Grilled Salmon Salad with Fresh Strawberries - Sizzling Summer Series

Summer grilling is often all about meat and poultry, as it should be. However, in these dog days of summer, a lighter meal is a pleasant surprise. Grilled Salmon Salad with Fresh Strawberries is the latest dish in our Sizzling Summer Series. This dish offers a welcome change from burgers and steaks while maintaining taste.

It begins with a bed of fresh greens tossed in a simple tangy vinaigrette. The greens are topped with a grilled salmon fillet simply seasoned with salt, pepper, and lemon. The salad is topped with toasted almonds for crunch and strawberries for a sweet balance to the tart dressing. This recipe is perfect for those hot, energy-sapping summer days because the salad can be prepped when it takes to preheat the grill. So, grab a chilled beverage, fire up the grill, and beat the heat with this refreshing entrée.

For more summer grilling recipes, check out our Sizzling Summer Series with over twenty incredible dishes to try!

Serves 4

Grilled Salmon Salad with Fresh Strawberries Ingredients

For the dressing

  • ½ cup extra virgin olive oil
  • 3 tbsp. white wine vinegar
  • Juice of 1 lemon (about 2-3 tbsp.)
  • ¼ cup finely chopped sweet yellow onion
  • Coarse salt and freshly ground pepper

For the salad

  • ½ cup slivered almonds
  • 3 tbsp. butter, divided
  • 4 salmon fillets, about 6-8 oz. each
  • Salt and pepper
  • 10 oz. mixed greens, rinsed and dried
  • 1½ cups fresh strawberries, hulled and sliced
  • Lemon wedges, for serving

Grilled Salmon Salad with Fresh Strawberries Directions

  1. To prepare the dressing: combine the olive oil, vinegar, lemon juice, and onion in a jar. Seal tightly and shake until well combined. Season to taste with salt and pepper.
  2. Heat a grill to medium-high. Meanwhile, heat a small skillet over medium-high. Melt one tablespoon of butter in the skillet and stir in the almonds. Cook occasionally until the nuts are evenly browned and lightly toasted.   Remove from the heat and let cool.
  3. When the grill is heated, oil the grates. Pat the salmon fillets dry and season with salt and pepper. Divide the remaining two tablespoons of butter into four equal slices. Transfer the fillets to the grill, skin-side down, and place a pat of butter on top of each. Let cook about 3-4 minutes, then flip carefully and continue cooking until the salmon is nicely browned outside and just cooked through inside, about 3-4 minutes more. Remove the salmon to a plate and let cool briefly; remove the skin and discard. Squeeze a bit of fresh lemon juice over each fillet.
  4. In a large bowl, toss the mixed greens with a few spoonfuls of the dressing, adding more to the taste. Divide the greens onto serving plates. Add a salmon fillet to each bed of greens (intact, sliced, or flaked, depending on your preference). Top each salad with a sprinkling of the toasted almonds and strawberry slices. Serve immediately.

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