Welcome to this refreshing recipe for Grilled Salmon Salad with Creamy Cilantro Lime Dressing! Perfect for outdoor gatherings or a light summer meal, this salad is full of fresh, organic ingredients and flavors that celebrate the season. Whether you’re new to cooking salmon or a seasoned pro, this easy-to-follow recipe will have you enjoying a delicious, healthy meal in no time. Let’s dive into this flavorful journey together.
Introduction
Grilled Salmon Salad with Creamy Cilantro Lime Dressing is a fantastic dish that combines the rich, smoky flavors of grilled salmon with the bright, zesty notes of cilantro and lime. It’s a wonderful choice for anyone looking to enjoy a fresh, light, yet satisfying meal. Originating from a fusion of Mediterranean and Mexican influences, this dish pairs perfectly with warm summer days. Whether you’re following a low-carb or keto diet or simply love vibrant flavors, this salad is a must-try for all grilled salmon enthusiasts.
Discover more seafood recipes and elevate your summer dining experience.
Ingredients for Grilled Salmon Salad
- Creamy Cilantro Lime Dressing
- 1/3 cup olive oil
- 1/4 cup lime juice (more to taste)
- 1/2 cup mayo
- 1/2 teaspoon salt
- 2 garlic cloves
- 1/2 jalapeno, sliced (add more for extra heat)
- 1/2 teaspoon honey (more to taste)
- 1/2 cup cilantro, packed (tender stems OK)
- Grilled Salmon Salad
- 4 pieces of salmon (4-6 ounces each)
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 5 ounces baby arugula
- 3 Turkish cucumbers, sliced and salted
- 1/4 cup red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 2 avocados, sliced
- 1/3 cup toasted pumpkin seeds
- 1/3 cup cotija cheese, crumbled
- Fresh cilantro for garnish
For those with dietary restrictions, you can substitute Greek yogurt for mayo and use almond-based cheese instead of cotija for a dairy-free version.
How to Make Grilled Salmon Salad – Step by Step
Step 1: Prepare the Dressing
Place olive oil, lime juice, mayo, salt, garlic, jalapeno, and honey in a blender. Blend until smooth, then add cilantro and blend again. Adjust the lime and honey for sweetness and tang.
Step 2: Grill the Salmon
Brush each salmon piece with olive oil and season with salt, chili powder, and cumin. Grill on medium-high heat for 3-4 minutes on each side until cooked to your desired doneness.
Step 3: Assemble the Salad
In a large bowl, toss the arugula, cucumbers, and onions with a small amount of the dressing. Fold in avocados, tomatoes, half the pumpkin seeds, and half the cotija cheese. Taste and adjust seasoning if needed.
Step 4: Serve the Salad
Arrange the salad on a serving platter and place the grilled salmon on top. Sprinkle with remaining pumpkin seeds, cotija cheese, and cilantro leaves. Serve immediately with the remaining dressing on the side.
Tip: For the best results, use fresh, high-quality salmon and ensure your grill is properly preheated to avoid sticking.
Helpful Tips for Grilled Salmon Salad
- Salmon freshness: Always use the freshest salmon possible for the best flavor.
- Grill marks: To achieve perfect grill marks, avoid moving the salmon too early. Wait for about 3-4 minutes before flipping.
- Dressing balance: Start with less jalapeno if you’re sensitive to spice, and gradually add more for heat.
- Extra toppings: Feel free to add roasted corn or black beans for additional texture and flavor.
Cooking Tips for the Best Grilled Salmon Salad
- Best grilling techniques: Preheat the grill well and oil the grates to prevent sticking.
- Salmon hacks: Pat the salmon dry before grilling for a better sear, and don’t overcook it—salmon should flake easily but remain moist inside.
- Equipment: A cast iron grill pan works wonders if you don’t have an outdoor grill.
Serving Suggestions for Grilled Salmon Salad
Pair this Grilled Salmon Salad with a chilled glass of white wine or a citrusy lemonade for a refreshing meal. It also goes well with crispy garlic bread or a side of roasted sweet potatoes. The creamy cilantro lime dressing complements a variety of side dishes, making it a versatile meal for any gathering.
Try more summer salad recipes.
