This Grilled Salmon Salad is a quick and easy dish that delivers on flavor without much effort. The salmon is perfectly grilled and pairs wonderfully with tender butter lettuce, creamy avocado, and crunchy Marcona almonds. Toss in some sweet cherry tomatoes and tangy goat cheese, and you've got a meal that's fresh, flavorful and satisfying.
This salad is not only delicious but also a great option for a healthy lunch or dinner any day of the week. Plus, it’s versatile enough to be prepped ahead for busy days or served up at a family gathering. Whether you're making it for yourself or sharing it with others, it's sure to impress!
If you are looking for more salmon recipes, check out our: Salmon Fettuccine Alfredo, Salmon Carpaccio or Lemon Dill Salmon.
Why You Will Love This Recipe
- Flavorful - This salad is a flavorful blend of tender, perfectly seasoned warm salmon paired with fresh and crisp butter lettuce and cherry tomatoes. The creamy avocado and tangy goat cheese add richness, while the Marcona almonds provide a satisfying crunch. It is all brought together by a bright and zesty dijon lemon vinaigrette that adds a refreshing tang and ties all the flavors together beautifully.
- Healthy - This is packed with nutritious ingredients like omega-3 rich salmon, fiber filled leafy greens and heart healthy avocado. It’s a well rounded meal that offers a great balance of protein, healthy fats and vitamins.
- Simple - With simple to follow instructions and this salad recipe doesn’t require much time or effort. The salmon grills in just a few minutes, and the fresh ingredients come together quickly. It is a great option for a healthy meal prep any day of the week.
Ingredients
Here are the salad ingredients you will need for this recipe:
- Salmon: You will need one 8-ounce fresh salmon filet. Or, use individual salmon filets so each guest gets their own fillet.
- Salt & black pepper
- Garlic powder: You can also use minced garlic if you prefer.
- Baby butter lettuce: Baby butter lettuce is crisp and flavorful, making it the perfect base for this salad!
- Onion: Use sliced red onion.
- Tomatoes: Use cherry tomatoes or grape tomatoes, whichever you can find. I love using heirloom baby tomatoes when they are in season during the summer months.
- Avocado
- Marcona almonds: These almonds give a perfect crunch in every bite! If you can't find them, substitute with regular almonds or sliced almonds.
- Goat cheese: Goat cheese adds delicious creamy flavor to this salad. You can substitute with feta cheese if needed.
- Dijon mustard: Mustard has the perfect tang for the base of the vinaigrette dressing.
- Lemon juice: Freshly squeezed lemon juice will give you the most fresh and best flavor.
- Balsamic vinegar: Use white balsamic vinegar.
- Olive oil: Use a good quality extra virgin olive oil.
Directions
Let's make this perfect summer salad together!
Step 1
Heat a grill to medium-low heat. Pat the salmon dry with a paper towel and season the flesh with salt and pepper.
Step 2
Place salmon on the hot grill and cook for 4-5 minutes per side. Remove from the grill and allow the salmon to cool.
Step 3
In a mason jar or medium bowl, combine the dijon mustard, lemon juice, balsamic vinegar, olive oil, salt, and pepper. Shake or whisk well until combined and set aside.
Step 4
In a large bowl, place greens, red onion, cherry tomatoes, avocado, and almonds. Top with the salmon and the goat cheese. Drizzle with the vinaigrette on top of the salad. Serve and enjoy!
Expert Tips and Tricks
Here are some expert tips to make one of the best salmon recipes:
- Don’t overcook the salmon: Grill the salmon just until it flakes easily with a fork, about 4-5 minutes per side. Overcooking can make it dry, so keep an eye on it!
- Plan ahead: Prepare the vinaigrette in advance and store it in the fridge. This not only saves time but also allows the flavors to meld together for a more robust taste.
- Use a grill pan: If you don’t have an outdoor grill to grill salmon, a grill pan works just as well and gives the salmon those lovely grill marks.
- Customize: Feel free to mix and match the veggies based on what you have on hand. Spinach, arugula, or mixed greens can easily replace butter lettuce, and you can add extras like cucumbers or bell peppers for more variety.
- Keep ingredients chilled: For a refreshing salad, make sure your greens and veggies are chilled before assembling. This adds a nice contrast to the warm, grilled salmon.
Kitchen Equipment
Here is some kitchen equipment you will need for this crisp salad. You can find all of these products on Amazon.
- Large bowl - Use a large bowl to serve this salad. I love this one!
- Wooden Spoon - I love these wooden spoons for mixing and serving the salad.
Recipe Substitutions/Variations
Here are some common recipe substitutions and variations for this delicious salad.
- Baby butter lettuce - If you don't have baby butter lettuce on hand, you can substitute it with other greens like arugula, mixed greens or spinach. You can also add kale or romaine lettuce for extra crunch and variety.
- Goat cheese - If you're not a fan of goat cheese or have dietary restrictions, you can replace it with feta cheese, blue cheese, or even shredded Parmesan. Feel free to omit the cheese altogether if you prefer a dairy free option.
- Marcona almonds - If you don't have Marcona almonds, you can substitute with regular almonds, walnuts, or even sunflower seeds. They all add a nice crunch to the salad.
- Salmon - Instead of salmon, you can use grilled chicken or shrimp. Each one will bring a unique flavor and texture to the salad.
- Additions - For a heartier salad, add a scoop of cooked quinoa, farro, or couscous. These grains will make the salad more filling and add a nice texture. For a touch of sweetness, toss in some fresh fruit like sliced strawberries, orange segments, or pomegranate seeds. For more savory flavors, add in Kalamata olives, black olives, fresh herbs, or red bell peppers.
What To Serve With
Here are some recipes to serve alongside this salmon salad recipe:
Frequently Asked Questions
You can use any type of salmon filet for this recipe. Whether it's wild caught or farm raised, make sure it's fresh for the best flavor. An eight ounce portion works perfectly for one serving.
Absolutely! The Dijon Lemon Vinaigrette can be made ahead and stored in the refrigerator for up to a week. Just give it a good shake before using it to make sure all the ingredients are well mixed.
The salmon should be opaque and flake easily with a fork when it's fully cooked. Cooking it for 4-5 minutes per side on medium-low heat should give you a perfectly grilled filet.
Recipe Storage and Reheating
Here are storage and reheating instructions for this salad:
- Refrigerator Storage: Store in an airtight container and eat leftovers within 4-5 days.
- Freezer Storage: Freezing is not recommended for this recipe.
Other Recipes to Try
Easy Grilled Salmon Salad Recipe With Lemon Vinaigrette
Ingredients
For the salad:
- 8 oz salmon filet
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 6 cups baby butter lettuce
- ¼ red onion thinly sliced
- 1 cup cherry tomatoes
- 1 avocado sliced
- ¼ cup Marcona almonds
- 3 oz. goat cheese
For the Dijon Lemon Vinaigrette:
- 2 tablespoons dijon mustard
- 2 tablespoons lemon juice
- 2 teaspoons white balsamic vinegar
- 4 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Heat a grill to medium-low heat. Pat salmon dry and season flesh with salt and pepper. Grill for 4-5 minutes per side, then remove from the grill and let cool.
- Combine dijon mustard, lemon juice, white balsamic vinegar, extra virgin olive oil, salt, and pepper in a mason jar. Shake or whisk well until combined and set aside.
- In a large bowl, arrange lettuce, red onion, cherry tomatoes, avocado, and macron almonds. Top with salmon, then top with goat cheese.
- Drizzle with dijon lemon vinaigrette and serve.
Did You Make This Recipe?
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