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 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.
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

The BEST Grilled Salmon Salad with Avocado, Arugula, Cucumber, Pepitas, Cotija Cheese & Creamy Cilantro Lime Dressing-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.

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!

ingredients in grilled salmon salad

One of the simple joys of summer is cooking meals alfresco, using fresh organic produce. SAFEWAY®’s Summer Starts Here content hub 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.

Take a peek at safeway.com/summer to find your inspiration.

What you’ll need!

Creamy Cilantro Lime Dressing

  • O Organics® olive oil
  • fresh limes
  • O Organics® mayo
  • garlic cloves
  • jalapeno
  • honey or agave
  • fresh cilantro
  • salt and pepper

Grilled Salmon Salad

  • salmon filets (or sub steelhead or ocean trout)
  • salt
  • chili powder
  • cumin
  • O Organics® baby arugula
  • Turkish cucumbers
  • red onion
  • O Organics® cherry or grape tomatoes
  • avocados
  • toasted pumpkin seeds
  • Cotija cheese, crumbled

ingredients in the cilcantro lime dressing

How to make Grilled Salmon Salad with Creamy Cilantro Lime Dressing

Step one: Fire up the grill and make the flavorful dressing.

making the cilantro lime dressing

Fresh cilantro and jalapeno give it such a vibrant color!

blended dressing

Trust me when I tell you, you’ll want this dressing on everything- I usually make a double batch!

Ccreamy cilantro lime dressing

Step Two: Prep the salmon.

prep the salmon

Brush the salmon with olive oil and season with salt, cumin, and chili powder.

Place the salmon on a greased, medium-high heat grill, turning over after 2-3 minutes. Cook to your desired doneness.

Grilling the salmon

Step Three: Assemble the Salad

In a large mixing bowl, add the arugula, cucumbers, and some of the dressing, tossing to coat lightly.

add arugula, cucumbers and dressing to a large bowl.

Gently fold in the avocado, onions, tomatoes and pepitas, adding more dressing as needed. You will not need all the dressing.

tossing the salad with the dressing

Place the dressed salad in a wide serving bowl or on a platter, and top with the grilled salmon.

Assembling the salad

Sprinkle with the Cotija cheese. Scatter a few fresh cilantro sprigs over top and serve immediately.

The BEST Grilled Salmon Salad with Avocado, Arugula, Cucumber, Pepitas, Cotija Cheese & Creamy Cilantro Lime Dressing-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.

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.

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.

Can this be made vegetarian?

Yes, absolutely! Using the same spices, coat slabs of tofu before pan-searing in a skillet. Top the salad with the crispy seared tofu.

TIP: 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.

Give this grilled summery salad a try over the weekend and let us know what you think in the comments below!

Happy Cooking!

Sylvia

More recipes you may like!

 

(This is a sponsored post for SAFEWAY® grocery store.)

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The BEST Grilled Salmon Salad with Avocado, Arugula, Cucumber, Pepitas, Cotija Cheese & Creamy Cilantro Lime Dressing-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.

Grilled Salmon Salad with Creamy Cilntro Lime Dressing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 37 reviews

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

Units Scale

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

  1. Preheat the grill to med-high heat.
  2. 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.
  3. 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.
  4. 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.
  5. Place on a serving platter or in a big wide serving bowl (or divide among four plates), and top with the salmon.
  6. 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

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Comments

  1. 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.






  2. 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.






  3. 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!!!






  4. 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!!






  5. 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!

  6. 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

  7. This was really yummy. I love the dressing. It’s light and tangy, perfect for the salmon. This will go on rotation. Thank you 😁

  8. 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!






  9. 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.






  10. 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….

    1. Nice Chad, so happy you enjoyed! Love that you used the whole lime, those blenders are amazing.

  11. 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.

  12. 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!






  13. 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.






  14. 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.






  15. 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.






  16. 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.






  17. 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!






  18. This is the most amazing salad with an incredible dressing! I could eat this every night of the week. Love, love, love!!






  19. 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.

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