TOTAL TIME: Prep: 25 min. + chilling
MAKES: 4 servings


  • 2 salmon fillets (about 1-1/2 pounds)
  • 2 celery ribs, chopped
  • 1/2 cup finely chopped red onion
  • 2 tablespoons snipped fresh dill or 2 teaspoons dill weed
  • 1/4 cup raspberry vinegar
  • 1 tablespoon olive oil
  • 1-1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

1 cup: 317 calories, 19g fat (4g saturated fat), 85mg cholesterol, 397mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 1 fat.


  1. Cut salmon fillets widthwise into 4-in. pieces. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
  2. Grill, covered, over medium-hot heat or broil 4 in. from the heat for 12-15 minutes or until fish flakes easily with a fork. Cover and refrigerate for 1 hour.
  3. Bone, skin and flake salmon; place in a large bowl. Add celery, onion and dill. Combine the dressing ingredients; pour over salad and gently toss to coat. Serve immediately or cover and refrigerate; stir before serving. Yield: 4 servings.
Originally published as Grilled Salmon Salad in Light & Tasty August/September 2002, p16

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