Welcome the warmer months with this Paprika Grilled Salmon Salad, a dish that combines the smoky allure of grilled salmon with the crisp freshness of seasonal vegetables, all dressed in a zesty Dijon vinaigrette.
Back in the day, my brother and father would spend the summers fishing in Alaska and they’d return with a bounty of seafood that would put Long John Silver’s to shame. I’m talking ice chest upon ice chest filled to the brim with all sorts of goodies — snow crabs, halibut, and seemingly never-ending amounts of salmon.
For those of us in my family who still heart salmon big time, we can’t wait to get together without those “others” and eat to our hearts’ content. The recipe I’m most excited to cook is this Paprika Grilled Salmon Spring Salad, which has a spiced-rubbed salmon that marinates for a few hours and then gets grilled or broiled — depending upon the weather and how motivated we’re feeling. Flaked and served over a seasonal salad, it makes for a seriously healthy weeknight dinner
Why You’ll Love This Recipe
This Grilled Salmon Salad is the epitome of a balanced meal, offering a wonderful mix of flavors and textures. From the tender, flaky salmon with a hint of smokiness to the vibrant and crunchy vegetables, each bite is a delightful experience. The homemade Dijon vinaigrette adds a bright and tangy touch that ties all the components together beautifully.
Recipe Ingredients
The ingredients for this salad create a harmonious blend of freshness and depth. For the vinaigrette, you’ll need red wine vinegar, freshly squeezed lemon juice, finely chopped shallot, Dijon mustard, unrefined cane sugar, kosher salt, extra-virgin olive oil, and freshly ground black pepper. The salad itself features assorted fingerling potatoes, English peas, asparagus, a medium fennel bulb, and baby arugula. The salmon is seasoned with smoked paprika, granulated sugar, kosher salt, and black pepper.
How to Make This Recipe
Start by preparing the Dijon vinaigrette, allowing the flavors to meld. Boil the potatoes until tender, then briefly cook the asparagus and peas together, cooling them under running water afterwards. The fennel should be sliced thinly and marinated in lemon juice and salt. For the salmon, rub the spices onto the fillets and let them marinate.
Grill the salmon on a preheated grill until perfectly cooked. Assemble the salad by layering the arugula, vegetables, and flaked salmon, then drizzle with the vinaigrette and garnish with fennel fronds.
What to Pair This Recipe With
This grilled salmon salad stands beautifully on its own as a light, satisfying meal, but it also pairs wonderfully with a chilled glass of Chardonnay or Sauvignon Blanc. For a more filling meal, serve it alongside a crusty piece of artisan bread or a bowl of quinoa.
It’s perfect for a summer lunch, a healthy dinner, or as a classy addition to your brunch table. Whether you’re dining al fresco or simply enjoying a quiet meal at home, this salad brings a taste of gourmet to your everyday dining.
Salmon Recipes
In search of more salmon recipes? Here are a few favorites:
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Paprika Grilled Salmon Salad Recipe
Equipment
Ingredients
Make The Vinaigrette:
- 2 tablespoons red wine vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1 shallot finely chopped
- 2 teaspoons Dijon Mustard
- 2 teaspoons unrefined cane sugar
- kosher salt
- 5 tablespoons extra-virgin olive oil
- Freshly ground black pepper
For The Salad:
- 8 ounces assorted fingerling potatoes
- 1 cup shelled English peas
- 8 ounces medium asparagus ends trimmed and cut into 1/2-inch pieces (about 2 cups)
- 1 medium fennel bulb
- 5 handfuls baby arugula
- 1/2 lemon
For The Paprika Salmon:
- 1 teaspoon smoked paprika
- 1/2 teaspoon granulated sugar
- kosher salt
- Freshly ground black pepper
- 1 pound salmon fillets
Instructions
- For The Dijon Vinaigrette: Combine red wine vinegar, the lemon juice, and shallot in a medium nonreactive bowl and set aside at least 5 minutes before using. Whisk in Dijon mustard, 1 1/2 teaspoons of the sugar, a pinch of salt, and pepper until smooth. While whisking constantly, add oil in a thin stream until well incorporated. Taste and add more salt, sugar, or pepper as desired.TIP: Vinaigrette can be made up to four days ahead. Store refrigerated in an airtight container. May need to bring to room temperature and shake to incorporate before using.
- For The Potatoes: Place potatoes in a large saucepan, cover by 1 inch with heavily salted water and bring to a boil over high heat. Lower heat to medium-high and boil until potatoes are knife tender, about 10 to 15 minutes. Add asparagus and peas and cook 2 to 3 more minutes until they’re bright green and knife tender.
- Drain everything into a fine mesh strainer and run under cold water to cool off. When potatoes are cool enough to handle, cut in half, toss potatoes, peas, and asparagus with a drizzle of olive oil and set aside until ready to use. TIP: Vegetables can be prepared up to 1 day ahead.
- Prepare The Fennel: Trim tops off the fennel, quarter and core it and then using a mandoline, slice paper thin. Toss it with the remaining lemon juice and a pinch of salt and set aside until ready to use. Pluck a few sprigs of fennel fronds and save for garnish.
- For The Salmon: Combine paprika, remaining 1 teaspoon sugar, and salt in a bowl and mix well. Pat salmon dry and rub with the spice mixture. Allow to marinate for at least 2 hours in the refrigerator. Let sit at least 15 minutes at room temperature before cooking.
- Cook The Salmon: Heat an outdoor grill or grill pana to medium (about 350°F to 450°F) and rub the grill grates with a towel dipped in vegetable oil. Using another paper towel, remove excess rub, and pat dry on both sides of the fish. Drizzle over 1 tsp of canola oil and rub all over the fish. Place the salmon on the grill, and cover the grill. Cook, flipping once, until grill marks appear and salmon turns opaque pink, about 4 to 5 minutes per side.
- Assemble The Salad: Remove from grill, tent with foil, and let rest a few minutes. Flake the salmon into bite-sized pieces and season with a pinch of salt and some freshly ground black pepper. To serve, divide arugula among bowls, evenly divide asparagus, peas, potatoes, and fennel. Drizzle with vinaigrette and top each plate with the salmon and a few sprigs of fennel fronds.
