Grilled Salmon Salad with Lemon-Dill Dressing

This grilled salmon salad is the dish I turn to when I want something that feels fresh but still satisfying. Flaky, slightly charred salmon over a bed of crisp greens, tossed with a tangy lemon-dill dressing.

It comes together in about half an hour and looks impressive without any fussy steps. Perfect for a weeknight or a weekend lunch that feels a little special.

Why This Salad Works

I keep coming back to this combination because the warm, smoky salmon contrasts so well with the cool, crunchy vegetables. The dressing is simple but bright, tying everything together without hiding the flavor of the fish.

The salmon gets a nice crust from a hot grill while staying tender inside. And since you can prep the dressing and chop the veggies while the grill heats up, it moves fast.

Ingredients

• 4 skinless salmon fillets, about 1½ lbs total: center-cut pieces cook most evenly
• 1 tbsp olive oil, plus more for the grill
• ½ tsp salt
• ¼ tsp black pepper
• 8 cups mixed salad greens: arugula, baby spinach, or romaine all work
• 1 cup halved cherry tomatoes
• ½ English cucumber, sliced into thin half-moons
• ¼ small red onion, thinly sliced
• 1 avocado, sliced (optional)
• ½ cup plain Greek yogurt
• 2 tbsp fresh lemon juice
• 2 tbsp chopped fresh dill
• 1 small garlic clove, minced
• Pinch of salt and pepper for the dressing

Variations / Substitutions

• Swap the salmon: use boneless chicken thighs (grill a few minutes longer) or extra-firm tofu slices
• Herb substitution: fresh basil or parsley can replace the dill
• Dairy-free option: skip the yogurt and whisk 3 tbsp olive oil with the lemon juice and dill for a brighter vinaigrette
• Add some crunch: sprinkle toasted almonds or croutons over the top

Smoked Salmon Wraps are a great main dish to serve alongside this salad.

How to Make Grilled Salmon Salad

Step 1: Whisk Together the Dressing

In a small bowl, combine the ½ cup Greek yogurt, 2 tablespoons lemon juice, 2 tablespoons chopped dill, minced garlic, and a pinch of salt and pepper. Whisk everything until smooth, about 30 seconds.

The dressing will be thick and creamy, with little flecks of dill and a sharp lemon smell. Set it aside so the flavors can meld while you work.

Step 2: Rub the Salmon with Oil and Seasoning

Pat the salmon fillets dry with a paper towel. Rub them all over with the 1 tablespoon olive oil, then season both sides with the ½ teaspoon salt and ¼ teaspoon pepper.

While you do this, heat a grill pan or outdoor grill to medium-high, roughly 400°F (200°C). You want the grates hot enough that the fish sizzles the second it lands.

Step 3: Grill the Salmon

Place the fillets on the hot grill, skin side down if using skin-on pieces. Cook for 4 to 5 minutes without moving them, until you can lift the fish easily and the underside shows deep grill marks.

Flip and cook another 3 to 4 minutes on the second side. The salmon is done when it flakes apart with a fork and the center is just opaque, around 145°F. Transfer to a plate and let it rest a minute while you assemble the salad.

Step 4: Toss the Greens and Veggies

In a large bowl, pile the 8 cups of mixed greens, halved tomatoes, cucumber slices, and red onion. Spoon about 3 tablespoons of the dressing over the top and toss until everything is lightly coated.

The leaves should look glossy but not weighed down. You can always add more dressing at the table if you like it extra creamy.

Step 5: Slice and Top the Salad

Divide the dressed greens among four plates or a large platter. Slice each salmon fillet on a slight angle into thick pieces and arrange them on top. Add the avocado slices, if using, and drizzle a little more dressing over the fish.

Serve right away while the salmon is still warm against the cool salad. A final grind of black pepper and a few extra dill fronds make it look as good as it tastes.

Tips for the Best Grilled Salmon Salad

• Choose even fillets: center-cut salmon pieces of similar thickness cook at the same rate, so one piece won’t dry out before the others are done.
• Don’t skip the oil on the fish: a thin coat helps the seasoning stick and keeps the salmon from sticking to the grates.
• Make the dressing ahead: it keeps well in the fridge for up to 3 days, and the garlic and dill deepen in flavor overnight.
• Turn it into a grain bowl: toss in a cup of cooked quinoa or farro for more staying power.

Grill times by salmon thickness:

Storing Leftovers

• Refrigerate: keep the salmon, greens, and dressing in separate airtight containers. The salmon stays good for 2 days, the greens for 1 day if undressed.
• Serve cold: leftover salmon is delicious flaked over a fresh salad the next day without reheating.

What to Serve with Grilled Salmon Salad

This salad is a full meal on its own, but a slice of crusty sourdough or a handful of pita chips on the side works nicely. For a warm-weather lunch, pair it with a cold glass of lemonade or an iced tea.

Frequently Asked Questions

Can I bake the salmon instead?

Yes, bake the fillets on a lined sheet pan at 400°F (200°C) for 12 to 15 minutes, until the fish flakes easily.

Is frozen salmon okay to use?

Frozen salmon works well. Thaw it completely in the fridge overnight, then pat it very dry before seasoning so it sears instead of steaming.

Can I make this dairy-free without losing the creaminess?

Swap the yogurt for 3 tablespoons of olive oil and whisk with the lemon juice and dill. It becomes a sharp vinaigrette that still coats the greens nicely.

How do I keep the salad from getting watery?

Pat the cucumber slices dry with a paper towel before adding them, and only dress the greens right before serving.

Grilled Salmon Salad Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 382

Ingredients Method Notes

Ingredients

  

• 4 skinless salmon fillets, about 1½ lbs total
• 1 tbsp olive oil, plus more for the grill
• ½ tsp salt
• ¼ tsp black pepper
• 8 cups mixed salad greens
• 1 cup halved cherry tomatoes
• ½ English cucumber, sliced into thin half-moons
• ¼ small red onion, thinly sliced
• 1 avocado, sliced (optional)
• ½ cup plain Greek yogurt
• 2 tbsp fresh lemon juice
• 2 tbsp chopped fresh dill
• 1 small garlic clove, minced
• Pinch of salt and pepper for the dressing

Method

 

1. Whisk the yogurt, lemon juice, dill, garlic, and a pinch of salt and pepper until smooth. Set aside.
2. Pat salmon dry, rub with 1 tbsp olive oil, and season with ½ tsp salt and ¼ tsp pepper. Heat grill to medium-high, about 400°F (200°C).
3. Grill salmon for 4 to 5 minutes per side, until it flakes and reaches 145°F. Transfer to a plate.
4. Toss greens, tomatoes, cucumber, and red onion with about 3 tbsp of the dressing.
5. Slice salmon, arrange on the salad, add avocado, and drizzle with extra dressing. Serve right away.

Notes

If your salmon fillets have skin, grill them skin-side down first and the skin will lift off easily after cooking. The dressing can be made up to 3 days ahead, and the salad is best dressed just before eating.