheat your oven to 400°F and bake the seasoned fillets for 12-15 minutes. The salmon’s done when it flakes easily with a fork. I actually learned this method first before getting brave with the grill – it’s foolproof! Just miss those pretty grill marks.
How do I know when the salmon is cooked perfectly?
Here’s my grandma’s trick: gently press the thickest part with your finger. If it feels firm but still gives slightly, it’s done. The color should be opaque pink (not translucent), and it should flake easily. If you’re nervous, an instant-read thermometer should read 125-140°F depending on how you like it.
Can I prep this salad ahead for meal prep?
Yes, but with one important rule: keep everything separate! Store grilled salmon, undressed greens, and dressing in different containers. Assemble right before eating so the greens stay crisp. The salmon keeps beautifully for 3 days – I often make extra for quick lunches!
Grilled Salmon Salad
Ingredients
Equipment
Method
- Preheat the grill or grill pan to medium-high heat.
- Brush the salmon fillets with olive oil and season with salt and pepper.
- Grill the salmon for 4-5 minutes per side, until cooked through.
- In a large bowl, combine mixed greens, cherry tomatoes, cucumber, and red onion.
- Drizzle with lemon juice and olive oil, then toss to coat.
- Divide the salad between plates and top with grilled salmon.