While grilled steaks, burgers and brats get all the protein glory in summer months sometimes it’s about the unsung heroes of the grill and there’s no better way to show them off than in our Grilled Salmon Salad Recipe.
Grilled Salmon Salad Recipe
When it comes to salad there’s no better way to illicit hunger pains and longing more than a bowl packed to the brim with interesting harmonized ingredients. Saucy peanut-laced chicken coupled with crisp veggies, flavorful ground chicken with crispy bits of rice, or salty prosciutto with roasted veggies.
These salads will leave you happy and just as satisfied as a more traditional lunch or dinner entree. Today’s concoction, a Grilled Salmon Salad combines some of my favorite ingredients into one easy dish perfectly suitable for hot summer nights.
We toss peppery arugula with sweet grilled pineapple, blackened grilled salmon, crunchy pepita seeds and salty feta cheese. We throw in a handful of sliced red onion for a bite and then toss everything with a super simple honey dijon vinaigrette.
Easy. Satisfying. Delicious.
Ingredients in Grilled Salmon Salad
Salmon. Salmon is one of my very favorite seafood proteins. It’s full of healthy fat, has a wonderful flavor AND my kids inhale it.
Spices. I went with a riff on a blackening seasoning for the salmon with lots of paprika, garlic powder, oregano, black pepper and salt. You could also add in garlic powder, cayenne or some cumin for smokiness.
Lettuce. I love to use a light peppery arugula in the summertime but any mixed green will do.
Pineapple. Salmon plus pineapple is one of my favorite sweet and savory ingredient combinations (check out these salmon burgers) since I feel like it transports me to a tropical place. I like to save time by buying pre-cut pineapple.
Crunch. Every salad I’ve ever made has some sort of element of crunch and this one is no different. We used pepita seeds but slivered almond or macadamia nuts would be a good substitute.
Red onion. I love the color and bite red onion add, but it’s not for everyone. Another good option would be sliced green onion or shallots.
Let’s make Grilled Salmon Salad
Prepare the salmon/grill. If using an outdoor grill, preheat to medium high or 425 degrees. If using a grill pan, heat over medium-high. Mix the garlic powder, salt, black pepper, paprika and oregano together in a small bowl. Sprinkle the salmon generously on all sides with the mixture.
Grill. Make sure the grill is clean. Brush with olive oil. Add the salmon skin-side up. Cook until blackened, about 3-4 minutes. Flip and cook another 3-4 minutes until the other side is also blackened. The salmon is done when an instant-read thermometer reaches 130 degrees (for medium rare) or 135-140 degrees (for medium). Let rest.
Grill the pineapple. Toss the pineapple with olive oil. Throw on the grill with the salmon.
Prep the rest of the ingredients. Break apart the feta and slice the onion.
Make the dressing. This probably the easiest vinaigrette on the planet. Simply whisk the lime juice, olive oil, seasoning, garlic, honey and dijon together. Season with salt and pepper. Done!
Assemble! Add the arugula to a large serving bowl. Drizzle with a little bit of the dressing and toss. Season with salt and pepper. Add the pineapple, pepita seeds, red onion and 1/2 the feta. Toss.
Use a fork to break off pieces of the salmon. Arrange it on top of the salad. Sprinkle with more feta. Serve with extra dressing.
Substitutions and Tips and Tricks!
- Make sure your grill is oiled well and don’t be tempted to flip the salmon too early. It should release easily when it’s ready to flip
- Swap out pepitas for almonds or macadamia nuts.
- Shrimp would also work in place of salmon
More salmon recipes you’ll love!
- The Air Fryer Salmon is so easy and perfect for busy weeknights.
- Baked Barbecue Salmon is the perfect summer dish.
- Salmon Cakes are my favorite way to use leftover salmon.
- 2 tsp garlic powder
- 2 tsp paprika
- 1 tsp oregano
- 1 ts[ salt
- 1/4 tsp black pepper
- 1 1/2 lb center-cut salmon filets
- 1/2 pineapple, cut into 1-inch pieces
- 8 oz block feta broken into 1/4-1/2 inch pieces.
- 1/2 small red onion, sliced very thin
- 1/3 cup pepitas or pine nuts
- lime juice
- 1/4 cup honey
- 1 tsp seasoning
- 1/8 cup olive oil
- 1 small garlic clove
- 1 tbsp dijon
- Grill or grill pan
- If using an outdoor grill, preheat to medium high or 425 degrees. If using a grill pan, heat over medium-high. Mix the garlic powder, salt, black pepper, paprika and oregano together in a small bowl. Sprinkle the salmon generously on all sides with the mixture. Reserve 1/2 teaspoon of the rub.
- Make sure the grill is clean. Brush with olive oil. Add the salmon skin-side up. Add the pineapple. Cook the salmon until blackened, about 3-4 minutes. Flip and cook another 2-3 minutes until the other side is also blackened (but not burnt). The salmon is done when an instant-read thermometer reaches 130 degrees (for medium rare) or 135-140 degrees (for medium). Grill the pineapple for 2-3 minute or just until it has grill marks, flip and grill on the other side. Chop the pineapple into smaller bite-sized pieces.
- While the salmon and pineapple grill, prep the rest of the ingredients and make the dressing. Add the lime juice, honey, dijon, garlic and seasoning to a small bowl. Slowly whisk in the olive oil. Season to taste with salt and pepper.
- To assemble the salad. Add arugula to a large serving bowl. Drizzle with a little bit of the dressing. Toss. Season with salt and pepper. Add 1/2 the feta, red onion, pineapple and pepita seeds. Toss. Use.a fork to break off pieces of the salmon. Nestle them on top of the salad. Sprinkle with more feta. Serve!