This Grilled Salmon Salad tops crisp greens with BBQ basted salmon and a bright homemade vinaigrette, all in under 20 minutes. It’s simple enough for a weeknight but elegant enough for a dinner party. This is the salad I make when I want something that feels special without much effort.
If you want some more ways to make your favorite fish even better, then try my Tuna Fish Cakes or my Pistachio Crusted Halibut.
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Why this Grilled Salmon Salad Recipe is a Keeper
My salmon salad is a keeper because it hits that perfect balance of fresh, hearty, and satisfying without feeling heavy. It’s the kind of salad that actually eats like a meal with protein‑rich, full of texture, and endlessly customizable depending on what’s in season. Whether you’re making it for a quick lunch, a light summer dinner, or meal prep for the week, it stays reliable, flavorful, and genuinely crave‑worthy.
ONLY USE 2-4 OF THE MOST APPLICABLE FEATURES.
- 30 Minute Meal: This recipe is quick and easy from start to finish.
- Easy Ingredients: It uses common ingredients you likely have on hand.
- Healthy: This is a nutritious option that fits well into a balanced diet.
- Special Occasion Worthy: It’s impressive enough to serve at a gathering or holiday.
Should I Flip the Salmon While Grilling?
Generally, no. Salmon is best cooked skin side down to keep the flesh from falling apart. Flipping it too soon can increase the risk of sticking and breaking. If you want grill marks on both sides, flip it briefly near the end of cooking.
What Reader’s Are Saying…
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“So simple and delicious! I absolutely loved this with the lemon zest you suggested.”
~ Genevieve
Salad Ingredient Notes to Make the Salmon Recipe
A couple of ingredients make this salad come together fast. A simple vinegrette, salt and pepper
This is an overview of key ingredients. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Salmon Fillets: Cut into 4 to 6 ounce pieces for even, quick cooking.
- Mixed Field Greens: A mix of lettuces and greens gives the salad the best texture and flavor.
Variations and Substitutions to Make Grilled Salmon Salad
This salad with salmon is easy to make your own. Serve the salad with avocado slices, extra dressing is great for the recipe.
➡️ Bake Instead: Bake the salmon in the oven if you don’t have a grill.
➡️ Swap the Veggies: Customize the arugula salad with your favorite vegetables and herbs. Assemble the salad ahead of time.
➡️ Change the Dressing: Try a lime juice vinaigrette or a yogurt dill dressing instead.
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Kitchen Tools To Make Salmon on the Grill Easier
A couple of basic tools make this warm salmon recipe easy to pull off.
- Grill: Use an indoor grill or an outdoor charcoal or gas grill to grill and cook the salmon.
- Tongs: Use tongs or a fish spatula to flip the salmon carefully.
How to Make Grilled Salmon Fillet Salad
This delicious grilled salmon salad is perfect for summer barbecues and outdoor gatherings, because it brings together everything you want in a warm‑weather meal: freshness, lightness, and big flavor without any heaviness.
These are just highlights. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Grill the Salmon. Preheat the grill and ensure that your grates are cleaned and lightly greased with oil. Season and cook the salmon to desired doneness, brush the salmon with BBQ sauce near the end.
- Toss the Salad. Combine the greens, tomatoes, cucumber, and sliced red onion in a large bowl.
- Dress and Top the Salad. Whisk the olive oil dressing in a small bowl, then place the salmon on the salad and drizzle over top. Serve with a lemon or lime wedge.
Prep Ahead and Short Cut Tips – Season Salmon
This salad is great for meal prep.
➡️ Prep the Salad Ahead: Wash and chop the salad ingredients up to a day in advance.
➡️ Make the Dressing Early: Whisk the dressing ahead and store it in the fridge until ready to use.
What Is the Difference Between Wild Caught and Farmed Salmon?
Wild caught salmon generally has a richer flavor and firmer texture. Farmed salmon tends to be more affordable with a milder flavor. Both are packed with protein and work well in this recipe. Choose whichever fits your budget and taste preference.
How Do I Know When the Salad is Done?
Cook salmon on the grill on a medium-high heat for about 3-4 minutes per side. The best salmon is done when the internal temperature of the salmon reaches 145°F. It should easily flake with a fork.
Store the Easy Salad, Reheat and Use Leftover
- Storing: Store the salmon and salad separately in airtight containers in the fridge for up to a week.
- Reheating: This salad is best served cold or at room temperature and does not need reheating.
- Using Leftovers: Flake leftover salmon into my Teriyaki Salmon Bowls, or serve it over my Marinated Green Bean for a fresh lunch.
Expert Tips for Making the Best Grilled Salmon Salad
This is one of my favorite hot summer salmon recipes. Here are a few things to remember:
➡️ Don’t Overcook: Overcooked salmon turns dry and tough, so watch it closely. Let sit for a few minutes before serving.
➡️ Let It Rest: Resting the salmon briefly helps the juices redistribute.
➡️ Use Fresh Ingredients: Fresh greens and vegetables make the biggest difference in flavor.
➡️ Get Creative: Add avocado, feta, or your favorite nuts to the salad.
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Grilled Salmon Summer Salad
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Ingredients
- 1 ½ pounds Salmon, cut into 4-6 oz filets
- 1 teaspoon Lemon-pepper seasoning
- 1 teaspoon Garlic powder
- ½ cup BBQ Sauce
Salad
- 4 cups Mixed Field Greens
- 16 Cherry Tomatoes, cut in half
- 1 Cucumber, thinly sliced
- ½ Red Onion, thinly sliced
Dressing
- ¼ cup Olive Oil
- 2 tablespoons Lemon juice
- 1 tablespoon Dijon Mustard
- 1 teaspoon Honey
- ¼ teaspoon All Purpose Seasoning
Instructions
- Spray grill with cooking spray to prevent sticking.
- Preheat grill to medium high.
- Season both sides of salmon with lemon-pepper and garlic.
- Place salmon on grill and grill for five minutes per side.
- Baste both sides with barbeque sauce and grill for one to two minutes more per side.
Salad
- Toss together your salad ingredients in a large bowl.
Dressing
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
Christina’s Notes
- Grill Skin Side Down: Starting skin side down keeps the salmon from falling apart.
- Don’t Overcook: Pull the salmon once it flakes easily, usually 10 to 14 minutes total.
- Baste Near the End: Adding BBQ sauce in the last few minutes prevents burning.
- Store Separately: Keep salmon and salad in separate containers so the greens stay crisp.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
I love the bbq flavor which helps downplay the strong taste of the salmon itself. Yummy.
This tasted so amazing! Thanks a lot for sharing this super easy to make recipe! Fam really loves it! Will surely have this again! Highly recommended!
Our new favorite way to make salmon. This was absolutely scrumptious! Thank you!
So simple and delicious! I absolutely loved this with the lemon zest you suggested.
That sounds amazing!