Blackened Grilled Salmon Salad

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Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Calories
497

This easy Grilled Salmon Salad will be the first dish to disappear at any barbecue! Smoky blackened salmon mingles with crunchy lettuce, juicy corn, sweet red peppers, creamy avocado, fresh pineapple salsa and tangy cilantro lime dressing.

Looking for more vibrant salads try out? Some of our go-to’s are this BBQ Chicken Salad, my Grilled Fajita Steak Salad with Chimichurri or this Avocado Strawberry Spinach Salad with Grilled Chicken.

Your New Favorite Fish Salad

I could sit here and daydream about moist, flaky salmon with crispy, smoky skin all day. Or I could whip up this grilled salmon salad and bring my dream to life! Once that drool-worthy salmon joins forces with the fresh vegetables, the sweet pineapple salsa and the herby cilantro lime dressing, it becomes completely irresistible.

The best part? It all comes together in just 30 minutes! You can serve it as a side dish to feed a crowd or enjoy it all yourself for lunch or dinner.

This vibrant salad honestly has it all. It’s not only quick, easy, and full of flavor – it’s highly nutritious too! It contains a treasure trove of vitamins and minerals as well as plenty of fiber and protein.

What You’ll Need

You do need quite a few ingredients to make this salmon salad, but once you have it all ready to go, the rest is a cakewalk! Scroll down to the recipe card for the exact amounts we’ll be using.

For the Blackened Salmon

  • Salmon Filets: Wild-caught salmon is best.
  • Garlic Powder
  • Sea Salt
  • Smoked Paprika: This enhances the smoky flavor produced during the blackening process.
  • Chipotle Chili Powder: For a kick of heat.
  • Ground Cumin: To add an earthy warmth and depth of flavor.
  • Ground Cinnamon: I love the subtle sweetness that dash of cinnamon provides.

For the Pineapple Salsa

  • Fresh Pineapple: Diced into chunks of your desired size.
  • Diced Red Pepper
  • Diced Red Onion
  • Fresh Diced Cilantro
  • Lime Juice: Freshly squeezed.
  • Pinch of Salt

For the Cilantro Lime Dressing

  • Red Onion
  • Garlic Clove
  • Fresh Cilantro
  • Olive Oil
  • Fresh Lime Juice
  • Red Wine Vinegar: To supplement the tang of the lime juice.
  • Honey: I prefer raw and unfiltered honey.
  • Dijon Mustard
  • Sea Salt
  • Ground Cumin
  • Smoked Paprika

For the Salad

  • Green Leaf Lettuce: Roughly chopped.
  • Red Pepper
  • Yellow Pepper
  • Corn: Leave the ears intact for now.
  • Avocado: Cut into thin slices.

How to Make Blackened Grilled Salmon Salad

Craving this dish on a winter day when outdoor grilling isn’t possible? Grab your trusty stovetop grill pan and make it happen.

  1. Preheat Grill: Preheat the grill to high heat, between 400-450°F.
  2. Make Spice Rub: Add the garlic powder, sea salt, smoked paprika, chili powder, cumin and cinnamon to a small bowl. Stir to mix everything together.
  3. Season Salmon: Pat your salmon dry and rub the spice mixture onto it evenly. Set the seasoned fish aside.
  4. Make Salsa: Add the prepared pineapple, red onion, cilantro, lime juice and salt to a medium-sized bowl. Toss until everything is combined, then set the salsa aside.
  5. Make Dressing: Add all of the dressing ingredients to a food processor or blender, then blend until the mixture is smooth. Set the dressing aside.
  6. Grill Corn, Peppers & Salmon: Add the corn, peppers and salmon to your preheated grill. Grill the peppers and corn for 3-4 minutes per side, or until they’re slightly charred. Cook the salmon skin-side down for 6-8 minutes, then flip it over and grill the flesh side for 1-2 minutes. Remove everything from the grill when it finishes cooking. Cut the corn off the cob and slice the peppers.
  7. Assemble Salad: Add the lettuce, salmon, peppers, corn, avocado and pineapple salsa to 4 small bowls (or one large bowl). Drizzle the dressing on top of the salad and serve it immediately.
A salmon salad in a large bowl with a golden spoon inside

Tips for Success

Be sure to take a look at these helpful tips and suggestions. They’ll lead you all the way to salmon salad perfection!

  • No Farmed Fish: Wild-caught salmon is known to be leaner and tastier than farmed salmon. But that’s not the main reason why I prefer wild-caught fish – since farm-raised fish live in a crowded environment, they’re far more likely to be exposed to contaminants.
  • Fresh Ingredients Are Key: From the pineapple to the corn to the cilantro, fresh ingredients are what make this salad so delightful. Canned produce and other non-fresh alternatives will only hold you back.
  • Don’t Forget to Pat the Salmon Dry: It’s important to pat your salmon dry with a paper or cloth towel before you season it. This helps the exterior get nice and crispy on the grill.
  • Use Tongs While Grilling: I always recommend using tongs to keep your hands and fingers safe throughout the grilling process. It’s hard to enjoy a meal while you’re nursing a fresh burn.
Salmon salad in a bowl on a countertop with chopped herbs sprinkled on top

Variation Ideas

It’s so easy to switch up the ingredients in a salad. This recipe in particular leaves a lot of room for creativity!

  • Use Mango Instead of Pineapple for the Salsa
  • Add Feta Cheese
  • Make Cilantro Avocado Dressing Instead of Cilantro Lime
  • Swap Out the Lettuce for Another Leafy Green
  • Add Your Favorite Nuts or Seeds
  • Substitute the Salmon for Chicken

Serving Suggestions

Need something else to complement this hearty fish salad? Allow me to entertain you with these tempting ideas.

