Description
Easy grilled salmon salad with BBQ glaze, fresh charred corn, and crispy toppings. It's the perfect summer dinner ready in minutes.
Ingredients
Units
Scale
- 2 6-oz salmon fillets
- 2 tablespoons BBQ sauce (store-bought or homemade)
- 1 tablespoon neutral oil
- Salt and pepper, to taste
Salad:
- 1 (5-oz) bag spring lettuce mix
- 2/3 cup grilled corn (from 1-2 ears)
- 1/2 cup cherry tomatoes, diced
- 1/2 cup English cucumber, diced
- 1/3 cup roasted red pepper strips
- 1 avocado, sliced or diced
- 1/3 cup feta cheese, crumbled
- 1/4 cup crispy shallots
- 1/4 cup red onion, sliced paper thin
- 1/3 cup balsamic vinaigrette
- 2 tablespoons cilantro or chives, diced
Instructions
- Prep salad ingredients first - dice tomatoes, cucumber, onion, avocado. Prep toasted almonds, feta and dice cilantro.
- Preheat grill to medium-high (400–425°F). Oil the grates. Season salmon with oil, salt, and pepper.
- If grilling fresh corn, add to grill, along with salmon. Add salmon, skin side down, and grill covered for 2–3 minutes. Brush BBQ sauce on top of grilled salmon. Close lid and cook 4–6 more minutes, until salmon flakes easily or reaches 130–135°F internal temp. Rotate corn as needed until you see some charring.
- Remove fish and rest 2 minutes before serving. Remove corn and let it cool until you can cut off kernels.
- Toss spring mix with 2-3 tablespoons balsamic dressing and between 2 plates. Sprinkle prepped topping ingredients over salad base. Add a grilled salmon fillet to each plate. Drizzle salad lightly with remaining dressing and sprinkle with diced herbs.
Notes
- Salmon Selection: Look for fillets that are about 1-inch thick for even cooking. Skin-on helps prevent the fish from falling apart on the grill.
- Corn Shortcuts: No fresh corn? Frozen corn kernels work great – just thaw and pat dry, then toss in a grill basket or cast iron pan on the grill for 5-6 minutes.
- Make-Ahead Tips: Prep all your salad vegetables up to a day ahead and store covered in the fridge. The salmon is best grilled fresh, but you can season it a few hours ahead.
- Doneness Check: Salmon is done when it flakes easily with a fork and reaches 125-135°F internally. It'll continue cooking slightly as it rests.
- Leftover Magic: This salad is fantastic with leftover grilled salmon – just flake it over the salad instead of serving whole fillets.
- Substitution Ideas: Swap feta for goat cheese, try roasted poblano peppers instead of red peppers, or use toasted nuts instead of crispy shallots. The base formula is flexible enough to work with whatever you have on hand.
- Prep Time: 10
- Cook Time: 15
- Category: Easy Recipes
- Method: Grill
- Cuisine: American