Elevate your dinner game with this Grilled Salmon with Citrus Salad—a fresh, flavorful, and protein-rich recipe that’s perfect for summer nights or healthy meal prep. Juicy, perfectly grilled salmon pairs with a zesty blend of oranges, grapefruit, and herbs in this refreshing citrus salad. It’s the ultimate combo of heart-healthy omega-3s and vibrant flavors. Whether you’re eating low-carb, gluten-free, or want a light and satisfying meal, this dish checks all the boxes.
This could be your next favorite salad to share with your family and friends or enjoy on busy weeknights. Salmon is an excellent source of protein, and the rest of the ingredients you’ll find for this recipe can easily be found at your grocery store. If you want salmon recipes to be part of your meal plan or for a healthy dinner, this recipe is perfect!
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Kitchen Notes
- The cooking time for the salmon depends on the internal temperature and the thickness of the fillets. Salmon fillets should flake easily with a fork when finished.
Ingredients for Grilled Salmon Citrus Salad
For the Dijon Citrus Vinaigrette
- 6 T. Extra-virgin olive oil
- 1 Lg. Lemon, juiced to yield 3 T. Fresh Lemon Juice
- 3 t. Dijon Mustard
- Sea Salt & Black Pepper, to taste
Grilled Salmon Ingredients
- 4 4-oz. Salmon filets (with skin so that it is crispy when cooked)
- 1 T. Extra Virgin Olive Oil
- Sea Salt and Black Pepper, to taste
For the Crisp Salad
- 3 C. Mixed Salad Greens, torn into bite-size pieces
- 1 Med. Avocado, pitted and sliced
- 1/2 C. Sliced radishes
- 1/4 C. Fresh dill
- 1/2 C. Thinly sliced cucumber
- 1/4 C. Crumbled blue cheese
- Black Sesame Seeds, to taste (optional)
Salad Dressing
- 1/4 C. Sour cream
- 1/2 Lg. Lemon, juiced
- Sea Salt and Black Pepper, to taste
Supplies Used
- Lodge grill pan
- Airtight container (for your leftovers)
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How To Make Grilled Salmon Citrus Salad
Step #1. Prepare lemon Dijon vinaigrette. Whisk to combine mustard, olive oil, and 3 T. lemon juice in a small bowl. Season to taste with sea salt and black pepper. Set aside.
Step #2. Season the fresh salmon fillets with salt and pepper to taste. Spoon 1 tablespoon of Dijon citrus vinaigrette over each piece of salmon. Let rest for 5 minutes.
Step #3. Meanwhile, arrange lettuce, avocado, radishes, dill, and cucumber in a large bowl. Set aside.
Step #4. Heat one tablespoon of olive oil in a stove-top grill pan over medium-high heat. Place the salmon on the pan and adjust the heat to medium. While the salmon cooks, turn it every 3-5 minutes, skin-side up, to achieve the desired degree of doneness.
Step #5. Set the hot pan aside, then place the salmon filet on each salad plate.
Step #6. Add a few dollops of salad dressing to each salad.
Step #7. Sprinkle each salad with blue cheese and sesame seeds.
Step #8. Lightly drizzle the salmon steaks (and salad) with the remaining dressing, if desired. Enjoy!
What Can I Serve with Grilled Salmon Citrus Salad
More Salad Recipes to Try
If you’ve enjoyed this Grilled Salmon Citrus Salad, I highly recommend trying these other recipes for Thanksgiving dinner:
- Panzanella Salad
- Balsamic Steak Salad
- Crunchy Celery Apple Salad
- Couscous with Green Apple Salad
- Chicken Caesar Salad with Homemade Dressing
Kitchen Gadgets To Make Cooking Easy
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Grilled Salmon Citrus Salad
Ingredients
For the Dijon Citrus Vinaigrette
- 6 T. Extra-virgin olive oil
- 1 Lg. Lemon , juiced to yield 3 T. Fresh Lemon Juice
- 3 t. Dijon Mustard
- Sea Salt & Black Pepper to taste
Grilled Salmon
- 4 4- oz. Salmon filets with skin so that it is crispy when cooked
- 1 T. Extra Virgin Olive Oil
- Sea Salt and Black Pepper to taste
For the Crisp Salad
- 3 C. Mixed Salad Greens , torn into bite-size pieces
- 1 Med. Avocado , pitted and sliced
- 1/2 C. radishes , sliced
- 1/4 C. Fresh dill
- 1/2 C. cucumber , thinly sliced
- 1/4 C. blue cheese , crumbled
- Black Sesame Seeds to taste (optional)
Salad Dressing
- 1/4 C. Sour cream
- 1/2 Lg. Lemon , juiced
- Sea Salt & Black Pepper to taste
Instructions
- Prepare lemon Dijon vinaigrette. Whisk to combine mustard, olive oil, and 3 T. lemon juice together in a small bowl. Season to taste with sea salt and black pepper. Set aside.
- Season the fresh salmon fillets with salt and pepper to taste. Spoon 1 tablespoon of Dijon citrus vinaigrette over each piece of salmon. Let rest for 5 minutes.
- Meanwhile, arrange lettuce, avocado, radishes, dill, and cucumber in a large bowl. Set aside.
- Heat one tablespoon of olive oil in a stove-top grill pan over medium-high heat. Place the salmon on the pan and eventually adjust to medium heat. While the salmon cooks, make sure to turn every 3-5 minutes per salmon skin-side to get the desired degree of doneness.
- Set the hot pan aside then place the salmon filet on each salad plate.
- Add a few dollops of salad dressing to each salad.
- Sprinkle each salad with blue cheese and sesame seeds.
- Lightly drizzle the salmon steaks (and salad) with the remaining dressing, if desired. Enjoy!
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