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


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.



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


  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


  • 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.


  • 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