Grilled Salmon Salad Recipe

Make marinade and marinate salmon

In a small bowl combine 6 tbs Singapore barbecue sauce, 1 tbs soy sauce, 1 tbs brown sugar, 1 tsp rice vinegar, 1 tsp lime juice and 1 tsp minced garlic. Whisk until sugar dissolves. Pat salmon fillets dry with paper towel, season both sides lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper. Place salmon in a shallow dish or zip-top bag and pour half the marinade (about 3 tbs) over the fillets, reserving the remainder for the dressing. Turn to coat evenly and refrigerate 15–30 minutes (up to 2 hours).

Preheat grill

Preheat an outdoor grill or grill pan to medium-high (about 400°F / 200°C). Oil the grill grates or brush fillets lightly with 1 tsp vegetable oil to prevent sticking.

While salmon marinates, make the quick pickled cucumber. Combine 3 tbs rice vinegar, 2 tbs water, 1 tsp sugar, 1 tsp salt, 1 tsp sesame oil and 1/4 tsp red pepper flakes (if using) in a bowl and whisk until sugar and salt dissolve. Add 1 cup thinly sliced cucumber and toss to coat. Let sit at room temperature for at least 10 minutes (or up to 1 hour) so flavors develop. Drain slightly before adding to the salad so it doesn't water down greens.

Oil the grill grates again if needed. Place salmon fillets skin-side down on the hot grill. Cook without moving for 4–5 minutes, until grill marks form and the fish releases easily from the grill. Brush the top (flesh side) with another 1–2 tbs of Singapore barbecue sauce during the last minute of cooking. Flip gently and cook flesh-side down for an additional 1–3 minutes, until internal temperature reads 125–130°F (52–54°C) for medium-rare to medium, or until desired doneness. Total cook time will depend on thickness (approx. 6–9 minutes). Remove from grill and let rest 3–5 minutes; the residual heat will finish cooking.

While salmon rests, whisk together 2 tbs reserved Singapore barbecue sauce, 2 tbs olive oil, 1 tbs lime juice, 1 tsp honey, 1/2 tsp soy sauce and 1/4 tsp freshly ground black pepper in a small bowl until emulsified. Taste and adjust acidity or sweetness as needed.

In a large bowl or on individual plates arrange 6 cups mixed salad greens. Top greens with the drained quick-pickled cucumber (about 1 cup), 1 cup sliced tomatoes, 1 cup julienned carrots and 1 cup crispy wonton strips.

Peel and quarter the 2 hard-boiled eggs and arrange them on the salad.

Place each grilled salmon fillet on top of the dressed greens (you can flake into large pieces or serve whole). Spoon the Singapore-style vinaigrette over the salad evenly (about half to three-quarters of the dressing right away; reserve some for guests to add).

Garnish with lime wedges if desired and serve immediately so wonton strips remain crispy.