Light, fresh, and healthy grilled salmon salad recipe. Crisp vegetables are tossed in a tangy dressing and topped with flaky lemon pepper salmon. I like to prepare my salmon out on my grill during the summer months. I also love the flavor that the grill gives the salmon as it cooks. Want to know my secret ingredient to make this salad pop? Mint! Adding mint leaves into the base mix adds such a delicious and fresh bite of flavor! Make it with me!
Lemon Pepper Grilled Salmon
For this salmon, I chose to season the fish with fresh lemon zest and juice, and lemon pepper. It gives the fish such a nice flavor that compliments the salad very well.
Lemon and fish go so well together!
It’s important to look for high-quality, wild-caught varieties of salmon.
To prepare the salmon, simply pat it dry, then top it with lemon zest, lemon juice, and salt and lemon pepper. Flavor baby! Place the salmon on tin foil and then cook it out on your preheated grill.
You’ll know the salmon is finished cooking by using a fork to peek in the thickest part of your salmon. If it’s beginning to flake but is still a little translucent, it’s done. Or, if your salmon flakes easily with a fork, it’s ready.
You can also use an instant read thermometer to check the internal temperature. It should be 140°F.
Summer Spinach Salad
For the base of the salad, I added lots of colorful veggies, mint leaves, spinach leaves, arugula, craisins, and beets!
I used chopped cucumbers, broccoli, carrots, and bell peppers as the vegetables in this grilled salmon salad. Feel free to use any vegetables you have on hand!
I like adding beets to my salads because beets are high in fiber and promote the growth of good bacteria in your gut. They also help improve blood flow, lower blood pressure, and increase exercise performance.
Adding the fresh mint leaves brings a burst of flavor to every bite. It may sound strange, but trust me, it makes this salad so crisp and fresh!
You can use any salad dressing you like for this recipe! However, I suggest making my creamy citrus ginger dressing! It pairs so well with all these flavors!
OTHER FISH RECIPES TO TRY
- Honey Garlic Salmon
- Teriyaki Salmon Noodle Bowl
- Sheet Pan Baked Salmon
- Honey Dijon Salmon
- Easy Air Fryer Salmon
- Salmon Fish Tacos
If you give this recipe a try, let me know! Leave a comment, rate it, or snap a photo and tag it with @TheAlexDaynes on Instagram! I love to see what you’ve been cooking. It always makes my day!
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Grilled Salmon Salad
Light, fresh, and healthy grilled salmon salad recipe. Crisp vegetables are tossed in a tangy dressing and topped with flaky lemon pepper salmon.
Ingredients
- 2 4-ounce salmon fillets
- 1 lemon, juiced, and zested
- 1 Tablespoon extra virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon lemon pepper
- 1 cup spinach
- 1 cup arugula
- 4-5 fresh mint leaves
- 1/2 cup broccoli
- 1/2 cup diced cucumbers
- 1/2 cup diced bell peppers
- 1/2 cup shredded carrots
- 8 slices of canned beets
- 4 Tablespoons craisins
Instructions
- Preheat grill to medium-high.
- Pat the salmon dry, then season with olive oil, lemon juice, lemon zest, salt, and lemon pepper.
- Place the salmon on a piece of tinfoil, but do not spray it. You want the skin of the salmon to stick. (if the salmon doesn't have skin, spray the foil with cooking spray).
- Grill on preheated grill until just cooked; do not overcook. It will take about 10-20 minutes, depending on thickness. I recommend using an instant-read thermometer and be sure the internal temperature reaches 140°F. Remove from the grill and remove the skin.
- Toss all of the remaining salad ingredients together. Place the flaky, cooked salmon on the salad and enjoy with your favorite dressing. I recommend this creamy citrus ginger dressing Enjoy.
Nutrition Information:
Yield:
2Amount Per Serving: Calories: 387Total Fat: 19gCarbohydrates: 29gProtein: 31g
