Want to eat more fish but need a little nudge? This Grilled Salmon Salad with spring greens is one of my favorite ways to eat fresh fish like salmon, ahi, or halibut. This easy 30 minute meal meal is low carb, gluten free, paleo, whole 30, Weight Watchers friendly, and really satisfying. Dang pretty, too.
If you’re looking for an excuse to eat more fish but aren’t quite sure how to do it, I suggest grilling it up and putting it on top of a bed of greens, it’s about as easy as it gets. No need to fire up an outdoor grill, I use my grill pan, which practically lives on my stove I use it so often. It’s hard anodized so there’s no non-stick coating to rub off on my food ~ I have a pet peeve about little black flecks that aren’t pepper in my meal ;)
If you follow TVFGI you’ve seen me use this pan for grilled garlic toast, chicken, blistered Shishito peppers, and grilled baby bok choy, among many other recipes. I use it to get great grill marks on pineapple and stone fruit, too.
When it comes to serving this grilled salmon salad I always reach for a wide shallow bowl because it’s fun to eat out of and displays all those fresh ingredients that I’ve gone to such trouble to source. Today I used Royal Doulton’s pasta bowls ~ they’re large enough to hold a complete meal. I like them for pasta, risotto, stews, chili, as well as smoothie and grain bowls, too ~ I may go completely plateless in ’18!
A little vinaigrette not only dresses the salad but flavors the fish, too. You can use your favorite store bought dressing, but homemade is so much nicer. Here are a few that I think would work for a fish salad ~
Tips for a killer grilled salmon salad ~
- To get great grill marks on your fish, make sure your grill pan is nice and hot to start with. Brush the top side of the fish with olive oil and then place it on the hot grill, being careful not to move it for several minutes. This allows the marks to form. Flip and repeat on the other side. If your marks are pale, your grill isn’t hot enough. Salmon cooks quickly, in about 4 minutes per side, or until it flakes easily with a fork.
- Allow the fish to cool a bit before adding it to your salad so the heat doesn’t immediately wilt the greens. The fish can be served warm, room temperature, or chilled.
- To revive the shine on the fish, brush with a little dressing just before serving.
Want to eat more fish but need a little nudge? This Grilled Salmon Salad with spring greens is low carb, gluten free, paleo, whole 30, Weight Watchers friendly, and really satisfying.
Ingredients
- 2/3 pound fillet of salmon, ahi tuna, halibut, or fish of your choice, or 1/3 pound per serving
- olive oil
- salt and fresh cracked black pepper
- radicchio or red endive leaves, washed and dried
- red endive or radicchio lettuce
- mache or other spring greens
- radishes, quartered or sliced
- strawberries, hulled and cut in half
- small cherry tomatoes, halved
- small pickling or Persian cucumbers, sliced lengthwise in thin ribbons
- red onion, very thinly sliced
- assorted edible flowers like pansies or marigold petals for garnish
- olive oil and vinegar in equal parts
- minced garlic
- grainy mustard
- honey
- salt and pepper
Instructions
- Heat a grill pan on medium high for several minutes so it gets really hot. Brush the salmon with olive oil, and season with salt and pepper on both sides. Sear the fish for 3-6 minutes on each side, or until it flakes easily with a fork. Set aside.
- Arrange the lettuces and veggies in a wide shallow bowl, and place the fish in the center. Garnish with edible flowers and fresh herbs, if you like. Drizzle with dressing just before serving.
- For the dressing, whisk together the oil and vinegar with the other ingredients to taste.
Make it your own ~
- Change up the fish and greens any way you like, like I did with this POACHED HALIBUT SALAD WITH MEYER LEMON VINAIGRETTE or this PRETTY PLATED TUNA SALAD.
Thanks for pinning this Grilled Salmon Salad
22 Comments
Nanette Jackson
June 26, 2019 at 12:12 pmI look forward to shopping in my yard tonight for some wonderful flowers to put on this dish tonight. I will take a picture and post. Everything here is blooming with all of the daylight in Alaska. Thank you Sue you make me look like a professional chef with your recipes. You are truly amazing. Thank you endlessly. I am going to be using some fresh Yukon king salmon, absolutely the best salmon in the world.
