This Grilled Salmon Salad with Creamy Cilantro Lime Dressing is perfect for summer barbecues and outdoor gatherings. Chock full of fresh organic produce, not only is this entree salad healthy and easy to make, it’s bursting with delicious summertime flavor! Keto and Low-carb. Looking for more? Check out our 30+ BEST Salmon Recipes.
This is a sponsored post for SAFEWAY® grocery store.
I’d love for you to meet one of my favorite summer salads! Grilled Salmon Salad with Creamy Cilantro Lime Dressing.
Salmon fillets are seasoned and grilled, then served over a bed of organic baby arugula, with avocado, cucumber, grape tomatoes, and shaved red onion tossed in a Creamy Cilantro Lime Dressing, sprinkled with pepitas and crumbled cotija cheese.
Grilled Salmon Salad Video
After our recent trip down to Mexico last week, one of the things I craved most while traveling is salad and, with the weather getting warmer, it felt like the perfect time to pull out the grill and make an event out of it!
This week we are thrilled to be collaborating with SAFEWAY®, a one-stop hub for fresh healthy ingredients, including a huge selection of organic produce and ingredients with their exclusive O Organics® brand- perfect for all our summertime creations!
One of the simple joys of summer is cooking meals alfresco, using fresh organic produce. SAFEWAY® is offering up some fun and joyful cooking inspiration with the ease of recipe planning with shoppable recipes, virtual cooking classes with celebrity chefs, and even culinary tips and tricks.
Salmon Salad Ingredeints
- Salmon filets – use wild salmon if possible, skin off! Or sub steelhead trout.
- Baby arugula- for that peppery bite! We used O Organics® brand or sub-baby spinach.
- Veggies and herbs: Turkish cucumbers, red onion, cherry or grape tomatoes, avocado, garlic, jalapeno, and fresh cilantro
- Mayo and Extra virgin Olive oil– we used O Organics® brand for this tecipe
- Sweetener- honey or agave
- Seasonings: Salt, black pepper, chili powder and cumin
- Garnishes: Toasted pumpkin seeds, cotija cheese, cilantro
How to make Grilled Salmon Salad with Creamy Cilantro Lime Dressing
Step one: Fire up the grill and make the flavorful dressing.
Fresh cilantro and jalapeno give it such a vibrant color!
Trust me when I tell you, you’ll want this dressing on everything- I usually make a double batch!
Step Two: Prep the salmon. Brush the salmon with olive oil and season with salt, cumin, and chili powder.
Step 3: Grill! Place the salmon on a greased, medium-high heat grill, turning over after 2-3 minutes. Cook to your desired doneness.
Step 4: Assemble the Salad. In a large mixing bowl, add the arugula, cucumbers, and some of the dressing, tossing to coat lightly.
Gently fold in the avocado, onions, tomatoes and pepitas, adding more dressing as needed. You will not need all the dressing.
Step 5: Serve! Place the dressed salad in a wide serving bowl or on a platter, and top with the grilled salmon.
Serving Suggestions
Sprinkle with the cotija cheese, pumpkin seeds, and a few fresh cilantro sprigs over the top, and serve immediately. This would be super tasty with a chilled gazpacho, and toasty bread.
Storage
This salad is best eaten right away! Leftover salmon will keep up to day days in the fridge, and the dressing will keep up to 5 days in an airtight container.
Chef’s Tips
- Vegetarian / Vegan Option- Using the same spices, coat slabs of tofu before pan-searing in a skillet. Top the salad with the crispy seared tofu. make the dressing vegan with vegan mayo if you like!
- Meal prep- I often make a double batch of the grilled salmon and just refrigerate what we don’t use. It’s great for midweek meals in salads and bowls and keeps in the fridge for up to 3 days. Plus, you’ll have extra dressing.
- If using skin-on salmon, make sure to season and crisp up the skin and serve the salmon skin side up so it doesn’t get soggy.
Summer in a bowl! The combination of flavors really satisfies- I know you will love this one! Feel free to plate the Grilled Salmon Salad individually if you prefer.
More Favorite Recipes
- Chinese Chicken Salad
- 30+ BEST Salmon Recipes!
- Salmon Wellington
- Halibut with Lemony Zucchini Noodles
- Greek Salmon Bowls
- Perfect Grilled Salmon
- Salmon with Braised French Lentils
- Blackened Salmon Sandwich
- Japanese Salmon Rice Bowls
- Cobb Salad
(This is a sponsored post for SAFEWAY® grocery store.)
Print
Grilled Salmon Salad with Creamy Cilntro Lime Dressing
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 4
- Category: salad, fish
- Method: grilled
- Cuisine: American
Description
This Grilled Salmon Salad with Creamy Cilantro Lime Dressing is perfect for summer barbecues and outdoor gatherings. Chock full of fresh organic produce, not only is this entree salad healthy and easy to make, it’s bursting with delicious summertime flavor! Keto and Low-carb.
