Grilled Salmon Salad with Creamy Cilantro Lime Dressing

This Grilled Salmon Salad with Creamy Cilantro Lime Dressing is a refreshing and nutritious dish that combines the smoky flavors of grilled salmon with vibrant vegetables, all drizzled with a creamy, zesty cilantro lime dressing. It’s a light yet satisfying meal that’s perfect for summer or any time you’re craving a healthy, flavorful dish.

Why You’ll Love This Recipe

This salad is bursting with fresh, organic produce and packed with flavor from the creamy cilantro lime dressing. The grilled salmon adds a smoky richness, while the fresh veggies like arugula, tomatoes, and cucumbers provide a crisp, refreshing contrast. The creamy dressing ties everything together with a burst of tang from the lime, a kick of heat from the jalapeño, and a subtle sweetness from the honey. Topped with toasted pumpkin seeds, Cotija cheese, and fresh cilantro, this salad is both satisfying and light!

Ingredients

For the Creamy Cilantro Lime Dressing:

• ⅓ cup olive oil

• ¼ cup lime juice (more to taste)

• ½ cup mayo

• ½ teaspoon salt

• 2 garlic cloves

• ½ jalapeño, sliced (more for more heat)

• ½ teaspoon honey (more to taste)

• ½ cup cilantro, packed (tender stems OK)

For the Grilled Salmon Salad:

• 4 x 4-6 ounce pieces of salmon (or substitute steelhead or ocean trout)

• ½ teaspoon salt

• ½ teaspoon chili powder

• ½ teaspoon cumin

• 5 ounces baby arugula

• 3 Turkish cucumbers, sliced, salted

• ¼ cup red onion, thinly sliced

• 1 cup cherry or grape tomatoes, sliced in half

• 2 avocados, sliced

• ⅓ cup toasted pumpkin seeds

• ⅓ cup Cotija cheese, crumbled

• Cilantro leaves for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Grill:

• Preheat your grill to medium-high heat.

2. Make the Dressing:

• Place all ingredients except the cilantro in a blender, and blend until smooth, scraping down the sides as needed. Add the cilantro and blend again. Taste and adjust the jalapeño, honey, and lime to your preference.

3. Grill the Salmon:

• Brush each piece of salmon with olive oil, then lightly season each side with salt, chili powder, and cumin.

• Place the salmon on the hot, greased grill. After 2-3 minutes, check for grill marks, then turn the salmon. Continue grilling for a few more minutes until cooked to your preferred doneness. Turn off the heat.

4. Prepare the Salad:

• In a large mixing bowl, toss arugula, cucumber, and onions with a little dressing (you won’t need all of it).

• Then, fold in the avocado, tomatoes, half the pumpkin seeds, and half the Cotija cheese. Taste and add salt if needed.

5. Assemble the Salad:

• Place the salad on a serving platter or divide it among four plates.

• Top with the grilled salmon.

• Sprinkle with the remaining pumpkin seeds, Cotija cheese, and cilantro leaves.

• Serve immediately.

Servings and Timing

• Servings: 4 servings

• Prep Time: 15 minutes

• Cook Time: 15 minutes

• Total Time: 30 minutes

Variations

• Spicy Version: Add more jalapeño or a drizzle of hot sauce to the dressing for extra heat.

• Dressing Adjustments: If you prefer a creamier dressing, add more mayo or a dollop of Greek yogurt.

• Vegetarian Version: Swap the grilled salmon for grilled tofu or tempeh for a plant-based option.

• Different Cheese: If Cotija is unavailable, you can substitute with feta or goat cheese for a different flavor profile.

• Add More Veggies: Feel free to add other veggies like bell peppers, carrots, or corn for extra crunch and flavor.

Storage/Reheating

• Storage: If you have leftovers, store the salad and dressing separately in airtight containers in the refrigerator for up to 1 day. The avocado may brown, so it’s best to add that just before serving.

• Reheating: This dish is best served fresh, but if you have leftover salmon, you can gently reheat it in the microwave or on the stovetop.

FAQs

1. Can I use frozen salmon?

Yes, frozen salmon works as well. Just be sure to thaw it properly before grilling.

2. Can I make the dressing ahead of time?

Yes, the dressing can be made up to 2 days in advance and stored in the refrigerator.

3. Can I substitute a different fish for the salmon?

Yes, you can substitute steelhead or ocean trout for a similar flavor, or even use grilled chicken if preferred.

4. Can I add more spice to the dressing?

Definitely! Feel free to add more jalapeño, cayenne pepper, or a dash of hot sauce to bring more heat to the dressing.

5. Can I skip the grilled salmon and make this salad vegetarian?

Yes! This salad is perfect without the salmon. You can add more veggies or even some grilled vegetables like zucchini, bell peppers, or mushrooms for a fulfilling vegetarian option.

6. Can I serve this salad with a side?

This salad pairs wonderfully with a side of quinoa, rice, or some warm, crusty bread.

7. How do I prevent the salmon from drying out on the grill?

Make sure to oil the grill grates and avoid overcooking the salmon. Cooking it for just a few minutes per side should keep it juicy and tender.

8. Can I prepare the salad ahead of time?

You can prepare the salad ingredients in advance, but it’s best to add the avocado and dressing just before serving to keep the salad fresh.

9. Can I make this dish without cilantro?

Yes! If you’re not a fan of cilantro, you can substitute it with parsley or leave it out completely.

10. How do I make this dish even more flavorful?

Feel free to add extra spices to the salmon or salad, such as smoked paprika or a squeeze of lime, for an extra burst of flavor.

Conclusion

Grilled Salmon Salad with Creamy Cilantro Lime Dressing is a light, healthy, and flavorful dish that combines fresh ingredients and bold flavors. The grilled salmon pairs perfectly with the creamy, zesty dressing, while the vegetables and crunchy toppings add texture and freshness. Whether you’re looking for a satisfying lunch or a light dinner, this salad is sure to impress with its vibrant colors and delicious taste!

Print