Grilled Salmon Salad with Strawberry Vinaigrette and Salsa Recipe

If you are craving a refreshing, vibrant dish that bursts with flavor and color, the Grilled Salmon Salad with Strawberry Vinaigrette and Salsa Recipe is your new best friend. This salad combines perfectly grilled, tender salmon with a lively mix of baby arugula, creamy avocado, and radishes, all brought together by a luscious strawberry vinaigrette and a zesty strawberry jalapeño salsa. It’s fresh, healthy, and packed with layers of sweetness, spice, and tang that will have you coming back for seconds each time.

Ingredients You’ll Need

Ingredients You’ll Need

Gathering the right ingredients for this salad is simple, yet each one plays an essential role in building the perfect balance of flavors and textures. From the juicy strawberries to the smoky grilled salmon, every component shines together beautifully.

• 1 pound salmon fillet: Choose fresh, firm salmon for the best grilling experience and rich flavor.
• 2 Tbsp olive oil: Helps keep the salmon moist and adds a fruity undertone to the dish.
• 1 tsp garlic powder: Adds an aromatic depth without overpowering the fish.
• 1 tsp onion powder: Enhances the savory notes in the salmon seasoning.
• ½ tsp paprika: Offers a gentle smokiness that complements the grill marks beautifully.
• ¼ tsp sea salt (to taste): Essential for seasoning both the salmon and the salad components.
• 6 large ripe strawberries (finely chopped): Freshness here is key for a balanced sweetness in the salsa.
• 1 jalapeño (seeded and chopped): Provides a bright, spicy kick to contrast the sweet strawberries.
• ½ cup red onion (finely chopped): Adds crunch and sharpness to the salsa’s texture.
• 1 clove garlic (minced): Gives a pungent punch to awaken the salsa’s flavors.
• 2 Tbsp fresh lime juice: Injects a zesty acidity that brightens the vinaigrette and salsa alike.
• Pinch sea salt (to taste): Balances and brings out the natural flavors of the fresh ingredients.
• 5 ounces baby arugula: Peppery and tender, this greens base is the perfect canvas for this salad masterpiece.
• 1 large ripe avocado (diced): Creamy and rich, it softens the texture and adds healthful fats.
• 3 radishes (thinly sliced): Provide a crisp bite and a pop of vibrant pink color.
• ⅓ cup olive oil: Forms the creamy backbone of the strawberry vinaigrette.
• ¼ cup balsamic vinegar: Brings a deep, tangy sweetness that pairs perfectly with strawberries.
• 1 Tbsp fresh lemon juice: Adds a bright citrus zing to lift the vinaigrette.
• ½ teaspoon lemon zest: Heightens the fresh lemon flavor with lightly intense aromatics.
• 3 ripe strawberries (chopped): Folded into the vinaigrette for extra strawberry goodness.
• 2 Tbsp honey (to taste): Sweetens the vinaigrette naturally and balances acidity.
• 1 tsp Dijon mustard (to taste): Adds a subtle tang and helps emulsify the vinaigrette.

How to Make Grilled Salmon Salad with Strawberry Vinaigrette and Salsa Recipe

Step 1: Prepare the Strawberry Vinaigrette

Start by gathering all the vinaigrette ingredients—olive oil, balsamic vinegar, lemon juice, lemon zest, chopped strawberries, honey, and Dijon mustard. Blend them until silky smooth, creating a magical dressing that’s fruity, sweet, tangy, and just a touch zesty. Refrigerate this vinaigrette until it’s time to toss it with the salad, letting the flavors meld beautifully.

Step 2: Make the Strawberry Salsa

In a mixing bowl, gently stir together finely chopped strawberries, seeded jalapeño, red onion, minced garlic, fresh lime juice, and a pinch of sea salt. This bright and spicy salsa is the perfect partner to the rich grilled salmon, injecting freshness and a little kick that wakes up your taste buds with every bite. Chill it to allow the flavors to harmonize.

Step 3: Toss the Arugula Salad

Place the peppery baby arugula, diced avocado, and thinly sliced radishes into a large bowl. Add just enough of the strawberry vinaigrette to lightly coat the greens—remember, you can always add more when serving. Toss everything together so the vinaigrette clings to every leaf and slice, then let the salad rest in the fridge until the salmon is grilled and ready.

