Grilled Or Blackened Salmon Salad Recipe

Rinse and dry the iceberg and green leaf lettuce thoroughly. Tear or chop into bite-sized pieces and place in a large bowl.

Prepare the vegetables: thinly slice the radishes, halve the cucumber lengthwise and thinly slice, shred the carrots (or use pre-shredded), thinly slice the red onion, and dice or wedge the tomatoes.

Add the prepared radishes, cucumber, shredded carrots, red onion, and tomatoes to the bowl with the lettuce. Toss gently to combine and set aside while you prepare the salmon and dressing.

In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey (or maple syrup), 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Whisk (or shake if using a jar) until emulsified. Taste and adjust seasoning as desired. Keep at room temperature until ready to dress the salad.

Prepare the salmon

Pat the salmon fillets dry with paper towels. Brush both sides lightly with 1 tablespoon olive oil. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.

Choose cooking method

For grilled salmon: Preheat grill or grill pan to medium-high heat (about 400°F / 200°C). For blackened salmon: heat a heavy skillet (cast iron) over medium-high heat until very hot.

Blackened option (if using)

If making blackened salmon, sprinkle 1 tablespoon blackening seasoning evenly over the top side of each fillet and press gently so it adheres. Do not flip to season the skin side if skin-on.

Cook the salmon

Grill method: Place salmon skin-side down (if skin-on) on the grill and cook 4–6 minutes without moving, until grill marks form and the salmon releases easily. Flip and cook an additional 3–5 minutes until internal temperature reaches 125–130°F for medium or 140°F for well done. Blackened/skillet method: Add a little oil to the hot skillet and place fillets seasoned-side down. Cook 3–5 minutes until a dark crust forms, then flip and cook 3–5 minutes more until desired doneness. Adjust times for fillet thickness (about 1" thick).

Remove salmon from heat and transfer to a plate. Let rest 3–4 minutes, then gently flake or slice into large pieces suitable for topping the salad. Squeeze lemon wedges over the fillets just before placing them on the salad.

Drizzle about half of the vinaigrette over the salad and toss gently to coat the greens and vegetables. Reserve the remainder to offer at the table.

Divide the dressed salad between two plates or bowls. Top each portion with one salmon fillet (whole) or with flaked/sliced salmon arranged attractively.

Garnish with chopped fresh parsley or dill and sprinkle toasted nuts or seeds if using. Serve immediately with extra lemon wedges and remaining vinaigrette on the side.