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grilled salmon salad with wine

Grilled Salmon Salad Recipe

Grilled salmon seasoned with blackening spices tossed with a homemade citrus vinaigrette dressing makes for a hearty salad.
Course Entree
Cuisine American, pacific northwest, salad, seafood
Keyword blackening spice, grilled salmon salad, salmon salad
Prep Time 15 minutes
Cook Time 12 minutes
Servings 4 servings
Cost $30.00


  • 1 ½ pound fresh salmon filet (pin bones removed and quartered into 4 filets)
  • 1 tablespoon extra virgin olive oil

Blackening Spice

  • 1 tablespoon light brown sugar
  • ½ tablespoon kosher salt
  • ½ tablespoon chili powder
  • 1 teaspoon smoked paprika (regular paprika works as well)
  • ½ teaspoon cumin
  • ¼ teaspoon dried cayenne pepper

Orange Vinaigrette Dressing

  • ¼ cup extra virgin olive oil
  • 2 tablespoons freshly squeezed orange juice
  • 1 tablespoon honey
  • 1 tablespoon red wine vinegar
  • ½ tablespoon Dijon mustard
  • ¼ teaspoon kosher salt
  • teaspoon freshly cracked or coarse ground pepper (just a few twists from the pepper grinder)

Salmon Salad

  • 6 cups chopped romaine lettuce rinsed and dried
  • 1 avocado, sliced
  • ½ cup cherry or grape tomatoes
  • ½ red onion, thinly sliced
  • 1 orange, cut into small wedges
  • optional: slivered almonds (for crunch)


  • Preheat Grill: Prepare your grill for two-zone cooking, targeting 500 degrees F over the direct heat or as the ambient temperature inside the grill. This will allow a hot side for the sear and blackening, and a cooler side to finish the salmon. Use the same method on the gas grill.
  • Make the Blackening Seasoning: Combine the blackening spices together in a small bowl and mix. Coat the salmon with olive oil and then liberally apply the spice.
    seasoned salmon steaks cut up before grilling
  • Make the Dressing: In a small jar, add all the dressing ingredients and cover with a lid. Shake until incorporated.
  • Grill Salmon: Grill the salmon flesh side down first to get the blackened sear and cover grill. The sear should take about 4 to 5 minutes.
  • Flip the salmon skin side down over direct heat and cover grill. The skin will absorb a lot of the heat and may get crispy which is normal. After 4 minutes, check the temperature of the salmon. Pull the salmon when the internal temperature of the salmon in the thickest part is between 135 and 140 degrees F using an instant read thermometer like the Thermoworks MK4 Thermapen.
  • If the salmon is not yet at temperature after 4 – 5 minutes then place the salmon over indirect heat and finish cooking until the internal temperature is reached.
  • Prepare Salad: Toss the greens and salad ingredients with the vinaigrette. Portion the salad mix on four plates and then place a peice of warm salmon over the top.


The easiest way to manage the salad so the salmon is still warm is to make the rub, dice the salad ingredients, and mix vinaigrette before the salmon goes onto the grill.
That way you can have the salad ready to dress and plate as the salmon comes off the grill.