How to Make a Grilled Salmon Salad

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It takes less than 30 minutes to make this swoon-worthy grilled salmon salad.

Need dinner on the table in the hurry? This grilled salmon salad is the healthy and delicious meal you’re looking for.

When it comes to healthy proteins, grilled salmon is at the top of the list. This nutritious powerhouse ingredient is packed full of omega-3 fatty acids and is also a great source of vitamin B12. Add it to a bed of greens and you’ve got a simple-to-make meal that will please nearly any palate.

Choosing the Right Ingredients

Not sure where to start when it comes to cooking salmon? The two main options for purchasing salmon are farm-raised and wild-caught. We recommend wild-caught salmon (typically sourced from the Pacific Ocean) whenever possible. In addition to it being the more sustainable option, wild-caught salmon is more flavorful and is lower in fat and calories than farm-raised salmon.

There are several types of salmon; both sockeye and coho are great options for grilling. To help maintain tenderness, we recommend purchasing salmon with the skin still on. When it comes to prepping the salmon, fresh (never frozen) is ideal; however, frozen salmon will work. Just plan to double the time it takes to cook.

How to Make Grilled Salmon Salad


  • 4 salmon fillets (4 ounces each)
  • 2 garlic cloves, minced
  • 1/2 cup teriyaki sauce
  • 1 package (10 ounces) salad mix
  • 1 medium cucumber, sliced
  • 1 pint cherry or grape tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 3/4 cup salad dressing


Step 1: Prep the salmon

Rub salmon with garlic; place in a shallow bowl. Then add the teriyaki sauce; turn salmon to coat. Let stand 10 minutes.

Editor’s Tip: No teriyaki sauce? No problem. Try a brown sugar glaze instead. Even a generous sprinkle of salt and pepper is a tasty option.

Step 2: Cook the salmon

Preheat your grill. (You’ll be using the direct heat cooking method for this recipe.) Place the salmon on an oiled grill rack over high heat. You should grill the fish, covered, until it just begins to flake easily with a fork, 4-6 minutes per side.

Editor’s Tip: You will know the salmon is done when its interior temperature reaches 145°. (Our Test Kitchen uses this instant-read thermometer.) When the salmon is done, the meat will be opaque and should flake easily with a fork. In general, fresh or thawed salmon takes about 10-12 minutes to cook, depending on the method you use.

To learn how to oil grill racks, check our complete guide to grilled salmon.

Step 3: Make the salad

Combine the greens, cucumbers, tomatoes and onions. Toss salad mix with salad dressing; place on four plates. Top with salmon. To finish, sprinkle with your favorite healthy salad toppings. We love to use fresh fruits, like sliced strawberry or citrus wedges, dried fruit such as cranberries or golden raisins or something that adds crunch, like toasted nuts, wonton strips or homemade croutons.

Follow this chef’s tips to make restaurant-worthy salads.

Dressings Ideas for Salmon Salad

Top this grilled salmon salad with a creamy Caesar dressing or a vinaigrette made with fresh herbs. You can choose your favorite packaged dressing or make your own at home.

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Susan Bronson
Susan Bronson is a writer and editor based in Northern Wisconsin.