0 from 15 votes
Easy Grilled Salmon Salad Recipe
This healthy and hearty summer salad is brimming with grilled salmon, avocado, veggies, and a creamy dill dressing!
Prep Time
25 mins
Cook Time
25 mins
Total Time
33 mins
Servings: 4 servings
Calories: 603 kcal
Course:
Salad
Cuisine:
American
Ingredients
For the Grilled Salmon -
- 1 pound wild caught salmon fillet
- 2 tablespoon olive oil
- 1 tablespoon red wine vinegar or lemon juice
- 1 tablespoon honey
- ¼ teaspoon garlic powder
- salt and pepper
For the Salad –
- 4 cups arugula
- 1 avocado peeled and sliced
- 1 cup mini bell peppers seeded and sliced
- ¾ cup cherry tomatoes halved (or grape tomatoes)
- ½ cup sliced radishes
- ½ cup chopped scallions
For the Dressing –
- ½ cup sour cream
- ½ cup mayonnaise
- 1 tablespoon lemon juice or red wine vinegar
- 1 ½ tablespoons fresh chopped dill
- 1 ½ teaspoons fresh chopped thyme
- ½ teaspoon garlic powder
Instructions
- Preheat the grill to medium, 350 to 400°F.
- Place the salmon on a rimmed baking sheet. In a small bowl, combine the oil, red wine vinegar, honey, garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Whisk well. Then brush the marinade over the salmon pieces.
- In a separate bowl, combine the ingredients for the salad dressing: sour cream, mayonnaise, lemon juice, fresh dill, fresh thyme, garlic powder. Whisk well and taste. Salt and pepper as needed.
- Once the grill is hot, place the salmon top-side-down on the grates. Grill for 2 to 3 minutes. Then carefully flip the salmon onto the skin side. Grill another 3 to 5 minutes depending on the thickness of the salmon. Remove the salmon from the grill and allow it to cool.
- Meanwhile, chop all the fresh produce for the salad.
- Once the salmon has cooled enough to handle, peel off the skin and discard. Then break the salmon fillets into large bite-size chunks.
- On a large platter (or four individual plates) arrange the arugula, salmon chunks, avocado slices, bell pepper slices, cherry tomatoes, radishes, and scallions. Place a large dollop of creamy salad dressing in the center of each salad and serve.
Cup of Yum
Notes
- The salmon can be served slightly warm, room temperature, or cold. This salad can be prepared up to a day in advance. Keep the salad dressing separate until ready to serve.
Nutrition Information
Serving
1salad
Calories
603kcal
(30%)
Carbohydrates
18g
(6%)
Protein
26g
(52%)
Fat
49g
(75%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
17g
Monounsaturated Fat
18g
Trans Fat
0.1g
Cholesterol
91mg
(30%)
Sodium
260mg
(11%)
Potassium
1189mg
(34%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Vitamin A
2952IU
(59%)
Vitamin C
98mg
(109%)
Calcium
107mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 603
% Daily Value*
| Serving | 1salad | |
| Calories | 603kcal | 30% |
| Carbohydrates | 18g | 6% |
| Protein | 26g | 52% |
| Fat | 49g | 75% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 17g | 100% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 91mg | 30% |
| Sodium | 260mg | 11% |
| Potassium | 1189mg | 25% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 2952IU | 59% |
| Vitamin C | 98mg | 109% |
| Calcium | 107mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.