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Grilled Salmon Salad with Strawberry Salsa
5 from 12 votes

Grilled Salmon Salad with Strawberry Salsa

This Grilled Salmon Salad with Strawberry Salsa combines juicy grilled salmon seasoned with a blend of garlic powder, onion powder, and paprika alongside a fresh arugula salad featuring creamy avocado and crisp radishes. The strawberry salsa adds a bright, slightly spicy contrast with jalapeño and lime juice, while a strawberry balsamic vinaigrette ties the flavors together, offering a refreshing balance of savory, sweet, and tangy tastes.

Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 2 Large Salads
Calories: 1020 kcal
Course: Main Course
Cuisine: American

Ingredients

For the Grilled Salmon
  • 1 pound salmon fillet
  • 2 Tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • ¼ teaspoon salt to taste, sea salt
Strawberry Salsa:
  • 6 strawberry finely chopped, large ripe
  • 1 jalapeño seeded and chopped
  • 1/2 cup red onion finely chopped
  • 1 clove garlic minced
  • 2 Tbsp lime juice fresh
  • Pinch salt to taste, sea salt
Arugula Salad:
  • 5 ounces arugula baby
  • 1 avocado diced, large ripe
  • 3 radish thinly sliced
Strawberry Balsamic Vinaigrette
  • 1/3 cup olive oil
  • ¼ cup balsamic vinegar
  • 1 Tbsp lemon juice fresh
  • 1/2 teaspoon lemon zest
  • 3 strawberries chopped, ripe
  • 2 Tbsp honey to taste
  • 1 Tbsp Dijon mustard to taste

Instructions

Prepare the Strawberry Vinaigrette:
    Cup of Yum
  1. Add all of the ingredients for the vinaigrette to a blender and blend until smooth. Transfer to a jar or sealable container and refrigerate until ready to use.
Prepare the Strawberry Salsa:
  1. Stir together the ingredients for the salsa in a bowl. Refrigerate until ready to use.
Prepare the Arugula Salad:
  1. Add the ingredients for the salad to a large serving bowl and toss in desired amount of strawberry vinaigrette. Refrigerate until the salmon is ready.
Prepare the Grilled Salmon:
  1. Place the salmon on a large plate, baking sheet, or in a large casserole dish. Drizzle with olive oil. Use your hands to spread the oil over the flesh so that the whole surface is coated. Stir together all of the spices (or use your favorite spice blend) and sprinkle them over the fish.
  2. Scrape any food particles off of your grill and spray (or brush) it with oil. This ensures the fish will not stick to the grill. Preheat the grill to medium-high (about 400 to 450 degrees F), keeping the grill covered. Note: if you're using a charcoal grill, ignite the coals in a charcoal chimney starter and allow them to heat until many of the coals are white before spreading them into the grill.
  3. Place the salmon filet on the grill skin-side down and cover the grill, leaving the fish untouched for 5 to 6 minutes. Carefully flip and cook on the other side about 2 minutes, or until grill marks appear. Note: Salmon filets that are one inch thick or less will take about 8 minutes total on the grill. Thicker filets will require 10 to 12 minutes. You can cook the salmon for less time if you want the center of the fish to be rare). Salmon is considered fully cooked once it reaches an internal temperature of 145 degrees F. Insert a meat thermometer into the thicket part of the filet to get an accurate read on the temperature.
  4. Transfer the grilled salmon to a cutting board and let salmon rest for at least 10 minutes. Use a sharp knife to cut smaller fillets to serve.
  5. Serve arugula salad with salmon and top with strawberry salsa.

Nutrition Information

Serving 1Serving (of 2) Calories 1020kcal (51%) Protein 54g (108%)

Nutrition Facts

Serving: 2 Large Salads

Amount Per Serving

Calories 1020

% Daily Value*

Serving 1Serving (of 2)
Calories 1020kcal 51%
Protein 54g 108%

* Percent Daily Values are based on a 2,000 calorie diet.