Grilled Salmon Salad Recipe

Prepare vegetables

Wash and thoroughly dry 5 cups mixed greens. Halve 12 cherry tomatoes. Slice 1/2 cucumber into half-moons (about 1/4-inch thick). Thinly slice 1/4 red onion and separate into rings. Place greens, tomatoes, cucumber and onion into a large salad bowl and gently toss to combine.

Add cheese and lemon

Crumble 1/2 cup feta cheese over the tossed salad. Reserve 2 lemon wedges for serving; set aside.

Season salmon

Pat 2 salmon fillets dry with paper towels. Brush both sides with 2 tbs olive oil. Season evenly with 1 tsp salt, 1/2 tsp freshly ground black pepper and 1/2 tsp garlic powder.

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. Lightly oil the grill grates or pan.

Grill salmon

Place salmon on the hot grill or pan, skin-side down if applicable. Cook without moving for 4–5 minutes, until the edges begin to turn opaque and the fish releases easily. Flip and cook 3–5 minutes more, depending on thickness, until internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium, or cook to your preferred doneness. Remove from heat and let rest 2 minutes. Break into 2–3 large flakes per fillet for serving.

Make dressing

In a small bowl or jar combine 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper. Whisk or shake vigorously until emulsified and smooth. Taste and adjust seasoning or acidity as needed.

Dress salad and assemble

Drizzle about half of the dressing over the mixed salad and gently toss to coat. Arrange dressed salad on two plates or a serving platter. Top each portion with one grilled salmon fillet (or portions of the fillets). Spoon any resting juices from the salmon over the fish. Serve remaining dressing on the side. Garnish with reserved lemon wedges; squeeze lemon over salmon just before eating.