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Now that I have bought a new grill for our house, you can’t stop me! I will make the most go this summer and grill everything I can from steaks and burgers, to fruit and whatever else I can find! As a result, though, I am sure to have plenty of leftovers at all time, one of my favorites being salmon. Now although salmon is so versatile, most of the time the laziness in me resorts to a filet of salmon alongside mashed potatoes and asparagus. Time to get out of the box and used those leftover filets to make a delicious and light grilled salmon salad!
Is it really even summer time without the smell of the flames from a grill. But when you think grilling, salad is not the first thing that comes to mind. But it could be! Salads can get pretty boring, so the addition of a delicious, charred grilled protein may be just the thing to turn it around. This simple grilled salmon salad pairs a simple, pretty generic salad base, with tender lemon garlic grilled salmon. What’s not to love?
Grilled Salmon
The hands down star of this show is a simple lemon garlic salmon. For two large lunch salads, you will probably need 12oz worth of filets. Prep the salmon by making sure all of the pin bones are removed. If desired, remove the skin as well. Set aside and grab a small bowl. To the bowl, add 3 tbsp of softened salted butter, 2 tsp of lemon pepper seasoning, 1 minced clove of garlic, and 1/2 tsp of dried parsley. Mix to combine and smear all over the top of the salmon. On top of the butter, lay 2-3 slices of lemon.
Place the filet(s) on a hot grill, heated to about 400 degrees. Cook for 5-7 minutes, or until the internal temperature reaches 145, flipping halfway if desired. Once the salmon reaches the desired temperature, remove and allow it to rest while you prep the rest of your salad.
Easy Grilled Salmon Salad
This recipe yields 2 full sized salads, but feel free to serve as one large salad platter or 2 smaller meals. To being, place 6 cups of chopped romaine or mixed greens on your plate(s). On top of your beds of lettuce, add:
- 2 eggs hard boiled peeled, and cut in half
- 2 roma tomatoes sliced
- ⅓ cup seedless cucumber sliced
- 3 tbsp pickled red onions, optional
- ¼ cup red onion diced
- 2 tbsp feta cheese crumbled
Use a fork to flake your salmon into large chunks, and add on top of the bed(s) of salad. For the dressing, you can totally use your favorite bottled dressing, or whatever you have in the fridge, but I like to keep it simple. I drizzle my salads with a 3-2-1 combo. 3 tbsp of olive oil, 2 tbsp of red wine vinegar, and 1 tbsp of lemon juice. Season with some flakey sea salt and cracked black pepper and you are all set! This grilled salmon salad takes your run of the mill standard salad and elevates to to a summertime staple with the addition of grilled lemon garlic salmon!
Want More Salad Recipes?
- Shrimp Cobb Salad With Sweet Onion Dressing
- Watermelon Cucumber Salad
- Cucumber Avocado Salad
- Harvest Salad
- Grilled Asparagus Salad
- Chicken Caprese Salad With Avocado
- Chicken Kale Caesar Salad
Grilled Salmon Salad
Ingredients
Grilled Salmon
- 12 oz salmon filet
- 3 tbsp salted butter softened
- 1 tsp lemon pepper seasoning
- 1 clove garlic minced
- ½ tsp dried parsley
- 1 small lemon sliced
Salad
- 6 cup romaine or mixed greens
- 2 eggs hard boiled and peeled
- 2 roma tomatoes sliced
- ⅓ cup seedless cucumber sliced
- 3 tbsp picked red onion optional
- ¼ cup red onion diced
- 2 tbsp feta cheese crumbled
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- salt and crushed black pepper
Instructions
Grilled Salmon
- Preheat your grill to 400°
- Prep your salmon by making sure all pinbones are removed. Remove skin if desired.
- In a small bowl, combine butter, lemon pepper, garlic, and dried parsley. Spread evenly over the top of the salmon. Lay slices of salmon on the top of the filet
- Place on the grill and cook until the salmon reaches 145°, 5-7 minutes, flipping halfway if desired.
Salad
- In a large bowl or serving platters, lay down the lettuce.
- Top with halved eggs, tomatoes, cucumber, onions, pickled red onions, feta, and chunks of the cooked salmon (flaked with a fork).
- Drizzle with your favorite dressing, but I prefer a simple drizzle of olive oil, red wine vinegar, lemon juice, salt and pepper. Serve immediately.
