Grilled Salmon Cilantro Lime Salad

This grilled salmon salad with creamy cilantro lime dressing has become my summer go-to when I want to impress guests without spending hours in the kitchen. The combination of perfectly grilled salmon atop fresh greens with a zesty, creamy dressing creates a restaurant-quality meal right in your backyard.

I first created this recipe during a particularly hot summer when turning on the oven felt like torture. My family now requests it weekly throughout grilling season, and friends always ask for the dressing recipe.

Ingredients

• Salmon fillets: ideally wild caught for the best flavor and nutrition profile
• Arugula: provides a peppery base that stands up beautifully to the rich salmon
• Turkish cucumbers: offer a delicate crunch without watery seeds
• Cherry tomatoes: sweet little bursts of acidity that balance the rich dressing
• Avocados: creamy texture that complements the flaky salmon
• Pumpkin seeds: toasted for a nutty crunch that elevates the entire dish
• Cotija cheese: adds a salty component that brings everything together
• Fresh cilantro: brightens the entire dish with its distinctive herbal notes
• Lime juice: provides necessary acidity to cut through the richness

Step-by-Step Instructions

Preheat and Prep:

Turn your grill to medium high heat and allow it to fully preheat while you prepare the other components. This ensures proper searing of the salmon without sticking. Take the salmon out of the refrigerator about 15 minutes before cooking to take the chill off.

Make the Dressing:

Combine olive oil, lime juice, mayo, salt, garlic cloves, jalapeño and honey in your blender first. This method ensures the emulsion forms properly before adding the cilantro. Once smooth, add the cilantro last and pulse just until incorporated but still visibly flecked throughout the dressing.

Season and Grill the Salmon:

Brush each piece of salmon with a light coating of olive oil which prevents sticking and helps the spices adhere. Season both sides with the salt, chili powder and cumin mixture. Place salmon skin side down first on the hot grill and allow to cook undisturbed for 2 to 3 minutes until you have clear grill marks and the salmon releases easily.

Assemble the Base Salad:

In a large bowl, start with the arugula as your foundation. Add cucumbers and onions, then drizzle with just enough dressing to lightly coat the ingredients. Toss gently with your hands rather than utensils to prevent bruising. Fold in the more delicate ingredients like avocado and tomatoes along with half the pumpkin seeds and cotija.

Plate and Garnish:

Arrange the dressed salad mixture on a large serving platter creating a beautiful bed for the salmon. Place the grilled salmon fillets on top of the greens. Finish by sprinkling the remaining pumpkin seeds, cotija cheese and fresh cilantro leaves over everything. The visual contrast makes this dish as beautiful as it is delicious.

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You Must Know

• Each serving provides over 10g of fiber supporting digestive health
• The recipe offers 33g of protein per serving for muscle maintenance
• Contains heart healthy omega 3 fatty acids from the salmon

I particularly love how the jalapeño in the dressing can be adjusted to your heat preference. At our house, my husband always asks for extra jalapeño while I keep mine milder. This became our favorite summer entertaining dish after serving it at my sister's birthday party where every guest requested the recipe before leaving.

Make Ahead Options

The dressing can be prepared up to three days in advance and stored in an airtight container in the refrigerator. This actually improves the flavor as the ingredients have time to meld together. Just give it a good shake before using. You can also prep all the vegetables the morning of serving, keeping them separate and combining just before mealtime.

Perfect Pairings

This salad stands beautifully on its own as a complete meal, but for larger gatherings, consider serving it with grilled corn on the cob brushed with lime butter. A chilled glass of Sauvignon Blanc or Pinot Grigio complements the citrus notes in the dressing perfectly. For a non alcoholic option, sparkling water with fresh lime and mint provides a refreshing counterpoint.

Seasonal Adaptations

While this salad shines in summer, you can enjoy it year round with a few adjustments. In winter, substitute roasted butternut squash for the tomatoes and add pomegranate seeds for color and crunch. Spring versions work beautifully with tender baby lettuce and asparagus tips. Fall adaptations could include roasted sweet potato cubes and toasted pecans instead of pumpkin seeds.

Recipe FAQs

→ Can I prepare the dressing ahead of time?

Yes! The creamy cilantro lime dressing can be made up to 3 days in advance and stored in an airtight container in the refrigerator. This actually allows the flavors to meld together nicely. Just give it a good shake or stir before using.

→ What can I substitute for salmon?

Steelhead or ocean trout work perfectly as substitutes for salmon in this dish. If you prefer non-fish options, grilled chicken breast or even grilled portobello mushrooms can be delicious alternatives while maintaining the dish's elegant presentation.

→ How can I make this dish dairy-free?

To make this dish dairy-free, simply omit the cotija cheese or replace it with a dairy-free alternative like nutritional yeast for a cheesy flavor. The creamy dressing works well with a vegan mayonnaise substitute to maintain the creamy texture without dairy.

→ Can I prepare components of this salad in advance?

Absolutely! You can prepare the dressing, slice the vegetables (except avocado), and toast the pumpkin seeds a day ahead. Store everything separately in the refrigerator. Grill the salmon and slice the avocado just before serving to maintain freshness and optimal texture.

→ What side dishes pair well with this salad?

This salad works beautifully as a complete meal on its own, but you can serve it with grilled corn on the cob, a side of quinoa, or crusty artisan bread for a more substantial meal. For a lighter option, a chilled summer soup like gazpacho would complement the flavors nicely.

→ How spicy is the dressing, and can I adjust the heat level?

The dressing has a mild to medium heat level with half a jalapeño. You can easily adjust the spiciness by adding more jalapeño (including seeds) for extra heat or reducing/omitting it for a milder version. The honey helps balance the heat, so you may want to adjust that accordingly as well.