Grilled Salmon Salad

Grilled Salmon Salad

Kathleen DeLuca
This is not a typical boring salad! The flavors unite to create absolute thrill ride for your taste buds!
Prep Time 15 minutes
Cook Time 15 minutes
Course Salad
Cuisine Classic American
Servings 4 Servings
Calories 259 kcal


  • 2 limes
  • 2 red chilies thinly sliced
  • 2 tbsp. red onion thinly sliced
  • 2 tbsp. fish sauce
  • salt to taste
  • pinch of coconut sugar
  • 2 tbsp. olive oil
  • 1 ¼ lbs. salmon fillet 4 fillets
  • 8 cups mixed salad leaves
  • 1 cup mixed fresh herbs chopped (coriander, mint and basil)
  • 8 radishes sliced
  • 8 baby cucumbers sliced


  • Heat the oven to 400°F (200°C).
  • To make the dressing, squeeze the juice of 1 lime into a small bowl. Add the sliced chili, half the red onion, fish sauce and a pinch of salt and sugar. Mix well and set aside.
  • Brush the salmon with the olive oil and place on a baking tray lined with foil. Half the other lime and also place it in the tray. Bake in the oven for about 15 minutes, until the salmon is cooked through.
  • Once cooked, allow the salmon to cool slightly then break it up into chunks.
  • Divide the salad leaves, the remaining ½ onion, fresh herbs, radishes and cucumbers, between 4 plates and drizzle with the dressing. Squeeze the juice from the baked lime over the salad and toss together adding a little more salt to taste.
  • Top the salad with the salmon chunks and serve immediately.
Keyword chilies, red onion, salad, salmon