Grilled Honey Sriracha Salmon Salad

Smoky glazed salmon, crunchy charred lettuce and juicy grilled pineapple combine with fresh red pepper and snap peas in this vibrant Salmon Salad. It’s paired with a sweet and spicy honey sriracha dressing that doubles as the glaze for the salmon!

Table of Contents

• This Easy Salmon Salad is Packed with Protein!
• What You’ll Need
• How to Make Grilled Honey Sriracha Salmon Salad
• Tips for Success
• Add-Ins & Variations
• Serving Suggestions
• How to Store and Reheat Leftovers
• Get the Recipe

This Easy Salmon Salad is Packed with Protein!

With fewer than 400 calories and more than 30 grams of protein per serving, this flavorful grilled salmon salad will be the first dish to disappear at any potluck or barbecue. From the juicy pineapple to the flaky fish, every bite is an eruption of summer goodness! And it all comes together in under 30 minutes.

The simple honey sriracha sauce that ties it all together acts as both a glaze for the salmon and a dressing for the salad. Because who has the time to make two different sauces for one dish, am I right? Plus, you seriously won’t be able to get enough of that sweet and spicy flavor.

What You’ll Need

The small number of ingredients required to make this salmon salad is another selling point I have to mention. You just need a pound of salmon, some produce and a handful of ingredients for the sauce!

For the Honey Sriracha Salmon

• Sockeye Salmon: Wild-caught with the skin intact.
• Honey: Look for a bottle that’s labeled “raw and unfiltered,” meaning the honey is unprocessed.
• Lime Juice: Freshly squeezed.
• Sriracha: Use your favorite brand.
• Ground Ginger: To supplement the sweetness of the honey.
• Smoked Paprika: This adds a smoky flavor and an extra hint of spice.
• Garlic: Freshly minced.

For the Salad

• Head of Romaine: Halved.
• Fresh Pineapple: Cut into spears.
• Sugar Snap Peas: A cross between snow peas and garden peas, these add a satisfyingly juicy crunch.
• Red Pepper: Diced.

What Kind of Salmon Should I Use?

Even though it’s a little bit pricier, I like to use wild-caught sockeye salmon in my salads. You can instantly taste the difference, so I find that the cost is warranted.

However, if you’re cooking with a budget, you can use whichever kind of skin-on salmon works best for you. I always recommend sticking with wild-caught fish, as they’re known to taste better and contain more nutrients than their farm-raised counterparts.

How to Make Grilled Honey Sriracha Salmon Salad

This salad definitely screams summer, but that doesn’t mean you can’t enjoy it when it’s cold outside! Simply cook the salmon over your stovetop grill pan instead of an outdoor grill.

1. Heat Grill: Preheat the grill to medium-high heat, approximately 375-400°F.
2. Make Sauce: Add the honey, lime juice, sriracha, ground ginger, smoked paprika and minced garlic to a small bowl. Whisk everything together until the sauce is well combined.
3. Glaze Salmon: Drizzle about half of the sauce over the raw salmon and rub it into the flesh, making sure that the fish is well coated. Set the remaining sauce aside.
4. Cook: Spray the grill grates with cooking spray or rub them down with canola oil. Place the prepared salmon onto the grill flesh-side down. Grill the first side for 4-5 minutes. While the flesh side is cooking, season the skin side with a little bit of salt to help it peel off more easily later.
5. Flip & Finish Cooking: Flip the salmon over so the skin is in contact with the grill and cook the fish for an additional 4-5 minutes. Remove your salmon from the grill and let it rest before removing the skin and chopping it into chunks.
6. Grill Pineapple & Lettuce: In the meantime, add the pineapple spears to the grill along with the halved romaine lettuce heads. Cook the pineapple for 2-3 minutes per side, or until it develops slight grill marks. Cook the lettuce for 2-3 minutes, or until it’s slightly charred. Remove them both from the grill.
7. Assemble Salad: Chop up the charred lettuce and cut the grilled pineapple into cubes. Add them to a large bowl along with the sugar snap peas, diced red pepper and chopped salmon.
8. Enjoy! Serve your salmon salad with the remaining honey sriracha dressing on the side. Garnish it with fresh cilantro if desired.

Tips for Success

Be sure to check out these helpful tips and tricks before you fire up your grill. Let’s get cooking!

• Grease the Grill Grates Well: It’s important to either spray your grill grates with cooking spray or rub them with an oil-soaked rag. Otherwise, the fish and produce could get stuck and leave you with an annoying mess to clean up.
• Season the Skin of the Salmon with Salt: While the flesh side of the salmon is grilling, go ahead and sprinkle some salt onto the skin. This will allow it to peel off with ease.
• Use Tongs to Flip: Protect your hands from the heat of the grill by using tongs to flip over the fish, fruit and veggies.
• Let the Salmon Rest Before Cutting it: Don’t chop up your salmon right after you remove it from the grill. You want to give it a few minutes to rest so that the juices have a chance to settle in.