  • Serve with Grilled Shrimp: If you’d like to stick with the seafood theme, Honey Sriracha Grilled Shrimp is the way to go. The combination of sweet and spicy is to die for!
  • Pair with Grilled Sweet Potatoes: Whenever I enjoy this salad as a main course, I whip up some Grilled Sweet Potatoes to go with it. They’re served with a zesty chipotle honey butter that you’ll want to eat with a spoon.
  • Make Grilled Pineapple For Dessert: Warm Grilled Pineapple slices with cold vanilla ice cream on top? Sign me up! I couldn’t imagine a better way to follow up this salmon salad.
A blackened grilled fish salad in a bowl on top of a marble counter

How to Store Leftovers

Leftover salmon salad should be kept in an airtight container in the fridge (after it has cooled). It will last for up to 3 days if you store it properly. In order for the salmon to stay nice and moist, I recommend reheating it in a 275°F oven for 15-20 minutes.

Can I Freeze This?

I actually advise against freezing this salad – it simply won’t be the same after it thaws. You can, however, freeze the salmon by itself. Wrap the cooled fish in a tight layer of plastic wrap and freeze it in an airtight container or storage bag.

Store your salmon in the coldest part of your freezer (usually the back) if possible. Enjoy it within 4 months, thawing it out in the fridge before you reheat it. Be sure to reheat it and eat it within 24 hours of thawing it.

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A salmon salad in a large bowl with a golden spoon inside

Blackened Grilled Salmon Salad

  • Author: Krista
  • prep_time Prep Time: 10 minutes
  • cook_time Cook Time: 20 minutes
  • total_time Total Time: 30 minutes
  • yield Yield: 4
  • category Category: Salad
  • method Method: Grill
  • cuisine Cuisine: American

Description

This easy Grilled Salmon Salad will be the first dish to disappear at any barbecue! Smoky blackened salmon mingles with crunchy lettuce, juicy corn, sweet red peppers, creamy avocado, fresh pineapple salsa and tangy cilantro lime dressing.

Scale

Ingredients

For the Blackened Salmon

  • 1 lbs of salmon filets
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chipotle chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon

For the Pineapple Salsa

  • 1 1/2 cup diced pineapple
  • 1/3 cup diced red pepper
  • 1/4 cup diced red onion
  • 1/4 cup fresh cilantro, diced
  • juice of 1 lime
  • pinch of salt

For the Cilantro Lime Dressing

  • 1 tablespoon red onion
  • 1 garlic clove
  • 1 cup fresh cilantro
  • 1/4 cup olive oil
  • 2 tablespoons fresh lime juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 2 teaspoons dijon mustard
  • 1/4 teaspoon of sea salt
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon smoked paprika

For the Salad

  • 8 cups of green leaf lettuce, roughly chopped
  • 1 whole red pepper
  • 1 whole yellow pepper
  • 2 ears of corn
  • 1 large avocado, sliced

Instructions

  1. Preheat grill to high heat, between 400-450°F.
  2. In a small bowl add garlic powder, sea salt, smoked paprika, chipotle chili powder, ground cumin, and ground cinnamon. Stir to mix.
  3. Pat salmon dry and rub spice mixture into the salmon. Set aside.
  4. In a medium bowl, add pineapple, red onion, fresh cilantro, lime juice, and a pinch of salt. Toss to combine and set aside.
  5. To a food processor or blender add red onion, garlic, cilantro, olive oil, lime juice, red wine vinegar, honey, dijon mustard, salt, cumin and smoked paprika to taste. Blend until smooth! Set aside.
  6. Add corn, whole peppers, and salmon to the grill. Grill peppers for 3-4 minutes per side until slightly charred. Grill corn for 3-4 minutes per side until slightly charred. Grill salmon skin side down first for 6-8 minutes, flip and grill flesh side for 1-2 minutes.
  7. Remove everything from the grill. Cut the corn off the cob and slice the peppers.
  8. To a large bowl or 4 small bowls add lettuce, salmon, peppers, corn, avocado, pineapple salsa, and top with dressing. Serve

Notes

  • Makes 4-6 small salads or 1 large salad.
  • To Store & Reheat: Refrigerate cooled leftovers for up to 3 days. In order for the salmon to stay moist, I recommend reheating it in a 275°F oven for 15-20 minutes.
  • To Freeze: I advise against freezing this salad – but you can freeze the salmon by itself if you’d like. Wrap it in a tight layer of plastic wrap and freeze it in an airtight container for up to 4 months, thawing it out in the fridge before reheating. Be sure to reheat it and eat it within 24 hours of thawing it.

Nutrition

  • Serving Size: 1 small salad
  • Calories: 497
  • Sugar: 14 g
  • Sodium: 866 mg
  • Fat: 25 g
  • Carbohydrates: 47 g
  • Fiber: 8 g
  • Protein: 28 g
  • Cholesterol: 29 mg

Keywords: fish salad, grilling salmon, pineapple salsa

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Hey There

Krista
Hi! I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football!

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14 Responses
  1. Renee - Kudos Kitchen

    This has got to be the prettiest salmon dish I’ve maybe ever seen. The colors, the flavors, the textures…you’ve nailed it!!!

  2. Kimberly @ The Daring Gourmet

    Oh my GOSH!! This is one of the most gorgeous salads ever and that salmon is positively perfect!!

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