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Grilled Salmon Salad

 Grilled Salmon Salad
For a cool summer supper, try this fresh-tasting salmon salad, created by our Test Kitchen staff. Lightly dressed with tangy raspberry vinegar, it gets a little crunch from onion and celery.
4 ServingsPrep: 25 min. + chilling


  • 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


  • 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.
  • 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.
  • 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.
Nutritional Facts: One serving (1 cup) equals 278 calories,

2 of 2

Grilled Salmon Salad (continued)

Nutritional Facts: 13 g fat (2 g saturated fat), 88 mg cholesterol, 376 mg sodium, 5 g carbohydrate, 1 g fiber, 34 g protein. Diabetic Exchanges: 4 lean meat, 1 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.