Name: Lemon-Pepper Grilled Salmon Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 salmon fillets (skin on or off, ~6 oz each); 1 tbsp olive oil; Zest of 1 lemon; 1 tsp cracked black pepper; ½ tsp garlic powder; ½ tsp kosher salt; 4 cups mixed greens (baby spinach, arugula, butter lettuce); 1 cup cucumber, thinly sliced; 1 cup cherry tomatoes, halved; ¼ cup red onion, thinly sliced; 1 small avocado, sliced; 2 tbsp capers or green olives, halved (optional); Fresh dill or parsley, chopped (for garnish); 3 tbsp extra virgin olive oil; 1 ½ tbsp fresh lemon juice; 1 tsp Dijon mustard; ½ tsp honey or maple syrup; 1 clove garlic, minced or grated; ½ tsp coarse black pepper; Salt, to taste

DifficultyBeginner

CategoryAppetizers, Fish, Lemon, Salad, Salmon

This bright and zesty salad brings together flaky grilled salmon, crisp seasonal vegetables, and a tangy lemon-pepper vinaigrette. Packed with protein, omega-3s, and crunch, it's both elegant and effortless.

Yields4 Servings

Prep Time15 minsCook Time15 minsTotal Time30 mins

For the Salmon

2 salmon fillets (skin on or off, ~6 oz each)

1 tbsp olive oil

Zest of 1 lemon

1 tsp cracked black pepper

½ tsp garlic powder

½ tsp kosher salt

For the Salad

4 cups mixed greens (baby spinach, arugula, butter lettuce)

1 cup cucumber, thinly sliced

1 cup cherry tomatoes, halved

¼ cup red onion, thinly sliced

1 small avocado, sliced

2 tbsp capers or green olives, halved (optional)

Fresh dill or parsley, chopped (for garnish)

For the Lemon-Pepper Vinaigrette

3 tbsp extra virgin olive oil

1 ½ tbsp fresh lemon juice

1 tsp Dijon mustard

½ tsp honey or maple syrup

1 clove garlic, minced or grated

½ tsp coarse black pepper

Salt, to taste

Season & Grill the Salmon

Preheat a grill or grill pan to medium-high heat.
Pat salmon dry with paper towels. Rub with olive oil, then season with lemon zest, cracked pepper, salt, and garlic powder.
Grill salmon skin-side down (if using skin-on) for 4–5 minutes, then flip and grill for another 3–4 minutes, until just cooked through and flaky. Internal temp should be 125–130°F for medium.
Set aside to rest while you assemble the salad.

Make the Salad Base

In a large salad bowl, combine mixed greens, cucumbers, tomatoes, red onion, and avocado.
Sprinkle in capers or olives, if using.

Make the Vinaigrette

In a small jar or bowl, whisk together lemon juice, Dijon mustard, honey, garlic, pepper, and a pinch of salt.
Slowly whisk in olive oil until emulsified.

Assemble & Serve

Lightly toss the salad with half the lemon-pepper vinaigrette.
Divide between plates and top with grilled salmon.
Drizzle the remaining dressing over the salmon and salad.
Garnish with chopped herbs and extra lemon wedges.

Optional Additions

Grains: Add a scoop of quinoa, farro, or couscous
Crunch: Top with toasted almonds, pepitas, or crispy shallots
Dairy: Crumble a bit of feta or goat cheese over the top

Pairing Suggestions

Wine: Sauvignon Blanc, Pinot Grigio, or a crisp rosé
Bread: Serve with crusty sourdough or herbed flatbread
Side idea: Chilled melon soup or grilled asparagus

Ingredients