Nutritional Information
Calories: 450
Protein: 28g
Fats: 30g
Carbohydrates: 10g
Fiber: 5g
Nutritional info for Grilled Salmon Salad varies slightly based on the specific ingredients used.
Storage and Leftovers for Grilled Salmon Salad
To store the salad, keep the components (salmon, dressing, and salad) separate. Store the salmon in an airtight container for up to 3 days. The dressing can last up to a week in the fridge. Reheat the salmon gently in the oven or microwave and toss the salad with dressing just before serving for freshness.
Frequently Asked Questions (FAQs) for Grilled Salmon Salad
- Can I use frozen salmon for this recipe?
Yes, but make sure to thaw it completely before grilling for the best texture. - How spicy is the dressing?
The heat can be adjusted by adding more or less jalapeno. Taste as you go! - What’s a good substitute for cotija cheese?
Feta cheese is a great alternative if cotija is unavailable. - How can I make this salad more filling?
Add grains like quinoa or farro to bulk up the salad for a heartier meal.
Related Recipes for Grilled Salmon Salad Lovers
- Sausage Balls Recipe with Red Lobster Mix – Easy & Tasty
- Peanut Butter Ganache – A Guide to Perfect Desserts
Conclusion
We hope you enjoy this vibrant Grilled Salmon Salad with Creamy Cilantro Lime Dressing as much as we do! It’s the perfect way to bring fresh, bold flavors to your table. Don’t forget to share your experience and any unique twists you’ve added in the comments below. Happy grilling!
Print
Grilled Salmon Salad with Creamy Cilantro Lime Dressing
Description
Welcome to this refreshing recipe for Grilled Salmon Salad with Creamy Cilantro Lime Dressing! Perfect for outdoor gatherings or a light summer meal, this salad is full of fresh, organic ingredients and flavors that celebrate the season. Whether you’re new to cooking salmon or a seasoned pro, this easy-to-follow recipe will have you enjoying a delicious, healthy meal in no time. Let’s dive into this flavorful journey together.
Ingredients
- Creamy Cilantro Lime Dressing
- 1/3 cup olive oil
- 1/4 cup lime juice (more to taste)
- 1/2 cup mayo
- 1/2 teaspoon salt
- 2 garlic cloves
- 1/2 jalapeno, sliced (add more for extra heat)
- 1/2 teaspoon honey (more to taste)
- 1/2 cup cilantro, packed (tender stems OK)
- Grilled Salmon Salad
- 4 pieces of salmon (4–6 ounces each)
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 5 ounces baby arugula
- 3 Turkish cucumbers, sliced and salted
- 1/4 cup red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 2 avocados, sliced
- 1/3 cup toasted pumpkin seeds
- 1/3 cup cotija cheese, crumbled
- Fresh cilantro for garnish
Instructions
Step 1: Prepare the Dressing
Place olive oil, lime juice, mayo, salt, garlic, jalapeno, and honey in a blender. Blend until smooth, then add cilantro and blend again. Adjust the lime and honey for sweetness and tang.
Step 2: Grill the Salmon
Brush each salmon piece with olive oil and season with salt, chili powder, and cumin. Grill on medium-high heat for 3-4 minutes on each side until cooked to your desired doneness.
Step 3: Assemble the Salad
In a large bowl, toss the arugula, cucumbers, and onions with a small amount of the dressing. Fold in avocados, tomatoes, half the pumpkin seeds, and half the cotija cheese. Taste and adjust seasoning if needed.
Step 4: Serve the Salad
Arrange the salad on a serving platter and place the grilled salmon on top. Sprinkle with remaining pumpkin seeds, cotija cheese, and cilantro leaves. Serve immediately with the remaining dressing on the side.
Tip: For the best results, use fresh, high-quality salmon and ensure your grill is properly preheated to avoid sticking.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
Buy Now →
Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
Buy Now →Notes
- Salmon freshness: Always use the freshest salmon possible for the best flavor.
- Grill marks: To achieve perfect grill marks, avoid moving the salmon too early. Wait for about 3-4 minutes before flipping.
- Dressing balance: Start with less jalapeno if you’re sensitive to spice, and gradually add more for heat.
- Extra toppings: Feel free to add roasted corn or black beans for additional texture and flavor.