Sue
June 26, 2019 at 12:20 pmLol I love the idea of shopping your yard! I wish I could sit down with you Nanette, your meal sounds like it’s going to be amazing. Thanks for the support :)
Denise Roesch
April 19, 2019 at 6:00 pmHow many calories in this salad with an 8 oz salmon filet?
Sue
April 19, 2019 at 7:17 pmThe calories in 8 ounces of salmon would be about 475, Denise. The greens and veggies would be minimal calories, and the rest would come from how much dressing you choose to put on.
Thai Chicken Salad | The Noshery
July 1, 2018 at 4:01 am[…] grilled salmon salad with spring greens […]
Subhasmita Panigrahi
April 24, 2018 at 9:23 pmThis looks spectacular. What a lovely way to eat all those fresh spring greens in a bowl along with Grilled salmon.
Laura | Tutti Dolci
April 20, 2018 at 5:08 pmStunning spring salad, Sue! :)
2 Sisters Recipes
April 19, 2018 at 7:10 pmYou make everything look soooo pretty Sue! Even grilled salamon looks gorgeous- love this recipe !!
Jean | DelightfulRepast.com
April 19, 2018 at 2:59 pmSue, this looks so tempting. I’m Pinning it now and making it soon!
Alexandra
April 19, 2018 at 10:19 amGrilled salmon on this gorgeous salad! I grill salmon a lot, especially in the summer, sliced or filleted with lot’s of lemon! Now, this salad, is such an inspiration for better and prettier !!!!
Sue
April 19, 2018 at 10:44 amI agree, grilled salmon is the way to go for summer, I’m thinking of doing an all-salmon week, there are so many ways to enjoy it.
Lynn A
April 19, 2018 at 9:55 amI am one of those sad, grill challenged people! I just can’t get it right, no matter what I do! I have a cast iron grill pan, too, and I LOVE it!! It saves me the embarrassment of serving bleeding charcoal bricks for dinner!! LOL What a beautiful salmon recipe! I am so impressed with all the flowers you use in your recipes! Makes me happy just looking at your photos!!
Sue
April 19, 2018 at 10:10 amThanks Lynn! The idea of bleeding charcoal bricks makes me cringe :) I don’t even have an outdoor grill, that’s on my to do list, but for now, the grill pan does the trick ;)
Vicky
April 19, 2018 at 9:01 amThis dish is so vibrant and colorful. It is like spring on a plate. Is there anything better than fresh salmon on a hot day?
Sue
April 19, 2018 at 9:03 amYou’re right, and this is the way to eat fish in the spring and summer for sure.
Veena Azmanov
April 19, 2018 at 8:59 amWhat a delicious Grilled Salmon Salad! I simply cannot wait to try it! Very interesting combination of ingredients. I am saving this recipe for later. Yum!
Megan Marlowe
April 19, 2018 at 8:37 amI am just recently a salmon lover after turning my nose up at it for years. I love to prepare it over a bed of salad as you have done. It’s gorgeous and I love the addition of the sweet strawberries. The dressing also sounds delicious and I can’t wait to try the entire combo!
Sue
April 19, 2018 at 8:44 amI can relate, I grew up in a fish hating family, we only ever had canned tuna, but I grew to adore fish of all kinds :)
Jennifer @ Seasons and Suppers
April 19, 2018 at 8:31 amWhat a beautiful plate! Loving all the goodness and the edible flowers are just so pretty. I’d want to sit and stare at it for a bit before eating :)
Tricia
April 19, 2018 at 8:26 amPerfectly gorgeous! Wish I had this salad right now. Eating on the road gets old fast ?
Pam Greer
April 19, 2018 at 8:02 amThat salad is a work of art!! I agree one of the simplest things is to grill salmon and put it on a bed of greens – so easy and so delicious!
Sue
April 19, 2018 at 8:12 amI feel so good after eating, too :) which is a bonus.