Grilled Salmon Cilantro Lime Salad

This Grilled Salmon Salad with Creamy Cilantro Lime Dressing makes healthy eating a summer celebration Each vibrant bite brings the smoky flavor of fresh grilled salmon together with crisp cucumbers creamy avocado and a zesty herby dressing making this salad good enough for company but easy enough for a weeknight dinner

I first served this at a backyard dinner and it went so fast everyone wanted the recipe The dressing especially is now a staple in our fridge

Ingredients

• Olive oil: gives the dressing body use extra virgin for best flavor
• Lime juice: brightens every bite always use fresh limes for more zing
• Mayo: adds creamy richness use full fat for the best texture
• Salt: brings out all the other flavors choose fine sea salt for even seasoning
• Garlic: fresh cloves make the dressing pop buy firm bulbs with tight skin
• Jalapeno: delivers a gentle kick the more slices the spicier it gets
• Honey: balances the acidity local honey offers subtle flavor
• Cilantro: packs in herbal notes use leaves and tender stems for max freshness
• Salmon: fresh wild fillets have the best flavor if you can find them
• Chili powder: adds warmth go for a fresh fragrant spice
• Cumin: offers earthiness for a Southwest note
• Baby arugula: brings peppery greens organic greens stay crisp longer
• Turkish cucumbers: are extra crunchy look for unblemished thin skin
• Red onion: a punch of sharpness slice thin for the best texture
• Cherry or grape tomatoes: provide juicy sweetness pick bright resilient ones
• Avocados: lend creaminess ripe but not mushy works best
• Toasted pumpkin seeds: add crunch lightly toast yourself for extra flavor
• Cotija cheese: a hint of saltiness seek out crumbly Cotija or substitute feta
• Cilantro leaves: as garnish for lively color and aroma

Step-by-Step Instructions

Make the Dressing:

Combine olive oil lime juice mayo salt garlic jalapeno and honey in a blender Blend on medium speed until totally smooth Scrape down the blender sides Add cilantro Blend until the mixture turns bright green and completely silky Taste the dressing If you want more tang brightness or heat blend in extra lime juice or jalapeno

Grill the Salmon:

Pat the salmon fillets dry Brush each with a little olive oil Sprinkle evenly with salt chili powder and cumin Preheat your grill to medium high Scrub the grates clean and oil them When hot place salmon top side down Let the fish cook without moving about three minutes or until grill marks appear Gently flip with a wide spatula Grill another two to three minutes until just barely cooked through and opaque Remove from the grill and let rest

Compose the Salad:

In a big mixing bowl toss the arugula cucumbers and red onion with just enough dressing to lightly coat Add avocado tomato half the pumpkin seeds and half the Cotija cheese Gently fold everything together Taste and add more salt if needed

Plate and Serve:

Spread the tossed salad mixture on a platter or individual plates Top with the grilled salmon fillets Sprinkle with remaining pumpkin seeds Cotija cheese and fresh cilantro leaves Spoon over extra dressing as desired Serve right away while the salmon is warm

Save This

The dressing is my personal obsession Sometimes I make double and save it for tacos or veggie dipping It reminds me of patio lunches with my sister filling our plates with greens and laughing until the sun set

Storage Tips

Keep the salad greens and dressing separate if you plan to have leftovers Assemble only what you will eat right away Store grilled salmon in an airtight container in the fridge for a day or two The dressing will keep chilled for four to five days in a jar

Ingredient Substitutions

You can swap steelhead or ocean trout for the salmon To keep the salad dairy free skip the Cotija or try a vegan cheese For less heat remove the seeds from the jalapeno or leave it out entirely If arugula is too peppery use baby spinach or mixed greens

Serving Suggestions

This salad stands on its own but I love it with a side of grilled corn or simple garlic bread It is also amazing as a make ahead take along meal for summer picnics Toss the greens and veggies separately then add salmon and dressing on site

Cultural and Historical Context

Grilled salmon is a favorite on the West Coast where fresh fillets are in season all summer Combining this with a citrusy herby dressing reflects influences from Mexican and Southwest cuisine The cotija cheese and pumpkin seeds give the salad a nod to traditional flavors you might find in a vibrant Mexican market

Common Queries

→ Can I use a fish other than salmon?

Yes, steelhead or ocean trout can be used instead of salmon, offering a similar texture and flavor.

→ How do I prevent salmon from sticking to the grill?

Brush each filet with olive oil and preheat a clean grill. A hot, greased grill helps release the fish easily.

→ Is the creamy cilantro lime dressing spicy?

The dressing has mild heat from jalapeno. Adjust the amount for more or less spice as you prefer.

→ What makes arugula a good base for this salad?

Arugula adds a peppery flavor and holds up well with warm salmon and creamy dressing, enhancing texture.

→ Can I prepare components in advance?

Yes, the dressing can be made ahead and kept chilled. Assemble salad and grill salmon just before serving.