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.
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.