Grilled Salmon Salad Recipe

Prepare and season

Pat salmon fillets dry with paper towels. Brush both sides lightly with 1 tablespoon olive oil. Season evenly with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.

Preheat grill or pan

Preheat an outdoor grill to medium-high (about 400°F / 200°C) or heat a heavy skillet / grill pan over medium-high heat. Oil the grill grates or pan lightly to prevent sticking.

Grill the salmon

Place salmon skin-side down on the grill or hot pan. Cook without moving for 4–5 minutes until the skin is crisp and the fish releases easily. Flip and cook 2–4 minutes more, depending on thickness, until internal temperature reaches 125–130°F (51–54°C) for medium-rare to medium. Remove from heat and let rest 3 minutes before slicing into 1" pieces or leaving whole for plating.

Make the vinaigrette while the grill heats: In a small bowl or jar, combine 1/2 cup fresh orange juice, 3 tablespoons extra-virgin olive oil, 1 tablespoon white wine vinegar, 1 teaspoon honey, 1/2 teaspoon Dijon mustard, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk or shake vigorously until emulsified and slightly thickened. Taste and adjust seasoning—add a pinch more salt or a touch more honey if the dressing is too tart. (If using a jar, combine and shake for 30 seconds.)

Prepare salad base: On a large serving platter or in a bowl, spread 6 cups mixed baby greens in an even layer.

Add oranges and onion: Arrange the 2 sliced oranges over the greens, slightly overlapping. Scatter 1/4 cup very thinly sliced red onion evenly over the salad.

Dress the salad: Drizzle about half of the orange vinaigrette (reserve remainder) evenly over the greens, oranges and onion. Toss gently if serving mixed; if plated individually, toss lightly to coat without bruising the greens.

Top with cilantro and salmon: Sprinkle 1/4 cup chopped cilantro over the dressed greens. Place the rested grilled salmon pieces on top of the salad, skin-side down or flaked over the greens. Drizzle remaining vinaigrette over the salmon if desired.

Finish and serve: Sprinkle 2 tablespoons toasted almonds or pistachios over the salad for crunch (optional). Serve with lemon or extra orange wedge on the side for squeezing. Serve immediately while salmon is warm.