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Grilled Salmon Salad With Perfect Crispy Skin

Grilled Salmon Salad

A vibrant grilled salmon salad where every ingredient enhances the perfectly cooked salmon. Crisp-skinned salmon, massaged kale, shredded Brussels sprouts, roasted chickpeas, and a creamy tahini-miso dressing come together in a flavorful, balanced dish.
Prep Time 20 minutes
Cook Time 10 minutes
Dry Brining Time 48 minutes
Total Time 30 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 430 kcal

Equipment

  • Grill
  • Cast Iron Skillet

Ingredients
  

Salmon

  • 1.25 lb wild sockeye salmon fillet Look for deep orange color and tight muscle fibers.

Salad Base

  • 3 cups baby kale Massage with 1 tsp lemon juice and 1/4 tsp salt.
  • 2 cups shredded Brussels sprouts Thinly shaved for a crunchy texture.

Crunch Factor

  • 1/2 cup roasted chickpeas Toss with smoked paprika and maple syrup before roasting.
  • 1/4 cup pickled red onions Add 1 star anise to the brine for complexity.

Dressing

  • 1/3 cup tahini
  • 2 tbsp lemon zest
  • 2 tsp white miso paste Adds umami without overpowering.

Instructions
 

  • Dry brine salmon 48 hours in advance by rubbing with a 1:4 salt-to-brown-sugar mix. Rinse and pat dry before grilling.
  • Preheat grill until you can’t hold your hand above it for more than 3 seconds.
  • Place salmon skin-side down at a 45° angle on grill grates. Do not move for 3 minutes.
  • Rotate salmon 90° to complete crosshatch grill marks. Cook for another minute.
  • Flip salmon carefully with two spatulas. Brush with 1 tsp maple syrup and cook for another 1-2 minutes.
  • Move salmon to indirect heat, close the lid, and let it finish cooking for another 1-2 minutes.
  • Massage baby kale with lemon juice and salt until softened. Mix with shredded Brussels sprouts.
  • Roast chickpeas at 375°F for 20 minutes with smoked paprika and maple syrup until crispy.
  • Assemble salad by layering greens, crunchy toppings, and flaked salmon. Serve with tahini-miso dressing drizzled on top.
Keyword Grilled Salmon, Healthy Salad, Omega-3