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Grilled Salmon Salad

Grilled Salmon Salad

Maria G. Brooks
This Grilled Salmon Salad combines fresh greens, creamy avocado, and smoky grilled salmon, all drizzled with a tangy balsamic vinaigrette. It’s a light, nutrient-packed dish perfect for lunch or dinner, offering a balance of protein, healthy fats, and fiber. The rich, smoky flavor of the salmon pairs beautifully with the crisp salad, creating a satisfying and healthy meal that can be made in less than 30 minutes.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Main Course, Salad
Cuisine American, Mediterranean
Servings 2 servings
Calories 450 kcal

Equipment

  • 1 grill or grill pan
  • 1 small bowl (for dressing)
  • 1 large salad bowl
  • 1 fork (for flaking salmon)
  • 1 whisk (for dressing)
  • 1 pair of tongs

Ingredients
  

For the Grilled Salmon:

  • 2 fresh salmon fillets 6 ounces each
  • 1 tablespoon olive oil
  • 1 teaspoon lemon zest
  • Salt and pepper to taste

For the Salad:

  • 4 cups mixed greens spinach, arugula, lettuce
  • 1 cucumber thinly sliced
  • 1 avocado diced
  • 1/2 red onion thinly sliced
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup fresh herbs parsley or dill, optional

For the Dressing:

  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey optional
  • Salt and pepper to taste

Instructions
 

Grill the Salmon:

  • Preheat the grill or grill pan to medium-high heat. Drizzle the salmon fillets with olive oil and season with lemon zest, salt, and pepper.
  • Place the salmon fillets on the grill, skin-side down, and cook for 4-5 minutes per side. Once cooked through, remove the salmon and allow it to rest for a few minutes.
  • Flake the salmon into bite-sized pieces.

Prepare the Salad:

  • While the salmon is grilling, wash and dry the mixed greens. Place them in a large salad bowl.
  • Slice the cucumber, avocado, red onion, and cherry tomatoes. Add them to the salad bowl.

Make the Dressing:

  • In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, and honey (if using). Season with salt and pepper to taste.

Assemble the Salad:

  • Add the flaked salmon to the salad bowl, and drizzle with the balsamic vinaigrette. Toss gently to combine.

Notes

  • Storage: Leftovers should be stored separately from the dressing to keep the salad fresh. The grilled salmon will keep for up to 2 days in an airtight container in the fridge.
  • Variations: Feel free to add nuts, seeds, or cheese (like feta or goat cheese) for extra flavor and texture. You can also swap the balsamic vinaigrette for a lemon-based dressing if you prefer a lighter option.
  • Grill Tip: Be careful not to overcook the salmon. It should flake easily when tested with a fork and should be moist inside.
Keyword Grilled Salmon Salad