Ingredients
GRILLED SALMON SALAD RECIPE
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 a jalapeno, sliced (more for more heat)
- 1/2 teaspoon honey, more to taste
- 1/2 cup cilantro, packed (tender stems OK)
Grilled Salmon Salad
- 4 x 4-6 ounce pieces of salmon (or sub steelhead or ocean trout)
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 5 ounces O Organics® baby arugula
- 3 Turkish cucumbers, sliced, salted
- 1/4 cup red onion, thinly sliced
- 1 cup cherry or grape tomatoes, sliced in half
- 2 avocados, sliced
- 1/3 cup toasted pumpkin seeds
- 1/3 cup cotija cheese, crumbled
- cilantro leaves for garnish
Instructions
- Preheat the grill to med-high heat.
- Make the Dressing: Place all ingredients except the cilantro in a blender, and blend until smooth, scraping down sides as needed. Add the cilantro and blend again. Taste, and adjust jalapeno, honey, and lime to your taste.
- Grill: Brush each piece of salmon with olive oil, then lightly season each side with salt, chili powder and cumin. Place the salmon on a greased, hot grill. Check after 2-3 minutes for grill marks, then turn. Continue grilling for a few more minutes, to medium (or your preferred doneness), and turn the heat off.
- In a large mixing bowl, toss arugula, cucumber, and onions with a little dressing (you won’t need all) then fold in the avocado, tomatoes, half the pumpkin seeds, and half the Cotija cheese. Taste and add salt if needed.
- Place on a serving platter or in a big wide serving bowl (or divide among four plates), and top with the salmon.
- Sprinkle with remaining pumpkin seeds, Cotija cheese, and cilantro leaves. Serve immediately.
Nutrition
- Serving Size:
- Calories: 585
- Sugar: 5.2 g
- Sodium: 742.9 mg
- Fat: 44.2 g
- Saturated Fat: 7.6 g
- Carbohydrates: 20.8 g
- Fiber: 10.1 g
- Protein: 33.7 g
- Cholesterol: 70.2 mg
I made the dressing a day before I fixed the Salmon Salad. I broiled my salmon filet in the oven. It all worked well together, and I added a couple of sides: Honey Glazed Carrots & Baby Brussels Sprouts.
I am only cooking for one, so I “eyeballed” the amount of each salad item to try and match the pictures you have shown. I had left over salad, so I am planning to have that with a Seafood Chowder I make at home. Really like the dressing and am wondering what other meats it might compliment. Thanks.
HI Bill, i think it would pair well with chicken, shrimp or even beef!
Delicious! Great recipe, thank you
Glad you enjoyed Miranda!
Great recipe (apart from forgetting to add the garlic). However, I have cooked the salmon for 4 people so intend to remake the salad tomorrow adding one clove of garlic to the dressing. It will be interesting to taste the difference as the dressing tasted great despite my omission. Once the salmon is cooked and the dressing made, it’s an easy salad to throw together the next day if you half the fresh salad ingredients. Tomorrow, I just have to chop and mix the salad.
Thanks Kim! Glad you like it!
This was excellent – have made a number of times now. Thank you for recipe!
Glad you are enjoying!
I cook dinner from scratch most days and I have a large collection of recipes, largely Asian- and Mexican- inspired. Tonight, I added this recipe to the collection, prepared it, and we both feel it belongs among our all-time, absolute favorites. To suit my taste, I halved the salt and doubled the honey; otherwise, I felt it was perfectly splendid. Thank you, thank you, thank you!!!
So happy this worked out for you Chris! Thanks so much for letting us know.
I made this today for a fancy lunch, hosting our cousins from Montana. The only thing I did differently, was to bake the salmon instead of grilling it. The combination of flavors and textures works beautifully…everyone loved it and I will make it again for sure. Thank you!!
Great to hear Martha!
This has become one of my favorite/go to sale recipes. My friends and relations would agree.
Today, I didn’t have any salmon handy and grilled sweet peppers instead with the same spices and it was DELECTABLE! I’m not a vegetarian or vegan but this was a delicious substitution!
Yum! Sounds great… and thanks so much!❤️
The recipes you have posted so far for summer look amazing. I am definately inspired to try them. I cannot wait!!.
I am loving the quotes you include with each recipe.
Thank you for the inspiration.
Florence
Thanks, Florence! So happy you are enjoying. 🙂
Absolutely delish! The dressing is perfect – thank you!
Thanks Reeze!
Sooooo good!! Thank you!
Thanks so much Jen!
