Grilled Salmon Salad Recipe with Citrus Vinaigrette

This Grilled Salmon Salad Recipe is fresh, hearty, and full of bold flavor. Tender blackened salmon is grilled quickly over high heat, then served warm over crisp greens, avocado, tomatoes, red onion, orange slices, and a bright homemade orange vinaigrette. It is a satisfying salmon salad that feels light but still makes a complete meal.

Skip the canned salmon for this recipe and start with a fresh salmon filet. The goal is to season the fish with a rich, savory blackening spice that brings color and depth without making the salad overly hot. The salmon cooks fast, stays moist, and pairs beautifully with crunchy vegetables and a citrus dressing. The result is a healthy grilled salmon salad with a balance of smoky, sweet, tangy, and fresh flavors.

Buying Salmon

Salmon is available in several varieties, and the type you choose will affect the final flavor of the salad. Wild-caught salmon is recommended when available because it usually has a more pronounced flavor. Chinook salmon, also called King Salmon, is a wonderful choice because it is rich, large, and naturally flavorful. Steelhead is another good option, and farmed Atlantic salmon will also work if that is what you can find.

When shopping, look for fresh salmon that does not smell strongly fishy. A clean, mild aroma is a good sign. For even grilling, choose the center-cut portion of a whole filet. This section is thicker and more uniform than the tail end, which helps the pieces cook at a similar pace.

Chef’s Note: Ask the fishmonger or butcher to remove the pin bones before you take the salmon home. It saves time and makes the recipe much easier, especially if you do not have strong tweezers.

Blackening Spice

Blackening spice gives the salmon a deep color and savory crust. It is made with sugar, salt, chili powder, paprika, cumin, and cayenne. This seasoning is bold but not overpowering, and it is not meant to be extremely spicy. As the salmon grills, the seasoning darkens and develops a flavorful crust that works perfectly with the fresh salad ingredients.

For this grilled salmon salad, the basic blackening spice includes:

• Brown sugar
• Dark chili powder
• Kosher salt
• Paprika
• Cumin
• Cayenne pepper

Mix the spices in a small bowl, brush the salmon with olive oil, and coat the flesh side generously. The blackened salmon brings warmth and richness to the salad, while the orange vinaigrette keeps the dish bright and balanced.

Preparation

1. Begin by mixing the blackening spice blend in a small bowl.
2. If the salmon still has belly cartilage or uneven edges, trim them with a sharp filet or boning knife.
3. Remove any remaining pin bones with strong tweezers.
4. Cut the filet into 4 even portions. For the cleanest cuts, slice the filet in half, then cut each half in half again.
5. Coat the salmon with olive oil and season the flesh side well. The skin side does not need seasoning unless you plan to eat the skin.
6. Prepare the salad ingredients and orange vinaigrette before grilling so the salmon can be served warm.

It is best to portion the salmon before it goes on the grill. Once cooked, salmon becomes flaky, and cutting it afterward can make the pieces look less clean.

Orange Vinaigrette Dressing

The orange vinaigrette is simple, fresh, and ideal for balancing the richness of grilled salmon. Add the ingredients to a small jar, secure the lid, and shake until the dressing is fully combined. If serving more than four people, double the recipe.

• 1/4 cup extra virgin olive oil
• 2 tablespoons freshly squeezed orange juice
• 1 tablespoon honey
• 1 tablespoon red wine vinegar
• 1/2 tablespoon Dijon mustard
• 1/4 teaspoon kosher salt
• 1/8 teaspoon coarse or freshly cracked black pepper

Grilled Salmon Salad Ingredients

For four servings, plan on about 6 cups of rinsed and dried greens. Romaine, green leaf lettuce, or red leaf lettuce all work well because they hold up to the warm salmon and vinaigrette. The salad should be colorful, crisp, and fresh.

• Cherry or grape tomatoes
• Avocado
• Thinly sliced red onion
• Orange slices or wedges
• Slivered almonds or another crunchy nut, optional

How to Make Grilled Salmon Salad

1. Prepare the grill for two-zone cooking, aiming for 500 degrees F over the direct heat side. This gives you one hot side for searing and one cooler side to finish cooking if needed. The same setup can be used on a gas grill.
2. Place the salmon flesh side down over direct heat and close the lid. Grill for 4 to 5 minutes, or until the seasoning forms a dark seared crust.
3. Flip the salmon so the skin side is down over direct heat. Close the lid and continue cooking. The skin may crisp or char slightly, which is normal.
4. After about 4 minutes, check the internal temperature in the thickest part of the salmon. Remove the fish when it reaches 135 to 140 degrees F.
5. If the salmon needs more time, move it to indirect heat and continue cooking until it reaches the correct internal temperature.
6. Toss the greens, avocado, tomatoes, onion, orange wedges, and nuts with the vinaigrette. Divide the salad among four plates and top each serving with a warm piece of grilled salmon.

Important Note: Clean grill grates help prevent the salmon from sticking. Brush the grates well before cooking and oil them if needed.

Oven Modification: If you do not have a grill, blacken the salmon under a broiler set to high or sear the flesh side in a hot pan. Once the top has the color you want, finish the salmon in a 375 degree F oven until the internal temperature reaches 135 to 140 degrees F.

Wine Pairing

Grilled salmon is often a good match for lighter red wines such as Pinot Noir, Gamay Noir, or Merlot. However, this salad also includes bold seasoning and a bright citrus vinaigrette, so a wine with freshness and acidity works especially well.

A rosé sparkling wine is a strong pairing for this dish. It has enough structure for the rich salmon, while the bubbles and acidity complement the orange vinaigrette and fresh vegetables. A still rosé is another good option if sparkling wine is not available.

Other Salad Recipes

If you enjoy hearty meal-sized salads, this grilled salmon salad is a great starting point. Similar salads can be made with grilled chicken, black beans, buffalo chicken, or grilled vegetables. The same idea applies: use fresh greens, add a satisfying protein, include texture, and finish with a flavorful homemade dressing.

• Grilled Chicken Salad with Candied Pecans
• Black Bean Salad
• Grilled Buffalo Chicken Salad
• Grilled Beet Salad

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About Vindulge

Mary, a certified sommelier and recipe developer, and Sean, a backyard pitmaster, are co-authors of Fire + Wine and Fire + Wine Backyard Pizza. They have been creating food and wine content since 2009 and live in Oregon on a farm just outside Portland.

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