Ingredients
For the Grilled Salmon:
- 1 pound salmon fillet
- 2 Tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- ¼ tsp sea salt (to taste)
For the Strawberry Salsa:
- 6 large ripe strawberries (finely chopped)
- 1 jalapeno (seeded and chopped)
- 1/2 cup red onion (finely chopped)
- 1 clove garlic (minced)
- 2 Tbsp fresh lime juice
- Pinch sea salt (to taste)
For the Arugula Salad:
- 5 ounces baby arugula
- 1 large ripe avocado (diced)
- 3 radishes (thinly sliced)
For the Strawberry Vinaigrette:
- 1/3 cup olive oil
- ¼ cup balsamic vinegar
- 1 Tbsp fresh lemon juice
- 1/2 tsp lemon zest
- 3 ripe strawberries (chopped)
- 2 Tbsp honey (to taste)
- 1 tsp Dijon mustard (to taste)
Instructions
- Prepare the Strawberry Vinaigrette: Add all vinaigrette ingredients—olive oil, balsamic vinegar, fresh lemon juice, lemon zest, chopped strawberries, honey, and Dijon mustard—to a blender and blend until smooth. Transfer the vinaigrette to a jar or sealable container and refrigerate until ready to use.
- Prepare the Strawberry Salsa: In a bowl, stir together finely chopped strawberries, seeded and chopped jalapeno, finely chopped red onion, minced garlic, fresh lime juice, and a pinch of sea salt to taste. Refrigerate the salsa until serving.
- Prepare the Arugula Salad: In a large serving bowl, combine baby arugula, diced avocado, and thinly sliced radishes. Toss with the desired amount of the chilled strawberry vinaigrette. Refrigerate the salad until the salmon is ready.
- Prepare the Grilled Salmon: Place the salmon fillet on a large plate or baking sheet. Drizzle with olive oil and use your hands to spread the oil evenly over the surface. Combine garlic powder, onion powder, paprika, and sea salt; sprinkle this spice blend over the salmon evenly.
- Preheat and Prepare Grill: Clean your grill thoroughly by scraping off any food particles, then spray or brush it with oil to prevent sticking. Preheat the grill to medium-high heat, about 400 to 450°F, keeping it covered while heating. For charcoal grills, ignite charcoal until many coals are white before spreading evenly.
- Grill the Salmon: Place the salmon fillet skin-side down on the grill and cover. Let it cook undisturbed for 5 to 6 minutes. Carefully flip the fillet and cook the other side for about 2 minutes until grill marks appear. Total grilling time is approximately 8 minutes for fillets one inch thick or less; thicker fillets may require 10 to 12 minutes. Salmon is fully cooked when it reaches an internal temperature of 145°F.
- Rest the Salmon: Transfer the grilled salmon to a cutting board and allow it to rest for at least 10 minutes to let juices redistribute. Then, use a sharp knife to cut into smaller fillets for serving.
- Serve: Plate the arugula salad and top it with the grilled salmon fillets. Spoon the strawberry salsa over the salmon or on the side as desired, and enjoy your fresh, flavorful grilled salmon salad.
Notes
- Ensure the grill is well oiled and preheated to prevent the salmon from sticking.
- Adjust the jalapeno amount in the salsa depending on your preferred spice level.
- Resting the salmon after grilling helps keep it moist and flavorful.
- If fresh strawberries are out of season, frozen and thawed strawberries can be used for vinaigrette and salsa.
- Check internal salmon temperature with a meat thermometer to ensure safe cooking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