This was really yummy. I love the dressing. It’s light and tangy, perfect for the salmon. This will go on rotation. Thank you 😁
Great to hear Daniella!
Gotta be one of my favorite recipes you have here! Easy to make and delicious. Cooked salmon in a small skillet for a few minutes, instead of grilling because of time. The dressing is delicious with chicken wings or scrambled eggs. Mmmm!
Thanks Danette- on of my favorites too!
Sylvia—I really want to thank you. I must have a dozen of your recipes bookmarked as go-to favorites. You’ve inspired me to become a far more adventurous home cook. Be it Indian Frankies, Japanese soba noodles or quinoa-broccoli veggie burgers, I’m eating healthier and discovering lots of new yummy flavors and spices. I’m also discovering it’s not all that difficult for a home cook like me to make a far wider variety of dishes… And that if I’m missing an ingredient, or make a “mistake” it often doesn’t matter.
Awww… thanks Gali! So happy you are here!
Holy crap, I just made this and great salad, I doubled the recipe, also added more honey, 4 jalepenos, 7 cloves of garlic and instead of just the juice, I removed the skin of 3 limes and added them in hole. I have a ninja blender and after 60 seconds, I was impressed. This dressing is going on fajitas, tacos, fries… I mean awesome recipe….
Nice Chad, so happy you enjoyed! Love that you used the whole lime, those blenders are amazing.
This salad is DeeeeLish, you will seriously want to drink the dressing! I‘ve made it several times, amazing dinner or lunch salad, very wholesome and satisfying.
I also made it vegetarian style as a side dish for a party in a massive bowl, it was gorgeous. I doubled the recipe, added some sprouts, no salmon, and served with a beautiful bowl of fresh avocados which our guests scooped to serve. It was a Massive hit, everyone asked me for the recipe.
Sounds perfect Amanda!
Although this would be a great summer recipe, I made it last week by cooking the salmon in an iron skillet. The dressing is absolutely delicious and my husband loved it too!
Great to hear Karon!
Wow! This recipe really blew me away. So easy to make and so full of flavor! I’ve already passed it on to several folks. I made a few subs based on what I had in the house and it was still amazing. Subbed pepitas for sunflower seeds, cotija cheese for feta, mayo for fat free Greek yogurt and jalapeno for roasted poblano. I would like to try it as is next time as I am a big fan of those ingredients – well not the mayo but you get what I am saying, lol. Really appreciate a wonderfully healthy recipe truly packed with flavor that was a snap to make.
So happy you enjoyed this!
Made this with shrimp instead of salmon. Delicious! I was worried the dressing was too limey (I omitted the jalepeno) but with the cotija cheese it worked well with the lime! I also subbed radish for onion because that was what we had and ff greek yogurt for most of the mayo.
Perfect Kara!
I made this for a lakeside picnic with friends – without even trying the recipe first – which I have a strict policy against! But I knew it was going to be a home run, and I knew I could trust you. It was such a hit! Everyone loved it. Myself included. Thank you.
Thanks so much Tracy! Appreciate the confidence. 💛
This has become an immediate family favorite! My husband literally said it’s his “favorite recipe.”
It’s that combo of jalapeno, cilantro, and lime in the dressing that we love. Already made a big batch of dressing because I suspect we’ll be having this often.
So happy you both liked this one!
Simple, delicious and refreshing 😋
Great to hear!
Sylvia,
I wanted to try this as soon as I saw the photo. Tonight I realized I had all the ingredients so it was time! I made the dressing as directed except I chose to use plain yogurt in place of mayo and I used a Fresno chili instead of jalapeno. I was able to get a nice sear on my salmon with a cast-iron grill pan since I don’t own a grill. I tossed the arugula, cucumbers and onion (I had a shallot) with some dressing and let it set for about 15 minutes before adding the rest of the ingredients. This worked great to soften the arugula a bit (my arugula was somewhat dehydrated as store bought can be) and to let the dressing flavors absorb. I loved the saltiness of the Cotija and crunch of the pepitas. The addition of the seasoning on the salmon added to the flavor layers. This salad was more complex than it looked at first glance but was super easy to make. The only thing I think I’ll adjust next time is swapping some fresh corn for the tomato. Thanks!
Thanks so much and glad you enjoyed this!
This is the most amazing salad with an incredible dressing! I could eat this every night of the week. Love, love, love!!
Hi Julie- so happy this worked for you!
Loved it! Dressing is delicious and will use it on many other dishes@
Pefect!
This salad looks delicious and I plan to make it for a group supper gathering. A few guests don’t like cilantro- how could I adjust the recipe for those people (only)? Thanks.
You could make the dressing with basil?
Thank you- maybe I will try that for the unfortunate few who don’t enjoy cilantro!