Grilled salmon salad

Tips: Get the tastiest grilled salmon salad

We have compiled a few tips to help you make a tasty grilled salmon salad. Have a look below before you get started with the recipe.

Selecting fresh salmon

Fresh salmon should have a clean, subtle ocean scent, not a strong fishy odour. If it smells off or overly fishy, it is likely not fresh and should be avoided.

Look for salmon with a vibrant pink or red colour. The flesh should be uniform in colour without any brown spots or fading. The surface of the fish should appear moist rather than dry or slimy, as dryness can suggest that it is old, and sliminess is a sign of spoilage.

When you touch the salmon, the texture should be firm and elastic. Gently press on the flesh with your finger; it should spring back quickly. If your finger leaves an indentation, the fish may not be that fresh.

Grilling the salmon

For perfectly grilled salmon with a charred exterior and a tender interior, heat your grill pan to medium-high. Place the fish skin-side up and grill until it forms a crust, which should take 3-4 minutes. Flip it and grill for another 3-4 minutes or until it reaches an internal temperature of 54-60 °C. Checking the temperature with a meat thermometer prevents overcooking and ensures the salmon stays tender. Let the fish rest for a few minutes after grilling. This cools it down for the salad and lets the juices settle, improving flavour and texture.

Note that the thickness of your fillets may alter cooking times; thicker pieces might need more time. Watch the fish closely as it cooks – it should be opaque and flake easily when ready.

Try this vibrant and refreshing grilled salmon salad

If you are in the mood for a meal that is as visually appealing as it is delicious, our grilled salmon salad is the perfect fit. This simple salad comes together in just 10 minutes, making it an ideal choice for a light lunch or a tasty entrée. The salmon fillets are seasoned, grilled to perfection, and then served on a bed of salad leaves and vegetables. It is not only easy to prepare but also packed with vibrant colours and textures.

If you like this salad, be sure to check out our new potato salad with white cheese and pickled onions, as well as our pearl couscous salad with roasted tomatoes and herbs. They both taste fantastic and are very easy to make.

Tender grilled fish with salad leaves, radishes, and spring onions

The grilled salmon salad offers a delightful flavour experience, where tender, succulent fish pairs magnificently with crisp radishes, salad leaves, and spring onions. This combination provides a lovely textural contrast and enhances the delicate flavours of the salmon, allowing it to really stand out. The high heat on the pan caramelises the surface of the fish, heightening its natural sweetness and adding a layer of complexity to its flavour. The interplay between the caramelised, sweet notes of the salmon and the fresh, crisp vegetables plays off each other beautifully, resulting in a truly satisfying meal.

Tart and tangy flavour with lemon juice and white cheese

The thrilling addition of lemon juice and white cheese gives the salad its final flourish. The tartness of the freshly squeezed lemon juice drizzled over the salad cuts through the richness of the salmon, adding a bright, zesty flavour that awakens the palate. Complementing this is the white cheese with sun-dried tomatoes, which introduces a creamy texture and a tangy kick that seamlessly tie all the flavours together.

Adjust the recipe to your liking

This grilled salmon salad recipe is quite versatile, allowing you to try different types of fish. Steelhead or ocean trout make great substitutes because of their similar firm textures and flavours that handle grilling well. You can also try other fish, such as mackerel, swordfish, or a robust tuna steak, which can bring new flavours and textures to the salad while keeping the flavours balanced.

Also, consider marinating the salmon fillets in olive oil, fresh lemon juice, and herbs such as dill, parsley, or thyme for at least 30 minutes before frying them. This adds a zesty flavour that goes well with the salad and keeps the fish moist and tender.

Adjust the marinade to your liking. Add honey or maple syrup for sweetness or soy sauce for a savoury umami kick. Make sure the salmon is well-coated and chilled while it marinates, letting the flavours blend perfectly.

Toasted pine nuts or slivered almonds add crunch and a nutty flavour. These nuts provide a pleasing contrast to the soft salmon and tender leaves. Try various nuts and seeds to discover what combination suits your palate best.