Add-Ins & Variations

If you’d like to make some changes to this recipe, go right ahead! Here are a few add-ins and variations to play around with:

• Use Another Protein: Not a fan of salmon? You can make this salad with any protein of your choice! Try it with chicken, steak or tofu instead.
• Add Avocado: Sliced avocado makes a lovely addition to pretty much any salad under the sun. This salmon salad is no exception!
• Switch Up the Veggies: Whether you prefer yellow peppers to red ones or want to swap out the kale for another leafy green, the veggies you put into this salad are up to you.
• Add Chopped Onions: Try dicing up some red onions and tossing them into this salad for added texture and flavor. Yum!

Serving Suggestions

You don’t need to serve this salad alongside any other dishes to make it a complete meal – it’ll fill you up all by itself! But you can certainly pair it with some simple sides like Grilled Asparagus and Cilantro Lime Rice if you’re feeding a crowd. Honestly, it will go well with anything, so you can’t go wrong.

How to Store and Reheat Leftovers

You may have noticed that this recipe instructs you to serve your dressing on the side rather than drizzling it over the salad. Storing them separately is the best way to avoid ending up with soggy leftovers. Store the cooled salad and the dressing in separate airtight containers in the fridge for up to 3 days.

To reheat the salmon, pour a generous amount of oil into a saucepan and set it over medium-low heat. Add the chopped salmon and cover the saucepan. Cook the fish for 3-4 minutes, then uncover the saucepan, flip over each piece of salmon and cook for another 3-4 minutes. Once the salmon is warmed through, add it back to the salad and enjoy.

Can You Eat Cold Salmon?

Yes – it’s totally safe to eat your leftover salmon straight from the fridge. Some people actually prefer it that way! So whether or not you reheat it is entirely up to you.

Grilled Honey Sriracha Salmon Salad

★★★★★ 5 from 3 reviews

• Author: Krista
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 1x
• Category: Dinner
• Method: Grill
• Cuisine: American

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Description

Smoky glazed salmon, crunchy charred lettuce and juicy grilled pineapple combine with fresh red pepper and snap peas in this vibrant Salmon Salad. It’s paired with a sweet and spicy honey sriracha dressing that doubles as the glaze for the salmon!

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Ingredients

For the Honey Sriracha Salmon

• 1 lb. sockeye salmon
• 3 tablespoons honey
• 1 tablespoon lime juice
• 3 teaspoons sriracha
• 1/4 teaspoon ground ginger
• 1/4 teaspoon smoked paprika
• 1 garlic clove, minced

For the Salad

• 1 head of romaine, halve
• 3 spears fresh pineapple
• 1 cup sugar snap peas
• 1 cup diced red pepper

optional: garnish with chopped cilantro

Instructions

1. Preheat grill to medium-high heat, approximately 375-400°F.
2. In a small bowl add honey, lime juice, sriracha, ground ginger, smoked paprika and minced garlic. Whisk together.
3. Drizzle about half the mixture over raw salmon. Rub the sauce into the flesh of the salmon. Set the remaining sauce aside.
4. Spray grill grates with cooking spray or rub down with canola oil. Place salmon on the grill flesh side down first. Grill for 4-5 minutes. (while the salmon is cooking, season the skin side with a little bite of salt, this will help it peel off more easily later). Flip the salmon and grill on the skin side for an additional 4-5 minutes.
5. Remove salmon from the grill and let rest.
6. In the meantime, add pineapple spears to the grill along with the halved romaine lettuce heads. Grill the pineapple for 2-3 minutes per side (until there are slight grill marks) and the romaine lettuce 2-3 minutes until the lettuce is slightly charred.
7. Remove them both from the grill.
8. Chop up the charred lettuce and add it to a large bowl along with the grilled pineapple (cut into cubes) sugar snap peas, diced red pepper and then the salmon.
9. Serve salad with the remaining dressing on the side.
10. Optional: Garnish with fresh cilantro.

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Notes

Refrigerate the dressing and the cooled salad in separate airtight containers for up to 3 days.

If you’d like to reheat the salmon, cover the bottom of a saucepan with oil and set it over medium-low heat. Add the salmon, cover the saucepan and cook for 3-4 minutes per side, or until the salmon is warmed through.

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Nutrition

• Serving Size: 1 1/2 cups salad + 4 oz. salmon
• Calories: 382
• Sugar: 22 g
• Sodium: 31 mg
• Fat: 13 g
• Saturated Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 3 g
• Protein: 34 g
• Cholesterol: 0 g

Keywords: salad with salmon, grilling salmon with skin, honey glaze for salmon

More Healthy Seafood Salads to Try

Seafood salads are a summer staple. Try these fail-proof recipes next!

• Asian Noodle Salad with Teriyaki Salmon
• Grilled Shrimp Salad with Honey Lime Vinaigrette
• Blackened Grilled Salmon Salad with Pineapple Salsa

DON’T MISS A RECIPE ->

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