Grilled Salmon with Cilantro Dressing

This grilled salmon salad has become my summer entertaining secret weapon whenever I want to impress guests with something elegant yet effortless. The creamy cilantro lime dressing perfectly complements the smoky grilled salmon, while fresh vegetables add bright color and texture to create a restaurant-quality dish right in your backyard.

I first created this recipe when hosting a summer dinner party where half my guests were following keto diets and the others wanted something light yet satisfying. Everyone asked for the recipe, and it's now requested at every summer gathering.

Ingredients

• Salmon fillets: At 4-6 ounces each chosen for their healthy omega-3 content and quick cooking time
• Mexican spices: Including cumin and chili powder that create a wonderful flavor contrast with the creamy dressing
• Baby arugula: Provides a peppery base that stands up to the rich salmon
• Fresh vegetables: Like cucumber, tomatoes, and avocado add texture variety and nutritional balance
• Cotija cheese: Offers a salty counterpoint to the creamy dressing; look for authentic Mexican varieties
• Pumpkin seeds: Provide essential crunch and added protein
• Creamy cilantro lime dressing: Combines mayo, olive oil, lime juice, and fresh herbs for a balanced flavor profile

Step-by-Step Instructions

Prepare the Grill:

Preheat your grill to medium-high heat ensuring it reaches approximately 400°F before cooking. This temperature creates perfect grill marks while allowing the salmon to cook through without burning. Clean and oil the grates thoroughly to prevent sticking.

Blend the Dressing:

Combine olive oil, lime juice, mayo, salt, garlic, and jalapeño in your blender first creating a smooth emulsion. Only add the cilantro at the final moment to maintain its bright color and prevent oxidation. This technique prevents bitterness while preserving the fresh herb flavor.

Season the Salmon:

Brush each salmon fillet generously with olive oil coating all sides evenly. Mix the salt, chili powder, and cumin in a small bowl then sprinkle the spice mixture evenly over both sides of the fish. Allow the salmon to rest at room temperature for 5 minutes so the seasonings adhere properly.

Grill the Perfect Salmon:

Place salmon skin-side up first on the hottest part of the grill. Watch carefully for 2-3 minutes until clear grill marks form then flip using a thin metal spatula. Continue grilling until the fish reaches 130°F internal temperature for medium doneness with a slightly translucent center.

Assemble the Salad Base:

Toss the arugula, cucumber, and red onion with approximately 3 tablespoons of dressing to lightly coat each ingredient. The peppery arugula stands up beautifully to the rich salmon while cucumbers provide refreshing crunch. Fold in the more delicate tomatoes and avocados with gentle movements to prevent bruising.

Present the Finished Dish:

Arrange the dressed salad on a large serving platter creating a generous bed for the salmon. Place the grilled fillets on top maintaining their beautiful appearance. Finish by sprinkling the remaining pumpkin seeds and cotija cheese over everything then garnish with fresh cilantro leaves for a professional presentation.

Save

The jalapeño in the dressing is my favorite ingredient that transforms this dish. I learned to remove the seeds for gentle warmth rather than overwhelming heat after my husband complained about my first version being too spicy. Now the heat level is perfect allowing all the flavors to shine.

Make-Ahead Tips

The dressing stays fresh for up to 5 days in an airtight container making weeknight preparation even quicker. I often double the dressing recipe to use throughout the week on grain bowls, grilled chicken, or as a vegetable dip. The dressing will thicken slightly when refrigerated so whisk in a tablespoon of water before serving if needed.

Easy Substitutions

If salmon isn't available, substitute equally fatty fish like steelhead trout or even firm white fish with a slight increase in cooking time. For a vegetarian version, replace the salmon with grilled portobello mushrooms marinated in the same spices. The cotija cheese can be swapped for feta if Mexican cheese is unavailable but the texture will be slightly different.

Serving Suggestions

For a complete meal, add warm tortillas on the side allowing guests to create impromptu fish tacos with the salad components. A chilled bottle of Sauvignon Blanc pairs beautifully with the citrus notes in the dressing. For casual entertaining, set up a build-your-own salad bar with the components separately so everyone can customize their plate.

Cultural Context

This recipe draws inspiration from Mexican coastal cuisine where seafood grilled with simple spices is often served with bright, fresh accompaniments. The combination of cotija cheese, pumpkin seeds, and cilantro honors traditional flavor profiles while the creamy dressing adds a contemporary California twist that bridges cultural influences beautifully.

Recipe FAQs

→ Can I make the cilantro lime dressing ahead of time?

Yes, the dressing can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Give it a good shake or stir before using as ingredients may separate.

→ What can I substitute for salmon in this dish?

Steelhead or ocean trout work perfectly as mentioned in the recipe. You could also use grilled chicken, shrimp, or for a vegetarian option, grilled halloumi cheese or tofu.

→ Is this dish keto-friendly?

Yes, this salmon salad is both keto and low-carb friendly. With 10.1g of fiber and only 20.8g of total carbohydrates, it fits well into a ketogenic eating plan while providing healthy fats from the salmon, avocado, and olive oil.

→ Can I prepare components of this salad in advance for a party?

Absolutely! Make the dressing ahead of time, prep the vegetables, and store separately. Grill the salmon just before serving. Assemble everything fresh when ready to enjoy for the best texture and flavor.

→ How spicy is the dressing?

With only half a jalapeño, the dressing has a mild kick. You can adjust the heat by adding more jalapeño for extra spice or removing the seeds and membrane for a milder flavor. The recipe encourages tasting and adjusting to your preference.

→ What can I substitute for cotija cheese?

If cotija cheese isn't available, feta cheese makes an excellent substitute with a similar crumbly texture and salty profile. Queso fresco or even a mild goat cheese would also work well in this salad.