Grilled Salmon Salad

This grilled salmon salad is a fresh mix of crisp kale, crunchy croutons, and Parmesan, all tossed in a tangy vinaigrette. Topped with flaky, perfectly grilled salmon, it’s a light yet satisfying meal with great flavor and crunch.

Salmon Kale Salad

This Grilled Salmon Kale Salad is as easy as it gets—just toss together some fresh greens with your favorite crunchy toppings, drizzle with a zesty honey lemon vinaigrette, and top with a piece of perfectly grilled salmon. No fancy techniques needed—just a little seasoning, a quick grill, and you’ve made a healthy meal that you can customize to be low carb, keto-friendly, paleo, or whole30 compliant.

This recipe is fast, flavorful, and packed with heart-healthy nutrients. It’s the perfect go-to meal when you’re craving restaurant-quality fish but don’t want to fuss. This salad proves that nutrient-dense dishes don’t have to be complicated!

Grilled Salmon Kale Salad Ingredients

• Alaskan salmon fillets
• Extra virgin olive oil
• Kosher salt
• Shredded kale: Make sure to wash, fry and remove the stems.
• Parmesan cheese
• Pecans
• Croutons
• Red pepper
• Apple cider vinegar
• Dijon mustard
• Fresh squeezed lemon juice
• Honey: For a keto-friendly version, you can substitute the honey with a low-carb sweetener like stevia, monk fruit, or erythritol.
• Ground black pepper
• Lemon zest

See the recipe card for full information on ingredients and quantities.

How to Make the Perfect Grilled Salmon Salad

1. Make The Vinaigrette: Whisk together the olive oil, apple cider vinegar, Dijon mustard, lemon juice, lemon zest, honey, salt, and pepper in a small bowl. Set aside.
2. Assemble The Salad: Slice the kale into thin strips and place into large bowl. Add the croutons, Parmesan, pecans, crushed red pepper, and season with salt and pepper. Toss with desired amount of vinaigrette and set aside.
3. Season The Salmon: Season the salmon with dash of salt and drizzle with olive oil.
4. Cook: Grill the salmon on medium-high heat, skin-side up, for 3 to 4 minutes on each side or until fish flakes with a fork. Remove from grill and let rest for 5 minutes.
5. Serve: Serve the dressed kale salad with piece of salmon on top. Enjoy!

Best Dressing for Grilled Salmon Salad

The best dressing for Grilled Salmon recipes served over salad is one that complements the rich, smoky flavors of the fish while enhancing the freshness of the greens. A honey lemon vinaigrette is my top choice because the balance of tangy citrus and sweet honey pairs perfectly with the salmon’s natural flavors. The acidity from the lemon helps cut through the richness of the fish, while the honey adds a subtle sweetness.

However, if you follow a low carb lifestyle or are looking for a keto-friendly dressing, a Dijon mustard vinaigrette with a touch of garlic can bring a savory bite. Or a creamy avocado dressing offers a rich, smooth texture that melds well with the salad’s crunch, all while keeping it low-carb and full of healthy fats. No matter your dietary preference, these dressings elevate your grilled salmon salad with the perfect mix of flavors and textures!

Grilled Salmon Salad Meal Prep Tips

Here’s a few things to keep in mind when getting your salmon ready for grilling:

• Pat With A Paper Towel: Make sure that your rinse the salmon and pat dry with a paper towel before cooking. This is good practice no matter what method of cooking you choose and could be the key part in your recipe prep.
• Season Simply: Salmon is great with a simple salt and pepper seasoning, dry rub, or marinade. Salmon picks up flavor quickly, so be sure not to overmarinate. A quick 20-30 minutes is usually long enough to add just the right amount of flavor.
• Pick Your Protein: Look for moist, clean-cut steaks or fillets free of any strong fishy odor. I prefer to buy wild-caught salmon, especially from Alaska. It tends to be more sustainable and packed with rich, natural flavor. Farmed salmon can still be a good option if wild salmon is unavailable. However, it tends to have a milder flavor and higher fat content.
• Fresh Vs. Frozen: Buy your salmon the day you will be cooking it. If you do purchase it in advance, keep it loosely wrapped and stored in the coldest part of your fridge for 1-2 day at the most. If using frozen, thaw the salmon in your refrigerator for 1-2 days (and not on the kitchen counter).
• Make-Ahead Meal: You can grill the salmon ahead of time and then place it in the fridge. Store the salad greens, croutons, and dressing separately from the salmon and you’ve made meal prep quick and easy!
• Add A Variety of Veggies: For more color and crunch, consider adding other veggies like cucumber, cherry tomatoes, bell peppers, or red onion to your salad. These can easily be prepped and stored in containers for a nutritious, ready-to-go meal.
• Fill with More Healthy Fats: For an extra boost of nutrition, you can add some sliced avocado or a handful of nuts (like almonds or walnuts) to your salad. These add healthy fats and additional flavor while still keeping it keto or paleo-friendly.

Grilled Salmon Salad Variations

You can easily customize this grilled salmon salad recipe based on what you’re craving!

Create the Classic Caesar: You can’t go wrong with a classic Caesar grilled salmon salad. It features a creamy Caesar dressing with crunchy croutons, shaved Parmesan, and a sprinkle of capers or anchovies. Swap the kale for romaine lettuce or mixed greens and top with a squeeze of lemon, and this salad brings all the richness and tang of the classic Caesar.

Serve It Mediterranean Style: Make a Mediterranean-style grilled salmon salad by tossing mixed greens or arugula with a lemon and fresh herbs (dried oregano, fresh dill or basil all work well) vinaigrette. Top the salad with Kalamata olives, cherry tomatoes, red onion, cucumbers, and feta cheese. You can also add roasted red peppers or toasted pine nuts for extra flavor and crunch.

Add Asian Influence: An Asian-inspired grilled salmon salad combines a sesame-ginger vinaigrette with shredded carrots, cucumber ribbons, edamame, and sliced radishes. Toss with mixed greens or baby spinach, and garnish with green onions, cilantro, and toasted sesame seeds for a fresh, vibrant twist.

Tips for Perfectly Grilled Salmon for Salads

There are many ways to prepare salmon but one of the more flavorful methods (and my favorite) is grilling. Cooking salmon on the grill is actually very easy; follow these tips and you’ll have perfectly grilled salmon for your salad every time!

Grease The Grill: Make sure to heavily grease your grilling surface before placing the salmon on the grill. A greased grill basket is a great tool to keep the salmon together while cooking. A greased grill pan is a great alternative to an outdoor grill, especially if you’re cooking indoors, and can give you similar grill marks and smoky flavor.

Grill The Fillet On Foil: If you don’t have a grill basket, try grilling your salmon on non-stick foil. Just cut slits in the foil to allow the juices to drain, ensuring a crispier texture.

Skin-On or Skinless: While you can certainly ask to have the skin removed, grilling with the salmon skin on makes it easier to handle and flip the fish. You can always remove it before serving. If using a grill basket, keep the skin on for easier handling.

Time And Temperature: Preheat your gas grill, then turn the heat down to medium. Grill with the lid open for the best results. A good rule of thumb is to cook the salmon for 4-6 minutes per ½ inch of thickness or until it flakes easily with a fork.

Fill With More Flavor: Optionally, turn the salmon halfway through cooking and brush it with a bit of olive oil, sauce, or butter to add richness and boost the flavor.

More Easy Grilling Recipes

• Grilled Salmon
• Best Grilled Chicken Breasts
• Grilled Tilapia

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