Grilled Salmon Salad With Citrus Vinaigrette – Bright, Fresh, and Satisfying

A grilled salmon salad is one of those meals that feels special without being fussy. You get juicy, charred fish, crisp greens, and a zingy citrus vinaigrette that ties everything together. It’s light but filling, perfect for weeknights or a no-stress dinner with friends.

The flavors are clean and fresh, and the whole dish comes together quickly once the grill is hot. If you like meals that taste like sunshine and require minimal cleanup, this one’s for you.

Why This Recipe Works

This salad balances rich salmon with bright citrus, so every bite feels lively. The vinaigrette blends orange and lemon, which adds tang and natural sweetness without overpowering the fish.

A quick grill gives the salmon a crisp exterior and tender center, keeping it moist and flaky. Crunchy greens, creamy avocado, and toasted nuts add texture and staying power. It’s smart meal design: simple ingredients, bold flavor, and a short ingredient list you can actually find.

Ingredients

• Salmon: 4 salmon fillets (about 5–6 oz each), skin-on if possible
• Olive oil: 3 tablespoons, divided
• Salt and pepper: To taste
• Garlic powder: 1/2 teaspoon
• Smoked paprika (optional): 1/2 teaspoon for a subtle charred flavor
• Mixed greens: 6–8 cups (spring mix, arugula, or baby spinach)
• Cucumber: 1 medium, thinly sliced
• Cherry tomatoes: 1 cup, halved
• Avocado: 1 large, sliced
• Red onion: 1/4 small, very thinly sliced
• Toasted nuts: 1/3 cup (almonds, pistachios, or walnuts)
• Fresh herbs: 1/4 cup chopped (dill, parsley, or chives)

For the Citrus Vinaigrette:

• Juice of 1 large orange (about 1/3 cup)
• Juice of 1 lemon (about 3 tablespoons)
• 1 tablespoon Dijon mustard
• 1 teaspoon honey or maple syrup
• 1 small garlic clove, finely grated
• 1/3 cup extra-virgin olive oil
• Salt and freshly ground black pepper, to taste

Instructions

1. Make the vinaigrette. In a jar or bowl, whisk the orange juice, lemon juice, Dijon, honey, and garlic.

   Slowly whisk in the olive oil until glossy. Season with salt and pepper. Taste and adjust sweetness or acidity as needed.

2. Prep the salmon. Pat fillets dry with paper towels.

   Rub with 1 tablespoon olive oil, then season both sides with salt, pepper, garlic powder, and smoked paprika if using.
3. Heat the grill. Preheat a gas grill to medium-high (around 400–425°F) or prepare a hot zone on a charcoal grill. Clean and oil the grates well to prevent sticking.
4. Grill the salmon. Place fillets skin-side down. Grill 4–6 minutes, then flip and cook another 2–4 minutes, depending on thickness, until the salmon flakes easily and is just opaque in the center.

   Remove and rest for 2–3 minutes.

5. Build the salad base. In a large bowl, toss the greens with half the vinaigrette. Add cucumber, tomatoes, red onion, and herbs. Toss lightly again.
6. Add the salmon and avocado. Place salmon on top of the greens.

   Slice or flake into large chunks. Add avocado and sprinkle with toasted nuts.

7. Finish and serve. Drizzle with more vinaigrette to taste. Add a final pinch of salt and pepper and serve right away while the salmon is warm.

Keeping It Fresh

Dress lightly at first. Greens wilt fast.

Toss with a small amount of vinaigrette, then add more at the table. This keeps the salad crisp and bright.

Cool the salmon slightly. If you pile piping-hot fish onto delicate greens, they’ll wilt. A 2–3 minute rest helps the texture and keeps flavors balanced.

Store components separately. If you’re prepping ahead, keep the vinaigrette in a jar, greens in a sealed container with a paper towel, and salmon in the fridge.

Assemble just before eating for best texture.

Refresh leftovers. If the greens soften, add a handful of fresh arugula and a squeeze of lemon to perk things up.

Benefits of This Recipe

• Nutritious and satisfying: Salmon brings high-quality protein and omega-3s, while greens and veggies pack fiber and vitamins.
• Quick and weeknight-friendly: From start to finish, you’re looking at about 30 minutes.
• Balanced flavors: The citrus cuts through the richness of the fish without overwhelming it.
• Flexible and seasonal: Swap veggies based on what’s fresh or what you have on hand.
• Great for entertaining: It looks vibrant and feels restaurant-worthy without complicated steps.

What Not to Do

• Don’t overcook the salmon. Dry salmon loses its buttery texture. Aim for just opaque and flaky, or about 125–130°F in the center for medium.
• Don’t skip oiling the grates. Salmon can stick, which tears the fillet and makes flipping stressful.
• Don’t drown the greens. Too much dressing makes the salad soggy. Start small and build.
• Don’t use bitter citrus pith. When squeezing or zesting, avoid the white pith—it adds harsh bitterness to the vinaigrette.
• Don’t assemble too early. Keep components separate until you’re ready to serve for maximum crunch.

Alternatives

• No grill? Pan-sear the salmon in a hot skillet with a little oil, 4–5 minutes per side.

  Or roast at 425°F for 10–12 minutes.

• Different fish: Try trout, Arctic char, or steelhead. For a budget option, use canned wild salmon and flake it over the greens.
• Greens swap: Use kale (massage with a bit of olive oil and salt), butter lettuce, or a spinach-arugula mix.
• Add grains: For a heartier bowl, add cooked farro, quinoa, or couscous. Toss them with a spoonful of vinaigrette before adding.
• Dairy lovers: Add crumbled feta or goat cheese for extra creaminess and tang.
• Nut-free option: Use toasted pumpkin or sunflower seeds for crunch.
• Citrus twist: Swap orange for grapefruit and add segments to the salad for a juicy pop.

FAQ

How do I know when the salmon is done?

The salmon should flake easily with a fork and look just opaque in the center.

If you have a thermometer, aim for 125–130°F for medium. It will continue to cook slightly as it rests.

Can I make the vinaigrette ahead?

Yes. Store it in a sealed jar in the fridge for up to 5 days.

Shake well before using, and adjust seasoning if the flavors mellow.

What’s the best way to toast nuts?

Toast them in a dry skillet over medium heat, stirring often, for 3–5 minutes until fragrant and lightly golden. Or bake at 350°F for 6–8 minutes. Let them cool before adding to the salad.

How can I keep the avocado from browning?

Toss slices with a little lemon juice and assemble just before serving.

If storing, press plastic wrap directly against the cut surface to limit air exposure.

Can I use skinless salmon?

Yes, but be generous with oil and handle carefully to prevent sticking. Skin-on fillets are easier to grill because the skin protects the flesh and crisps up nicely.

What if I don’t like raw red onion?

Soak thin slices in cold water for 10 minutes to mellow the bite, or use pickled onions for a gentler zing.

How do I make it meal-prep friendly?

Grill the salmon and mix the vinaigrette ahead. Keep greens, chopped veggies, and nuts separate.

Assemble and dress right before eating so the texture stays crisp.

Is this good served cold?

Absolutely. Grilled salmon tastes great chilled or at room temperature. If serving cold, brighten with an extra squeeze of lemon just before eating.

Wrapping Up

Grilled Salmon Salad with Citrus Vinaigrette is fresh, fast, and full of color.

It checks all the boxes: protein, crunch, acidity, and a touch of creaminess. With simple tweaks, you can make it suit any season or craving. Keep the dressing zesty, the salmon tender, and the greens crisp, and you’ll have a go-to salad that never feels boring.