Loaded with an abundance of fresh greens, my salmon salad is an ideal “clean eating” recipe fit for the warmer season. Filled with succulent chunks of marinated, grilled salmon, romaine, chickpeas, hearts of palm, fennel, asparagus and shave Brussels sprouts, this cool and crisp salmon salad gets its bright flavor from the sweet-savory citrus vinaigrette!
When Hearty Greens and Succulent Salmon Come Together
Whenever I enjoy a cool and crisp salad overflowing with lots of hearty ingredients, it always make me feel like I'm doing something really good for my body...
I love the idea of making a meal out of lots of fresh produce combined with a lean protein, and my salmon salad recipe, prepared with chunks of citrus-marinated grilled salmon, is out of this world delicious and satisfying.
Here's the scoop on what's inside: we're talking chopped romaine, shaved Brussels sprouts, small pieces of fresh, tender asparagus, chickpeas for added protein and texture, slices of hearts of palm, plus thinly-sliced fennel for an abundance of earthy flavor.
All of these healthy ingredients are tossed together with an easy and bright, mildly sweet citrus vinaigrette that makes each bite taste like a little burst of sunshine. It gives this mouthwatering salad a bit of a “bistro-like" vibe—kind of fancy tasting, yet easy to make at home!
My Salmon Salad Recipe with Citrus Vinaigrette
While salmon is a beloved and healthy fish to cook up and enjoy, I'm not sure that we often think to add it to a nice, hearty salad.
For me, the chunks of grilled salmon are a terrific alternative to the usual slices of grilled chicken one typically sees in a chopped salad like this one, and I love the notes of sweet citrus from the orange and lemon, plus the little drizzle of honey in the marinade.
The flavors of the marinade are also incorporated into the fresh and bright citrus vinaigrette, to tie all of these tasty elements together.
Each bite of this salmon salad recipe has a terrific cool crunch combined with the warm, succulent pieces of salmon, and makes for the perfect lunch or dinner when you're craving something fresh, light, deliciously filling and nutritious.
Here's a peek at my salmon salad recipe: (or just jump to the full recipe...)
- To get started, I marinate my cubed pieces of salmon for about 20 minutes.
- Next, I add all of my salad ingredients to a large bowl, and keep those in the fridge.
- Then, I prepare my citrus vinaigrette, and set that aside for a moment.
- When the salmon has marinated, I grill the salmon pieces on a grill pan for about 1 to 2 minutes, just until cooked through.
- To assemble the salad, I add the salmon to the salad, gently toss with the vinaigrette, then spoon into shallow bowls or onto plates, and enjoy.
by Ingrid Beer
This salmon salad is brimming with citrus-marinated grilled salmon plus lots of hearty greens, all tossed with a fresh citrus vinaigrette!
Yield: Makes 2 entree-size salads
Nutrition Info: 1,191 calories per serving
Prep Time: 25 minutes (does not include marination)
Cook time: 8 minutes
Total time: 33 minutes
Salmon Salad Ingredients:
- 2 (6-8 ounce) skinless salmon fillets, cut into bite-size pieces
- Olive oil (about 1 tablespoon)
- Black pepper
- Couple pinches of cayenne, to your liking
- ½ teaspoon orange zest
- 1 tablespoon honey
- 1 tablespoon orange juice (squeezed from a fresh orange, preferably)
- ½ teaspoon Meyer lemon juice (or regular lemon)
- 1 medium-large heart of romaine, chopped finely
- 6 ounces thin asparagus (bottom of stalk trimmed), chopped into small pieces
- ½ fennel bulb, cored, sliced and chopped
- 8 Brussels sprouts, halved and shaved thinly
- 1 (15 ounce) can organic chickpeas
- 2 hearts of palm stalks, chopped
Citrus Vinaigrette Ingredients:
- 1 tablespoon fresh orange juice from an orange
- 1 tablespoon fresh Meyer lemon juice (or regular lemon)
- 1 teaspoon finely minced shallot (about ½ of a medium shallot)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ½ teaspoon orange zest
- ½ teaspoon Meyer lemon zest (or regular lemon)
- Black pepper
- 6 tablespoons olive oil
- Begin by gathering and prepping all of your salad ingredients according to the ingredient list above to have ready and organized for use.
- To prepare your salmon, add the pieces to a bowl and drizzle in about a tablespoon of olive oil, along with a couple of pinches of salt and pepper, plus the cayenne, orange zest, honey, and orange and Meyer lemon juice. Allow the salmon to marinate for 20 minutes (can be done overnight, as well), while you prep your salad and vinaigrette.
- Add all of your salad ingredients to a large bowl, and keep cold while you prep your vinaigrette and grill your salmon.
- Gather and prep all of your vinaigrette ingredients according to the ingredient list above to have ready and organized for use.
- To prepare your citrus vinaigrette, add all of the ingredients to a mason jar with a tight fitting lid, and shake vigorously until completely combined and emulsified. Check to see if any additional salt/pepper is needed. Set aside for a moment.
- To grill your salmon, place a grill pan over medium-high heat. Once hot, add in the chunks of salmon, working in batches if necessary, and grill the pieces for about 1-2 minutes per side, or until cooked through to your liking. Place onto a plate to hold.
- To assemble, add the grilled salmon chunks to the chopped salad ingredients, and drizzle in some of the vinaigrette, to your liking. Gently toss to combine everything well, then divide among two plates or shallow bowls, and garnish with an extra lemon or orange slice, if desired.
Tips & Tidbits for my Salmon Salad recipe:
- Use your own favorite kind of salmon: When preparing salmon for any use, I typically like to use Atlantic salmon as it is firmer and tends to be a bit more hearty. Feel free to use your preferred kind, just make sure it's nice and fresh.
- Quick marination: The marination time on the salmon is only about 20 minutes, but if you'd like to prep it the day before for added flavor, you can marinate overnight and then grill it the next day.
- Prepare this salad ahead: If you're looking to save a little prep time, you can chop your salad items and have them ready in a bowl, prepare your citrus vinaigrette, and have your salmon marinating so that things are ready. Then, you can grill the salmon and assemble the salad just before serving.
- Meyer lemons, or regular lemons: Because we happen to have a little Meyer lemon tree in our backyard, I just use the lemons from that tree for this recipe. But feel free to substitute regular lemons, as they're equally delicious!
Craving more delectable salad recipes? Check out this Italian Chopped Salad, this Israeli Couscous Salad, this Crispy Chicken Salad with Raspberry Vinaigrette, this Pesto Pasta Salad, or this Bok Choy Salad!
Cook's Note: This recipe was originally published in 2018, and has been updated with even more love!