This vibrant and springy grilled salmon salad is bursting with crunch and flavor—perfect for a satisfying lunch or dinner. This salad is rich in healthy omega-3 fats essential for brain and heart health, as well as fiber, protein, Vitamin D, iron, and more. Serve with warm whole-grain rolls or seedy crackers, if desired.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 15 minutes
For the vinaigrette:
- ¼ cup + 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice (juice from about 1 lemon)
- 1 shallot, minced
- 2 teaspoons fresh thyme leaves
- ½ teaspoon country Dijon mustard
- ½ teaspoon lemon zest (zest from about 1 lemon)
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the salad:
- 10 ounces organic spring mix lettuce
- 1 fennel bulb, sliced (about 8 ounces)
- 1 English cucumber, sliced (about 8 ounces)
- 1 red onion, thinly sliced (about 8 ounces)
For the salmon:
- 24 ounces fresh wild salmon filet, skin on, pat dry, cut into 4 equal portions
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon sliced chives
- 1 lemon, sliced into rounds
- Preheat grill to high heat. Clean and oil grates.
- Make the vinaigrette by combining olive oil, lemon juice, shallot, thyme, mustard, lemon zest, salt, and black pepper in a small bowl or jar. Whisk well. Add more salt to taste, if needed. Set aside 1 tablespoon of the vinaigrette for brushing on the salmon.
- Toss the lettuce, fennel, cucumber, and red onion and divide between four medium-sized plates or bowls.
- Sprinkle salmon with salt and pepper and brush with reserved vinaigrette. Discard any remaining reserved vinaigrette.
- Reduce grill heat to medium high. Place salmon on grill, skin side down. Flip after about 6 minutes. Grill 2–3 more minutes, or until fish is opaque and flakes easily with a fork when inserted in the thickest part of the filet. If using a meat thermometer, fish should reach approximately 140 degrees Fahrenheit—the safe internal temperature is 145 degrees Fahrenheit, but fish will continue cooking for a few minutes once removed from the grill. The total cooking time for salmon will depend on the thickness of the filet. Remove salmon from the grill.
- Remove salmon skin, if desired. Top salads with salmon and drizzle with vinaigrette. Refrigerate any remaining vinaigrette in a jar with a tight-fitting lid for up to 5 days.
- Sprinkle salads with chives and serve with lemon slices.
- For a time-saving shortcut, use a store-bought lemon vinaigrette.
- We chose to use wild salmon in this salad, but feel free to use sustainably farmed salmon if you prefer, which has a milder flavor.
- If using frozen wild salmon, thaw in the fridge overnight. Prior to grilling, pat very dry.
Nutrition facts per serving
Calories: 330; Total Fat: 20g (26% DV); Saturated Fat: 3.5g (18% DV); Trans Fat: 0g; Cholesterol: 65mg (22% DV); Sodium: 780mg (34% DV); Total Carbohydrate: 14g (5% DV); Dietary Fiber: 3g (11% DV); Total sugars: 5g; Added sugar: 0g (0% DV); Protein: 25g; Vitamin D: 760IU (127% DV); Calcium: 140mg (10% DV); Iron: 5mg (30% DV); Potassium: 214mg (4% DV)
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