Step 4: Season and Grill the Salmon

Pat your salmon dry and drizzle it generously with olive oil. Rub the garlic powder, onion powder, paprika, and sea salt over the surface of the fillet, ensuring every inch is seasoned. Prepare your grill by cleaning and oiling the grates to prevent sticking, then preheat it to medium-high heat. Place the salmon skin-side down, cover the grill, and leave it untouched for 5 to 6 minutes to develop perfect grill marks and cook through. Flip the fillet carefully and grill for an additional 2 minutes, allowing the salmon to finish cooking yet remain moist and flaky. Let the salmon rest for 10 minutes after grilling to seal in the juices.

Step 5: Assemble and Serve

Layer the dressed arugula salad on plates or a serving platter, place pieces of grilled salmon on top, and generously spoon the vibrant strawberry salsa over the salmon and around the salad. The combination of the smoky fish, tangy-sweet vinaigrette, and the fresh, spicy salsa creates a stunning and irresistible meal that’s as beautiful as it is delicious.

How to Serve Grilled Salmon Salad with Strawberry Vinaigrette and Salsa Recipe

Garnishes

Adding a few extra touches like fresh basil leaves, toasted almonds, or a sprinkle of crumbled feta can elevate this salad visually and flavor-wise. Each garnish adds texture or subtle flavor contrasts that brighten up the dish even more, making your presentation pop and impress.

Side Dishes

This salad stands out on its own but pairs wonderfully with a warm crusty bread or a light quinoa pilaf. Both options add heartiness without overpowering the delicate flavors of the salmon and strawberry vinaigrette salad.

Creative Ways to Present

Try serving this as a deconstructed platter for guests to assemble their own salads, or plate it elegantly with the salmon sliced into medallions over the greens and salsa artistically drizzled around for that restaurant-quality wow factor at home.

Make Ahead and Storage

Storing Leftovers

Keep leftover grilled salmon separately wrapped in an airtight container in the refrigerator and consume within two days. Store leftover vinaigrette and salsa in separate sealed jars to maintain freshness and vibrant flavors.

Freezing

While the salmon can be frozen, salads rarely freeze well. Freeze raw, seasoned salmon fillets if necessary and grill when ready. Make the vinaigrette and salsa fresh to enjoy the best texture and flavor.

Reheating

Reheat leftover salmon gently in a warm oven or stovetop pan to avoid drying out. Avoid microwaving, as it can make the salmon rubbery. Serve with freshly tossed salad for the best experience.

FAQs

Can I substitute another type of fish for the salmon in this recipe?

Absolutely! While salmon’s rich texture works beautifully here, you can use other firm fish like trout or cod. Just keep in mind cooking times might vary accordingly.

Is this Grilled Salmon Salad with Strawberry Vinaigrette and Salsa Recipe suitable for meal prep?

Yes! Just store components separately—keep vinaigrette and salsa refrigerated in airtight containers and assemble the salad fresh for best flavor and texture.

How spicy is the strawberry salsa with jalapeño?

The salsa has a gentle heat that balances the sweet strawberries nicely. If you prefer less spice, reduce or omit the jalapeño seeds or substitute with a milder pepper.

Can I make the strawberry vinaigrette without a blender?

Yes, you can whisk the ingredients vigorously by hand, though a blender helps emulsify and combine the dressing smoothly. Mashing the strawberries well before mixing will help achieve similar results.

What can I use instead of balsamic vinegar in the vinaigrette?

If you don’t have balsamic vinegar, try red wine vinegar or apple cider vinegar for a different but still delicious flavor profile.

Final Thoughts

The Grilled Salmon Salad with Strawberry Vinaigrette and Salsa Recipe is a delightful celebration of fresh ingredients and bold flavors that will brighten up any mealtime. It’s a fantastic way to enjoy hearty salmon alongside crisp greens and vibrant, fruity accents. I truly encourage you to try this recipe soon—whether for a fresh weeknight dinner or a special weekend treat, it’s sure to impress and satisfy.

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