grilled salmon salad

Warm grilled salmon topped with a punchy Thai cucumber salad makes a refreshing and light main course. The dressing, made from fresh lime juice, garlic, fish sauce, and sugar, has that classic sweet-sour-salty Thai flavor; use it as a sauce to spoon liberally around the fish.

Serious Salads: Grilled Salmon with Thai Cucumber Basil Salad Recipe

For the Salad:

lime

vegetable oil

fish sauce

coriander

sugar

Kosher salt

cucumber,

basil

For the Salmon:

salmon fillets,

Vegetable oil

salt and black pepper

Combine garlic, lime juice, oil, fish sauce, coriander, and sugar in a small bowl and whisk to combine. Season with salt and set aside. Combine cucumbers and basil in a large bowl and set aside in refrigerator.

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. 

Rub salmon fillets lightly with vegetable oil and season with salt and pepper. Place fillets skin side down on grill and cook until golden brown and slightly charred, 3 to 5 minutes (resist the urge to peek or flip early; when fillets are nicely seared on the first side, they should release easily). Flip the fillets over and continue grilling until instant-read thermometer inserted into center of filet registers 125°F for medium rare or 130°F for medium, 2 to 3 minutes longer. Transfer to a large plate and tent with foil. Allow to rest for five minutes.

Meanwhile, toss cucumber and basil with half of dressing. Remove the skin from the salmon if desired. Spoon salad on top and drizzle remaining dressing on and around salmon. Serve immediately.

Whenever I make salmon for dinner, I usually cook an extra piece for lunch just to make this arugula salmon salad with capers and shaved Parmesan – loaded with good fats and omegas!

Arugula Salmon Salad with Capers and Shaved Parmesan

baby arugula

oz cooked sockeye wild salmon (skin removed)

capers

tsp red wine vinegar

tsp extra virgin olive oil

salt and fresh pepper

I used leftover salmon, but if using raw salmon, simply season it with a little salt and pepper and bake it for about 10 minutes 400F, or in a pan lightly sprayed with oil. You can also air fry salmon 400F 6 to 8 minutes.

To make the salad, place the arugula on a dish, sprinkle with salt and fresh cracked pepper and top with salmon and capers.

Drizzle a little oil and vinegar on top and finish off with fresh shaved parmesan.

This Grilled Salmon Salad with Creamy Cilantro Lime Dressing is perfect for summer barbecues and outdoor gatherings. Chock full of fresh organic produce, not only is this entree salad healthy and easy to make, it's bursting with delicious summertime flavor! Keto and Low-carb.

Grilled Salmon Salad with Creamy Cilntro Lime Dressing 

olive oil

lime juice, more to taste

O Organics® mayo

salt

garlic

a jalapeno, sliced (more for more heat)

honey, more to taste

cilantro, packed (tender stems OK)

x 4-6 ounce pieces of salmon (or sub steelhead

chili powder

cumin

O Organics® baby arugula

Turkish cucumbers, sliced, salted

red onion, thinly sliced

O Organics® cherry or grape tomatoes, sliced in half

avocados, sliced

pumpkin seeds

cotija cheese, crumbled

cilantro leaves

Preheat

Make the Dressing

Place all ingredients except the cilantro in a blender, and blend until smooth, scraping down sides as needed. Add the cilantro and blend again. Taste, and adjust jalapeno, honey, and lime to your taste.

Grill

Brush each piece of salmon with olive oil, then lightly season each side with salt, chili powder and cumin. Place the salmon on a greased, hot grill. Check after 2-3 minutes for grill marks, then turn. Continue grilling for a few more minutes, to medium (or your preferred doneness), and turn the heat off.

In a large mixing bowl, toss arugula, cucumber, and onions with a little dressing (you won&#8217;t need all) then fold in the avocado, tomatoes, half the pumpkin seeds, and half the Cotija cheese. Taste and add salt if needed.

Place on a serving platter or in a big wide serving bowl (or divide among four plates), and top with the salmon.

Sprinkle with remaining pumpkin seeds, Cotija cheese, and cilantro leaves. Serve immediately.

Lovely, healthy, creamy. A perfect way to eat Salmon.

What a healthy, delicious way to enjoy grilled salmon as a whole meal salad!  Satisfying in every way. The perfect summer dinner.

OH mylanta...this ticks all the right boxes. The dressing is the perfect jewel on this crown of a salmon dinner. Get a little crispy edge on the grilled salmon paired with the creamy cheese and your mouth is doing a happy dance!  Move this one to the top of the list.

The cilantro lime dressing is AMAZING! Love the combination of flavors!

Salmon with Creamy Cilantro Lime dressing is a 5 star. I love fresh green herbs and veggies when I grill Salmon. Lemon adds the tang to the freshness. Delicious!

Absolutely delish. Will become a once a week favourite over summer

We tried the grilled salmon with cilantro dressing......D-LISH-US!!!

I've tried several recipes......all very good and healthy, which is a big plus!  

Since I discovered Feasting at Home, our meals are probably 80% plant-based.  THANK YOU!

The perfect balance of creamy perfection! Light, crisp and full of flavor. This is at the top of my salmon recipe list.

I can’t wait to try this recipe!
We have already had the dressing and it is smazing!!!

Delicious and perfect summer salad with fresh grilled salmon! Yummmmm

Thank you for a delicious dinner recipe!!

This was so delicious! Can’t wait to make it again!

Wow! This is excellent. The flavors compliment each other beautifully. I used feta (couldn’t find cojita locally), a regular cucumber sliced quite thinly, and served it on baby spinach fresh from our garden. It worked beautifully. Highly recommend.
One question which actually applies to all recipes on your site: When one of your recipes calls for salt, do you mean table salt or Kosher salt? Most culinary recipes in my experience tend toward using Kosher salt. There’s a huge difference!

Made this grilled salmon salad as a light meal for friends on the deck last week, paired with a pinot noir rosé, and followed with a summer berry compote. Simple, colorful, and delicious. A little dressing goes a long way, and the remaining dressing added YUM to sandwiches and veggies over the next few days.

A light and flavorful dish featuring grilled salmon salad over a bed of fresh greens, cherry tomatoes, cucumbers, and avocado, topped with a lemon vinaigrette.

Delicious Grilled Salmon Salad Recipe

lemon juice

honey

black pepper

salmon oz each)

Mixed greens (spinach, arugula, romaine)

Cherry tomatoes (halved)

Avocado (diced)

Cucumber (sliced)

Red onion (thinly sliced)

Dijon mustard

garlic (minced)

Salt and pepper

Marinate the Salmon:

In a bowl, whisk together olive oil, lemon juice, honey, salt, and pepper.

Place the salmon fillets in a resealable bag or shallow dish. Pour the marinade over the salmon and let it marinate for at least 15 minutes (up to 2 hours for more flavor).

Prepare the Salad:

Wash and chop the mixed greens.

Slice the cherry tomatoes, avocado, cucumber, and red onion.

Grill the Salmon:

Preheat the grill to medium-high heat (~400°F).

Grill the marinated salmon, skin-side down, for 4-6 minutes per side, flipping once.

Once cooked, let the salmon rest for a few minutes before flaking it with a fork.

Make the Dressing:

In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until smooth.

Assemble the Salad:

In a large bowl, toss the mixed greens with a drizzle of the dressing.

Add the cherry tomatoes, cucumber, avocado, and red onion.

Top the salad with flaked grilled salmon.

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